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Pinot Noir is clearly the dedication of the Hartl Winery.

Strong garnet red, tending a little more towards brick-colored at the edge. On the nose, a complex abundance of herbs and dark berries, raspberry jam, thyme blossoms, dill, sage, violets and marzipan. Juicy on the palate, aromas of ripe raspberries, blueberries, rosehip tea and Mediterranean herbs, as well as hints of Assam tea. The elegant acidity gives a firm framework for the powerful body and highlights the fine-grained tannins. In addition to its classic ripe, typical Pinot fruit, the wine shows subtle notes of toast and smoked bacon in the long finish.

Pair with veal roast, leg of lamb with thyme and lemon, grilled Mediterranean vegetables, wild fowl like pheasant wrapped in bacon or duck with orange zest, prunes, roasted pumpkin and root vegetables.

Review:

"Deep crimson red with a purple hue, brightening on the rim. Ripe red fruit, floral nuances, a hint of cranberries, raspberry pulp and candied mandarin zest. Juicy, good complexity, red berry fruit, an attractive sweetness, well-integrated tannins, lingers, delicate notes of nougat in the aftertaste, full-bodied, versatile. - Peter MOSER"
- Falstaff (June 24th 2024), 93 pts 

The everyday Pinot Noir, juicy, ripe cherry and berry fruits. Fine tannins and refreshing accidty, supported by dark cherries, raspberries, black pepper, and dark cocolate add drinking fun. A pleasant companion all day long.

Pair with handmade Pasta with game, boar or hare tomato sauce. Lasagna, Parmigana, or a veggie pie. Also delcious with a grilled rack of lamb.

The everyday Pinot Noir, juicy, ripe cherry and berry fruits. Fine tannins and refreshing accidty, supported by dark cherries, raspberries, black pepper, and dark cocolate add drinking fun. A pleasant companion all day long.

Pair with handmade Pasta with game, boar or hare tomato sauce. Lasagna, Parmigana, or a veggie pie. Also delcious with a grilled rack of lamb.

Review:

"Strong carmine garnet, purple reflections, subtle ochre rim. Fine herbal savouriness, red forest berries, preserved cherry, with orange zest in the background. Medium body, red berry texture, fine tannins, mineral and accessible, an uncomplicated companion at the table. - Peter MOSER"
- Falstaff (June 30th 2025), 92 pts

Hartl Rotgipfler Gumpoldskirchen Thermenregion DAC is made from 100% Rotgipfler.

The ancient Rotgipfler grape is packed with subtle fruit aromas of ripe peaches, juicy apricot and fresh pineapple. The inviting fruit aromas on the nose are complemented on the palate by orange zest, tangerine, vanilla and white pepper. Salty minerality supports a delicate structure with refined acidity.

The Rotgipfler grape has its name from the young shoots and veins of its leaves, which show a reddish (rot=red) color. It is indigenous to the Thermenregion and has become a rare variety, planted on about 120 ha only.

Acidity: 5.2 g/l

RS: 2.0 g/l

Excellent with intense spice (curry, chili, ginger, lemongrass) which can be found in Asian, Mexican and Italian cuisine.
Also counters its creamy texture with hollandaise and bechamel sauces, white meats, firm fish, poultry, Waldorff Salad or Eggs Benedict. A compliment also for mature cheeses, fig mustard and roasted nuts. Try Baked Camembert with honey, garlic and rosemary with a fresh baguette and salted butter. 

Review:

"Pale golden yellow colour with silver reflections. Fresh yellow pears, delicate notes of meadow herbs and mango with fresh zest in the background. Medium body, fine nuances of white stone fruits, some melon, fine acidity, a lively food wine. - Peter MOSER"

- Falstaff (June 24th 2024), 92 pts 

The characteristics of Haut-Marbuzet are mostly defined by its wine-producing methods.
The grapes are harvested once they are very ripe, then destalked. The maceration time is very long. Owner Henri Duboscq remains committed to using traditional materials, like concrete vats. They preserve the natural yeasts of past wines. Henri Duboscq says that he likes the idea that each year, the new yeasts revive the old ones, and the old influence the new.

The Duboscq were among the first to harvest overripe grapes. The wine is then matured in new oak barrels. Here, too, Haut-Marbuzet was among the first to use this production technique. All of these practices complete the characteristics of the terroir. They influence the color of the wine, its structure, its body, and finish.

Henri Duboscq often speaks of his love of unctuous wines, feminine wines that have fine, woody scents, with soft and ripe tannins. From this point of view, the wine of Haut-Marbuzet clearly stands apart from the classical wine of Saint Estèphe which is more virile, austere and astringent.

Tasting notes
Haut-Marbuzet shows a dark and intense color and a delicous bouquet of red and black fruit aromas, violet, pepper and coconut nuances. On the palate, the wine is rich and unctuous, with fine and peppery tannins that support the solid and fresh texture.

Review:

"Black and blue fruit, walnuts, gravy, vanilla, praline and cigar box on the nose. Full-bodied with fine tannins. Balanced, layered and polished with a fleshy texture. Harmonious, with elegance and intensity. Beautiful finish. Wow. Drink from 2025."

- James Suckling (January 2022), 96 pts

Henriot Brut Millesime 2014 is made from  50% Chardonnay, 50% Pinot Noir. 

If the expression is intense and heady, it is nevertheless of an extraordinary finesse and elegance. A strength of character emerges, powerful, virile yet restrained and humble. The register is fresh, floral, vanilla, greedy. In the mouth the structure is solid, constructive, rectangular. The tannins take place and last after tasting. The freshness is present throughout the tasting, ending with a delicate bitter touch.

Review:

- James Suckling 93 Points