The name of the association was put forward by Hans Nittnaus
Pannonien [latin: Pannonia] the region‘s name during Roman times; this underscores that origin is an important criterion of the wines
nobile [lat., ital] noble, rich in content, generous
In the middle of the 1980s, Austria experienced a vinicultural revolution. Many winemakers implemented the latest cellar technologies and placed a strong emphasis on international grape varieties
in order to bring more value to their wines. This expressed the new self-confidence of the Austrian producers and it pointed to the potential of their vineyards with an eye to when comparing them
to those of the established wine-growing regions of other countries.
However, this adaptation to modern methods sometimes led especially seen from today‘s viewpoint to a kind of uniformity of taste as well as to a decline in the regional typicality of the wines. Nevertheless, the international style was very successful on the market and proved to be an important step in the development of quality wine-growing in Austria.
However some winemakers had more vivid imaginations about how premium wines from their homeland should be. Thus, the idea of Pannobile was born, created by a group of winemaking friends and colleagues meeting regularly in Gols, a wine village on the northeastern shore of Lake Neusiedl (Neusiedler See). Their aim was neither to be “modern” nor “international”, but to be committed to the soils, the character, and the climate of their region so that premium wines made from local grape varieties could be created.
Still, a vision is one thing, and the realization of it is something completely different. In 1994, the winemakers decided to establish an association that would turn their loose ideas into solid goals and provide a platform for the realization and control of those aims.
Seven winemakers, Paul Achs, Matthias Beck, Hans Gsellmann, Gernot Heinrich, Matthias Leitner, Hans Nittnaus nd Helmuth Renner, founded the association. In 1998 Gerhard Pittnauer joined the group, as did Claus Preisinger in 2004.
The Grape Varieties:
A Pannobile is the mirror image of the local grape varieties, the soils, and the special micro-climate of the best sites between Neusiedl am See und Halbturn. It must be, as the wine law states,
a dry quality wine. As for the grape varieties permitted to be used, it can be made either as a single varietal wine or, as is more usual, a cuvée.
Through low vine yields and utmost concentration and care in the vineyards and in the cellar, the full potential of each vintage is tapped. In their youth, Pannobile wines are marked by a distinct fruitiness, making them very accessible right from the beginning. With bottle maturation, an array of rich and zesty flavors evolves while the charming fruit components are maintained. These wines can mature in the bottle for many years. In Pannobile wineries, the Pannobile wine ranks as the top cuvée, made from local grape varieties grown on the best sites.
The diversity of the soils and micro-climates around Gols led to the cultivation of various grape varieties, here and not to the concentration on just one leading variety. Therefore, the use of different varieties is typical of a Pannobile wine.
White varieties: Weissburgunder, Chardonnay, Neuburger, Grüner Veltliner, Welschriesling
Red varieties: Zweigelt, Blaufränkisch, St. Laurent
P a n n o b i l e w h i t e
The white wines develop a firm, powerful body and complex aromas, thanks to the Pannonian climate. The Burgundian varieties used grow on well-drained gravel soils with meagrer amounts of loam. These, along with portions of shell limestone, help provide a solid structure for the wines. Weissburgunder (Pinot blanc) and Chardonnay tend to be the most important varieties for white Pannobile wines. They are well adapted to the climate and give to the wines great durability.
P a n n o b i l e r e d
Since the 2006 vintage, only the local varieties Zweigelt, Blaufränkisch, and St. Laurent have been used for producing a red Pannobile wine.
The early ripening Zweigelt prefers soils that are not too heavy and rich in humus. This variety usually reaches its peak form at high sites and, therefore, tend to be cool. For example, in the red gravelly soils on the southern edge of the Parndorfer Platte and in the chalk rich upper part of the Golser Wagram, the Zweigelt develops not only its usual fruitiness, but also floral components and a distinct herbal spiciness. These all come together on the palate with juicy tannins – demonstrating the complexity of the wines.
As part of a cuvée, Zweigelt lends above all juiciness and depth.
The late ripening Blaufränkisch needs the warmest sites of the Wagram in order to show all of its complexity. It reflects the typical character of the sites as practically no other variety can. From the vineyard slopes with soils consisting of sand, loam, and chalk come juicy and fruity-toned wines with a fine, graceful structure.
On the one hand, wines from the sites exude the blackberry and cherry notes that are typical of the varietal, and on the other hand show the distinct Blaufränkisch spiciness. This is expressed by herbal and leafy notes along with subtle liquorice tones. And there is also racy acidity, which delivers an animated freshness to the wines and emphasizes their elegant character at the same time. The Blaufränkisch from these sites are marked by fine tannins which contribute to the firm structure of the wines. All of these
facets together result in multi-layered wines with precise fruit, lots of tension, and a considerably lingering palate.
The Blaufränkisch brings spiciness, structure, elegance, and length to the cuvées.
St. Laurent, another early ripening grape, favors higher, cooler sites as well – such as those on the southern edges of the Parndorfer Platte, with their iron rich gravel soils. Here, with a beautiful view to the Lake Neusiedl the variety enjoys the thermal elements which allow it to reveal a piquant, forest berry fruit character. The clear, tight aromas are also well woven on the palate.
St. Laurent contributes plenty of finesse and structure to a cuvée and its distinct acidity supports the varietal‘s freshness and vibrancy.
How does a wine become a Pannobile?
Each member puts together his own variants for his new Pannobile wines. Through the members‘ mutual blind tastings along with critiques and suggestions, the perfect compositions of the wines are found, just like the new vintage. At the beginning, the base wines for each winery´s Pannobile are subjected to the critical opinions of the other members. Blind tastings held regularly are the main guarantor of quality in the evolution of the wines. Only then when the wines meet the rigorous demands for quality and typicality of all nine producers can they be bottled and sold under the Pannobile name.
Even though the Pannobile wines are marked by self-imposed restrictions and regional similarities, each one shows the unmistakable signature of its producer. Every vintage features up to nine red Pannobile wines and 3-4 whites.
Off to the box!
When the red PANNOBILES of one vintage are filled, we put them together in the box. Into THE PANNOBILE - Box.
Every year in a new design, which - like everything with us - we discuss with courage.
Excitement from the first glance to the last sip ;-)
Stay healthy! Stay positive! Stay tuned!
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