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THE RUSTER AUSBRUCH



GEWÜRZTRAMINER AUSBRUCH 2014

Sweet 10,0% Vol. Sugar 136g/l Acidity 12,4g/l 0,375l € 25.-
Winner "Sweet Wine Trophy 2018" wein.pur, 94 Points, intense aroma of dried apricots and Thyme extract, with slate, very salty, associated with reed, soil, wood - complex with different levels, great acid, oily texture, for savouring in small amounts.

RUSTER AUSBRUCH ALEXANDER 2014

Sweet 9,0% Vol. Sugar 237g/l Acidity 12,6g/l 0,375l € 99.-
93 Points, Cognac-coloured, complex and playful, fiery, animating, fine enamel on the palate, good length, light acidity paired with the full body raises in the finish again.

RUSTER AUSBRUCH 2017

Sweet 10,5% Vol. Sugar 216g/l Acidity 7,3g/l 0,375l € 35.-
"A la Carte" rated him with 92 points, golden yellow, succulent mature fruit, candied pear, almonds, butterscotch, a powerful wine, balanced texture, lasting and archive-secure for the next 30 - 50 years.

BOUVIER AUSBRUCH 2013

Sweet 10,5% Vol. Sugar 168g/l Acidity 6,8g/l 0,375l € 25.-
Honored: Gold awc, bright golden yellow, only a little of "Botrytis Cinerea" and so the fruity type of Ruster Ausbruch, taste of ripe southern fruits, a clear typ of sweet wine, compact and juicy texture, good lenght in the finish.

BOUVIER AUSBRUCH 2009

Sweet; 12,5% Vol. Sugar 112g/l Acidity 7,5g/l 0,375l € 25.-
Honored: Gold at Berlin, golden yellow with amber highlights, very complex to the nose with raisins, nuts and figs, at the palate raisins with a harmonious blend of bitterness and spiciness, well balanced acid structure.

BOUVIER AUSBRUCH 2006

Sweet 13% Vol. Sugar 108g/l Acidity7,7g/l 0,375l € 35.-
Honored: Gold awc, intense golden yellow with amber reflections, coffee, cocoa, chocolate, with mineral and salty aspects, the acid does not make itself the centre of attention.

WEIßBURGUNDER AUSBRUCH 2007

Sweet 12,5% Vol. Sugar 112g/l Acidity 7,5g/l 0,375l € 35.-
92 Points, golden yellow, succulent and spicy, hay, pears, strong, intense and balanced in terms of acidity and sweetness.

Sugar ... The unfermented sugar value (residual sugar) must be declared in its respective term on the label.
Acidity ... The total content of acidity in is generally between 4 and 10 g/l (the total acidity is declared on the State control number assessment) In extreme cases, (such as with Schilcher, Eiswein (ice wine) or Ruster Ausbruch), this value can be higher.
Prices are farm-gate prices!

Ausbruch is the name for a high quality Austrian noble sweet wine made from botrytis cinerea infected grapes, and is a speciality from the town of Rust in Burgenland. The Austrian wine law states a minimum must weight is 30° Klosterneuburg Must Weight Scale (KMW). 1° KMW is equivalent to 10 gram or sugar per kilogram of must.

When ripe white wine grapes are infected during favourable conditions by the Botrytis cinerea fungus, the so-called "noble rot" develops. The growth of the fungus is nurtured by humid air while, at the same time, the water in the grapes evaporates. This occurs especially during the Fall, when early morning fogs are followed by warm, dry afternoons. These conditions are ideal in the Pannonian region around the Neusiedlersee, for example, because of the balancing effect provided by the vast amount of water in the lake. The Ruster Ausbruch is one of the most impressive sweet wines in the world whose European counterpart can only be found in a Hungarian Tokaj or French Sauterne, for example the famous Chateau d`Yquem. It begins with the break-out of Botrytis in the healthy, ripe grapes. Gradually, more and more berries become infected. The fungus penetrates the grape skins and feeds on the liquid while water evaporates through the holes; eventually the grapes shrink to a raisinlike state. The remaining contents, such as sugar, acidity and extract, become extremely concentrated.

The harvest requires the utmost in attention and care, as grape selection in the vineyards must be carried out in more than one step. This is necessary in order to acquire the optimal grapes for the Beerenauslese or Ausbruch quality categories. The higher the must gradation - along with this, the natural sugar content in the must - the more difficult it is for the yeasts to convert sugar into alcohol. Therefore, the fermentation can last for several months. These intensive efforts pay off nicely, though. The wines exude unique aromas and flavours, thanks to the wonder of Botrytis. Its magic produces expressions of honey and dried fruits, as well as exotic and even Christmas time fragrances and tastes. The speciality Ausbruch is at home in the historical free town of Rust on the western shore of the Neusiedlersee. This wine is steeped in tradition: its first - known documentation goes back to the mid - 16th century. In 1681, the Reichstag in Ödenburg declared on December 3rd that the market town of Rust would be raised to the status of a royal free town. And for that privilege, the citizens of Rust had to pay Emperor Leopold I (1640-1705) "real and liquid gold" - specifically, the enormous sum of 60,000 Guilders as well as the entire vintage - some 30,000 litres - of Ruster Ausbruch wine. These traditional sweet wines eventually made their way from Rust to the imperial and royal courts of Europe - even all the way to St. Petersburg. Today, the wines are undergoing a new kind of renaissance.


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