Pasler Muscat-Ottonel Trockenbeerenauslese 2002, 375 mlfrom Pasler (View all)
Martin Pasler’s Trockenbeerenauslese sweet wine from the Muscat-Ottonel grape is a standout year in and year out, and the 2002 is no exception. The Muscat-Ottonel grape is known for having less of a grapey, “Muscat” nose than its Muscat Blanc a Petits Grains cousin, but the intense florality and beautiful dry fruit in this wine will not leave you wanting. Serve a chilled glassful instead of dessert. Imported in 2005.
|Bottle size (ml)||375 ml|
|Cellar potential||Now to 2030|
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Martin Pasler took over the reins of the family wine business in 1994 only after rebelling against the idea in his teens and early twenties (as he says, he “ripened slowly” to the decision.) The Paslers have been making wine since the 17th century, so there was a lot to rebel against. But that he was a late-bloomer is in no way reflected in the wines he now produces: award winning whites, reds, and world-class dessert wines. Perhaps this is due to the apprenticeships he took in Germany, France and Australia, or perhaps it is simply in the genes. The debate of nature vs. nurture goes on.
He believes that a great wine is made in the vineyard, and in his 27 acres (planted with 20% Welschriesling, 20% Zweigelt, 15% Chardonnay, 15% Grüner Veltliner, 10% Cabernet Sauvignon, 10% Muskat-Ottonel, and the last 10% a mix of traditional varietals) he does selective cutting in the winter, followed by careful bud work in the spring, and almost vicious amounts of thinning in the summer so that by autumn only the healthiest grapes are left standing. He also employs the most modern cellar technology, but is quick to point out that: “With me, you'll find no streamlined designer wines, but rather wines that reflect the unique terroir of the Neusiedler Lake region.” You'll find that he's telling the truth with every one of his annual output of 50,000 bottles. The respected GaultMillau agrees: they gave his sweet wines 17 out of a possible 20 points. We think that the personality of the vintner is also reflected in the wines, and Martin Pasler is truly fun to be around.
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.
Powerful wines from the sunny banks of the narrow steppe lake known itself as Neusiedlersee. The hot and dry climate of the eastern banks, known as the Heideboden, offers ideal conditions for growing memorable wines in the categories red, white and nobly sweet. Weissburgunder, Chardonnay and Neuburger yield rich and ageworthy white wines, while the Zweigelt is the most prominent red variety, found in the bottle frequently in the company of Cabernet Sauvignon and Merlot. In the town of Gols, the growers' association Pannobile has done much to raise the reputation of the local red wines, and the recent influence of Biodynamics has had a very positive influence on BlaufrÃ¤nkisch produced in the region, rendering it more expressive and less oaky.