Wenzel

The Wenzel wine cellar, located in the heart of the town of Rust, is over 400 years old. When you step inside the first thing you see is an enormous wooden grape press, weathered and ancient like some old grand leviathan. Scratched into the wood you can make out graffiti dating back 100 years.

They stopped using it just a few years ago.

That’s how it goes here at Winery Wenzel (“Family run since 1647”): History and tradition run very deep and result in some of the most exquisite noble sweet wines in the world.

Their Ruster Ausbruch ‘Saz’ blends Furmint and Gelber Muskateller, which is the recipe followed for hundreds of years and only recently revived by this house. For those more familiar with Trockenbeerenauslese (TBA), Michael Wenzel describes it as such: “The difference between Ausbruch and TBA is a matter of finesse and elegance. The acidity is more pronounced in Ausbruch, while TBA tends to be sweeter.”

Further Reading:

Vinography about Michael Wenzel in 2005.

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