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 student. rotgipfler“ 2018

grape variety zierfandler

winegrowing region: thermenregion

vineyard: wiege

age of vines: 70 years

data: alcohol 13.5%, acidity 5.1 g/l, residual sugar 3.3 g/l

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“, 2019

grape variety: zierfandler

winegrowing region: thermenregion

vineyard: modler

age of vines: 65 years

data: alcohol 13.0%, acidity 6,1 g/l, residual sugar 6,8 g/l

élevage: 8 months in double barrique, second filling, 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