TRADITION Heritage | Cuvée 3 Years
Schloss Gobelsburg;
Historical winemaking;
N.V. - Edition 851
The ‘Tradition’ wines are an ode to the winemaking style being employed at Gobelsburg in the early 19th century – specifically the years between 1800 and 1850. This period is characterised by the era of baroque, where intense aromatisation in vinfication was being practiced.
- 0,75
Litres
Bottle size - 13
%
Vol. Alk
€29,00 incl. VST
Out of stock
This concept of Romantic aromatisation inspired the idea of pure nature and the ‘pure’ taste. Winemakers of this time were looking back at an empirical knowledge of nearly 2000 years of winemaking. It was also a period marked in the middle of the century by the upcoming industrialisation boom that led to more and more technology being used in the cellar resulting in a change in the craftsmanship side of winemaking. This development set the stage for modern day winemaking, which focuses on the question of aromas and fruit components. 200 years ago the cellar masters of Gobelsburg had a completely different idea on wine. Wine was seen in these days much more as an individual. They compared wine with the human being and believed that as we humans have to undergo certain development, also a wine has to do so. And as we have to breathe, also a wine has to breathe in order to accomplish all that. These considerations have been leading to the common practice to rack the wine from cask to cask to let the wine breath in order to encourage the next step of his development. This was repeated several times and was called the ‘teaching’ of the wine (ger: die Schulung). Here the relation between wine and cellar master can be seen in the same way as the relation between a teacher and his pupil. The task of the cellar master was to identify the potential of the wine and according to that, ‘teach’ him up to his potential. This can be seen in contradiction to our today’s modern imagination that great wine is made in the vineyard and not in the cellar. In our todays mind we belief that the big art of making a great wine is to do ‘nothing’. The grapes are pressed with a basket press for low sediment content, without further sedimentation the wines are fermented without temperature control in 25 hl Manhartsberg oak casks (double foudre). After the fermentation the wines are racked every 3 to 4 months to let the wine ‘breathe’ on one side, but on the other side to go off the lees. This process lasts for about two years until the wine is ready to be bottled.
Edition 851
ANDREAS LARSSON - TASTED by Andreas Larsson: 93 points
Bright light golden colour. Pure, complex and layered nose blending fresh butter, crushed nuts and ripe stone fruit with a fine peppery spiciness. The palate is textured with good volume and nice extract adding lift and persistency, bright and pure fruit flavours with good ripeness balanced by a bright acidity and a long lingering finish. Complex, vinous and textured.
Edition 850
ANDREAS LARSSON - TASTED by Andreas Larsson: 95 points
ROBERT PARKER - The Wine Advocate 12/21: 96 points This inaugural bottling displays a golden-yellow color along with a rich, highly refined and flinty bouquet of great complexity, intensity and charm. Nothing reductive here—this is as seductive as Tannhäuser’s Venusberg, and there is nothing but temptation due to some Traminer-like aromas. Enormously rich and refined on the palate, this is an intense and powerful yet also substantial white of great complexity, grip and tension. The texture is almost oily but mineral-vital and elegant, whereas the unity of fine mineral acidity and tannin structure develops a spectacularly long finish that intermediately made me think of a Sporen Alsace Grand Cru. This is a sustainable cuvée whose parts were racked every six months from one cask to another. Tasted at the domaine in June and again in July and August 2021.
ANDREAS LARSSON - TASTED by Andreas Larsson: 93 points
Bright light golden colour. Pure, complex and layered nose blending fresh butter, crushed nuts and ripe stone fruit with a fine peppery spiciness. The palate is textured with good volume and nice extract adding lift and persistency, bright and pure fruit flavours with good ripeness balanced by a bright acidity and a long lingering finish. Complex, vinous and textured.
Edition 850
ANDREAS LARSSON - TASTED by Andreas Larsson: 95 points
ROBERT PARKER - The Wine Advocate 12/21: 96 points This inaugural bottling displays a golden-yellow color along with a rich, highly refined and flinty bouquet of great complexity, intensity and charm. Nothing reductive here—this is as seductive as Tannhäuser’s Venusberg, and there is nothing but temptation due to some Traminer-like aromas. Enormously rich and refined on the palate, this is an intense and powerful yet also substantial white of great complexity, grip and tension. The texture is almost oily but mineral-vital and elegant, whereas the unity of fine mineral acidity and tannin structure develops a spectacularly long finish that intermediately made me think of a Sporen Alsace Grand Cru. This is a sustainable cuvée whose parts were racked every six months from one cask to another. Tasted at the domaine in June and again in July and August 2021.
