Bela Rex - Gesellmann - 2018

75 cl

Falstaff: 96-98 points

Alcohol content: 14.5% vol.

Grape varieties: 50% Cabernet Sauvignon, 50 % Merlot

Vinification:

The grapes are harvested by hand and each grape variety is vinified separately. The malolactic fermentation is carried out in oak barrels. The Red wines from Austria mature for 25 months in small oak barrels; after blending into a cuvée, the wine matures for 6 months in large oak barrels.

Tasting notes:

The grapes were harvested by hand. The harvest for the Merlot cuvée began at the end of September, followed by Cabernet Sauvignon at the beginning of October. The weather conditions were perfect. Each grape variety was vinified separately. Spontaneous maceration took place in steel tanks, with the skins being submerged 2 - 4 times a day. The malolactic fermentation took place in oak barrels. The wines matured for 25 months in small oak barrels. After blending into a cuvée, the wine matured for 6 months in large wooden barrels.

Deep dark ruby garnet in colour, opaque core, violet reflections, subtle ochre rim. Delicate notes of nougat and ripe dark berries, a hint of figs and candied orange zest, underlaid with precious wood spice. Juicy, ripe heart cherries, fine acid structure, round tannins, lingers for a long time, already well developed, fine chocolate touch on the finish, secure development potential.2021 - 2031, with optimal storage.

Gesellmann Winery:

50 hectares is an exclusive size that is specifically geared towards supplying limited quantities not to the world market, but to wine lovers all over the world. With the utmost care and in harmony with nature, the elementary conditions are created in the vineyards so that grapes can be brought to the cellar in the best condition in autumn - in organic quality since 2015. Manual labour is a central guarantor for the successful compression.

Talent is nurtured in the vineyard; during the grape harvest, not just every single grape but every single berry is checked. Only the best grapes are processed - some of them from ninety-year-old vines that have experienced a lot and therefore have a lot to contribute to the flavour structure. It goes without saying that vinification is accompanied not only by knowledge acquired over generations, but also by state-of-the-art cellar technology.