Country: | Austria |
Region: | Poysdorf |
Winery: | Martin Hugl |
Grape Type: | Zweigelt |
Vintage: | 2018 |
Bottle Size: | 750 ml |
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a pale rosé color, it has plenty of fruity aromas, with red cherry and wild strawberry flavors. It is medium-bodied, but it still have a nice long and pleasant finish with a light cinnamon type of spice to it.
Only the best grapes are harvested with a lot of experience and know-how and further processed. The grapes are fermented directly gently pressed and cooled. The fermentation takes place exclusively in stainless steel tanks.
Perfectly at home on any picnic, delicious with fried chicken, and tames the heat when paired with spicy dishes. There is also a slight watermelon note that makes it perfect for spring and summer. A great pairing with barbecued shrimp.
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a pale rosé color, it has plenty of fruity aromas, with red cherry and wild strawberry flavors. It is medium-bodied, but it still have a nice long and pleasant finish with a light cinnamon type of spice to it.
Only the best grapes are harvested with a lot of experience and know-how and further processed. The grapes are fermented directly gently pressed and cooled. The fermentation takes place exclusively in stainless steel tanks.
Perfectly at home on any picnic, delicious with fried chicken, and tames the heat when paired with spicy dishes. There is also a slight watermelon note that makes it perfect for spring and summer. A great pairing with barbecued shrimp.
SALE!
Hugl Zweigelt Secco Rose is made from 100% Zweigelt
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
Lively, fruity bouquet of strawberry, cherry and floral aromas. Refreshing and beautifully balanced, this is a great wine to enjoy as an aperitif. This is a Secco for the whole day and the whole night
The wine is made of 100% Zweigelt grapes of 15-35 years old (25 years old in avarage).
The soil is mainly loam and loess.
It is made using the Charmat method and the wine is aged for 3 months on the lees in stainless steel tanks.
The wine is slightly filtered before bottling.
Drink by itself as an aperitif, it is also a great picnic or brunch wine and will be a good pick to celebrate any occasion.
Hugl Zweigelt Classic is made from 100 percent Zweiglt.
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a concentrated color, fruity and spicy aromas, cherry flavors. Full-bodied, smooth and round, the wine is an ideal food companion.
Fullerton Three Otters Rose is made from 60% Pinot Noir, 40% Pinot Gris (7-50 years old)
This Willamee Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamee Valley, with a smaering from five of our other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils.
Acid: TA 5.6 g/L
pH: 3.45
Aging: 100% stainless steel
Bottled Unfined
Clones: Pommard, Wadensville, Dijon 113, 114, 115, 667, and 777
The story of Fullerton’s rosé originates from the 2012 harvest. Winemaker Alex Fullerton and his father and proprietor Eric Fullerton couldn’t decide on a house style for rosé, so they held a friendly competition. They each made a rosé to see whose would win over a crowd. Though the wines were destined to be boled separately, Alex got curious and tried blending the two. Voila! The sum was better than the parts, and a tradition was born. Alex now makes one rosé that is whole cluster pressed and tank fermented, yielding a very crisp and light colored wine, while Eric crafts his rosé from a more robust extraction, which yields a darker and fuller-bodied wine. The two lots are then blended to taste, delivering a crisp, fresh rosé with wonderful structure. The juice spent three weeks on the gross lees prior to fermentation to extract aroma precursers, and then six months on lees post-fermentation.
Pairs with soft cheeses, chicken/turkey.
G.D. Vajra Barolo Coste di Rose is made from 100 percent Nebbiolo.
The Coste di Rose is a very seductive wine right out of the gate. Cherries and roses burst on the nose, with hints of amarena, red hard candy, wild berries, wet stone, mint and thyme. The palate is radiant and expressive, with all of the signature elements of Coste di Rose in nice evi-dence: the ethereal character, the saline, up-front tannic structure, and further whiffles of roses and cherries in the finish.
Review:
This wine shows a darker and more savory profile than Vajra’s Costa di Rose, its black-cherry flavors tinged with notes of licorice and tobacco. Scents of lavender and violet lend a delicate touch to the wine, which continued to gain verve and freshness with time in the glass.
-Wine & Spirits 96 Points
SALE!
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
The wine boasts a pale rosé color, it has plenty of fruity aromas, with red cherry and wild strawberry flavors. It is medium-bodied, but it still have a nice long and pleasant finish with a light cinnamon type of spice to it.
Only the best grapes are harvested with a lot of experience and know-how and further processed. The grapes are fermented directly gently pressed and cooled. The fermentation takes place exclusively in stainless steel tanks.
Perfectly at home on any picnic, delicious with fried chicken, and tames the heat when paired with spicy dishes. There is also a slight watermelon note that makes it perfect for spring and summer. A great pairing with barbecued shrimp.
