Name of varietal: Zweigelt
Common synonyms: Rotburger, Blauer Zweigelt
Parentage of the grape: Blaufrankish, Sankt Laurent
History of the grape: Zweigelt was created in 1922 by Fritz Zweigelt at the Institute of Viticulture and Pomology in Klosterneuberg, Austria. It was originally called Rotburger after an area in its home town, but to put an end with confusion over Rotberger, another cross-grape, oenologist Lenz Moser changed its name to Zweigelt in 1975. It was cultivated to create a native Austrian red grape that would be full-bodied, easy to plant, adaptable to cooler local weather conditions and resistant to disease. The result is a successful, full-flavored and well-structured grape that has become a national favorite that crossed over to other regions with favorable, cool-climate growing conditions.
Characteristics of the grape: medium to full-bodied, deep red, firm tannins, spicy, red plums, red cherry, black pepper, slightly acidic.
Regions where the grape is currently Read more »
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Zweigelt on SnoothApril 2013
Two weeks ago, I wrote a brief email talking about Vermentino as one of this ... ... I’m thinking that Zweigelt should be given more attention, though my go to wine remains Petite Sirah. And I am really looking forward to trying more Fiano di Avellino this summer with grilled fish. Ah, this industry—rants and all, I love this industry. Read More
February 2013
It’s been cold as an Alpine breeze here in New York and that got me ... ... on offer: Blaufrankisch and Zweigelt. While these two wines can be quite similar, I tend to notice their distinctions as much as their similarities. The climate and soil of Austria yields wines that tend to be higher acid, crisp and crunchy with fine-grained tannins an... Read More
February 2013
Showing noticeable evolution on the nose, with hints of caramel and oxidation laying under a nice base of raspberry reduction and hints of bay leaf, black pepper and melon rind. This is lovely on the palate, juicy, transparent, still laden with fresh raspberry fruit laced with a hint of lemon verbena and a nice earthy edge that carries the wine ... Read More
February 2013
Soft and slightly funky on the nose with notes of something vaguely recalling boiled pig skin lying under beautiful candied medicinal and violet tones. Theres some dried mushroom here as well, a nice base of juniper-laced blackberries. Broad and soft on entry, this is really open for business texturally with finely polished fruit tannins and jui... Read More
February 2013
Spicy and woodsy on the nose with deep purple floral scents, lots of crushed wild blackberry and spicy blueberry fruit and a touch of something meaty and vaguely Syrah-like. Snappy on entry, with the softness and sweetness of ripeness but nicely spiky acidity keeping the palate fresh and lively. The backend reveals something a bit more chocolate... Read More
February 2013
Hints of cocoa, dried herbs and dried meat great the nose followed by some talcy mineral spice and jammy wild raspberry fruit. This is wide in the mouth, and feels a touch soft even though it has fine acidity. There are some tannins but this does seem to be awfully easy going. The palate recalls the nose, with faint impressions of cocoa and lico... Read More
February 2013
Erding im Geschmack, die Nase mit einem Hauch von Käse. Leichte, spitze Würze auf der Zunge. Dunkle ins Violett gehende Farbe. Read More
Jan 9
Recently, on a Lufthansa flight, I had the most magnificent red wine I have ever tasted, an Austrian Zweigelt 2009 from Brundylmeyer Estates. I would kill to find and buy a case of this wine!
Comment
by
1176334 
Jul 8, 2010
Just had Zweigelt on a trip i took in Germany. Our friend in Regensburg says it's his standard table wine for dinner! Our other friends in Bavaria also served it when they heard i liked it. I am not a big fan of most German wines but this was a real treat.
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381833 
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