Feiler-Artinger Pinot Cuvee Ruster Ausbruch 2004

Perfect, rich, honeyed cuvee of Pinot Blanc and Pinot Gris. 93 points from Wine Spectator and Wine Enthusiast.
SKU: 1231



This latest vintage of winemaker Kurt Feilers' now world famous Ruster Ausbruch Pinot Cuvee is a blend of Pinot Gris and Pinot Blanc, was fermented and aged in barrique. The Ruster Ausbruch has a cellaring potential of up to 50, 60 years. It shows well in the first 2 years, then closes down in year 3 for about a year, and then opens back up with fruit and more complexity on the palate; more rounded and integrated. It will hold at this perfect taste for another 15 years and then slows development as it moves into its ripening period. The sweet impression of the sugar reduces during this final period, developing a more crispy, slightly drier finish. For our Ruster Ausbruch blends every grape is picked single varietal, at different times, and then after fermentation they are blended. This also helps us to control the final feeling. -Vintner Kurt Feiler

Additional Info

Additional Info

Farming Standard biological
Winemaker Feiler-Artinger
Producer Feiler-Artinger
Alcohol 11.50
ml 375
Residual Sugar (g/L) 208.70
Acidity (g/l) 8.00
Closure Cork
Cellar Potential 60 years
Grape Variety 50% - Pinot Blanc
50% - Pinot Gris
Body light
Sweetness very sweet
region Burgenland



Burgenland is made up of 4 "sub-areas" and covers 19,215 hectares, which is about 48,000 acres. The dominating geographical influence here is the Neusiedler Lake (Neusiedlersee), and the 4 subdivided areas are called Southern Burgenland (Südburgenland), Central Burgenland (Mittelburgenland), Neusiedler Lake (Neusiedlersee) and the Neusiedler Lake Highlands (Neusiedlersee-Hügelland).

From the northernmost Neusiedlersee area comes full-bodied white wines, including the countries best Chardonnays. This is also an area where great red wines are produced, including those from the "Pannobile" co-operative who age their wines in oak.

Due to the vineyards proximity to the lake and their location in the hot Pannonian climate zone, their grapes more often than not develop the "noble rot" (botrytis cinerea) which creates heady dessert wines. The region stretches along the Hungarian border, right across which Tokaji is being made.

The town of Rust, in the Neusiedler Lake Highlands, is where the famous Ruster Ausbruch dessert wine is made. This is also where storks come to roost every year, building their enormous nests on the roof of every building along the main roads. They make a clicking sound which is somewhere between a woodpecker and a jackhammer, and as you sit at the Heuriger (wine garden) drinking the afternoon away, the potential cacophony becomes something of a symphony.



We are at the west side of the Neusiedler Lake.The Austrian wine establishment has now begun to call this region Leithaberg, after the local hillsides themselves, although it is hard to imagine winegrowing in this region without the beneficent influence of the lake.

The free city of Rust has been famous for its sweet wines for centuries, now producing memorable reds and dry whites as well.

The towns of St Margarethen, Donnerskirchen and Grosshöflein are all proving to be sources of excellent grapes from the varieties Blaufränkisch and St Laurent, as well as for the more surprising Sauvignon Blanc.

The major municipality Eisenstadt is the capital of Burgenland; the area has been settled since the early Iron Age, and evidence of viticulture exists in Celtic hill burials from nearly three thousand years ago.

Feiler-Artinger Pinot Cuvee Ruster Ausbruch 2004
Feiler-Artinger Pinot Cuvee Ruster Ausbruch 2004
Review by Wine Advocate
93 given by Wine Advocate.
The 2004 Ausbruch Pinot Cuvee is the latest in a series of Ausbruche employing the pinot family, although this (non-definitive) blend contains only Pinot Gris and Chardonnay, and looks as if it will become something special. Peach and apple in the nose already reflect an interplay of caramelized and fresh aspects. The palate is enormously rich, thick and honeyed, yet manages to be at once bracing and juicy. This leads to a quite refreshing finish in which one can distinguish, in addition to lovely pinot gris spice and oakiness, distinct layers of peach jam and apple jelly, caramelized peach and apple, and fresh fruit. Here is a lovely example of the unique virtues of the best nobly sweet wines from Burgenland, enormously rich yet light on their feet, incipiently baroque in their rather ostentatious sensuality, yet quite simply refreshing for all their sweetness.

Review by Wine Spectator
93 given by Wine Spectator.
Dripping with honey, butterscotch, ripe peach and pineapple flavors, this is an unctuous, luscious sweetie. Smoke and spice fill the rich finish. Pinot Blanc and Pinot Gris. Drink now through 2017.

Review by Wine Enthusiast
93 given by Wine Enthusiast.
There's great depth to this wine. It is sweet, yes, but the range of fruits- from apricot to white pears to orange peel-and the weight and richness give it great intensity of flavor. In 10 years, this will be even better.

Review by Wine & Spirits
92 given by Wine & Spirits.
Made from Pinot Blanc and Pinot Gris, this was aged in new barriques, giving it extra depth and concentration without interfering with the decadent peach and kumquat flavors. It's fragrant and refined, gripped by racy acidity and lingering on subtle notes of vanilla, almond and exotic spice.

Review by A la Carte
90 given by A la Carte.
Fine orange peels, caramel; gorgeously clear, juicy and fine fruit; attractive bite, amazing structure; very expressive.