Ab Ericio

WINE DESCRIPTION

2016

"Dark ruby garnet, violet reflections, delicate rim brightening. Delicate noble wood spice, red heart cherries, candied orange zest, mineral touch. Elegance, balanced, fine extract sweetness, well integrated tannins, some nougat on the finish, a food companion full of character."
Falstaff Wine Guide 2018/2019
93 points

State Inspection Number:
E 3080/18
Total alcohol: alc. 13,5 vol.%
Acidity: 5,9 ‰
Residual sugar: 1,0 g
Must scale: 21,0°
Grape varieties: ca. 35% Blaufränkisch, ca. 40% Merlot, ca. 25% Zweigelt
Vine age: 20 – 45 years
Vineyard sites: altes Weingebirge, Strassweingarten.
Yield per hectare: 25 hl
Fermentation: closed in steel tank at approx. 30° C
Maceration time: approx. 30 days
Ageing: 22 months in barrique barrels

2015

"Multi-layered, elegant bouquet dominated by blueberries and cherries, mineral hints, pepper spice, reasonably cool-fruited, strong tannins, persistent finish."

Vinaria wine guide 2017/2018
4 stars rating. Addition: TIPP

State Inspection Number:
E 2931/17
Total alcohol: alc. 14,0 vol.%
Acidity: 5,7 ‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties: ca. 30% Blaufränkisch, ca. 40% Merlot, ca. 30% Zweigelt
Vine age: 19 – 44 years
Vineyard sites: altes Weingebirge, Strassweingarten.
Yield per hectare: 20 hl
Fermentation: closed in steel tank at approx. 30° C
Maceration time: approx. 14 days biological acid degradation.
Ageing: 20 months in new barrique barrels

2013

"Multi-layered berry fruit, lots of juice and power, plenty of extract, puts on plenty of pressure, deep, tannic system, says goodbye punchy and powerful."
vinaria wine guide 2015/2016

State Control Number:
E3707/15
Total alcohol: alc.13,5 vol.%
Acidity: 5,4 ‰
Residual sugar: 1,0 g
Must scale: 21,0°
Grape varieties:: ca. 40% Blaufränkisch, ca. 30% Merlot, ca. 30% Zweigelt
Vine age: 17 – 42 Jahre
Vineyard sites: altes Weingebirge, Strassweingarten.
Yield per hectare: 20 hl
Fermentation: closed in steel tank at approx. 30° C
Maceration time: approx. 14 days biological acid degradation.
Ageing: 20 months in new barrique barrels

2011

"Cherry and nougat. Perfect ripeness becomes noticeable: round, soft, yet gripping, beautifully defined, supporting notes of graphite and toast, light oregano note, long, beautifully fading." (wein.pur Best of Austria 2013)

State control number: E 5557/13
Total alcohol: alc.13,5 vol.%
Acidity: 5,9 ‰
Residual sugar:1,4 g /l
KMW: 21,5°
Grape varieties: ca.40% Blaufränkisch, ca.30% Merlot, ca.30% Zweigelt
Vine age: 15 – 40 years
Vineyard sites: altes Weingebirge, Strassweingarten
Yield per hectare: 20 hl
Fermentation: closed in steel tank at approx. 30° C
Maceration time: approx. 14 days biological acid degradation.
Ageing: 20 months in new barrique barrels

2010

The year 2010 was a rainy and cool year, which unfortunately provided favorable conditions for rot.
Despite the amount of work and time invested, not enough grape material was produced in the quality to fill a 2010 Ab Ericio.
The outstanding available grapes were used to enhance the Vulcano 2010.

2009

Dark ruby garnet, black core, violet reflections. Dark berry fruit underlaid with fine noble wood spice, delicate licorice, plum nougatan tones, , tobacco nuances multifaceted bouquet, complex, tightly meshed, taut texture, black berries on the finish, very persistent, fine blackberry confit in the aftertaste, good future.

Total alcohol: alc.14,0 vol.%
Acidity: 5,8 ‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties:: ca. 40% Blaufränkisch, ca. 30% Merlot, ca. 30% Zweigelt
Vine age: 15 – 40 years
Vineyard sites: altes Weingebirge, Strassweingarten.
Yield per hectare: 20 hl
Fermentation: closed in steel tank at approx. 30° C
Maceration time: approx. 14 days biological acid degradation.
Ageing: 20 months in new barrique barrels

2008

"Dark ruby garnet, black core, violet reflections. Smoky-spicy underlaid dark berry fruit, delicate nougat, blueberry jam, fine tobacco note. Substantial, sweet blackberry fruit, juicy elegant, fresh and lively, remains well adherent, ripe cherry fruit in the finish, already accessible has great aging potential." (Falstaff Wine Guide)

