TRADITION Heritage | Cuvée 3 Years
Schloss Gobelsburg;
Historical winemaking;
N.V. - Edition 852
The Schloss Gobelsburg TRADITION wines lead us back to a historic age of wine production. As an estate with a history going back more than 850 years our concern is not only todays methods of winemaking, but also to explore styles of the past.
The wines of past eras experienced not only other production conditions & methods, but also a different set of expectations. Looking at the history of wine making one finds out, that wine was always an image of its present moment in time and has evolved according to trends, ideas and values.
The TRADITION wines are botteled in different categories:
The TRADITION heritage 3 years shows us the classic style of wine perception in the 19th century. A minimum maturation of three years was mandatory in these imperial ages. But there were also wines undergoing a considerably longer maturation, meant to be cherished in special moments and festivities.
This style is shown in the TRADITION heritage 10 years.
- 0,75
Litres
Bottle size - 13
%
Vol. Alk
€34,00 incl. VST
Traditional winemaking
The early 19th century is interesting from a historic-vinous point of view. In their production methods vintners and cellarmasters could already look back on an empiric and monastic knowledge of almost 2000 years, on the other hand their labour was not yet industrialized. Only later, in the second half of the 19th century, people started thinking about increasing production and cutting their time investment, which led to innovation and new techniques like pumps, transforming the craftsmanship of winemaking into a modern form of wine production.
Grape processing
In the 19th century the processing of the harvested grapes would start immediately in the vineyard. Being carried out of the vine rows in „Butten“, a type of backbasket, the grapes would be poured into a crate beside the vineyard, where the crushing of the grapes would be done by means of a large wooden club. Therafter the mash was transported to the winery in open barrels. There it would be poured into the wooden press, where the stems and skins were discarded. From the press the must went without filtration directly into a fermentation barrel, where vinification startet spontaneously without temperature control.
Elevage: The raising of the wine
After the fermentation was done the raising or schooling started by racking the wine from barrel to barrel. That would happen 3-4 times in the first year of maturation, 2-3 times in the second and once every additional year of maturation. The timing of the first racking would depend on the quality and texture of the wine, but also on the features of the harvest and vintage. Maturation would last at least 3 years, but depending on the development of the wine, up to six years or even longer. Only when the cellarmaster approved with the achieved quality, the wine would be readied for sale and consumption.
The early 19th century is interesting from a historic-vinous point of view. In their production methods vintners and cellarmasters could already look back on an empiric and monastic knowledge of almost 2000 years, on the other hand their labour was not yet industrialized. Only later, in the second half of the 19th century, people started thinking about increasing production and cutting their time investment, which led to innovation and new techniques like pumps, transforming the craftsmanship of winemaking into a modern form of wine production.
Grape processing
In the 19th century the processing of the harvested grapes would start immediately in the vineyard. Being carried out of the vine rows in „Butten“, a type of backbasket, the grapes would be poured into a crate beside the vineyard, where the crushing of the grapes would be done by means of a large wooden club. Therafter the mash was transported to the winery in open barrels. There it would be poured into the wooden press, where the stems and skins were discarded. From the press the must went without filtration directly into a fermentation barrel, where vinification startet spontaneously without temperature control.
Elevage: The raising of the wine
After the fermentation was done the raising or schooling started by racking the wine from barrel to barrel. That would happen 3-4 times in the first year of maturation, 2-3 times in the second and once every additional year of maturation. The timing of the first racking would depend on the quality and texture of the wine, but also on the features of the harvest and vintage. Maturation would last at least 3 years, but depending on the development of the wine, up to six years or even longer. Only when the cellarmaster approved with the achieved quality, the wine would be readied for sale and consumption.