The Martin Hugl Estate
This is a young family-run winery located in the north-east of Austria, in Ketzelsdorf-Poysdorf. The owners Sylvia and Martin Hugl aim to produce fruity, full-bodied wines that are typical of the region and the soils. They make use of the experience of their parents and combine it with their know-how and modern techniques to create high-quality wines. To keep quality high they limit quantity by cutting back, thinning, and green harvesting. A careful handling of the grapes during harvesting is as necessary, along with a cool fermentation in the cellar.
Total production in 2009 was 340,000 liters: 76% white, 24% red (actually no rose and sparkling wine, production - rose is planned for vintage 2010)
For the European market they use only varietal names and offer two types of wines made from Grüner Veltliner: Weinviertel DAC – a regional brand with specially controlled quality and rules for selling it, and Grüner Veltliner classic as a second type of Grüner.
Names of their Grüner Veltliner single vineyards, and quantities produced:
Zapfersberg: 5,000 liters
Rösselberg: 15,000 liters
Waldberg: 25,000 liters
Unführ: 3,000 liters
Luss: 3,000 liters
Baumfeld: 3,000 liters
Junge Geringen: 10,000 liters
Alte Geringen: 15,000 liters
The Martin Hugl Vineyard
In addition to using the best cellar technologies, they emphasize the work in the vineyards and the soils. Prime south- and south-west-facing hillsides and the loam soil ideally suited for wine growing are the basic conditions for high quality. They own and cultivate 22 hectares of vineyards and cooperate additionally with several partners who are cultivating grapes according to their quality targets. They buy grapes from 25 hectares of vineyards.
Grüner Veltliner is the most widely planted grape variety in Austria, accounting for 37% of the country's total vineyard area, about 50,875 acres. Most of these vines are in the large wine region known as Niederösterreich (Lower Austria), along the Danube River, north of Vienna. It also grows in a few other Eastern European countries, such as Slovakia, Yugoslavia and the Czech Republic, but the variety is most closely associated with Austria, where it has been cultivated since Roman times. Grüner Veltliner is the indigenous variety of Austria.
Pierre Olivier Sparkling Rose NV is a value sparkling rosé, made with Tempranillo grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
This wine is aromatized with a very little amount of Raspberry flavor, giving a nice mouthfeel, with an extra aromatic boost.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
"Pale pink salmon. Just a touch off-dry, this is a very pleasant sparkler that reveals aromas of spicy red apple with a hint of cinnamon that carry through to the palate. Well made and exceedingly pleasant to drink."
- International Wine Review (Annual Rosé Report / April 2013), 89 pts
Pierre Olivier Brut Vin Mousseux NV is made from 100% Airen.
A value sparkling brut, made with Airen grapes from around the French/Spanish border (next to the Pyrenees). This is a new Kysela Project.
The bubbles are obtained using the Charmat method, named after Eugene Charmat, where the second fermentation takes places in a large, closed pressurized tank. It is different from the Methode Champanoise as the secondary fermentation doesn't take place in the bottle.
Grape varieties: Parellada 40%, Macabeo 30% and Xarel·lo 30%.
Harvest: Occurs in 3 stages. Macabeo within the first fortnight of September, Xarello during the second fortnight in September and Parellada within the first fortnight of October.
First fermentation and vinification: This is a "Methode Traditionnelle" with
soft pressing of the grapes to obtain 60% of the must (flower must). It is decanted and fermented with controlled temperatures of 18ºC for 20 days until it fully develops the primary aromas of the grapes.
Secondary fermentation: takes place in the bottle for 40 days at a temperature of 16ºC and final ageing for 20 months. Residual sugar: 7 gr. per litre.
Color: Pale yellow with green tones. Shiny and clear.
Aromas: Powerful in the nose, clean. Ageing aromas.
Taste: Soft and well structured, long aftertaste and good balance of acidity and sugar contents.
Gastronomy: It should be served chilled between 5ºC and 7ºC. A flute type glass is recommended. Excellent with pasta, red and soft meats and white fish.Painous is unique in that it is a Cava-Joven style sparkling wine, meaning, the wine receives the minimum aging of 9 months. This allows crisp, fresh aromas and flavors to be expressed. It is delicious for aperitif.
Review:
"Golden straw color. Aromas and flavors of brown butter poached pear, marzipan, lemon and apple, and floating in the pool with the grill going with a round, crisp, finely carbonated, dry medium body and an interesting, medium-length finish manifesting notes of dried apples, apricot jam, blanched almonds, and jasmine rice with no oak flavor. Layers of flavor from fruit to earth dance on the tongue for a classic expression of sparkling wine from Catalonia."
- Beverage Testing Institute (November 2022), 91 pts - Gold Medal
Rubus Brut Rose is made from 60% Tempranillo, 40% Bobal.
The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.
Stunning salmon-pink hues. The nose is intense and fine, dominated by notes of red berries. On the palate, the combination of fine bubbles and delicate aromas produces a delightfully light and silky rosé.
Machine harvest. The base wine is fermented at a low temperature. The second fermentation takes place at 14°C for 2 weeks, followed by dosing.
