92/100 Punkte Falstaff Weinguide 2017/18 Mittleres Gelb, Silberreflexe. Feines anhaltendes Mousseux. Mit einem Hauch von Brioche unterlegte reife gelbe Fruchtnuancen von Apfel und Mango, ein Hauch von Honig unterlegt. Saftig, gute Komplexität, feine Fruchtsüße, lebendig strukturiert, mineralischer Nachhall, trinkanimierender Stil, ein vielseitiger Speisenbegleiter.
91/100 Punkte Robert Parker December 2018 The newest release of Fred Loimer's Niederösterreich NV Reserve Extra Brut is an assemblage of Chardonnay, Grüner Veltliner, Pinot Noir and Zweigelt sourced from the Kamptal and the Thermenregion. The citrus colored wine offers a highly refined and complex bouquet of white fruits, brioche, bread and hazelnut. Pure, fresh and straight on the palate, this is a highly elegant, finessed and bone dry méthode champenoise with lingering salinity and very nice, very subtle astringency on the finish. Lovely, pure and fine, this is really remarkable in its style. One of the finest sparkling wines I have ever tasted from Austria. Bottled June 28, 2016, disgorged in May 2018 and tasted in October 2018. Dosage is two grams per liter.
94/100 Punkte Falstaff Rotweinguide 2019 Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Duft nach dunkler Waldbeerfrucht, ein Hauch von Weichsel und Veilchen, feine Kräuterwürze, zarte Brombeernoten, etwas Kardamom. Saftig, gute Komplexität, elegant, eingebundene Tannine, Herzkirschnoten im Abgang, frisch strukturiert, bleibt sehr gut haften, sicheres Entwicklungspotenzial.
92/100 Punkte Robert Parker December 2018 From lime-sandstone and mica schist soils, the 2015 Leithaberg Weissburgunder opens precise and crystalline on the rather reductive but challenging nose. It is lush and juicy on the palate, where it displays a firm mineral but also tannic structure and some discreet oaky flavors toward the finish. This is a round, creamy and very persistent Pinot Blanc with lingering sur lie aromas. It is very elegant but still very young. Tasted October 2018.
94/100 Punkte Falstaff Weinguide 2018/19 Mittleres Gelbgrün, Silberreflexe. Würziger Touch, feine Grapefruitzesten, vegetaler Anklang, braucht einige Luft, um sich zu öffnen. Engmaschig, feine gelbe Tropenfrucht, wirkt kraftvoll, feine Säurestruktur, salziger Duktus, zitronige Nuancen, sehr gute Anlagen, noch enorm zurückhaltend, wird von einigen Jahren Flaschenreife profitieren.
94-96/100 Punkte Robert Parker August 2017 The 2015 Zieregg Weissburgunder is the first bottling after 1990 and 2013. Coming from a very small, very shallow plot on pure limestone (Muschelkalk) and fermented in Burgundian oak barrels, the 2015 opens excitingly deep, pure, green, fresh and intense like a lemon perfume on crushed rocks. Gorgeous! Full-bodied, chalky, very elegant and extreme but fascinating in its purity and tension, this is a beast of a Pinot Blanc. It is salty, chalky, tannic, finessed, rich, sweet and intense#in other words: a sleeping giant with great structure and finesse. Tasted as a barrel sample in May 2017. Scheduled to be bottled in autumn this year at the earliest.
92+/100 Punkte Robert Parke Jun 2016 The 2012 Zagersdorf Sankt Laurent is still discreet on the nose and offers smoky notes along with cedar and fine cassis aromas. Full-bodied, concentrated and intense, this is a powerful and silky textured Blaufränkisch with great finesse, tension and intense fruit aromas. The 2012 is more meaty, fruity and round than the 2013, but does not have the precision, tension and tightness of the successor. The finish is still a bit rough.
92/100 Punkte Robert Parker December 2018 Even lighter in alcohol than the 2016, Schuster's 2014 Zagersdorf Sankt Laurent was bottled with 12% alcohol and offers a pure, fresh and stony nose of sour cherries, underwood and spicy/flinty notes. Silky, pure and fresh on the palate, this is a straight, taut, fruity (cherry) red with a tight, somewhat austere but well-concentrated finish. Coming form 55-year-old vines, this is a quite concentrated, complex and mineral St Laurent that is beautiful to drink and even to pair with fish. Very stimulating. Tasted October 2018.