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Presse- und Bildkontakt
Weingut Weninger
Burgenland
Florianigasse 11
7312 Horitschon (A)
Tel +43.2610.42165-0
Fax +43.2610.42165-50
www.weninger.com/burgenland
weingut@weninger.com
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Examiner, San Francisco November 2008
I have been to a lot of wine tastings in my day (and way into the night). Many have their strong points, but few offer an original collection of wines and are also well run. The Wine & Spirits Magazine (full disclosure: I once wrote for them) put on a helluva tasting the other night at the Mint Building.
This tasting features the magazine s top rated wines over the past year. So it runs the gamut from the usual California favorites to oddball picks from places like Greece of which editor Tara Thomas is so fond.
The usual and surprising assortment of wines present aside, what was so great about this tasting was how unique it seemed. It was my first time attending but I do genuinely feel that the lineup here changes from year to year, based on the human palate and not wine business politics. And that s both refreshing and new. Some of my favorites included Luigi Einaudi 2003 Barolo Cannubi from Piedmonte and the biodynamic Weninger 2006 Blaufränkisch from Burgenland in Austria.
What s more it was beautifully organized with a roadmap leading guests to different types of wine, by category rather than producer or region. It was also exceptionally calm, free from a lot of the ruckus (and drunkenness) that can dominate other tastings held in the evening for big ticket prices. The food was also quite good and abundant. So many firsts! The ticket price was $120, which isn t inexpensive but is still a solid deal for the wines that were on offer. Need I say that I am also a big fan of the magazine as well? Also hometown Italian favorite Oliveto in Oakland has launched its new cafe menu featuring items such as divine sardines and luscious potato, leek and fontina pizza. How much do I wish they delivered to Pac Heights? Unusual and fun wine pairings fit with owner Bob Klein s ethic of "non-tricked out wines." I also finally sampled the fare at La Mar down near the Ferry Building. The service and ceviche both need some help and some of the cocktails are strange. However other dishes like the anticucho of octopus and empanadas are great.
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Der Weinguide Vinaria 2008/2009
* Sankt Laurent Reserve 2006: 2 stars
* Blaufränkisch Kirchholz 2006: 2 stars
* Blaufränkisch Saybritz 2006: 2 stars
* Blaufränkisch Reserve 2006: 2 stars
* Pinot Noir Kalkofen 2006: 2 stars
* Veratina 2006: 2 stars
* Dürrau 2006: 3 stars
3 stars, for our winery - highest award!
The winerys which embody the absolute top class in Austria and also enjoy internationally high reputation!
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Wineguide, Wine Report 2008
* Blaufränkisch Dürrau 2002: Top Ten - Greatest Quality Wines.
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Guide Gault Millau 2008
* Dürrau, Blaufränkisch 2004: 18,5 points
* Blaufränkisch Reserve 2005: 17points
* Veratina, Cuvée 2004: 17 points
* Merlot 2005: 16,5 points
* Blaufränkisch Hochäcker 2005: 16 points
* Pinot Noir Kalkofen 2005: 16 points
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Roger Voss, Wine Enthusiast, October 2007
The rise of Austria’s red wines
[…] With 56 acres, this is not a big operation, but with varied terroirs, he is able to produce an impressive range of wines. Among the best is Veratina, a blend of Blaufränkisch, Zweigelt, Merlot and Cabernet Sauvignon. The single-vineyard Blaufränkisch from Hochäcker is concentrated and serious. His finest wine is a Blaufränkisch from the Dürrau vineyard, an explosion of deep cherry and blackberry fruits. […]
* 2004 Dürrau Blaufrankisch: 93 points
Made from a single vineyard, this is Franz Weninger’s flagship wine. Pure Blaufränkisch, it shows all the exotic flavors of the grape – mineral, spices, black cherries – packaged with dark tannins and smoky, toasty wood. To finish, there is cocoa along with a touch of sweet citrus. Great aging potential.
