With some judicious wood aging, the St Laurent has moved from purely juicy to a sophisticated grape. There is a fine ripe layer of plums and red cherry flavors mingling with the toast and acidity. The finish brings out spice and complex tannins.
— R.V.
(12/31/2010)
The Hengsberg vineyard, close to the Klosterneuburg monastery, produces this luscious Grüner, very concentrated and rich. Apples and pear flavors dominate, although underneath there is spice to add complexity. Worth aging for 1–2 years. Glass stopper.
— R.V.
(12/31/2010)
A blend that brings together French and Austrian varietals into a smooth, rich wine. Licorice, sweet fruit jelly and spice go with toast and polished acidity to give a wine with an international feel.
— R.V.
(12/31/2010)
The 12th century Klosterneuburg monastery is home to the main Austrian wine school. No wonder that its own wines have exemplary grades. This vineyard-designated wine has some richness, a ripe and full character with pear and sweet currant flavors. Glass stopper.
— R.V.
(10/1/2011)
Delightfully fresh, clean fruit on the nose, with aromas of green plums. This is a full, fat, slightly spicy wine, with good acidity as well. The palate is generous and rich, with touches of currants and spice.
— R.V.
(11/1/2002)
This Pinot Blanc is creamy smooth and soft, with a delicious line in peach acidity and lively green fruits. Crisp, ready to drink, and very fresh.
— R.V.
(12/31/2010)
An elegant, ready to drink Riesling, with peach and flowery white currants. The texture shows the natural minerality of the grape, leaving a wine with a bright tang of acidity.
— R.V.
(12/31/2010)
This field blend from the Nussdorf vineyard on the slopes above Vienna is a typical light, crisp wine. It has lively apple flavors, touched with some spice and a bright aftertaste. Screw cap.
— R.V.
(12/31/2010)