Sattler St Laurent Burgenland 2020 750 ML

Erich Sattler farms his vineyards in Tadten organically and became certified in 2016. Sattlers concentration on Zweigelt and St. Laurent is a reflection of his interest in producing the very best quality from the rolling gravely hills south-west of Lake Neusiedl. All ferments are spontaneous and in a mixture of stainless steel and large, neutral cask. Similar in structure and silkiness with a distinct spiciness and a hint of dark fruit. Dark purple in color with a fine and fruity nose. The structure of this wine is elegant with flavors of Morello cherry. Producer Information Erich Sattler is emblematic of the new generation of Austrian vintners: a wine-school grad and the 4th generation in the family to take over his familys estate, in 1999. “We make wine as my grandfather did,” he says, “only with better machines.” Located in and around the village of Tadten, Sattlers vineyards are on the east side of Lake Neusiedl, which moderates the warm air from the easterly Pannonian plains continental influence. The soil here is composed mainly of gravel, part of a 5 kilometer wide gravel bed left behind when the Danube river dried up 2 million years ago. Sattlers st. laurent and zweigelt vines, some of which are 40+ years old, are well suited to gravel soils for the production of wines with ripe, soft tannin, Erichs primary goal. Sattler practices certified minimal-impact vineyard management, does not irrigate his 22 hectares, green harvests to reduce yields to a mere 5 to 7 bunches per vine, and harvests by hand. In order to produce dense, balanced wines with silky tannins, in his classic wines Sattler de-stems, ferments in stainless steel, with elevage on the lees for 6 months in stainless and large oak casks. For the reserve wines, fermentation occurs in 2000 liter open top vats, punch downs are done manually, and then wines are matured for 12 months in Allier oak barrels for the St. Laurent Reserve, and new barrels for the Zweigelt Reserve. Erich never uses any technical concentration methods like reverse osmosis, or any additives before or after fermentation. Sattler succeeds in his objective of producing “variety-typical, dense and smooth wines with harmoniously integrated tannins, lovely fruit and pleasant acidity.”