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NADOR is a collaborative project spearheaded by Austrian entrepreneur Rainer Garger, working with his Hungarian cousin Imre Garger and winegrower Reinhold Krutzler. The estate’s 3.5 hectares of vineyard are situated entirely on the Hungarian side of the Eisenberg (‘Vas-Hegy’), part of the municipality of Vaskeresztes. Wines bearing the Nador label are produced 100% from Blaufränkisch grapes, and are released to the market at the point of first maturity, after 4-5 years of élévage and bottle aging.

‘I want to create wines, delicious wines, out of Blaufränkisch grapes from the Eisenberg—but from the other side, the Hungarian side. Hardly anybody knows this, but they’ve got the ideal conditions for Kékfrankos over there.’  So said Rainer Garger in the year 2000, and thereupon set about making his vision into a reality. After more than a decade of persistent work on its development, the first vintage NADOR 2009 was presented in spring of 2013.

NADOR is taking its natural place as an ambassador for the (Hungarian) Eisenberg, aiming to make the winegrowing district better known—primarily in Austria and Hungary, but also internationally as well.

From the very beginning it was clear to Garger that his wine had to be something special: a Blaufränkisch of the finest quality, bearing the signature of the Eisenberg’s mineralic nature, speaking proudly of its heritage. A wine that bears all of the unique and characteristic features of the Eisenberg: freshness, edgy minerality, spice and full body — all of which come together at full maturity to achieve an unbelievable harmony.

Distinctive, silky and elegant with detailed minerality, characterised by warmth and spiciness. Just the sort of red wine that Rainer Garger loves, and that he produces together with Reinhold Krutzler. Without compromise in terms of quality, and dedicated to an authentic expression of the local terroir.

NADOR is released only after a long maturing process (4-5 years in barrel and bottle): harmoniously balanced, there’s no further aging necessary but the wine easily has potential for 10-15 years in the cellar.

  • 2013

    NADOR 2013

    The entire harvest was destroyed by a vicious hailstorm in June of 2013. For this reason, there will be no Nador 2013.

  • 2012

    NADOR 2012

    Barrel sample

    Vines:
    Blaufränkisch in the vineyard Wanzer

    Exposure / Soil:
    Southerly/ green and blue slate with veins of quartz

    Age of Vines:
    9 years old. These sites had been planted to the vine for centuries, although they went fallow in the 1940s. This has allowed the soils to rest and regenerate for six decades.

    Harvest / Yield:
    10 September 2012 – 10 hl/ha

    Fermentation:
    Spontaneous fermentation in closed fermenters, pressed after thirty-five days, malolactic fermentation in 500 litre casks.

    Élévage and maturing:
    Ca. 22 months in used casks (95% 500-litre, 5% barriques).

    Analysis:
    13.5 % Alcohol; Acidity 5.6 g/l; Residual sugar 1.3 g/l

    Bottling:
    2015

    Optimal Maturity / Serving temperature:
    2017 – 2025 / 16–18° C (60–65° F)

    We recommend decanting the wine at least three hours before serving.

  • 2011

    NADOR 2011

    Dark ruby-garnet with a nearly opaque core, violet highlights. Black berry-fruit, ripe cherries with a fine herbal accent. Juicy and elegant, good sweet extract and a mineralic finish—a multifaceted companion to fine dining.

    Vines:
    Blaufränkisch in the vineyard Wanzer

    Exposure/Soil:
    South to Southwest, green and blue slate with veins of quartz

    Age of Vines:
    8 years. These sites had been planted to the vine for centuries, although they went fallow in the 1940s. This has allowed the soils to rest and regenerate for six decades.

    Harvest / Yield:
    20 September 2011 – 10 hl/ha

    Fermentation:
    Spontaneous fermentation in closed fermenters, pressed after twenty-nine days, malolactic fermentation in 500 litre casks.

    Élévage and maturing:
    21 months in used casks (90% 500-litre, 10% barriques)

    Analysis:
    13.5% Alcohol; Acidity 5.9 g/l; Residual sugar 1.1 g/l

    Bottling:
    January 2014

    Optimal Maturity / Serving temperature:
    2015 – 2025 / v6–18° C (60–65° F)

    We recommend decanting the wine at least three hours before serving.

