Guided winery tour with tasting in Bolzano at the SKYWINE PAVILLON
Taste the "somewhat different Lagrein" (Falstaff), explore the beginnings of South Tyrolean organic winegrowing and understand how we are already thinking about tomorr...
Profile
Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: ripe cherry, rose, violet, humus, chocolate
Palate: dark berry, velvety opulence, cocoa
Taber was launched in 1991 as Cantina Bolzano's flagship Lagrein, drawn from 80-year-old vines in Gries-Moritzing. The cuvée demonstrated that Lagrein could carry extended ageing in French barrique.
What it pairs with
- Braised beef cheek The Lagrein's firm tannins and ripe-cherry core lock into the gelatinous fat of slow-braised cheek.More wines for beef stew →
- Venison ragu Humus and chocolate notes echo the game's earthy register.More wines for venison →
- Aged Trentino cheese Crystallized aged cow's-milk salt sharpens the wine's dark-berry fruit.More wines for cheese →
- Speck and rye bread Smoky cured ham finds a peer in the wine's cocoa and barrique spice.More wines for ham →
With cheese
Stilfser
Local tradition For the more aged wheels Qualigeo recommends Alto Adige Lagrein. Its medium to full body and medium to firm tannin give a longer-aged, stronger cheese a wine of matching weight, and the fat of the paste softens its grip.
Alta Badia Hartkäse
Our pick Mila describes an intense hard cheese with toasted and potato notes and a short, firm, melting paste. A full-bodied Lagrein Riserva, aged in oak, brings depth and firm tannin to match the cheese's concentration.
How to serve Taber Lagrein Riserva
Allow 90 minutes from open to pour.
- Open and decant. Open 60-90 minutes before serving for vintages under ten years old; decant to soften the firm tannins.
- Serve at 16 to 17 degrees. The producer specifies 16 degrees C; warmer pushes the 14% alcohol forward and dulls the violet aromatics.
- Use a large Bordeaux glass. The wide bowl rewards the wine's barrique structure and Lagrein's dark-cherry lift.
- Pair with red meat or aged cheese. Braised beef cheek, venison ragu, or aged South Tyrolean Bergkase match the wine's tannin and humus register.
History
Taber was launched in 1991 as Cantina Bolzano's flagship Lagrein, drawn from 80-year-old vines in Gries-Moritzing. The cuvée demonstrated that Lagrein could carry serious barrique without losing its characteristic violet-and-cherry signature, and the cuvée has been widely recognised since.
- 1991First vintage released as a single-vineyard barrique Lagrein
- 2008Cantina Produttori Bolzano and Cantina Gries cooperatives merged, consolidating the Taber project under one cellar
Facts
- Producer
- Cantina Bolzano · visiting guide
- Grapes
- Lagrein
- Classification
- DOC Alto Adige
- Oak
- Approximately 12 months in French barriques following traditional red wine fermentation in wooden vats
- ABV
- 14.0%
- Price
- EUR 45-60 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 1991
Frequently asked about Taber Lagrein Riserva
What does Taber Lagrein Riserva taste like?
An impenetrable garnet wine: ripe cherry, rose and violet on the nose with humus and chocolate; the palate is velvety and powerful with persistent elegance and firm tannins.
When should I drink Taber Lagrein Riserva?
Drink between 5 and 20 years from vintage. Young vintages benefit from 60 minutes of decanting; the wine holds at 14% alcohol with around 2 g/l residual sugar.
What food pairs with Taber Lagrein Riserva?
Braised beef, venison ragu and aged South Tyrolean cheese are canonical matches. Speck with rye bread is the regional pairing.
How is Taber Lagrein Riserva aged?
Approximately twelve months in French barriques after traditional fermentation in wooden vats, drawn from 80+ year-old Lagrein vines in Gries at 270 m elevation.
Tags
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