The Wild Boys Of Club Batonnage - Cuvée Batonnage

"The rarest and most exclusive red wine in Austria." Red Scorpion Batonnage.

The blend of Cabernet Sauvignon, Merlot and Blaufränkisch from the best locations around Rust on Lake Neusiedl. An incredibly concentrated wine made from very ripe grapes, with 15% alcohol, bottled in exceptional bottles and sealed with the finest wax.

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A club wine causes a sensation: Erich Scheiblhofer, Gerhard Kracher and three other friends founded the Club Batonnage on a warm summer night to taste special wines. That night it was also decided to create an unprecedented wine. This wine, which was only intended to provoke, immediately won gold at the International Wine Challenge 2003 in London.

Taster Note:

"The rarest and most exclusive red wine in Austria."

For those who were allowed to taste it, usually also the best red wine in Austria.

The Batonnage from Club Batonnage - the club of the young Austrian savages - is a great blend of Blaufränkisch, Cabernet Sauvignon and Merlot. The cuvée is vinified from hand-picked fully and slightly overripe grapes.

The Falstaff writes about Batonnage 2015: “Deep dark ruby ​​garnet, opaque core, violet reflections, delicate lightening of the edges. Fine nuances of ripe strawberries, sweet hints of spices, heart cherries and cassis. Full-bodied, highly elegant, mineral, fine supporting tannins, red cherries on the finish, salty-mineral reverberation, a full-bodied wine that should not be opened before 2025, everything is absolutely in the right place here, a red wine with convincing balance and length, a great one promise for the future.”

Enjoy the new Batonnage 2018 and 2019 vintages, which are currently unrated.

The main part consists of Blaufränkisch grapes, which, like the Cabernet Sauvignon, come from the minerally poor locations of the Leitha Mountains in Jois. The third grape partner is fully ripe Merlot, from the Andauer Prädium. On the day the respective variety is harvested, the 5 musketeers scour the vines in search of fully to slightly overripe grape parts. These are cold macerated at 4° Celsius and then fermented. New French barriques in "double-oak" style give this monument the necessary framework.