Burgenland - Pittnauer Flashcards
Weingut Pittnauer
Burgenland, Austria
Given the reigns to the vineyards in the mid-80s, at the age of 18 years old, Gerhard was forced to train himself in every aspect of wine making while in the midst of the Austrian wine scandal. Becoming a quick study of the broader wine world and realizing the exceptional environmental conditions he was given, Gerhard chose to use only indigenous grapes that allowed the true expression of his location. With their 15 hectares – half owned, half rented – he and his wife Bridgette were able to follow their inspirations and experiment until finding the true focus the grapes were trying to communicate. So they craft what they call ‘living wines,’nothing is rushed as they strive for perfection using only the healthiest grapes and begin the grapes in the cellar in response to the conditions of the vintage. They pride themselves on their openness to experiment but not to the detriment of their high expectations to create the purist expression of their grapes possible, preferring not even to use sulfur in some of their wines. By 2001 they built a new headquarters in the middle of the vineyards on the Altenberg. With this new facility they can more quickly harvest and transport the fruit in a fresher condition to the cellar allowing for no disruption from vine to wine. Biodynamic - http://www.pittnauer.com/launch/login.php Award of note: 2014 Vintner of the Year Award; Falstaff Magazine.
2013: Pittnauer: Heideboden, Blaufrankisch
Hand-harvested from a specific vineyard called ‘Heideboden’. The vines are planted in high-iron content and gravel soils and undergo spontaneous fermentation. Aged for one year in barrel before bottling.
2015: Pittnauer: Burgenland, “Pitti”
50% Zweigelt, 40% Blaufränkisch, 10% Merlot Cultivated from 12-15 year-old vines planted on sandy clay, silt and limestone soils, the grapes undergo vineyard sorting followed by a 14-18 day maceration and then spontaneous fermentation in stainless steel, with natural yeasts, lasting four days. Aged for six months in stainless steel with rough filtration before bottling.
2014: Pittnauer: Burgenland, Dorflagen, St Laurent
St. Laurent ‘Dornflagen’ is made from grapes from the Salzbergacker, Goldberg, and Edelgrund vineyards, all situated near the southern edge of the Plateau “Parndorfer Platte,” where temperatures are slightly cooler and it is more windy. Soils here are rich in iron, with some humus and good drainage due to the gravelly, slightly dense nature of the soils. The vines here yield about 45 hL/ha, a low yield which is essential not only to concentrate the wine, but to make it more age-worthy. Fermentation begins in temperature-controlled stainless steel tanks with a pneumatic punch down system. Grapes spend about 18 days on the skins. Aging lasts about 12 months in small oak barrels, and the wine is then bottled at the estate.
2012: Pittnauer: Rosenberg, St. Laurent
Planted on gravelly-sandy soils with high iron content, these 15 year-old vines are situated on the Rosenberg site. Treated with biodynamic practices, hand-harvested in early October with maceration lasting 22 days in open stainless steel vats followed by spontaneous fermentation with natural yeasts lasting five days and six months on lees. Aged for 18 months in 500 liter oak barrels; only rough filtration.
