THE WHITE ONES


THE RED ONES


THE SWEET ONES


THE RUSTER AUSBRUCH


Whoever comes to Rust is immediately aware that this town - and its wine as well - is something special. The gently rising hills of the Ruster Hügelland on the western banks of Lake Neusiedl surround the town like an amphitheatre; a view which fascinates every time anew. The location is unique and gives wines from Rust a distinctive and unique character. Rust vintners cultivate a great variety of grapes for their red and white wines. Above all, the climate of the Pannonian Region decisively influences the growth of the grapes: hot dry summers and cold, humid winters provide for an extraordinary harvest every year. In the morning the large surface area of the lake reflects the radiation of the sun like a mirror and accelerates the ripeness of the grapes compared to other wine growing regions. These natural conditions along with the sensible affection of the vintners for their town and their vineyards give way to objects all wine-lovers look for: extraordinary and top-quality wines.

The diversity of the region is also mirrored in the various soil structures of Rust and their origins: alluvial deposits from the Alpine region, in some places ancient rocks, wind-carried fine sand (Loess) or sediments of primeval seas form a diverse and multifaceted mosaic of very differentiated soils - an excellent basis and at the same time a challenge for wine growers in Rust. It's a miracle which unfolds each and every year in Rust, a natural consequence of the interaction between the area's special climate, topography and soil quality. The Ruster Ausbruch: one of the most impressive sweet wines in the world whose European counterpart can only be found in a Hungarian Tokaj or French Sauterne. Ruster Ausbruch may be defined as botrytised wine that has for centuries been linked to town history. The name stands for a special type of sweet wine made from grapes that are left to hang on the vine longer than usual. These grapes become host to a rare beneficial fungus called Botrytis Cinerea that develops only in regions where warm summers, mild autumns and fog from nearby waters interact to create optimal conditions. As a result, the grapes soften and shrivel into raisin-like berries that concentrate the grapes' acidity, sugar, extract and aromas. The picking of grapes affected by this noble rot can only be done by hand in several laborious runs. Since the grapes are not always equally affected, the suitable parts have to be individually removed ("broken out"). Balance along with highest concentration is the utmost aim. Ruster Ausbruch fascinates by its multi-layered aromatic compounds and a fanciful play of sweetness and acidity on the palate. The sparkling in the glass is mirrored in the flaming temperament of the wine.

BOVIER
A white wine variety wich you can only find in Austria. This variety of grape sort, is named after their grower Clotar Bouvier, from a cross between Pinot Blanc and Yellow Muscatel. Usually produced for must, the partially fermented Sturm wine and young wines, as well as noble sweet classed wines. The wines display a subtle bouquet, and are aromatic and soft. The Bouvier is usually our favorite grape for our famous "Ruster Ausbruch".

GRAUER BURGUNDER
Grauer Burgunder is the austrian Name for Pinot Gris. It is a Pinot variety. Pinot Gris is the link connecting Pinot Noir and Pinot Blanc, and was probably brought to Austria during the 14th Century. The grapes are susceptible to higher sugar levels and if very ripe, the colour of the grapes is a deep, golden yellow colour with light red reflections. The Pinot Gris wines are quite versatile, ranging from clean table wine (e.g. Pinot Grigio) to a more international style with malolactic characters and oak barrel maturation, to high quality dessert wines.

MÜLLER THURGAU
Müller-Thurgau is a white grape variety which was created by Hermann Müller from the Swiss Canton of Thurgau in 1882. It is a crossing of Riesling x Chasselas de Courtillier (Madeleine Royale). Müller-Thurgau is also known as Rivaner. The vines mature early, they are mild due to low acidic content, but nevertheless fruity. The wines may be drunk relatively young, and with few exceptions are not considered to improve with age. From this Grape we get funny and fruity wines, with a light body, perfect for easy drinking wines at warm summer evenings at the lakeside or in the garden.

