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Rotgipfler
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Rotgipfler is a rare white grape variety that originates from Austria, primarily grown in the Thermenregion, just south of Vienna. It’s best known for producing aromatic, full-bodied wines with aging potential and a distinctive flavor profile.
Key Facts about Rotgipfler:
Origin: Austria
Primary Region: Thermenregion (especially around Gumpoldskirchen and Pfaffstätten)
Color: White (green-skinned grape)
Parentage: A natural cross between Traminer and Roter Veltliner
Characteristics of Rotgipfler Wines:
Aromas and Flavors: Tropical fruits (like banana and pineapple), stone fruits (peach, apricot), honey, and sometimes a slight nuttiness.
Style: Often full-bodied with good acidity and a creamy texture; can be made dry or with some residual sweetness.
Aging: Can age well, developing complexity over time.
Alcohol: Typically moderate to high, due to the grape’s ability to ripen well.
Why It's Called "Rotgipfler":
Despite being a white grape, the name "Rotgipfler" (literally “red tips”) refers to the reddish tint on the tips of the vine’s young shoots—not the color of the grape itself.
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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
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Robert Mondavi Winery Oakville Cabernet Sauvignon is made from 83% Cabernet Sauvignon, 11% Cabernet Franc, 2.5% Petit Verdot, 2% Merlot, 1.5% Malbec.
Aromas of plum, blackberry, fig, black tea leaf, subtle vanilla notes, sage, and tarragon. Layers of ripe dark fruit, baking spice, toast, and vanilla. Rich and juicy with a pretty structure and fine, well-integrated tannins.
Reviews:
Intense blackberries and black cherries on the nose lead to vivid focused cherries, blueberries and minty, spicy accents on the palate. Firm in tannins and fresh with good acidity, this outstanding wine is well-balanced.
-James Suckling 94 Points
The 2021 Cabernet Sauvignon Oakville is almost all from To Kalon. Dark blue/purplish fruit, lavender, mocha and licorice all build nicely in the glass.
-Vinous 94 Points
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