Wieninger Trilogie
Wijnspecificaties
| Wijnhuis | Weingut Fritz Wieninger - Wenen (bio) |
| Wijnjaar | 2016 |
| Regio | Wenen |
| Type | Rode wijn |
| Volume | 0.75 L |
| Druifsoort | Cabernet Franc, Merlot, Zweigelt |
| Wijnbouw | Biowijn |
Productinformatie
Bijkomende informatie over 'Wieninger Trilogie'
Vintage: The 2011 vintage debuted with a normal bud break in mid-April, while flowering was relatively early due to a very dry and warm Spring. The occurrence of late frosts eventually resulted in some yield loss in exposed sites, but at least flowering took place without further problems. The Summer was amongst the warmer - but also drier - ones in the recent history, and culminated in a particularly hot phase on the end of August. Luckily, a storybook Autumn emerged with constant cool nights and warm, sunny days. The harvest began already in the middle of September in order not to put the acidity at risk. It was completed at the end of October. Overall, the grapes were very ripe - in a healthy and flawless condition seldom reached before.
Soil: The grapes for the Wiener Trilogie 2011 came mainly from Vienna's Bisamberg vineyards and two vineyards on the Nussberg. The soils of the Bisamberg are comprised of light, sandy loess over solid limestone, and the Nussberg features primarily weathered shell limestone, also over solid limestone. The constant wind and the relatively low amount of rainfall together with the excellent drainage capacity of the sandy soils are what make the Bisamberg an outstanding red wine growing site.
Vineyard and Cellar:The Wiener Trilogie 2011 is a cuvée blend of 70% Zweigelt, 15% Merlot and 15% Cabernet Sauvignon - all of which were harvested at different times. The Zweigelt was harvested first - between the middle and end of September - and the Cabernet was harvested last, at the end of October. Each variety underwent its own fermentation on the skins as well as malolactic fermentation in large barrels. Each was then racked into barriques. Depending on the structure of the individual wine - a portion of new wood was used; 25% on average. The wines were matured in barriques for 15 months in the wine estates's 16th century cellar. After several more rackings, they were blended to the final cuvée.
Tasting Notes: The wine yields scents of red berry fruit underscored by subtle Zweigelt spice with some tones of moss and wet leaves. Juicy, spicy cherry fruit interwoven with subtle tannins line the palate. The Wiener Trilogie is certainly not a thick, fat new world wine; it makes for pleasurable drinking and as an optimal meal companion.
Het aanbod
Maak kennis met de wijnen van het wijnhuis Weingut Fritz Wieninger - Wenen (bio)
Het verhaal
Maak kennis met het wijnhuis Weingut Fritz Wieninger - Wenen (bio)
Wine Advocate, Issue #218, April 30, 2015
“In terms of both quality and quantity, Fritz Wieninger has been Vienna's leading wine producer for years, and his white 2013s as well as the Pinot Noir Selections from 2012 and 2011 ratify his top position impressively. From classic Austrian grape varieties, many of them planted in old field blends and marketed under different vineyard names and the new DAC Wiener Gemischter Satz, Wieninger produces ripe, rich and full-bodied wines full of elegance, liveliness and well-balanced roundness. His Pinots are among the finest in the German-speaking countries and hard to top, at least in Austria, where his white single-vineyard wines such as Nussberg or Preussen are Austrian icon wines.
Even more significant for the long-term future of the family estate, is the purchase of the 20-hectare Demeter-certified Weingut Hajszan-Neumann, which is also located in Vienna and includes a very nice restaurant named ‘Die Winzerei.’ Wieninger leased the restaurant to the former proprietor, restaurateur Stefan Hajszan. With 65 hectares under vines, Fritz ‘the busy bee’ Wieninger is now controlling more than 10% of Vienna's wine-growing region of 612 hectares. All his vineyards are cultivated according to biodynamic regulations. Whereas his ancestral 45-hectare Weingut went biodynamic in 2006, according to Respect regulations the new Hajszan-Neumann estate is certified by Demeter for many years. Under the new label, Vienna's wine pioneer wants to release ‘more experimental wines with longer maceration times and less sulphur,’ he said. Remarkably, he does not mention catchphrases such as ‘orange wine’ or ‘natural wine’ when he talks about his plans. ‘I don't want to make aldehyde wines,’ he underlines seriously with a hoisted eyebrow. Nevertheless, he observes the postmodern natural wine movement with great interest and a great fascination for certain representatives. His first vintage of Hajszan-Neumann is the 2014, which is going to be marketed this spring.”
Wieninger is een (bio) dynamische en bijzonder getalenteerde wijnbouwer. Wieninger is een bijna 100 jaar oud familiebedrijf wat tot 1987 uitsluitend wijn maakte die in de eigen ‘Heurige' werd verkocht. Een ‘Heurige' is een restaurant waar doorgaans eenvoudig, maar vers en smaakvol wordt gekookt en waar de eigen geproduceerde wijnen worden geschonken.
Wijn geschonken in de eigen ‘Heurige' moet niet door de overheid gecontroleerd en gecertificeerd worden en mag zo uit de vaten (of flessen) worden getapt. Tijdens de oogst kan hier ook ‘Sturm' gedronken worden, nog gistend druivensap, troebel, fris, en een hoeveelheid alcohol die van moment tot moment verschilt.
In 1987 werd Fritz Wieninger jr. manager van het bedrijf en heeft het roer omgegooid en zich toegelegd op kwaliteitswijnen. Sinds die tijd heeft het wijngoed zich ontwikkeld tot het beste wijngoed in het wijnbouwgebied Wenen.
Wieninger bezit 25 hectare wijngaarden die zich bevinden op twee hellingen, namelijk de Bisamberg en de Nussberg. De Bisamberg met de wijngaarden Herrenholz, Jungenberg, Gabrissen, Rothen, Breiten en Wiesthalen.
De bodem hier bevat voornamelijk zand en kalkrijke leem. De Nussberg is voor wijnbouw de beste bekende Weense helling (zie foto hierboven) met voornamelijk verweerde kalksteen in de bodem. In de wijngaard wordt zoveel mogelijk in eendracht met de natuur gewerkt. Zo werd er beslist om geen kunstmest te gebruiken, maar organische mest en er wordt alleen opgetreden met bestrijdingsmiddelen wanneer de oogst op het spel staat.
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