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Cellar and Vinification – gearing for the ultimate reduction
The oldest part of the cellar dates back to the castle facilities of the 11th century. Over the centuries, the cellar was continuously expanded.
When Moosbrugger and Bründlmayer took over the winery in 1996, they had a wine cellar that met modern technological requirements.
In times when many large international cellars are attempting to produce uniform wines which cater to th...
The 1969 vintage stands much in a very traditional way of winemaking. No sedimentation, fermentation in wood casks of local oak or acacia wood, racking of the wine several times (oxidative winemaking) Much in the way they are doing today with their Grüner Veltliner and Riesling Tradition wines. I opened these two bottles, which were in excellent condition with only three centimeters ullage, few years ago at Easter dinner, which I had with my wife’s family. I also brought as reserve two bottles of Bouchard´s Montrachet 1989, which I though would be superior to Schloss Gobelsburg, but it was totally the opposite. This light, a bit green-yellow coloured wine has more character and complexity than upper-class Montrachet. Also it was better balanced and has much longer and deeper aftertaste, only the bouquet was less open and seductive than Montrachet´s. A surprisingly youthful and imposing wine.
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