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Gut Oggau Timotheus 2023

Complex & deep white, designated as the family's firstborn
Grüner Veltliner and Pinot Blanc (Beli Pinot, Weissburgunder)
  • $113.00

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Floral, Tropical Fruit, Citrus Fruit, and Pepper / Spice,

BODY: Medium
DRYNESS:
Dry
ACIDITY:
Medium +
TANNIN:
Light
ALCOHOL (%):
Pronounced (12-14%)

Origin: Burgenland, Austria

Grape Varietals:

Grüner Veltliner and Pinot Blanc (Beli Pinot, Weissburgunder)

Winemaking:
Natural, Biodynamic, and Vegan Friendly
Destemmed, Whole Bunch, and Direct Press

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Cured cheeses, Vegetables, Seafood, Soft cheeses, White fish, White meats

ASIAN FOOD PAIRING
Century Egg Porridge, Grilled SiChuan Fish

Description

Gut Oggau Timotheus 2023

One of The Parents, Timotheus is described by the Gut Oggau family as -

It's always nice to have Timotheus with us. We love his depth and dignity, his ironic wit and his powerful stature. He delights us with stories about his homeland, the limestone soil and the slate landscapes.

Every anecdote is an allegory of his inexhaustible energy and insatiable joy of life. In his company we learn more about life in general and about ourselves. About how to accept things as they are and how to be at peace with ourselves and our surroundings. And we also learn not to take ourselves too seriously. Make friends with Timotheus. With every sip he gives you a healthy dose of hedonistic joy of life.

Grape Varietals & Region: A blend of Gruner Veltliner & Weissburgunder, coming from 40-year-old strains planted in limestone, slate and gravel soil in Burgenland, Austria

Taste Profile: Gut Oggau Timotheus is a rich and aromatic white wine with a complex and deep character that comes from the powerful combination of the Gruner Veltliner and Weissburgunder native varieties. Expect notes of wild flowers, tropical fruits and citrus touches. On the palate it is dry, with a pleasant structure and hints of spicy white pepper

Winemaking Process: The fruit is partially destemmed and macerated for 7 weeks. Alcoholic fermentation takes place with one third in open wooden vats and the remaining two thirds in 500-litre barrels without the skins. Then the wine is aged in wooden barrels for approximately 12 months

 
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