Product description
This concept of Romantic aromatisation inspired the idea of pure nature and the ‘pure’ taste. Winemakers of this time were looking back at an empirical knowledge of nearly 2000 years of winemaking. It was also a period marked in the middle of the century by the upcoming industrialisation boom that led to more and more technology being used in the cellar resulting in a change in the craftsmanship side of winemaking. This development set the stage for modern day winemaking, which focuses on the question of aromas and fruit components. 200 years ago the cellar masters of Gobelsburg had a completely different idea on wine. Wine was seen in these days much more as an individual. They compared wine with the human being and believed that as we humans have to undergo certain development, also a wine has to do so. And as we have to breathe, also a wine has to breathe in order to accomplish all that. These considerations have been leading to the common practice to rack the wine from cask to cask to let the wine breath in order to encourage the next step of his development. This was repeated several times and was called the ‘teaching’ of the wine (ger: die Schulung). Here the relation between wine and cellar master can be seen in the same way as the relation between a teacher and his pupil. The task of the cellar master was to identify the potential of the wine and according to that, ‘teach’ him up to his potential. This can be seen in contradiction to our today’s modern imagination that great wine is made in the vineyard and not in the cellar. In our todays mind we belief that the big art of making a great wine is to do ‘nothing’. The grapes are pressed with a basket press for low sediment content, without further sedimentation the wines are fermented without temperature control in 25 hl Manhartsberg oak casks (double foudre). After the fermentation the wines are racked every 3 to 4 months to let the wine ‘breathe’ on one side, but on the other side to go off the lees. This process lasts for about two years until the wine is ready to be bottled.
Awards & Tasting Notes
Edition 851
ANDREAS LARSSON - TASTED by Andreas Larsson: 93 points
Bright light golden colour. Pure, complex and layered nose blending fresh butter, crushed nuts and ripe stone fruit with a fine peppery spiciness. The palate is textured with good volume and nice extract adding lift and persistency, bright and pure fruit flavours with good ripeness balanced by a bright acidity and a long lingering finish. Complex, vinous and textured.
Edition 850
ANDREAS LARSSON - TASTED by Andreas Larsson: 95 points
ROBERT PARKER - The Wine Advocate 12/21: 96 points This inaugural bottling displays a golden-yellow color along with a rich, highly refined and flinty bouquet of great complexity, intensity and charm. Nothing reductive here—this is as seductive as Tannhäuser’s Venusberg, and there is nothing but temptation due to some Traminer-like aromas. Enormously rich and refined on the palate, this is an intense and powerful yet also substantial white of great complexity, grip and tension. The texture is almost oily but mineral-vital and elegant, whereas the unity of fine mineral acidity and tannin structure develops a spectacularly long finish that intermediately made me think of a Sporen Alsace Grand Cru. This is a sustainable cuvée whose parts were racked every six months from one cask to another. Tasted at the domaine in June and again in July and August 2021.
ANDREAS LARSSON - TASTED by Andreas Larsson: 93 points
Bright light golden colour. Pure, complex and layered nose blending fresh butter, crushed nuts and ripe stone fruit with a fine peppery spiciness. The palate is textured with good volume and nice extract adding lift and persistency, bright and pure fruit flavours with good ripeness balanced by a bright acidity and a long lingering finish. Complex, vinous and textured.
Edition 850
ANDREAS LARSSON - TASTED by Andreas Larsson: 95 points
ROBERT PARKER - The Wine Advocate 12/21: 96 points This inaugural bottling displays a golden-yellow color along with a rich, highly refined and flinty bouquet of great complexity, intensity and charm. Nothing reductive here—this is as seductive as Tannhäuser’s Venusberg, and there is nothing but temptation due to some Traminer-like aromas. Enormously rich and refined on the palate, this is an intense and powerful yet also substantial white of great complexity, grip and tension. The texture is almost oily but mineral-vital and elegant, whereas the unity of fine mineral acidity and tannin structure develops a spectacularly long finish that intermediately made me think of a Sporen Alsace Grand Cru. This is a sustainable cuvée whose parts were racked every six months from one cask to another. Tasted at the domaine in June and again in July and August 2021.
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