{"id":25751,"date":"2013-02-26T00:00:00","date_gmt":"2013-02-25T23:00:00","guid":{"rendered":"https:\/\/gobelsburg.fb8.vss.kapper.net\/brut-reserve\/"},"modified":"2021-01-14T16:48:53","modified_gmt":"2021-01-14T15:48:53","slug":"brut-reserve","status":"publish","type":"page","link":"https:\/\/www.gobelsburg.at\/en\/wines\/schloss-gobelsburg\/brut-reserve\/","title":{"rendered":"Brut RESERVE"},"content":{"rendered":"
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\"Schloss<\/span><\/div>
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BRUT RESERVE<\/h1>\n

Our BRUT RESERVE is the most classic in our Sparkling assortment<\/em><\/p>\n<\/div>

The typical style of the BRUT RESERVE originates from the cool and animating freshness of the Danube region. <\/span>High altitude vineyards paired with the personality of the regional grape varieties of Gr\u00fcner Veltliner, Riesling and Pinot Noir form the style of this classic sparkling. <\/span>Grapes are harvested at the optimal moment, transported in small boxes and are immediately pressed, whereby only the heart of the must is used. <\/span>After six months of cask storage, it is bottled for the second fermentation. <\/span>It matures for between 2 and 3 years on the lees, which helps to develop the wine’s\u00a0 creamy texture, until it is hand riddled and then disgorged.<\/span><\/span><\/p>\n

AWARDS & TASTING NOTES<\/span><\/span><\/a><\/h3>\n
Wine Enthusiast: rating 90<\/span><\/span><\/h6>\n

A hint of straw and fragrant hay appears alongside the citrus notes on the nose. <\/span>The palate has fresh lively lemony fizz that accentuates the freshness and slenderness of the palate and turns this into an ideal and totally appetizing aperitif.<\/span><\/span><\/p>\n

GOURMET TRAVELER WINE: <\/span><\/span>Rating 91; <\/span>4\/5 stars<\/span><\/span><\/em><\/h6>\n

NV Schloss Gobelsburg Brut Reserve has an intense, complex nose showing bready, yeast characters and toast. <\/span>Hints of lemon come through in the mouth with an overall round palate suggesting barrel-fermentation before crisp acidity on the finish. <\/span>“It is showing hints of development, butter, nuts and croissant,” found Yallop. <\/span>“Tight structure, ripe and green apple and a thick acid line. <\/span>A touch of reduction adds interest “<\/span><\/span><\/p>\n<\/div>

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