Thomas Stopfer, Zweigelt Reserve Ried Mordthal, Wagram 2022
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£18.50
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Premium quality Austrian red made from local grape variety
- Ripe cherry, herbal and subtle tobacco aromas
- The palate has juicy plum and berry fruit, fresh and bright acidity, supple balancing tannins and a bitter cherry twist on the finish.
- Zweigelt, also known as Rotburger, is a new Austrian grape created in 1922 by Friedrich Zweigelt. It comprises a crossing between St. Laurent and Blaufränkisch
- The estate is located in Ruppersthal in the Lower Austrian wine region Wagram. This traditional family has been practicing viticulture here for several generations
- Medium weight casseroles or stews are the ideal accompaniment here.
- Grape variety: Zweigelt
- Vintage: 2022
- Type/Colour: Red
- Alcohol: 13.5%
- Bottle Size: 75cl
- Group: Niederoesterreich
- Sustainable: Yes
"This tiny vineyard is producing wines that truly reflect their unique terrior and Thomas Stopfer keeps a careful eye on every aspect of the operation" - Jaime Goode, The Wine Anorak.
The estate is located in the municipality Ruppersthal in the Lower Austrian wine region Wagram. This traditional family has been practicing viticulture here for several generations. Today the operation is managed by Thomas Stoepfer.
The vineyards cover eight hectares of vineyards in the vineyards Kogelberg and Steinberg (Großweikersdorf). They are planted to 80% with the white varieties Grüner Veltliner, Roter Veltliner, Pinot Blanc, Riesling, Rivaner and Gelber Muskateller, as well as to 20% with the red varieties Zweigelt and Cabernet Sauvignon. In the vineyards are environmentally friendly, tended with natural management. These include planting between rows for the purpose of regulating the water balance and the use of natural resources. The majority of the wines are aged in steel tanks and depending on the specific wine, spend typicality three weeks to five months in the bottle.
Among the premium wines include the two developed in 500-liter acacia barrel white wines Grüner Veltliner Steinberg which is fermented spontaneously.