Zweigelt 2012

Paul Achs

This classic Zweigelt comes from the Heideboden and is matured in large wooden barrels. A fruity, elegant wine with such juicy tannins and a fine structure. 

Wine Production

Zweigelt is a cross of Blaufrankisch and St Laurent developed in 1922 by Dr Fritz Zweigelt at Klosterneuburg.  It is the most planted and popular red wine in Austria thanks to its soft and fruity character. The wine is fermented in stainless steel tanks and is aged for 12 months in a combination of large French and Austrian oak casks.

Tasting Notes

This wine is a deep ruby red with purple rim and highlights, and has a brambly black fruit nose similar to fresh baked plum pie. The sweet black plum fruit follows through on the palate with a nice balance of acidity and medium tannin. This is a good quality wine which has beautiful ripe juice fruit up front.

Food Pairing

This Zweigelt has a wide variety of pairings including duck rillettes or rabbit rillettes. This wine also goes with Greek marinated lamb with fresh herbs in a pita with tzatziki sauce. Also with duck in a cherry sauce or pork loin. 

Vineyard & Production Info
Production area/appellation:
Neusiedlersee
Vineyard name:
The Heideboden vineyard
Soil composition:
Gravel
Elevation:
380-495 feet
Yield/acre:
1.2 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
1966
Harvest time:
September
First vintage of this wine:
1979
Bottles produced of this wine:
16,000
Certified eco-friendly practices:
Biodynamic-Respekt
Certified vineyards:
yes
Winemaking & Aging
Varietal composition:
100% Zweigelt
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
Up to 21 days
Maceration technique:
Pumpovers
Length of maceration:
21 days
Malolactic fermentation:
Yes
Fining agent:
Vegan
Type of aging container:
Barrels
Size of aging container:
500L
Age of aging container:
2-5 years
Type of oak:
French and Austrian
Length of aging before bottling:
7 months
Length of bottle aging:
2 months
Analytical Data
Alcohol:
12.0 %
pH level:
3.5
Residual sugar:
1.0 g/L
Acidity:
5.2 g/L
Dry extract:
24.0 g/L

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