Neusiedlersee Wine
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Popular wines made in Neusiedlersee under $20
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Rust En Vrede Wine Estate Merlot 2006
Snoothrank:
Starting at $18.98 -
Alois Kracher Cuvee Auslese 2007
Snoothrank:
Starting at $14.97 -
Heidi Schröck Furmint 2004
Snoothrank:
Starting at $19.30 -
Weingut Kracher Pinot Gris Illmitz 2006
Snoothrank:
Starting at $17.98 -
Heinrich Zweigelt 2007
Snoothrank:
Starting at $14.89 -
Alois Kracher Pinot Gris Illmitz 2007
Snoothrank:
Starting at $13.78
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Neusiedlersee on Snooth-
October 2009
Kaiserberg 2000 Weingut Josef Unger 2000
Snoothrank:
“blackcurrent and loads of spices on the nose, very ripe tannins due to excellent vintage 2000, refined, multilayered, needed nearly 5 hours with air to develop full flavor profile, endlessly lingering. Perfect wine.”
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June 2009
Weingut Franz Lentsch Gewurztraminer 2008 2008
Snoothrank:
“pure rose petals and lychée flavors, nice acid structure, very distinctive, lingering.”
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May 2009
Leo Hillinger Small Hill Red 2007
Snoothrank:
“A wonderful blend of merlot, pinot noir, and St. Laurent, this wine comes together in a fantastic manner reminiscent of a solid Cotes du Rhone.”
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May 2009
Weingut Franz Lentsch Zweigelt Grossfeld 2008
Snoothrank:
“fruity, blueberries and cherries on the nose, oak perfectly integrated, balanced, soft juicy tannin structure, velvety, lingering.”
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April 2009
Sommer Leo Und Silvane Gruner Veltliner Classic Sommer 2006
Snoothrank:
“Slightly grassy, very citric, with perhaps a dash of pear. Wonderfully bright and youthful wine. Quite enjoyable.”
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March 2009
Weingut Franz Lentsch Welschriesling 2008
Snoothrank:
“CO2 visible, fresh, fruity, lemon, lime flavors, tingling acidity, light in alcohol”
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February 2009
Kaiserberg Weingut Josef Unger 2006
Snoothrank:
“dark red hue with purple reflections, still young, Cassis, red and dark berry flavors, black berries, smooth tannins, very charming wine, lingering”
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January 2009
Wolfgang Vineyards Gruner Veltliner Gru-Vee 2006
Snoothrank:
“A really nice, complex and mineral nose. Good acidity - peaches and very mineral. Held up well over time, and was good even on the second night. Served with salmon and couscous.”



