Every cuvée we cover tagged special occasion, narrowed to Burgenland. 11 cuvées.
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Das Phantom is Weingut K+K Kirnbauer's flagship cuvee, a Blaufränkisch-dominant blend with Cabernet, Merlot and Syrah, the estate's signature bottling since 1987.
Dessert · Full-bodied · High acidity · Elegant
Feiler-Artinger's top Ruster Ausbruch DAC Essenz, intensely botrytised with dried apricot and honey, aged in new oak for biscuit and vanilla depth. Awarded a Falstaff Süsswein Trophy.
Dessert · Full-bodied · High acidity · Elegant
A Weissburgunder-based Ruster Ausbruch DAC from Feiler-Artinger, honeyed with dried-fruit botrytis character.
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Salzberg is one of Gernot & Heike Heinrich's top single-vineyard Blaufränkisch bottlings, dense and built for long cellaring.
Dessert · Full-bodied · High acidity · Elegant
Botrytis-affected Beerenauslese blend of Chardonnay and Welschriesling from the Neusiedlersee shore, golden and richly sweet with caramel and stone-fruit depth.
Dessert · Full-bodied · High acidity · Elegant
Kracher's flagship Trockenbeerenauslese, deep goldenyellow with pronounced botrytis nuance and candied-orange depth, bottled in half and quarter formats.
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Perwolff is Weingut Krutzler's flagship old-vines Blaufränkisch, elegant and profound with exceptional ageing potential.
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Reisenthal is Moric's top single-vineyard Blaufränkisch, dense and long from very old vines.
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Comondor is Nittnaus's flagship red blend of Merlot, Blaufränkisch and Zweigelt, structured for the cellar.
Dessert · Full-bodied · High acidity · Elegant
Heidi Schröck's signature Ruster Ausbruch, a Furmint-based botrytis sweet wine with roughly 317 grams of residual sugar per litre.
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Single-vineyard Zweigelt from the Ried Hallebühl site, dark cherries and raspberries on the nose with cherry, chocolate and vanilla on a spicy, long palate.