Weißer Mulatschak 2023

Tasting Note

Information about the wine

Mulatschak is Hungarian, but it also has significance in Burgenland, indeed throughout Austria. On the one hand as a card game, on the other hand as a term for a celebration that can easily get out of hand and where, if push comes to shove, a considerable amount of crockery and glasses end up smashed. The White Mulatschak comes from the sandy-loamy, gravel-topped heathland soils by Lake Neusiedl. It is a cuvée made from approximately 50% Welschriesling, 25% Pinot Gris and 25% Traminer. The Welschriesling was harvested at the end of August, the other two varieties in mid-September. The grapes were fermented on the skins for five to seven days down to 1 gramme of residual sugar, then aged for four months in stainless steel on the fine lees.

Colour

Orange with slight cloudiness

Nose

Although Welschriesling dominates in terms of volume, it is distinctly the Traminer that comes to the fore on the bouquet. There are aromas of oranges along with their peel, of juicy apricots and mirabelles, of a touch of rose and lychee, of perry pears and cider apples, of rooibos tea and a hint of elderflower, but also of light tobacco and muscat. There is a delicate yeasty sweetness over the White Mulatschak.

Palate

The White Mulatschak proves once again what delightfully quaffable, moreish and juicy wines can be created when skin fermentation for white wines is properly mastered. The name fits – this wine has all the makings of something you drink too much of and end up taking the party to the next level. But you can also take it easy and simply enjoy the fact that the fragrant floral and juicy fruit notes are distinctly pronounced on the palate and enveloped by the silky tannins present from the skin fermentation. The acidity is fresh, lively and invigorating, the skin fermentation brings notes of piquantly tart and crisp apples and apple skins. Add to this some grapefruit and all the other aromas already mentioned. The salinity present on the finish further supports the drinking flow, so that you need larger quantities to keep pouring.

Food Pairing Suggestions

• Mushroom and nettle frittata (Vegetables & Vegetarian)
• Chicken with fennel wedges, oranges and turmeric (Poultry)
• Tomato Chaat (Vegetables & Vegetarian)

Tasting notes and food pairing suggestions by Christoph Raffelt