2020 Prieler Leithaberg “Ried Pratschweingarten” Blaufrnkisch, Burgenland, Austria

ABOUT THIS WINE

The Leithaberg Blaufrnkisch comes from the Ried Pratsche, which stretches up into the hills directly behind Oggau and from which you can look across the reed belt to Lake Neusiedl. You can also feel the lake as it settles on the leaves and grapes, carried by warm winds. The mild climate is countered by the cool limestone, and together they provide exactly the conditions you need for purist, clear and precise Blaufrnkisch.

ABOUT THIS PRODUCER

The Prieler estate, in Schtzen on the western side of the Lake Neusiedl, is a historic old farm, once dedicated to many types of agriculture but now specializing in grape growing. Two generations of the Prieler family now run the estate: Engelbert and Irmgard, who in 1972 focused the estate on quality production of several grape varieties, mainly Blaufrnkisch and Burgundian varieties. Their son, Georg, now heads the estate and continues working to best express the unique terroir of the Leithagebirge.

Prielers 20 hectares are currently cultivated in vineyards between the Leithagebirge, the last outpost of the eastern Alps that protect the vines from the western winds, and the Lake Neusiedl, which tempers the hot climate of the Pannonian plain. Basking in 2000 hours of sunshine annually, North Burgenland is the sunniest region in all of central Europe, with far below average rainfall. Soils vary dramatically in this area around the Schtzen Stein. Seeberg and Sinner vineyards contain fossil bearing limestone and are best suited, to Prielers outstanding Chardonnay and Pinot Blanc. The iron-rich, brown loam of the Johanneshhe on the slopes of the Leithaberg produces delicious Blaufrnkisch, while the Goldberg vineyard, filled with glimmerschiefer, or mica-schist, flecked with gold, produces one of the most important, world-class wines in all of Austria.

Prielers focus on Blaufrnkisch as well as Burgundian varieties such as chardonnay, pinot blanc, and pinot noir, which have a long history of cultivation in this part of Burgenland. The area around Vienna was cultivated by Cistercian and Franciscan monks, who founded monasteries along the Danube and brought these varieties from France and Germany. Silvia Prieler, with a PhD in biochemistry, brings international experience to the cellar including an internship at Domaine Dujac in Burgundy. In the vineyards, the Prielers prune rigorously, plant cover crops, and pay meticulous attention to canopy management as their region receives so much sunlight. They make multiple, careful selections during harvest in order to control alcohol while still achieving physiological ripeness.

The grapes are carefully crushed and fermented at closely controlled temperatures in steel tanks or wooden casks. The character of the variety and the vineyard determines where the wine will mature. For example, the Seeberg pinot blanc will remain in stainless steel to maximize freshness and clarity, the blaufrnkisch from Johanneshhe will be raised in large oak casks, and top crus like Goldberg will mature in barrique. Prielers meticulous work in the vineyard and in the cellar has earned them awards from Falstaff Magazine (2009 Vintner of the Year), Vinaria Magazine (Best wines of Austria 2012/2013) and was among Jancis Robinsons top picks for Austrian red wines. Peter Moser, editor-in-chief of Falstaff wrote, We were extremely impressed by the Prieler familys high standards in all wine categories and by their sensitive approach to the specific properties of the respective types of vine and the selection of just the right terroir.