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Vorspannhof Mayr – Zweigelt

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Austria
Kremstal
Wine
Red

The Facts

UPCs 2019 (1L) - 9 120041 093814
Origins Austria > Kremstal
Varietal Zweigelt
Cepage 100% Zweigelt
Winemaking The fruit is fermented on the skins and aged in wood for one year.
Markets California, Texas

Trade and Media

The Character

Overall Seductively fruity
Aromas Ripe berries and tart cherries with a touch of exotic spice
Mouthfeel Juicy & Fresh
Tasting Notes Seductively fruity and juicy in the nose – ripe cherries, red mulberries, with a certain kick of spiciness. On the palate the fruit is still in focus. Juicy, elegant and wonderful to drink, this goes very well with darker meat such as beef, deer or pâtés, as well as all pasta variations and hard cheese. Possibly a perfect "table red".
Pairings Boar ragu, fajitas, sausage pizza
Sustainability Sustainable In Practice

The Story

This is bottled and made in the shared Buchegger-Mayr winery. 100% Zweigelt, grown in loess soils.

About Vorspannhof Mayr

Brand Story

“Located in Dross at the northeastern edge of the Kremstal and just west of the Kamptal, proprietor/winemaker Silke Mayr began a collaboration with Walter Buchegger, whose family holdings are in Gedersdorf east of Krems.... Buchegger is currently taking the leading role in both vineyards and cellars, freeing Mayr to spend more time raising their young children. The soils here are divided among loess, conglomerate and gravel, and some of what gets referred to as “brown earth, in other words,” explains Buchegger, “where traditionally there was grain growing, not vines.” - David Schildknecht, Vinous, November 2015

Brand Story

“Located in Dross at the northeastern edge of the Kremstal and just west of the Kamptal, proprietor/winemaker Silke Mayr began a collaboration with Walter Buchegger, whose family holdings are in Gedersdorf east of Krems.... Buchegger is currently taking the leading role in both vineyards and cellars, freeing Mayr to spend more time raising their young children. The soils here are divided among loess, conglomerate and gravel, and some of what gets referred to as “brown earth, in other words,” explains Buchegger, “where traditionally there was grain growing, not vines.” - David Schildknecht, Vinous, November 2015

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