Edition 852
FALSTAFF Ultimate Wine Guide 24/25: 94 points
International Wine & Spirits Awards: 94 points - Gold
VINOUS - Antonio Galloni 06/24: 94 points
Hayflowers, dried citrus and slight waxiness on the nose lead onto a soft palate, pervaded by citrus freshness on a rounded, smooth, gentle body. The citrus also accentuates some pepper, producing a surprisingly fresh and vivid finish. (Bone-dry) - Anne Krebiehl MW
Edition 851
VINOUS - Antonio Galloni 11/23: 94 points
Subtle yeast on the nose comes with the gentlest nutty edge. The palate is smooth and serene, flowing with defined yet textural softness and fine freshness. Varietal notions have been subsumed into a gentler, smoother, rounder notion, yet there is exquisite freshness. All of this is understated, held in a fine phenolic web. It is the aftertaste of textured freshness that is key to the wine. (Bone-dry) - Anne Krebiehl MW
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.
FALSTAFF ULTIMATE WINE GUIDE 23/24: 94 points
Medium golden yellow, silver reflections. Fine tobacco spice, a bit of mango, a touch of pear, candied orange zest, nutty nuances, blossom honey hints. Juicy, taut, multi-faceted acid structure, mineral salty, peach touch, powerful, lingers, versatile food wine with certain ageing potential.
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.
FALSTAFF Ultimate Wine Guide 24/25: 94 points
International Wine & Spirits Awards: 94 points - Gold
VINOUS - Antonio Galloni 06/24: 94 points
Hayflowers, dried citrus and slight waxiness on the nose lead onto a soft palate, pervaded by citrus freshness on a rounded, smooth, gentle body. The citrus also accentuates some pepper, producing a surprisingly fresh and vivid finish. (Bone-dry) - Anne Krebiehl MW
Edition 851
VINOUS - Antonio Galloni 11/23: 94 points
Subtle yeast on the nose comes with the gentlest nutty edge. The palate is smooth and serene, flowing with defined yet textural softness and fine freshness. Varietal notions have been subsumed into a gentler, smoother, rounder notion, yet there is exquisite freshness. All of this is understated, held in a fine phenolic web. It is the aftertaste of textured freshness that is key to the wine. (Bone-dry) - Anne Krebiehl MW
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.
FALSTAFF ULTIMATE WINE GUIDE 23/24: 94 points
Medium golden yellow, silver reflections. Fine tobacco spice, a bit of mango, a touch of pear, candied orange zest, nutty nuances, blossom honey hints. Juicy, taut, multi-faceted acid structure, mineral salty, peach touch, powerful, lingers, versatile food wine with certain ageing potential.
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.
Product description
Traditional winemaking
The early 19th century is interesting from a historic-vinous point of view. In their production methods vintners and cellarmasters could already look back on an empiric and monastic knowledge of almost 2000 years, on the other hand their labour was not yet industrialized. Only later, in the second half of the 19th century, people started thinking about increasing production and cutting their time investment, which led to innovation and new techniques like pumps, transforming the craftsmanship of winemaking into a modern form of wine production.
Grape processing
In the 19th century the processing of the harvested grapes would start immediately in the vineyard. Being carried out of the vine rows in „Butten“, a type of backbasket, the grapes would be poured into a crate beside the vineyard, where the crushing of the grapes would be done by means of a large wooden club. Therafter the mash was transported to the winery in open barrels. There it would be poured into the wooden press, where the stems and skins were discarded. From the press the must went without filtration directly into a fermentation barrel, where vinification startet spontaneously without temperature control.
Elevage: The raising of the wine
After the fermentation was done the raising or schooling started by racking the wine from barrel to barrel. That would happen 3-4 times in the first year of maturation, 2-3 times in the second and once every additional year of maturation. The timing of the first racking would depend on the quality and texture of the wine, but also on the features of the harvest and vintage. Maturation would last at least 3 years, but depending on the development of the wine, up to six years or even longer. Only when the cellarmaster approved with the achieved quality, the wine would be readied for sale and consumption.
