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Schrattenthal 9

Zull's top red wine and one which Phillip Zull says is modelled on red Bordeaux.


Source
Austria
Red

Information

About this vintage

Vintage
2006
SKU
4380010
Ripeness
Normal
Last tasted
2016
Bottle Size
0.75L

Impressive and complex red, last 2 cases

Wine Details

Country
Austria
Colour
Red
Region
Weinviertel
Variety
Blend
Sweet
No
Sparkling
No
Ripeness
Normal

More about this wine

It's made from the very best grapes from the pick of Zull's Schrattenthal sites and is a blend of Zweigelt (70%), Merlot (20%) and Cabernet Sauvignon (10%).

This is a big wine for sure. A powerful nose of dark berry fruit, spice and tobacco. On the palate, complex, packed with lots of juicy dark berry fruit, very round and harmonious with robust tannins. Huge length. A good match for game and strongly flavoured meat dishes, deer, beef fillet, roasted shoulder of lamb or duck breast.

2009: Arrived Summer 2012. If anything, even bigger than the 2006 (see below).

2006: The grapes were hand picked at the end of October 2006 and underwent 30 days maceration followed by 14 months in oak.

ABV 13.5%. Acidity 5.5g/litre. Residual sugar 2g/litre.



About this vintage

Vintage
2009
SKU
4312050
Ripeness
Normal
Alcohol
13 %
Last tasted
2016
Bottle Size
0.75L

Quite a big red, complex yet smooth.

Wine Details

Country
Austria
Colour
Red
Region
Weinviertel
Variety
Blend
Sweet
No
Sparkling
No
Ripeness
Normal

More about this wine

It's made from the very best grapes from the pick of Zull's Schrattenthal sites and is a blend of Zweigelt (70%), Merlot (20%) and Cabernet Sauvignon (10%).

This is a big wine for sure. A powerful nose of dark berry fruit, spice and tobacco. On the palate, complex, packed with lots of juicy dark berry fruit, very round and harmonious with robust tannins. Huge length. A good match for game and strongly flavoured meat dishes, deer, beef fillet, roasted shoulder of lamb or duck breast.

2009: Arrived Summer 2012. If anything, even bigger than the 2006 (see below).

2006: The grapes were hand picked at the end of October 2006 and underwent 30 days maceration followed by 14 months in oak.

ABV 13.5%. Acidity 5.5g/litre. Residual sugar 2g/litre.



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