MUSKAT OTTONEL
The Muskat-Ottonel is a more recent addition to the ancient Muscat family, and was cultivated from a seedling in France, and is thought to be a crossing of Chasselas and an undetermined Muscat variety. New breed by Jean Moreau, a private grower in Angers, 1839. Significant in Burgenland. To winegrowers, the variety can be difficult in the vineyard. It makes high demands on the site (warm, wind-protected) and the soil (good retention of water and nutrients). Its very sensitive flowering phase means an often irregular and low yield. It tolerates only a low limestone content in the soil and is easily susceptible to chlorosis when the weather is cool and wet. Can yield full yet mild wines with a delicate nutmeg flavour. Highly ripe grapes can deliver mild, very supple Prädikat wines, which partner well with sweet dishes.

WEISSBURGUNDER
The Pinot blanc is an internationally widespread variety and the youngest member of the Pinot family. It is recognisable from its delicate, often restrained bouquet and its soft acidity, that often makes it an ideal blending partner with other white Pinot varieties. It is a Mutation of Grauer Burgunder and his origin is probably the Burgundy, France. Only in good vineyard sites does this variety yield the highest quality. Young wines have a blossomy expression and piquant acidity, while mature versions tend to develop bread and nut flavours. Maturation goes slowly and the highest quality is achieved after longer bottle ageing.

GEWÜRZTRAMINER
The Traminer is an ancient variety that has probably developed from a wild vine crossing, and is internationally widespread. There are three Traminer varieties in Austria, the Roter Traminer, Gelber Traminer and the Gewürztraminer, and at least one is cultivated in all of the winegrowing regions. The wines display a pronounced range of aromas, often reminiscent of wild roses and citrus fruit. Traminer wines are usually soft and always rich in extract, with a delicate residual sugar that is in balance with a bitterness so typical of the variety. Traminer can also produce sweet wines with great aging potential.

WELSCHRIESLING
The Welschriesling is a very versatile, diverse variety. From the base wine for sparkling wines from the northern Weinviertel, to dry, lively young wines (e.g. in the Steiermark), to the high quality, noble sweet Trockenbeerenauslese wines from Burgenland. The vibrant, drinking wines have dominant citrus and apple notes, over delicate spice; and the high quality sweet wines beguile with soft, creamy aromas and perfect balance of acidity and noble sweetness.

ZWEIGELT
Its creater, Prof. Dr. Fritz Zweigelt, successfully crossed Blaufränkisch x St. Laurent in 1922, and paved Austrian red wine history. Up until his death in 1964, the variety was known as Rotburger. Nowadays there are classic and fruity respresentatives of the wine, with cherry and berry aromas, as well as very ripe, extract rich top wines, that display feminine, fruity charm. With plantings of 13 percent of the total Austrian winegrowing region, this is by far the most planted and popular Austrian red wine variety.

BLAUFRÄNKISCH
This indigenous variety is at home in Burgenland, particularly in Mittelburgenland (DAC designation). The wines display juicy fruit, herbaceous charm over searing acidity and gripping tannins. The characteristic aromas are cherry, sour cherry, blackberry and cinnamon. The indigenous Blaufränkisch is robust and coarse with intense depth of fruit character when young, yet the wine softens as it matures. Opulent examples are aged in oak barrels or are in blends.

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CABERNET SAUVIGNON
Cabernet Sauvignon is an old Bordeaux variety, that took Austria by storm in the 1980's. If not fully ripe, the wines display unripe notes of green pepper, stinging nettle and cassis, yet with fully mature grapes, the results are of more spice and chocolate. Ther variety always has notable, gripping tannins and are usually aged in small oak barrels. Most Cabernet Sauvignon is blended with Merlot or Blaufränkisch, or other red wine varieties.

MERLOT
International grape variety, and the product of a Cabernet crossing, that has been an officially classified quality wine variety in Austria since 1986, and is increasing in popularity. The grapes bunches are generally large with small-loose berried grapes, and the wines are deep and dark with elegant tannins and juiciness (cassis and pepper pod notes), and the Merlot is a popular wine for blends.


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