Rabl has been making outstanding wines in Langenlois, in Austria's Kamptal region, since 1750. They're one of the area's benchmark family-owned wineries, but like most producers in the country, their reputation in the international market is based primarily on Gruner Veltliner, which is Austria's star native grape variety. If this is your first time trying a Weissburgunder, you're in for a treat! It's the local name for Pinot Blanc, which is also quite popular in Alsace (in France) and in Italy, where it's called Pinot Bianco. Ripe and fuller-bodied, but with refreshing acidity and distinctive minerality, it's often thought of as a more intensely-flavoured alternative to Pinot Gris/Grigio.
Like all of Rabl's wines, this Weissburgunder is fermented exclusively with native yeasts. Fermentation takes place slowly and at cold temperatures to maximize the development of complex, nuanced flavours. Enjoy at a well-chilled 8 C over the next 2-3 years.
Bursting with aromatics of peach concentrate, ripe apricots, and nectarines. This is like an orchard in a glass! There's a hint of slate or wet stone, along with a waxy aroma reminiscent of apple peels.
Fresh and vibrant on the palate, with great weight and texture that is easily carried by the mouth-watering acidity. There's more flavours of peach and apricot, along with both red and green apple and faint nutty notes of toasted almonds. It finishes with a smokey, savoury minerality, and a pleasant, lingering tartness.
Bright springtime flavours of asparagus and green pea risotto would be a perfect match, or pair with grilled lemon and herb pork chops.