A classic, polished, brilliant Ruster Ausbruch. A wine that since the time of the Habsburg monarchy is one of the most sought after sweet wines in Europe. A time-honoured tradition with a new interpretation.
Winemaker
Heidi Schroeck
Features
Oaked, Late Harvest, Reserve, Vegan (certified), Vegetarian and Vegan
Gerhard Kracher of the Kracher estate in Illmitz, famed for it's sweet wines, has teamed up with Heidi Schröck in a joint winemaking venture. The original idea for the project came from Gerhard's late father Alois Kracher, who often spoke with his son about his desire to branch out and try something new across the lake in Rust, the heartland of Ausbruch wine.
Terroir has left traces of subtle minerality that works to balance the sweetness and give the wine structure.
Welschriesling, Grauburgunder and Furmint are blended into a cuvée that exudes animated sweetness, fine biscuit and dried fruit flavours and a mineral stature. Schröck and Kracher also produce the Greiner, an opulent Welschriesling with discreet residual sweetness.
After three years maturation in cask and barrel, the 2006 vintage has been bottled and both winemakers are pleased with the resulting two wines that have exceeded all expectations. A classic, polished, brilliant Ausbruch,
Wine Details
Style
White, Still, Sweet, Single Variety
Winemaker
Heidi Schroeck
Country
Austria
Region
Burgenland
Features
Oaked, Late Harvest, Reserve, Vegan (certified), Vegetarian and Vegan
Aged In
Barrel (new)
Closure
Natural Cork
Varieties
Furmint
Ripeness
Normal
Winemaking
Malolactic
Vintages
No longer available
Vintage
Product Code
Alcohol
keeps at least until
2006
4330072
More
Ausbruch, grape clusters affected by Edelfäule (noble rot) are harvested by hand in several vineyard passes. Only the individual grapes that have botrytis are picked, sometimes singly plucked (or as expressed in the local German dialect - "broken out"). Hence the name "Ausbruch" for this wine, which means "break out".
Heidi Schröck and Gerhard Kracher make their version of this rare wine by adding a small amount (2 to 3%) of fresh, unaffected by botrytis but overripe grapes and fermenting then, maturing the wine in 225 litre acacia wood barrels. Three years later a wine has emerged with a robust 11% alcohol and 230 grams per litre of residual sugar. A radiant golden yellow color, aromas of dried apricot, freshly baked brioche and a surprising freshness on the palate due to a lively acidity.
Schröck and Kracher Ruster Ausbruch was bottled in traditional 375ml bottles.
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