Feiler-Artinger Pinot Cuvee Ruster Ausbruch 2001, 375 mlfrom Feiler-Artinger (View all)
The taste of the 2001 Ruster Ausbruch Pinot Cuvee is more a creamy, flowery style with vanilla, walnuts and chocolate from the wood. It also has a fresh apple fruit behind that. The Ruster Ausbruch has a potential of up to 50, 60 years of cellaring: it shows well in the first 2 years, then closes down in year 3 for about a year, and then opens back up with fruit and more complexity on the palate; more rounded and integrated. It holds at this perfect taste for 15 years. From that point on it slows development as it moves into its ripening period. The sweet impression of the sugar reduces during this final period, creating a more crispy, slightly drier finish. For the Ruster Ausbruch blends every grape is picked single varietal, at different times, and then after fermentation they are blended. This also helps to control the final feeling.’ -Vintner Kurt Feiler This 2001 vintage was harvested at the end of October/early November, then fermented and matured in oak barrels for 16 months. It is a blend of 52% Pinot Blanc and 48% Pinot Gris. To carry the name ‘Ruster Ausbruch’ the wine has to have been created in the town of Rust, Austria, using the Ausbruch method which originally came from Hungary for the production of Tokaji.
|Wine Spectator||93 - “Deeply flavored and honeyed, with delicious ripe pear, apricot and mango flavors. Hints of spicy notes from botrytis. Elegant and richly textured, with a long, long finish of spice and smoke. Drink now through 2020.”|
|Wine Enthusiast||93 - “Made from Grauburgunder and Weissburgunder, this is an intensely ripe wine, with aromas from the Pinot Gris and weight from the Pinot Blanc. There’s an edge of pepper alongside fresh acidity. Ripe oranges give a lift to the aftertaste.”|
|A la Carte||91 - “Voluminous, powerful nose with an obvious hint of the wood barrel. Juicy, dense, hearty and very, very good.”|
|Wine & Spirits||91 - “A distinctly modern style of Ausbruch, this blend of Pinot Gris and Pinot Blanc is polished, velvety and clean, showing concentrated flavors of peach jam and dried apricot.”|
|Beverage Testing Institute||92 - “Bright yellow-straw hue. Fragrant ripe and sweet apple aromas follow through on a medium-bodied palate with silky texture and honeyed, spicy flavors through the finish. Wonderfully balanced.”|
|Bottle size (ml)||375 ml|
|Residual Sugar||99.9 g/l|
|Cellar potential||now to 2061|
The town of Rust is perhaps best known for its world-class late harvest wines, a specialty of which is known here as Ruster Ausbruch. The "Ruster" describes that it is from this town, and the “Ausbruch” describes the method of only picking out the most perfectly shriveled & botrysized grapes. Why are the wines from here so incredible? It might have something to do with the fact that in 1681 Rust was proclaimed a Free Town of the Austro-Hungarian Empire, and this distinction came at a steep price: 10,000 liters of the Ruster Ausbruch wine had to be sent to the royalty every year. A practice for survival became the practice of something spectacular.
The Feiler-Artinger winery was established in Rust in the early 1900’s by Gustav and Karoline Feiler. After the second world war, they were the first to restart the tradition of harvesting grapes afflicted with noble rot for the production of Ausbruch. In 1955 Gustav's son Hans took the reins and steered things well, and since 1994 the third generation, in the form of Hans' eldest son Kurt, has stepped into line. Their work has not gone unnoticed; in 1999 Hans and Kurt were jointly declared “Late Harvest Wine Makers of the Year” at the Wine Challenge in London, and Robert Parker Jr. of the Wine Advocate rates the winery as among Austria's best producers (giving it 4 1/2 out of 5 stars) In fact, critics from Wine Advocate to Wine Spectator have consistently rated these wines in the 90's. The winery has 64 acres with an annual production of 12,500 cases; 30% white, 55% red, and 15% sweet.
As Hans puts it: “I strongly believe that harmony in the family brings harmony to the wines.” This must be one happy family.
Burgenland is made up of 4 "sub-areas" and covers 19,215 hectares, which is about 48,000 acres. The dominating geographical influence here is the Neusiedler Lake (Neusiedlersee), and the 4 subdivided areas are called Southern Burgenland (Südburgenland), Central Burgenland (Mittelburgenland), Neusiedler Lake (Neusiedlersee) and the Neusiedler Lake Highlands (Neusiedlersee-Hügelland)
From the northernmost Neusiedlersee area comes full-bodied white wines, including the countries best Chardonnays. This is also an area where great red wines are produced, including those from the "Pannobile" co-operative who age their wines in oak.
Due to the vineyards proximity to the lake and their location in the hot Pannonian climate zone, their grapes more often than not develop the "noble rot" (botrytis cinerea) which creates heady dessert wines. The region stretches along the Hungarian border, right across which Tokaji is being made.
The town of Rust, in the Neusiedler Lake Highlands, is where the famous Ruster Ausbruch dessert wine is made. This is also where storks come to roost every year, building their enormous nests on the roof of every building along the main roads. They make a clicking sound which is somewhere between a woodpecker and a jackhammer, and as you sit at the heuriger (wine garden) drinking the afternoon away, the potential cacophony becomes something of a symphony.
The west side of the lake... The Austrian wine establishment has now begun to call this region Leithaberg, after the local hillsides themselves, although it is hard to imagine winegrowing in this region without the benificent influence of the lake. The free city of Rust has been famous for its sweet wines for centuries, now producing memorable reds and dry whites as well. The towns of St Margarethen, Donnerskirchen and GrosshÃ¶flein are all proving to be sources of excellent grapes from the varieties BlaufrÃ¤nkisch and St Laurent, as well as for the more surprising Sauvignon Blanc. The major municipality Eisenstadt is the capital of Burgenland; the area has been settled since the early Iron Age, and evidence of viticulture exists in Celtic hill burials from nearly three thousand years ago.