gebeshuber individuals
gebeshuber individuals
the finest grapes of the vintage from my best individual sites.
matured gently & slowly in small wooden cask. the absolute spearhead.
„ried wiege. zierfandler“ 2018
grape variety rotgipfler
winegrowing region: thermenregion
vineyard: student
age of vines: 40 years
data: alcohol 14.5%, acidity 5.9 g/l, residual sugar 7.7g/l
élevage: spontaneously fermented, 12 month matured in 500l cask
sensory: lush, lots of spice, navel oranges, peppery, black bread, massive, mango and stone fruit; structured, long finish
food pairing recommendation: shellfish and fried seafood, roast veal, poultry and spicy dishes, fusion cuisine
ageing potential: 40 years
„ried wiege. zierfandler“ 2019
grape variety rotgipfler
winegrowing region: thermenregion
vineyard: student
age of vines: 40 years
data:
élevage: spontaneously fermented, 12 month matured in 500l cask
sensory: lush, lots of spice, navel oranges, peppery, black bread, massive, mango and stone fruit; structured, long finish
food pairing recommendation: shellfish and fried seafood, roast veal, poultry and spicy dishes, fusion cuisine
ageing potential: 40 years
„ried student. rotgipfler“ 2019
grape variety zierfandler
winegrowing region: thermenregion
vineyard: wiege
age of vines: 70 years
data:
élevage: spontaneously fermented, 12 month matured in 500l cask
sensory: very young nose, extremely bright and clear, citrus, white pineapple, incense, candied citrus peel, piquant, robust, good bite, energetic
food pairing recommendation: crustaceans and fried sea fishes, fried fish, poultry and spicy dishes, including traditional Viennese cuisine
ageing potential: 40 years
„ried modler. zierfandler“, 2020 demeter
grape variety: zierfandler
winegrowing region: thermenregion
vineyard: modler
age of vines: 65 years
data: alcohol 14.0%, acidity 6,4 g/l, residual sugar 1,3 g/l
élevage: 18 months bâtonnage
sensory: in the nose refreshing Mediterranean fruit, mango, pineapple & pear, well structured on the palate, complex, Mediterranean fruit again like orange and grapefruit, tropical fruit as well; pineapple
food pairing recommendation: crustaceans & sautéed seafood, baked fish, fowl & spicy dishes, fusion cuisine
serving temperature: 12°C
glass: large burgundy glass, decant if possible
ageing potential: 40 years
colour: glistening straw yellow with delicate gold highlight
„ried laim. rotgipfler“, 2018
grape variety: rotgipfler
winegrowing region thermenregion
vineyard: laim
age of vines: 40 years
data: alcohol 14.0%, acidity 7.6 g/l, residual sugar 5.8 g/l
élevage: 8 months in double barrique, second filling, bâtonnage
sensory: in the nose refreshing Mediterranean fruit, lychee, coconut, strawberries pineapple & pears, delicate notes of blossom honey, a hint of vanilla, complex on the palate, more vanilla, coconut & pineapple
food pairing recommendation: crustaceans & sautéed seafood, veal roast, fowl, spicy dishes, fusion cuisine
serving temperature: 12°C
glass: large burgundy glass, decant if possible
ageing potential: 40 years
colour: glistening straw yellow with delicate gold highlights
„ried gendl. pinot noir“ 2018
grape variety pinot noir
winegrowing region: thermenregion
vineyard: gendl
age of vines: 40 years
data: alcohol 13%, acidity 5.2 g/l, residual sugar 2.9 g/l
élevage: spontaneously fermented in open wooden vat, matured in 500l cask
sensory: raspberries, red ribisel, also dark berries, velvety, on the palate fruity, mineral, again red berries, a little chocolate and chestnuts, balanced and long
food pairing recommendation: game, veal, hard cheese, mushrooms, italian & austrian cuisine
glass: large burgundy glass, decant if possible
ageing potential: 40 years
„ried satzing. st laurent“ 2018
grape variety sankt laurent
winegrowing region: thermenregion
vineyard: satzing
age of vines: 50 years
data: alcohol 12.5%, acidity 5.7 g/l, residual sugar 2.5 g/l
élevage: spontaneously fermented in open wooden vat, matured in 500l cask
sensory: elegant dark berry fruit, cool notes on the palate blackberry, blueberry, velvety tanine
food pairing recommendation: meat dishes such as game, steak, but also flavor-intensive hard cheese
glass: large burgundy glass, decant if possible
ageing potential: 30 years
„ried viereck. pinot noir“, 2018
grape variety: pinot noir
winegrowing region: thermenregion
vineyard: viereck
age of vines: 40–60 years
data: alcohol 13.0%, acidity 5.4 g/l, residual sugar 2.4 g/l
élevage: spontaneously fermented in open wooden vat, manual punchdown, afterward matured 10 months in 500l cask (second filling)
sensory: raspberries, red currants, also dark berries. velvety, fruity on the palate, mineralic, more red berries, chocolate & chestnut, well balanced & long
food pairing recommendation: game, veal, hard cheeses, mushrooms, italian & traditional austrian cuisine
glass: large burgundy glass, decant if possible
ageing potential: 40 years
„ried glas. sankt laurent“, 2019
grape variety: sankt laurent
winegrowing region: thermenregion
vineyard: glas
age of vines: 45 years
data: alcohol 14.5%, acidity 5.0g/l, residual sugar 1.4 gr.
élevage: spontaneously fermented in open wooden vat, manual punchdown, afterward matured 10 months im 500l cask (second & third filling)
sensory: velvety & silky nose, cherries with a bit of chocolate, dark berries, robust with good length.
food pairing recommendation: game, hard cheeses, italian & traditional austrian cuisine
glass: large burgundy glass, decant if possible
ageing potential: 45 years