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Erich Grasdorf, Grenzüberschreitende Liebe zum Wein, Tages-Anzeiger (CH), 2. Mai 2009
Diese ganzheitliche Methode (Biodynamie) gewinnt derzeit unter den Winzern immer mehr Anhänger. Sei es, um Fauna und Flora in den Rebgärten wieder zu ihrem Recht kommen zu lassen. Sei es, um (noch) bessere Weine zu erzeugen. Den Weningers ist beides gelungen.
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online blog Vinikitas USA
written by nikitas magel November 2008
about Wine & Spirits Magazine Tasting
The room of "Austrian, Italian, Iberian" wines featured red and primarily full-bodied examples from those regions.
Presenting themselves as fine ambassadors of their Austrian homeland were Feiler-Artinger s delicious
2005 Burgenland Umriss Blaufrankisch ($40) and the somewhat more value-driven 2005 Mittelburgenland Hochacker Blaufrankisch ($20) by Weninger. Standing out among the handful
of powerhouses from Italy were the breathtaking Super Tuscan 2005 Bolgheri Paleo by Le Macchiole ($110),
with its deep black fruit and olive flavors intermingled with chocolate, along with the 2004 Barbaresco Sori Rio Sordo by Ca Rome di Romano Marengo ($65), with its earthy, ripe berry and plum flavors, and a texture softer than expected for a Nebbiolo-based wine. Alongside the Italian contingent was a strong showing of Iberian producers. Two downright sensual wines worthy of mention both hailed from Spain s Priorat region: Buil & Giné (2006, $25) and Vall Llach (2005, $35). But the star of the group, for me, was Viña Izadi s 2001 Rioja Expresión ($50), a gorgeous wine of incredible depth, concentration, and length, made entirely of 100-year old vine Tempranillo and performing well above its retail value. Proudly representing Portugal was the luscious 2005 Douro Grande Reserva Tinto ($40) by Carm, with its flavors of cherry jam, blackberries, chocolate, and coffee. Alongside these sensational wines, SPQR featured Fresh Ricotta with Winter Squash Sott olio: small crostini, topped with fresh ricotta and a mix of roasted, marinated butternut squash, and red onion seasoned with red wine vinegar and chile flake.
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Wine Spectator Juni 15, 2008
Austria Zweigelt & Blend
* Zweigelt 2006: 88 points
There´s a deep well of red plum, raspberry and kirsch flavors in this juicy, wellstructured. Has plenty of spice, along with hints of black olive and licorice on the long finish. Drink now through 2011.
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Wine Spectator, USA, January 2008
* Veratina 2003: 91 points
* Dürrau 2003: 90 points
* Blaufränkisch Reserve 2003: 89 points
* Veratina 2002: 87 points
* Blaufränkisch Hochäcker 2004: 87 points
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Wine & Spirits, April 2008
* Blaufränkisch Hochäcker 2005: 93 points
Dark and gripping, with rich, creamy depth an pungent aroma, this
wraps its powerful intensity in a sophisticated and elegant package.
The sappy flavors of blackberry and crushed cherry are backed by hints
of game and spice, and the tannins are firm yet ripe and harmonious.
* Blaufränkisch 2006: 91 points
Hints of mint and fennel underline the bold, juicy flavors of cherry
and red berry. There´s a concentrated, almost chocolaty depth on the palate, yet
it´s never heavy, with a structure that feels elegant and stylishly composed.
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The New York Times, May 2008
* Austria Modernity entered Austria’s winemaking after a scandal nearly wrecked domestic and foreign markets in 1985, when a few producers added diethylene glycol, an antifreeze agent, to enhance body and sweetness and justify higher prices (there were no deaths). Parliament enacted perhaps Europe’s most stringent wine legislation. Young winemakers, drawn by the law’s emphasis on quality over quantity, brought cutting-edge techniques and farsightedness to vineyards and cellars, revolutionizing both. Today, Austrian whites are 70 percent of output; reds, 30 percent. Consumers,
merchants and restaurateurs worldwide prize the best dry versions of Austria’s native, peppery grüner veltliners and mineral-like rieslings, both whites, while sales have risen, especially in America;
graceful sauvignon blancs, under appreciated abroad, await recognition. Juicy, highly flavorsome reds – zweigelt,
blaufränkisch and St. Laurent – are winning broad acceptance. Rosés, sweet wines (particularly ausbruchs) and lean sekts (sparklers) abound....
