Heidi Schrock & Sohne Muscat 2004

Muscat

91 Robert
Parker

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Heidi Schrock & Sohne Muscat 2004 Front Label

Product Details

Varietal

Muscat

Producer

Heidi Schrock & Sohne

Vintage

2004

Size

750ML

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Somm Note

Winemaker Notes

"The 2004 Muscat might seem misnamed, when one learns it is 40% Sauvignon Blanc (with another 40% Gelber Muskateller and 20% Ottonel). But there is a loophole, because an old, still officially accepted name in Austria for Sauvignon is "Gruner Muskateller." The aromas of grapefruit, yellow plum, apricot, mint and black pepper simply soar from a glass of this wine, so hold on to your hat. The palate is perfectly judged in its balancing of an unusual degree of gloss and creaminess for a Sauvignon with vivacious acids, with the overall effect managing to be both enveloping and invigorating. This excellent value wine fills your mouth with flowers, resinous herbs, citrus and pit fruits, and the finish is at once gloriously juicy, endlessly refreshing, and positively sizzling with citrus zest, concentrated pit fruit and pungent herbal notes."
-Wine Advocate

Professional Ratings

91 Robert Parker's Wine Advocate

Heidi Schrock & Sohne

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Heidi Schrock & Sohne Winemaker, Heidi Schrock Winery Image

With vineyards that point towards the southeast and have sunlight from morning till evening. The oldest vineyard was planted in 1955 and the youngest was opened in the Riede Vogelsang area in 2013. (Riede is an Austrian term describing special winegrowing areas.) There is an oversee a rather broad spectrum of grapes, with Welschriesling, Weissburgunder, Grauburgunder, Furmint, Gelber Muskateller, Sauvignon Blanc, Chardonnay, Blaufränkisch and Zweigelt. Many hardworking helpers harvest the grapes exclusively by hand. For the dry white wines, the grapes are de-stemmed and pressed and the wine lees settle overnight. Subsequently, they ferment at 19° to 20°C and then remain on the yeast for some time, which allows them to develop their typical character and style. The red wines are fermented at 29°C and then lie on the skins for about 14 days before being gently pressed. Subsequently, they ripen for 9 months (Zweigelt) or 14 months (Blaufränkisch) in large oak barrels in the wine cellar.

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TWISCHROCKMUSCAT_2004 Item# 86114