|Martin Pasler’s 12 hectare, family estate is located in the commune of Jois, on the northern shore of Lake Neusiedl, in Austria’s Burgenland wine region, at the start of the Leitha Hills. This is one of the oldest wine-growing regions in Central Europe, originally cultivated by the Celts over 2,500 years ago. The region has an exceptional micro-climate which combines the temperature regulating effect of Lake Neusiedl, the warmth coming from the Pannonian plain to the east, and the protective forests at the top the hills. The Pasler estate dates back to the 17th century.|
Martin took over from his father in 1994 after training at wineries in Germany, France and Australia. He farms organically and prunes intensively to ensure that yields are kept low. His goal is to take advantage of his outstanding vineyards sites in Jois (Kirchberg, Henneberg, Obersatz and Buschenberg) which slope down to the Lake. The soils of the Leithaberg, which has its origins as an ancient seabed, are a mix of limestone, slate and clay. Some of the vine parcels are over 70 years old. An important feature of the Jois microclimate is the long growing season: this not only gives dry wines of exceptional complexity and depth, but also makes the production of sweet wines possible, as the moisture coming from the Lake gives rise to botrytis in late October and November. Martin Pasler’s range is a unique mix of dry whites (Pinot Blanc, Welschriesling) and reds (Blaufränkisch and Zweigelt) and well as late harvest wines made from heirloom, native varietals such as Neuburger, Goldburger, Muscat-Ottonel and Welschriesling. “Tradition needs life,” Martin says, describing his commitment to producing compelling, world-class wines in his native Jois.
Pasler ferments his wines slowly on their indigenous yeasts and does not allow them to pass through malolactic. The wines age on their lees for 5 months before bottling.
|Martin Pasler Website|
While little is known about the origins of Welschriesling and its name, it is agreed that the varietal is not related to Riesling proper. Nonetheless, Welschriesling does share some of the noble Rieslings grape’s characteristics: it is an aromatic, late ripener with plenty of intense, fruity acidity. Welschriesling is widely planted in Austria and other central European countries. Its best results are found in the limestone vineyards around Lake Neusiedl in the northern Burgenland region, where it is most often made as a dessert wine.
Martin Pasler, however, prefers to look for the potential of the Welschriesling in a dry style. He cultivates about 1 hectare of Welschriesling in his ideal south-facing Hennenberg vineyard that faces the Neusiedlersee in Jois. The soils impart uncommon complexity and structure to the wine: one parcel is on grey-slate soil, and the other on limestone. The Welschriesling vines were planted by Martins’ grandfather, and are all between 50 and 80 years of age. Pasler picks at optimum ripeness, which he judges by tasting the seeds: the grapes are ready when the seeds lack astringency. The “WR” is fermented with indigenous yeasts at low temperature and aged in stainless steel tanks on its lees until May. It does not go through malolactic fermentation. Pasler uses a specially designed tank to slowly mix the solids with juice, thereby enhancing the wine’s texture and complexity. Pasler’s WR is a unique, expressive wine with green apple, citrus and tropical fruit aromas and flavors, all lifted by a soft and refreshing freshness. RS 3.5 g/Liter. 500 cases produced.
|100% Pinot Blanc.|
Pasler's Pinot Blanc thrives on the pure limestone soil of the Kirchberg vineyard. Kirchberg faces south, towards Lake Neusiedl. It is one of the highest points in the Jois area. The juice is fermented with indigenous yeasts at low temperature and aged in stainless steel tanks on its lees until May. It does not go through malolactic fermentation. The wine has exceptional depth of flavor (citrus, melon, peach, minerals), a juicy, mouth-filling texture, striking freshness and refreshing length. It is a highly versatile white, pairing with cheeses, seafood, vegetables, and pastas. RS 2.5 g/Liter. 200 cases produced.
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