Peter Schandl – Ruster Ausbruch

Producer: Peter Schandl
Wine: Ruster Ausbruch
Grape Variety: 70% Welsh Riesling, 25% Riesling, 5% Sauvignon Blanc
Production Zone: Neusiedlersee Hügelland, Rust
Altitude: 400-650 feet above sea level
Surface Area/Yield: 7.5 acres, 0.5 tons/acre
Exposure: South
Soil: Limestone
Vinification & Aging: The 100% botrytis infected grapes are harvested at the end of October. Once they are harvested, the grapes are not crushed; instead they go into tank-press for a very long soft pressing which lasts for 6-8 hours. The must then goes into 225L barriques for 6 weeks, and afterwards it is racked and kept in new French barriques for another 6 months. After filtering, it is then aged in bottle for another 2-3 years before being released.
Production: 500 cases
Alcohol: 9.5%
Description: An exceptional richness in combination with a harmonically developed acidity. With aging it ripens to its real size.
Food Pairing: Cheese, dessert, and goose liver.