Neuburger is an extremely rare grape, even in its native Austria, with only 550 of the country’s 44,000 hectares, but Feiler-Artinger have made something of a specialty of the variety. This is wonderfully perfumed, with very understated oak, peachy, savoury, spicy flavours, plenty of weight and texture. It gives the impression of slight sweetness, but finishes dry, refreshing and well balanced. A wonderful curiosity.
It’s great to see an Austrian Grüner of this quality in a major supermarket. It’s not a power packed wine, but what it lacks in weight, it makes up for in freshness. Floral and medium weight, with some pepper spice, pear and citrus fruit flavours and a zesty, tangy finish. A really good food wine – and I don’t say that very often.
Although this is effectively Gut Oggau’s entry level red, there’s quite a serious intent to the dark leathery fruit aromas. The fruit is lively, with blackberries dominating the flavour. Elegant tannins lend gravitas to what is a fairly light style. Sandy/gravel soil.
Just like the caricature on the label, this is a big broad wine. White peaches, apricot and kiwi flavours are all brilliantly knitted together with a moreish creamy, nutty texture. Some skin contact and maturation in large, old oak barrels has provided body and structure.
It’s different enough to make you sit up and notice, without being remotely scary or “difficult”. Limestone soil.
This is the only wine in the Gut Oggau range which defines itself by a single grape variety. There’s no mistaking the Gewurztraminer on the nose: delicate rose petal and intense lychee aromas dominate. The limestone soil has given this a satisfying “wet stone” finish. It’s bone dry, with just enough acidity to keep things fresh.
Joshuari shows the slightly nervy side of Blaufränkisch, with rather tight but elegant berry fruit. Like all of Gut Oggau’s wines, it tastes terrifically fresh, with fruit pips and minerality on the finish.
Mechtild is one of two single vineyard wines made at Gut Oggau, in this case 60 year old Grüner Veltliner. There’s a salty, iodine tang on the nose, yielding to a fat, creamy palate. Fresh acidity and a lovely mineral finish.
For me this is the crowning glory of the Gut Oggau range. Single vineyard Blaufränkisch is left on its stems and stalks for 6 weeks, resulting in a structured, complex, yet impressively balanced wine. “Hot”, rubber-tyre character to the nose, very focused ripe yet elegant red fruit. The finish lasts and lasts, staying fresh and slightly saline to the very end.
Terrific freshness in this blend of Grüner Veltliner and Weissburgunder (AKA Pinot Blanc) – a beguiling hint of onion skin on the nose gives way to a creamy and slightly vegetal palate, and a mineral finish. This wine spent a few days on the skins, giving it just a bit more structure and body than you might expect.