Wine Advocate 98
"The 2019 Zbing Ried Gaisberg 1TW is a picture-book Kamptal Riesling! Super clear, refined and aromatic on the complex and exciting nose, it reveals apricot and elderflower aromas intertwined with crunchy slate spices (shaly paragneiss, amphibolite and mica shist) that give a very distinctive bouquet. The palate starts electrifying in all its vitality and immediately opens to a palatable Riesling paradise built on perfectly ripe and concentrated fruit (still stone fruits). This Gaisberg Riesling is generous, intense and fleshy but also highly fine, fresh and elegant on the palate, which is as balanced as it is dense and tensioned, leading to a spectacular, long and vivacious finish that makes this 2019 Gaisberg one the finest and most digestible Austrian Rieslings I have had in 20 years. 13% alcohol. Tasted at Schloss Gobelsburg in June 2021 and, to make sure I wasn't in a delirium, in my home office again over several days a month later."

James Suckling 96
"Ripe mango, a ton of spice and serious concentration make this an imposing, traditional style of Austrian dry riesling. Lots of power at the long finish, where you also get some exotic fruit to go with the substantial portion of spice and minerals. Drink or hold."

The Wine
GAISBERG Ried (single vineyard, cru) Gaisberg belongs to three villages (Kammern, Zbing and Strass) and is situated just east of Heiligenstein. Geologically, this most eastern part of the Gfhler gneiss plate is marked by slaty para-gneiss, amphibolite and mica. Some parts of the Riesling terraces contain the oldest vineyards of the estate.

Vineyard: Kammerner Gaisberg Erste Lage
Appellation: Kamptal
Grape: Riesling
Soil: Gneiss, Amphibolite
Age of vines: 30 years
Maturation: Austrian (Manhartsberg) Oak Cask 25 hl
Alcohol: 13.5%

The Estate
The Zwettl Monastery was founded in 1074 and in 1171 the Monks of Zwettl were granted their first vineyards: Heiligenstein & Gaisbergthe oldest documented sites in the Kamptal. The estate and Castle Gobelsburg was controlled by as many as 19 different families between 1074 and 1740, and in 1786 absorbed the famous Kammern Winery and vineyards. Two hundred years later Eva and Michael Moosbrugger were granted the winemaking and viticultural contract in 1996, and with the help and guidance of Michaels mentor Willi Brndlmayer, the winery has regained its prestige and considered to be a leader in quality and innovation. In 2006 Michael Moosbrugger was awarded as WINEMAKER OF THE YEAR by the Austrian magazine Falstaff, the highest award given to an Austrian winemaker, and in 2009, 2010, and again in 2019 the estate was acknowledged as ONE OF THE TOP 100 WINERIES OF THE YEAR by Wine & Spirits Magazine.

Schloss Gobelsburg maintains a large number of parcels in Erste Lagen, or 1st Growth, vineyards in the Kamptal, including the mineral-rich, crystalline slopes of the Gaisberg and Heiligenstein planted to Riesling, and the deep loess soils of Renner, Grub, and Lamm planted to Grner Veltliner. The winery continues to utilize organic winegrowing and has benefited from the fact that the monks of Zwettl Monastery began these practices as early as 1958.

While many international cellars are attempting to produce clean, uniform wines, Moosbrugger is convinced that the future Gobelsburg lies in individuality and character. As a high level of technology is necessary to warrant uniformity, Moosbrugger believes that individuality can only be achieved through the reduction of machines. Moosbrugger developed the Dynamic Cellar Concept for Gobelsburg in which wines are no longer pumped from one location to the other but instead transported in barrels on wheels from one section of the cellar to the other.

A hallmark of the estate is the Tradition bottlings of Grner Veltliner and Riesling. Having read the meticulous notations of the Cistercians at the estate over the past 150 years, Michi pays homage in his role as cellar master, responsible for the education of his pupils wine- while leading them through levage; as opposed to acting as winemaker, whose decisions in present day Austria are generally to preserve aromatics and fruit through extremely reductive methods.