Trie Rot 2013

Trie Rot 2013

Vinaria Guide 2014/15

★ ★ ★

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Purple with a violet rim. Animating nose, densely layered aromas of cooked sour cherries, sweet, very dark cherries and black berries, lilac, completed by a touch of chocolate. Fruit-driven, also 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 nuances of spices, pleasant and juicy finish which unites juiciness and power, thus asking for more. That´s Rust Zweigelt – so powerful yet crisp!


Quark noodles with smokes pepper and “jack-bacon”. Multi-talented – and above all to kick off a party! Backed potatoes with truffles and egg yolk ... to match powerful soups made of smoked pork, beans or even pot barley.  With the usual pizza - in case you are in hurry or accompanying a late breakfast with smoked fish or an early brunch serving potato-goulash. Cheese bread with peperonata or a rich Brettljause (cold meat dishes) fall also for the TRIE. If you like tofu, just try it. The 2013 vintage again shows a nice potential to “seriously” enjoy more than one or the other glass or function as “reset” after a glass or more of Oberer Wald or before turning to Plachen.


Hand-picked mid to end of September 2013 into small boxes. Zweigelt from the single vineyards Satz Örtel, Gertberg, Bandkräftn 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 End of February 2014
Alcohol 13,5 Vol.%
Acidity 5,5 g/l
Residual sugar dry
Bottle sizes 100% screw cap for 0,75l bottles, Magnums cork closure for Double Magnums - larger bottle sizes on request
CO2 Pressure 2,499 bar (individual CO2-pressure at 20°C)

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