The early 19th century is interesting from a historic-vinous point of view. In their production methods vintners and cellarmasters could already look back on an empiric and monastic knowledge of almost 2000 years, on the other hand their labour was not yet industrialized. Only later, in the second half of the 19th century, people started thinking about increasing production and cutting their time investment, which led to innovation and new techniques like pumps, transforming the craftsmanship of winemaking into a modern form of wine production.
Grape processing
In the 19th century the processing of the harvested grapes would start immediately in the vineyard. Being carried out of the vine rows in „Butten“, a type of backbasket, the grapes would be poured into a crate beside the vineyard, where the crushing of the grapes would be done by means of a large wooden club. Therafter the mash was transported to the winery in open barrels. There it would be poured into the wooden press, where the stems and skins were discarded. From the press the must went without filtration directly into a fermentation barrel, where vinification startet spontaneously without temperature control.
Elevage: The raising of the wine
After the fermentation was done the raising or schooling started by racking the wine from barrel to barrel. That would happen 3-4 times in the first year of maturation, 2-3 times in the second and once every additional year of maturation. The timing of the first racking would depend on the quality and texture of the wine, but also on the features of the harvest and vintage. Maturation would last at least 3 years, but depending on the development of the wine, up to six years or even longer. Only when the cellarmaster approved with the achieved quality, the wine would be readied for sale and consumption.
Awards & Tasting Notes
Edition 852
FALSTAFF Ultimate Wine Guide 24/25: 94 points
International Wine & Spirits Awards: 94 points - Gold
VINOUS - Antonio Galloni 06/24: 94 points
Hayflowers, dried citrus and slight waxiness on the nose lead onto a soft palate, pervaded by citrus freshness on a rounded, smooth, gentle body. The citrus also accentuates some pepper, producing a surprisingly fresh and vivid finish. (Bone-dry) - Anne Krebiehl MW
Edition 851
VINOUS - Antonio Galloni 11/23: 94 points
Subtle yeast on the nose comes with the gentlest nutty edge. The palate is smooth and serene, flowing with defined yet textural softness and fine freshness. Varietal notions have been subsumed into a gentler, smoother, rounder notion, yet there is exquisite freshness. All of this is understated, held in a fine phenolic web. It is the aftertaste of textured freshness that is key to the wine. (Bone-dry) - Anne Krebiehl MW
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.
FALSTAFF ULTIMATE WINE GUIDE 23/24: 94 points
Medium golden yellow, silver reflections. Fine tobacco spice, a bit of mango, a touch of pear, candied orange zest, nutty nuances, blossom honey hints. Juicy, taut, multi-faceted acid structure, mineral salty, peach touch, powerful, lingers, versatile food wine with certain ageing potential.
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.
FALSTAFF Ultimate Wine Guide 24/25: 94 points
International Wine & Spirits Awards: 94 points - Gold
VINOUS - Antonio Galloni 06/24: 94 points
Hayflowers, dried citrus and slight waxiness on the nose lead onto a soft palate, pervaded by citrus freshness on a rounded, smooth, gentle body. The citrus also accentuates some pepper, producing a surprisingly fresh and vivid finish. (Bone-dry) - Anne Krebiehl MW
Edition 851
VINOUS - Antonio Galloni 11/23: 94 points
Subtle yeast on the nose comes with the gentlest nutty edge. The palate is smooth and serene, flowing with defined yet textural softness and fine freshness. Varietal notions have been subsumed into a gentler, smoother, rounder notion, yet there is exquisite freshness. All of this is understated, held in a fine phenolic web. It is the aftertaste of textured freshness that is key to the wine. (Bone-dry) - Anne Krebiehl MW
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.
FALSTAFF ULTIMATE WINE GUIDE 23/24: 94 points
Medium golden yellow, silver reflections. Fine tobacco spice, a bit of mango, a touch of pear, candied orange zest, nutty nuances, blossom honey hints. Juicy, taut, multi-faceted acid structure, mineral salty, peach touch, powerful, lingers, versatile food wine with certain ageing potential.
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.
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