Birgit Eichinger Gruner Veltliner Gaisberg Reserve
75 cl
/
13.5% Vol
The grapes for this wine are exclusively produced in Gaisberg, a single vineyard near to the Langenlois Heiligenstein. It ranks amongst the best sites in the whole Kamptal district. Vines thrive in the eastern part of the vineyard, where they are covered by a large loess layer.
See product details
Birgit Eichinger Gruner Veltliner Gaisberg Reserve
€37.50
Ex Tax: €30.49
All online sales are securely processed and can be made by either Visa or Mastercard. You can choose to pay in Euro, US Dollars or British Pounds.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Yellow fruit aromas mixed with soft herbal and spice notes.
Palate
A very traditional in style Gruner Veltliner, with a creamy texture. Flavours of tobacco appear later with a slight mineral edge persisting through a long and lively finish.
Colour
Pale lemon
Fact Sheet
Fluid
75 cl
Grape Variety
Grüner Veltliner
Alcohol %
13.5%
Estate/Producer
Birgit Eichinger
Country
Austria
Region/AOC
Kamptal DAC
Vintage
2018
Closure
Cork
Cellaring/Ageing Potential
Drink now-2028
Awards and/or Press Quotes
Falstaff
93 Points
Wine Enthusiast
94 Points. ‘On the nose, aromas of russet apple and pear skin mingle with fresh citrus zest and a hint of ripe pear. The palate underlines the ripe fruit which is bedded in a soft but very fresh and concentrated core of savoury yeast. Each layer shimmers with fruit, freshness and spice. The palate has a real dynamic energy and is lovely now but will be even lovelier in two or three years' time.’
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
-700x700h.webp "Nikka Taketsuru Pure Malt")
-700x700h.webp "Hazelburn 7 Year Old Oloroso Cask Matured")