x
  • Country ranking ?

    76
  • Producer ranking ?

    10
  • Decanting time

    45min
  • When to drink

    now to 2030
  • Food Pairing

    Baked Salmon

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

The ‘Tradition’ wines are related to the early 19th century – especially to the period between around 1800 and 1850. This period is marked on one side by the period of baroque, where intense aromatisation in vinfication was practice. With the upcoming Romantic aromatisation yielded the idea of pure nature and the ‘pure’ taste. Besides that winemakers were looking back to an empirical knowledge of nearly 2000 years of winemaking. On the other hand this period is marked in the middle of the century by the upcoming industrialisation which has been leading to more and more technology in the cellar and started to change the craftsmanship side of winemaking. This development leads step by step to the point, when we start to talk about modern winemaking, which focuses on the question of aromas and fruit components.

 


200 years ago the cellar masters of Gobelsburg had a completely different idea on wine. Wine was seen in these days much more as an individual. They compared wine with the human being and believed that as we humans have to undergo certain development, also a wine has to do so. And as we have to breathe, also a wine has to breathe in order to accomplish all that. These considerations have been leading to the common practice to rack the wine from cask to cask to let the wine breath in order to encourage the next step of his development. This was repeated several times and was called the ‘teaching’ of the wine (ger: die Schulung). Here the relation between wine and cellar master can be seen in the same way as the relation between a teacher and his pupil. The task of the cellar master was to identify the potential of the wine and according to that, ‘teach’ him up to his potential. This can be seen in contradiction to our today’s modern imagination that great wine is made in the vineyard and not in the cellar. In our todays mind we belief that the big art of making a great wine is to do ‘nothing’.

 

The grapes are pressed with a basket press for low sediment content, without further sedimentation the wines are fermented without temperature control in 25 hl Manhartsberg oak casks (double foudre). After the fermentation the wines are racked every 3 to 4 months to let the wine ‘breathe’ on one side, but on the other side to go off the lees. This process lasts for about two years until the wine is ready to be bottled.

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Wine Information

VINARIA WEINGUIDE: 3/5 Stars

FALSTAFF: Rating 95

A LA CARTE: Rating 94

GAULT MILLAU: Rating 18/20

KAMPTAL WINE TROPHY: 3rd Place

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Green-Yellow and Bright

ending

Long, Lingering and Spicy

flavors

Waxy, Honey, Mineral, Creamy, Citrus and Tropical fruits

nose

Youthful, Complex, Ripe and Seductive

taste

High in Acidity, Perfectly balanced, Youthful, Elegant, Fruity, Vivid and Dry

Written Notes

White peach, kiwi, iris, honeysuckle, almond, hazelnut, moss and wet stone combine for an utterly engaging aromatic and palate performance. Piquancy of peach kernel and pink grapefruit peel cuts into the midpalate amplitude and fruitiness for an impression unexpected in a Gobelsburg Tradition bottling and indicative of this site’s 2014 brush with botrytis. The finish here is thus all the more remarkable for its combination of mouth-shaking vibrancy, bright retention of primary juiciness, and transparency to alkaline and crystalline stony notes. (I last tasted this shortly ahead of its midsummer bottling.)

  • 94p
Good looking normal size bottle. Colour is green-yellow and and looking bright. On the nose it is open, intense, youthful, complex, refined, ripe, rich and seductive. The taste is fruity, elegant, vivid, refined, and dry, and high in acidity, with perfectly balanced structure and youthful. On the palate it is layered and has waxy, honey, creamy, mineral, citrus and tropical fruits flavours. The finish is long, vibrant, spicy and lingering. Perfectly stored bottles are still very worthy and will last well for another 1-5 years.
- (Tasting note created by Tb's AI)
  • 92p
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Information

Origin

Langenlois, Kamptal

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