Weingut Triebaumer Sauvignon Blanc Rust

Weingut Triebaumer Sauvignon Blanc Rust

In Rust, on the western edge of Burgenland, Weingut Günter & Regina Triebaumer produces a Sauvignon blanc that excels in precision and freshness. The grapes come from various plots around Rust on predominantly crystalline soils, with the lake providing a natural temper for slow ripening. We tasted the recent vintage at Perfectewijn and were immediately captivated by the tension and pure fruit, exactly as you would expect from Rust.

Vineyards and region

The grapes come from Austria, Burgenland, in the municipality of Rust. They are harvested by hand in two rounds, each plot selected for ripeness. Crystalline soils impart tension and a stony note, while the proximity of the lake ensures coolness and even ripening. This results in Sauvignon Blanc with vibrant fruit and clear precision.

Vinification and maturation

After destemming, the wine undergoes seven hours of skin maceration for enhanced aroma and a fine grip. What is skin maceration? A brief maceration of the skins, intended to subtly enhance aroma and structure. Fermentation lasts approximately six weeks in stainless steel at 19°C, fully temperature-controlled for maximum purity. There is no wood aging, allowing the fruit and fresh acidity to remain the focus.

Grape composition

Sauvignon Blanc – plots in Rust
100% Sauvignon Blanc from several plots around Rust, hand-harvested in two rounds for optimum freshness and ripeness.

Tasting notes and serving suggestions

Light straw yellow. The nose reveals gooseberries, elderflower, grapefruit, and a hint of young snow peas. Dry and juicy on the palate with bright fruit, a fine grip, and mineral tension, followed by a fresh, clean finish. Serve at 7–8°C. It pairs well with white fish, shellfish, light poultry, and vegetable dishes with asparagus, cauliflower, or leek. Popular with lovers of fresh, expressive, and precise Sauvignon Blanc.