Making of: Noble sweet wines

Spätlesen (Late Harvest Wines):

Probably the most important segment of the entire portfolio in terms of operating history.

As with most Rust wineries in the 1980s, the most common product.

Due to the favourable climatic and topographical conditions, it was and is no problem to produce Spätlesen with "understatement" from any variety. There were vintages in which 80% or more of Triebaumer's production consisted of Auslese grapes, which were usually called Spätlesen in a touch of modesty and pride at the same time.

The Traminer Spätlese, which has been produced in a row since 1890, can be regarded as a sentimental favourite. Always called the "classic" Spätlese, it means: rather light in alcohol, clearly residual sweetness, fruity, smooth-running - entry drug. In this almost 40-year-old tradition, there are only two outliers. 2003, with the attempt of a very strong, dry Spätlese Alsatian style, which sold only very slowly. 2014, when the Traminer, with its red pigmented berry skins, became the main attraction for the vast numbers of feeding insects that were present in this extremely challenging vintage. Then there was a 200 mm rain shower just before the harvest...

The Chardonnay, the most versatile grape variety in the world, was also in the Spätlese-/ Auslese-focus for a long time. And that's where the noble Chardonnay still stands!

For both Spätlesen, the fundamental aim is to harvest in a botrytis-free grape condition in order to achieve a clear fruit.

Possibly noble rotten grapes remain hanging for higher predicate levels.

The fermentation takes place with selected yeasts, because the highly ripe material asks for speed and safety. No other wine category is more susceptible to off-flavours and secondary fermentation than the "small predicates".

The fine fruit flatterers are always bottled before the warm season, so that nothing could happen.

A general advantage of residual sweet wines, we are talking here about steel tank fermented white wines, is their long ageing potential.

They can be enjoyed very young, but even after decades they still represent a venerable delicacy.

Especially in a culinary context!

Even the demanding red cheese à la Époisses or Taleggio, which looks bitter with every dry white or red wine, produces an incredibly creamy harmony with a classic Spätlese.

There is also only one choice for hot and intense spices, such as curry, cumin and the like, goose or duck liver dishes, fruity desserts or as a fruity dessert: the tried and tested Ruster Spätlese, which  actually always reaches Auslese levels.

 

Beerenauslese

The analysis data of the last 20 Beerenauslesen of our winery speak a clear language: before the law all of them reached the level of Ausbruch. The raw material is already mostly botrytis infested and dried up.

As far as the choice of grape varieties is concerned, there is no clear definition. Often it is the Chardonnay, sometimes also yellow Muskateller, Welschriesling, Sauvignon blanc, partly also a Cuvée of it. Always from the slate weathered soil of the 20 million year old Rust gravel.

Hand-harvested, finely selected and fermented in steel tanks, the Beerenauslesen from Günter and Regina Triebaumer are genuine price/performance grenades, which, as far as their reputation is concerned, stand in the shadow of the ever-young, time-honoured Ruster Ausbruch, but nevertheless remain indispensable.

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