Total alcohol: alc.14,0 vol.%
Acidity: 5,8 ‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties: ca.40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 16 – 40 years
Vineyard sites: altes Weingebirge, Strassweingarten.
Yield per hectare: 20 hl
Fermentation: closed in steel tank at approx. 30° C
Maceration time: approx. 14 days biological acid degradation.
Ageing: 20 months in new barrique barrels

2007

"Dark ruby garnet, black core, violet reflections, delicate water edge. In the nose inviting roasted aromas a little cloves, intense dark berry fruit, fine spicy, after sweet heart cherries, underlaid with fine herbal spice. Juicy and elegant on the palate, good complexity, juicy cherries, some orange, finesse-rich structure, sticks very well, fine spicy finish, very good length, has great aging potential." (Falstaff Wine Guide 2009/2010)

Total alcohol: alc.13,5 vol.%
Acidity: 5,5 ‰
Residual sugar: 1,2 g
KMW: 21,5°
Grape varieties: ca.40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 15 – 40 years
Vineyard sites: altes Weingebirge, Strassweingarten.
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 20 months in new barrique barrels

2006

"From Ericio 2006 presents dark ruby red, fragrant on the nose of fine roasted aromas and dark berries. Powerful and tight on the palate. The well-integrated ripe tannins and powerful structure make for a great wine with a long finish and storage potential."

Total alcohol: alc.13,5 vol.%
Acidity: 5,4 ‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties: ca.40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 15 – 40 years
Vineyard sites: altes Weingebirge, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 21 months in new barrique barrels

2005

"From Ericio 2005 presents dark ruby red, fragrant on the nose of fine roasted aromas and dark berries. Powerful and tight on the palate. The well-integrated tannins and powerful structure make for an excellent wine with a long finish and storage potential."

Total alcohol: alc.13,5 vol.%
Acidity: 5,4 ‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties: 40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 12 – 40 years
Vineyard sites: altes Weingebirge, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 21 months in new barrique barrels

2004

"From Ericio 2004 presents dark ruby red, fragrant on the nose of fine roasted aromas and dark berries. Dense and tight on the palate. The ripe well-integrated tannins and powerful structure make for a great wine with a long finish and excellent storage potential."

State control number: E 7071/06
Total alcohol: alc.14,1 vol.%
Acidity: 5,9 ‰
Residual sugar: 1,0 g
KMW: 21,5°
Grape varieties: 35% Blaufränkisch, 45% Merlot, 20% Zweigelt
Vine age: 9 – 30 years
Vineyard sites: altes Weingebirge, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 21 months in new barrique barrels

2003

"From Ericio 2003 presents dark ruby red, fragrant on the nose of fine roasted aromas and dark berries. Dense and tight on the palate. The ripe well-integrated tannins and powerful structure result in a great wine with a long finish and excellent storage potential."

State control number: E 8219/05
Total alcohol: alc.14,3 vol.%
Acidity: 5,3 ‰
Residual sugar: 1,2 g
KMW: 21,5°
Grape varieties: 35% Blaufränkisch, 45% Merlot, 20% Zweigelt
Vine age: 9 – 30 years
Vineyard sites: altes Weingebirge, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 21 months in new barrique barrels

2002

"Ab Ericio presents an intense dark ruby red color with a scent of black berries. Dense and compact on the palate. The ripe well-integrated tannins and powerful structure result in an excellent wine with a long finish and excellent storage potential."

State control number: E 5862/04
Total alcohol: alc.13,7 vol.%
Acidity: 5,2 ‰
Residual sugar: 1,2 g
Must scale: 21,0°
Grape varieties: 40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 8 – 29 years
Vineyard sites: altes Weingebirge, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 20 months in new barriques

2001

"Ab Ericio presents a dark ruby red color with an intense aroma of black berries. The taste of berries continues on the palate. The ripe well-integrated tannins and dense structure result in a compact body with a long-lasting finish. A wine, with excellent ageing potential."

State control number: E 6923/03
Total alcohol: alc.13,7 vol.%
Acidity: 5,7 ‰
Residual sugar: 1,5 g
KMW: 21,5°
Grape varieties: 40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 7 – 28 years
Vineyard age: Hochberg, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 21 months in new barriques

2000

"Ab Ericio presents a dark ruby red color with an intense aroma of black berries. The taste of berries continues on the palate. The ripe well-integrated tannins and dense structure result in a compact body with a long finish. A wine that still needs time."

Sate control number: E 7415/02
Total alcohol: alc.13,4 vol.%
Acidity: 5,4 ‰
Residual sugar: 1,4 g
KMW: 20,5°
Grape varieties: 40% Blaufränkisch, 40% Merlot, 20% Zweigelt
Vine age: 7 – 28 years
Vineyard age: Hochberg, Strassweing., Neuberg
Yield per hectare: 20 hl
Fermentation: controlled closed in steel tank at about 28-30° C.
Maceration time: about 14 days, followed by biological acid degradation.
Ageing: 21 months in new barriques