Pinot Blanc

Pinot Blanc, Weißburgunder, Fehér Burgundi, Pinot Branco, Pinot Bianco – many names for the same grape depending on where you find it. 

Switzerland, Austria, Hungary, Portugal and Italy all grow this grape as do many other countries, but for most people they know if from Alsace.

Ours are mostly from Austria and sometimes Germany. In Austria the variety is grown quite widely, but with particular representation in the areas around the Neusiedlersee, Vienna, Weinviertel and Kamptal.

We think the best Pinot Blancs in the world might actually be made in Austria. In the last 10 years, possibly even further, my favourite Pinot Blanc every year is Austrian. Not always the same producer, but Austrian. 

In Austria, even mid-range Pinot Blancs are stylish, very precise and clean with good acidity. The best are concentrated, amazingly complex, and age well in bottle, well in excess of a decade.  And there's always lovely minerality.

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Pinot Blanc is a mutation of Pinot Gris, itself a mutation of Pinot Noir. On the vine it looks remarkably similar to Chardonnay. It is usually made into dry or sparkling wines but especially in Austria can make some excellent early Trockenbeernauslese. On the nose it can be floral or perfumed with hints of apple and sometimes tropical fruits. The fruit remains on the palate and there is a much longer finish than you might expect from a white wine. Of course the sweeter wines incorporate qualities that you might expect from that style.

I have asked winemakers a few times why they chose "Pinot Blanc" or "Weissburgunder" and whether they were for marketing or cultural reasons. Usually the answer has been "It looked better on the label that way".

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