„Burgenland is rich in achievers: Paul Achs, Feiler-Artinger, Gsellmann and Gsellmann, Gernot Heinrich, Kracher-Weinlaubenhof, Kollwentz-Römerhof, Krutzler, Lang, Hans and Anita Nittnaus, Pöckl, Prieler, Schröck, Ernst Triebaumer, Umathum, Velich and Weninger.“ read more
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Weinwisser 10/08
* Dürrau 2006: 18/20 points
Sehr dunkles Granat, rubinroter Rand. Würziges Bouguet, Pfefferkörnernoten, getrocknete Pflaumenhaut, dominikanischer Tabak, zeigt eine schöne, saftige rauchige Tiefe. gut ausgelegter Gaumen, ausgeglichene Adstringenz, die stützenden Tannine verbinden sich mit dem muskulösen Körper, langer, aromatischer Nachklang. Ein nobler Blaufränkisch mit Potenzial.
Es lohnt sich, von diesem Wein ein paar Flaschen auf die Seite zu legen.
René Gabriel
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Falstaff Weinguide 2007/2008
* Blaufränkisch Dürrau 2004: 92 points
Kräftiges Rubingranat, dunkler Kern, zarter Ockerrand. In der Nase feinwürzig,
zart nach Brombeerkonfit und Zweschkenröster, tabakige Nuancen, mineralisch und
vielschichtig. Am Gaumen lebendig und strukturiert, rotbeerige Frucht, Weichselfrucht,
etwas Zitruszester, präsente, noch etwas rau wirkende Tannine, braucht noch einige Zeit,
gutes Reifepotenzial.
* Blaufränkisch Reserve 2005: 92 points
Kräftiges Rubingranat, dunkler Kern, zarter Ockerrand. In der Nase intensive dunkle
Beerenfrucht, Kirschenkonfit, angenehme Holzwürze, zart tabakige Nuancen. Am Gaumen kraftvoll,
saftige Brombeernote, gewürzig unterlegt, präsente Tannine, frische Säure, hat Rasse und Leben,
zart blättrige Noten im Nachhall, wird von etwas Flaschenreife sicher profitieren.
* Merlot 2005: 91 points
Kräftiges Rubingranat, dunkler Kern, zarter Ockerrand. In der Nase rauchig-mineralisch,
verhaltene dunkle Beerenfrucht, eher vom Holz dominiertes Bukett. Am Gaumen engmaschig,
konzentriert, etwas Kirschenfrucht, kraftvolle Tannine, muskulöser Essensbegleiter.
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A la Carte 2008
* Blaufränkisch Hochäcker 2005: 94 Punkte
Feine, klare, ungemein klassische Sortennase, tiefe Dunkelfrucht;
feine, wunderschön geschmeidige Extraktsüße, feinste Brombeeraromatik,
saftig und fein.
* Blaufränkisch Dürrau 2004: 93 Punkte
Wunderschöne feine Dichte, herrliche Kirschfrucht, saftig, knackig,
blitzsauber und klar, tolle Sache.
* Pinot Noir Kalkofen 2005: 92 Punkte
Wunderbar feiner Pinot, feine Milchschoko-Elemente; saftig und herzhaft,
schöner Biss, viel Substanz, knachig, elegant und fein.
* Merlot 2005: 91 Punkte
Zitronenmelisse, von Liebstöckel unterlegt, dazu auch ein Hauch von Lemongrass;
feine Würzefülle, zarter Nougathauch, guter Stoff, im Ausklang kernige Tannine.
* Veratina 2005: 91 Punkte
Saftige Dunkelfruchtfülle, substanzreich, dicht, fest, auch gehörig tanninunterlegt,
konzentriert, saftig, derzeit noch ziemlich kantig, hat aber Zukunft.
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