Trie Rot 2010

Trie Rot 2010

Wine Spectator



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Purple with a violet rim. Animating nose, densely layered aromas of stewed sour cherries, sweet, very dark cherries and blueberries, lilac completed by a touch of chocolate. Fruit-driven, additionally blue May-flowers. Dry, round spiciness, well integrated into a soft body which hinds its muscles behind fine tannins. Wide aroma spectrum of sun ripened fruits and spicy nuances, pleasant and juicy finish which asks for more and combines juiciness and power. Benefits clearly from the addition of our top-Zweigelt batches.


Very versatile food companion – particularly to kick off a party!! Gratinated potatoes with truffles and egg yolk … to match hearty soups made of smoked meat, beans or even pot barley. Why not together with the usual pizza in case you are in a hurry or accompanying a late breakfast with smoked fish or an early brunch serving potato-goulash. Cheese bread with Pepperonata or a hearty Brettljause (cold meat dishes) like to be seduced by the TRIE. Those who like tofu have to try out themselves.


Hand-picked end of September 2010 into small boxes. Zweigelt from the single vineyards Satz Örtel and Baumgarten with St.Laurent from Baumgarten and separately harvested Cabernet Sauvignon from Kraxner.

De-stemming, closed mash fermentation in stainless steel tanks with spraying of the head for 10 days followed by three additional days of maceration. Gentle pressing, malolactic fermentation in the tank, maturation in large used oak casks (500 – 2.500 l).

Grape varieties Zweigelt, St.Laurent, Cabernet Sauvignon …
Serving temperature 15–17° C
Bottling Beginning of March 2011
Alcohol 13,1 Vol.%
Acidity 5,1 g/l
Residual sugar dry
Bottle sizes 100% screw cap for 0,75l bottles, Magnums cork closure for Double Magnums
CO2 Pressure 2,499 bar (individual CO2-pressure at 20°C)

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