  • 2010

    NADOR 2010

    Medium ruby-garnet, bright rim and a notable fullness of aromas, nicely developed with a filigree delicacy to it. Salty and spicy, savoury character. Densely packed and rich in extract, well developed and nicely focused. Mineral-laden and elegant with a pleasant interplay of acidity. Long in the finish and very impressive.

    Vines:
    Blaufränkisch in the vineyards Woller & Stuala

    Exposure/Soil:
    South to Southwest, green and blue slate with veins of quartz

    Age of Vines:
    7 years old. These sites had been planted to the vine for centuries, although they went fallow in the 1940s. This has allowed the soils to rest and regenerate for six decades.

    Harvest / Yield:
    24 September 2010 – 10 hl/ha

    Fermentation:
    Spontaneous fermentation in closed fermenters, pressed after thirty-two days, malolactic fermentation in 500 litre casks.

    Élévage and maturing:
    24 months in used casks (90% 500-litre, 10% barriques)

    Analysis:
    14 % Alcohol; Acidity 5.1 g/l; Residual sugar 1.0 g/l

    Bottling:
    November 2012

    Optimal Maturity / Serving temperature:
    2014 – 2025 / 16–18° C (60–65° F)

    We recommend decanting the wine at least three hours before serving.

  • 2009

    2009 MEININGERS
    WEINGUIDE 91 PUNKTE

    NADOR 2009

    Dark ruby-garnet colour with violet highlights and a delicate lightening at the rim. Ripe, dark berry fruit with a whiff of liquorice and a hint of nougat; a fine bouquet underscored with a touch of tobacco. A substantial and firm texture, fresh cherry fruit and well-integrated tannins, pleasant spiciness and a mineralic touch in the finish. Good balance and freshness, shows good length and offers aging-potential.

    Vines:
    Blaufränkisch in the vineyards Wanzer, Woller and Stuala

    Exposure / Soil:
    South to Southwest, green and blue slate with veins of quartz

    Age of Vines:
    6 years. These sites had been planted to the vine for centuries, although they went fallow in the 1940s. This has allowed the soils to rest and regenerate for six decades.

    Harvest / Yield:
    6 October 2009 – 10hl/ha

    Fermentation:
    Without the use of cultured yeast in closed fermenters, pressed after forty days, malolactic fermentation in stainless steel.

    Élévage and maturing:
    19 months in used casks (80% 500-litre, 20% barrique)

    Analysis:
    14 % Alcohol; Acidity 5.6 g/l; Residual sugar 1.2 g/l

    Bottling:
    June 2011

    Optimal Maturity / Serving temperature:
    2013 – 2022 / 16–18° C (60–65° F)

    We recommend decanting the wine at least three hours before serving.

The softly hilly landscape is favoured with upto 280 days of sunshine each year. Nature-parks with many bicycle- and hiking trails invite the visitor to ease soul, heart and mind in the quiet and peaceful landscape. The hillsides are dotted with by small agricultural holdings and little family wineries. The region is known for its mineralic and spicy Blaufränkisch wines, with their unmistakable signature and typicity.

But the potential for Blaufränkisch on the Eisenberg was already a known fact one hundred years ago. The Blaufränkisch vine (known as ‘Burgunder’ by the locals) was brought to Austria—according to legend—by Franz Stephan von Lothringen in the 18th century. The vine was for this reason falsely regarded as a French import, and dubbed ‘the burgundian vine.’

Today the Hungarian part of the Eisenberg belongs to the winegrowing district Sopron. The district comprises some 1,500 hectares, and there is more red wine produced than white wine. Dominant among the white varieties are Grüner Veltliner, Chardonnay, Traminer, Zenit, Sauvignon Blanc and Frühroter Veltliner—among the red grape varieties the Blaufränkisch, known in Hungary as Kékfrankos, is clearly predominant.

Weinmanufaktur Eisenberg
Rainer Garger
Am Platz 4/9, A-1130 Wienna, Austria
T: +43 1 879 93 99
E: office@nadorwine.com
www.nadorwine.com

Weingut Krutzler
Reinhold Krutzler
A-7474 Deutsch-Schützen Nr. 250, Austria
T: +43 3365 22 55
E: weingut@krutzler.at
www.krutzler.at

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