Aromatic sweet and off-dry whites with a pale golden robe, a fragrant and fresh palate with preserved acidity, intense signature musky aromas (fresh grapes, rose), white flowers and spiced notes. Seductive aromatic profile. Grown on small surfaces in Germany and South Africa, mainly serves for aromatic sweet and off-dry whites. German white grape obtained in 1928 in Alzey by Georg Scheu, a crossing of Silvaner x Portugieser.

Informations about the Winery Tamara Kögl

The winery offers 2 different wines.

Its wines get an average rating of 4.1.

It is in the top 3 of the best estates in the region

It is located in Südsteiermark in the region of Steirerland

The Winery Tamara Kögl is one of of the world's greatest estates. It offers 1 wines for sale in the of Südsteiermark to come and discover on site or to buy online.

In the top 10000 of of Austria wines

In the top 650 of of Südsteiermark wines

In the top 150000 of white wines

In the top 500000 wines of the world

The wine region of S&uumldsteiermark

Austrian jewel of aromatic whites (southern Styria): signature Sauvignon Blanc as king of whites (~20% of 2,800 ha) — vibrant and crunchy with notes of green apple, gooseberry, elderflower, nettle, grapefruit and a touch of exotic fruit, tense acidity and chalky minerality. Lively Welschriesling, full Morillon (Chardonnay), floral Muscat among whites. Typical Schilcher rosé. DAC, Illyrian climate, shelly limestone and clay, steep slopes.

The wine region of Steirerland

Austrian Styria, the country's southernmost region around Graz down to the Slovenian border, vineyards on steep slopes up to 700 m, temperate southern climate. Signature Sauvignon Blanc as white king: lively and precise with notes of grapefruit, passion fruit, boxwood, elderflower and a mineral touch — mountain benchmark. Tense Welschriesling (green apple, citrus), ample Morillon (Chardonnay), floral Muskateller. Rustic Schilcher rosé from Blauer Wildbacher.

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.