Rice milling: 60%
Rice varietal: Iwai (Only available in Kyoto)
Alcohol: 15%
Sake meter value: +3.0
Acidity: 1.3
Tasting Notes: --------
Eikun sake uses water from a source called "Fusui", rated as one of the top 100 sources of water in Japan. This water source is located just south of the ancient Japanese, and still cultural capital of Japan, Kyoto.
Review:
"Clear with a platinum blue cast. Aromas of coconut milk, melon, pear and rice pudding with a with a supple, dry-yet-fruity medium body and a vanilla, apple, and pepper accented finish. A robust and lively sake that will sing with spicy Asian cuisine."
- Beverage Testing Institute (July 2nd 2014), 91 pts
SALE!
Hugl Zweigelt Secco Rose is made from 100% Zweigelt
Despite its relative youth, Zweigelt is actually an Austrian classic. This variety was created in 1922, when Dr. Fritz Zweigelt crossed two grapes - St Laurent and Blaufränkisch. Originally, it was intended for the new variety to be called Rotburger, referring to the place where it was born, Klosterneuburg. But this name never took hold, and instead, Zweigelt was named after the man who was the key in its development.
Today, Zweigelt is the most widely planted red variety in Austria, growing in nearly 9% of this country's vineyards. It is a robust grape, highly resistant to dryness, frost and various diseases.
Lively, fruity bouquet of strawberry, cherry and floral aromas. Refreshing and beautifully balanced, this is a great wine to enjoy as an aperitif. This is a Secco for the whole day and the whole night
The wine is made of 100% Zweigelt grapes of 15-35 years old (25 years old in avarage).
The soil is mainly loam and loess.
It is made using the Charmat method and the wine is aged for 3 months on the lees in stainless steel tanks.
The wine is slightly filtered before bottling.
Drink by itself as an aperitif, it is also a great picnic or brunch wine and will be a good pick to celebrate any occasion.
Luis XIV Fondillon Oro 50 years NV is made from 100 percent 100% Monastrell (Mourvedre). Only 24 9 liter cases produced.
The wine is produced in the village of Cañada, in the subarea of Alto Vinalopó in the province of Alicante. Made from 100% Monastrell planted on traditional dry land as bush vines, at 550-580 meters above sea leval and enjoying a Mediterranean climate with great marine influence due to the easterly winds.
Fondillon 50 years is mahogany in color with orange tile rim, medium layer and great density. On the nose, it has a very deep aroma of old wood, black tea and carob. In the mouth, it has a sweet entry balanced by a rich high acidity. Its aromas are long, almost eternal and very intense. It tastes like old mahogany, a very old barrel and bygone times.
Bottled in December 2019.
AGEING:
CASK NAME: Saboners.
AGEING: Aged more than 50 years (single barrel).
TYPE OF WOOD: 19th-century American oak barrels
CASK SIZE: 70 “cántaros valencianos” (805 litros).
ANALYSIS:
GLUCOSE AND FRUCTOSE: 34 gr/litre.
VOLATILE ACIDITY: 1.35 gr/l.
ALCOHOL: 16.2º (NO ADDED ALCOHOL).
FREE SULFITES: less than 10 mg/litre.
TOTAL SULFITES: 76 mg/litre.
Review:
Dark mahogany color, candied fruit aromas, fruit liqueur notes, spicy, varnish, acetaldehyde, bakery, complex. Fine solera notes, bitter flavors."
- Penin 2022, 99 pts
"The NV Fondillón Luis XIV has the subtitle Edad Superior a 50 años (over 50 years old), and it's a dark mahogany, bottled from a single barrel that has the specific profile of a very old wine greatly concentrated by age, which tends to make it similar to other very old and concentrated wines, be it a Mediterranean rancio or a very old Moscatel. It has notes of bitter chocolate, coconut and iodine, carob beans (algarroba) and some bittersweet sensations. It's dense and concentrated, and the palate is pungent, with very intense flavors and a bitter twist in the finish. This has 16.3% alcohol, 6.45 grams of acidity and 34 grams of sugar, but it comes through as very dry. The wine is long and extraordinary, but it just doesn't have any Fondillón character after decades of concentration by evaporation. The price is ludicrous. Only 435 half-liter bottles were filled in December 2019. - Luis GUTIERREZ
- Wine Advocate (September 2020), 95 pts
"Fondillón is an extraordinary treasure of Alicante, a rare product, made from late harvest, non-botrytised grapes, unfortified, but with a final alcohol of no less than 16%. Intense, aged, but not sweet (deliciously not more than 45g/l). Fab with cheese or dark chocolate. The wines have to be a minimum of 10 years; this release is more than 25 years. The project is a revival by David Carbonell of Vins del Comtat and two local families. Very limited quantities. - Sarah Jane Evans MW"
- Decanter (December 2021, My top 10 Spanish fine wines of 2021), 95 pts
Cortenova Montepulciano d' Abruzzo is made from 100% Montepulciano d'Abruzzo
Deep ruby red color with violet highlights and a pleasant and fruity bouquet. Full bodied, soft tannins and good acidity.
Excellent with pasta dishes and red meats.