Velvet and smooth black fruits are on the surface of this Bordeaux blend. But underneath this softness is a dense, concentrated tannic wine, with wood flavors, dry layers and the power to age for several years. While this may not be a Burgenland blend, it has some of the herbal, spice character of the reds from this region.
— R.V.
(10/1/2007)
As its name suggests, this is a wine which comes from shrivelled berries, full of concentrated sugar. Triebaumer specializes in these wines which areproduced in limited quantities. This one has layers of golden botrytis flavors; it’s intense and rich, and should be savored on its own.
— R.V.
(5/1/2004)
Stunningly rich and good, with the brilliantly pure and strong intensity of a Marlborough wine. Packed with lime, gooseberry, sweet nettle and vanilla honey flavors that drink bone dry, with mouthwatering acidity. Outstanding and compelling and a world class value.
— S.H.
(10/1/2004)
Red plums and black cherries dominate this ripe, fruity wine, which brings in plenty of fresh acidity to balance the dry underlying tannins. The Oberer Wald vineyard, on the eastern shores of the Neusiedlersee, gives uncomplicated wines that are great partners with hearty food.
— R.V.
(10/1/2007)
Bright, deep purple in color, this is a dry, firm wine, but one suffused with sweet black berries, fresh acidity and a gorgeous juicy texture. It has a definite mineral touch to go with the vivid fruits.
— R.V.
(7/1/2010)
This is a finely balanced wine, not hugely sweet, but with structure as well as opulent fruit. The Traminer lends a touch of spice, but it is well restrained. This is a style that could certainly partner savory foods as well as desserts.
— R.V.
(5/1/2004)
A surprisingly nonperfumed Traminer that moves much more into the realm of sweetness, ripe yellow fruits and balancing acidity. The light and delicious character creates a great apéritif.
— R.V.
(7/1/2010)