Georgium, Burgunder Cuvée 2013

Georgium Burgunder Cuvée 2013 is a characterful Austrian orange wine that brings together Chardonnay and Pinot Blanc in a deeply expressive, long-matured style. Crafted in Carinthia on the southern side of the Alps, it’s a contemplative, gastronomic wine that rewards unhurried appreciation. This 2013 vintage showcases both the textural richness of skin-contact winemaking and the precision that has made Georgium one of the region’s most distinctive small producers.

Tasting Notes
In the glass, the Burgunder Cuvée 2013 shows a glowing amber to deep golden-orange hue with copper reflections, lightly hazy if unfiltered, hinting at its minimal-intervention approach. The nose is layered and evolving: dried apricot, orange peel and candied citrus meld with notes of baked apple, chamomile, dried flowers and subtle herbal tones. With air, more savoury complexity emerges—beeswax, toasted nuts, gentle tea leaves and a touch of honeyed spice. On the palate, this is structured and vinous, with the firm grip and fine tannins that define a serious orange wine. Flavours echo the nose: dried stone fruit, quince, bruised apple and preserved lemon are woven together with earthy undertones, walnut skin and a saline, mineral edge from its Alpine foothill origins. The acidity is still lively, giving tension to the wine’s mature, textural richness. At this stage of its evolution, the 2013 drinks beautifully now, but well-stored bottles can continue to offer interest over the next few years, developing further tertiary notes of dried herbs, honey and tea.

Production
Georgium farms vineyards near Lake Längsee in Carinthia, where cool alpine nights and warm days help Chardonnay and Pinot Blanc ripen slowly while retaining freshness. The soils here are typically a mix of limestone-rich and loamy components, contributing both mineral tension and depth of flavour to the Burgunder Cuvée. Grapes are usually hand-harvested at optimal ripeness to allow for extended skin contact without harshness, then brought to the cellar in small lots. For this orange wine, the juice ferments together with the grape skins—often with indigenous yeasts—over an extended maceration period, extracting colour, tannin and aromatic complexity in a way more reminiscent of red winemaking. Aging takes place in neutral vessels such as used barrels or large casks to preserve nuance rather than oak flavour, and the wine is typically bottled with minimal intervention to reflect its origin as transparently as possible.

Food & Serving
The Burgunder Cuvée 2013 is a superb table wine for adventurous food pairings, especially where texture and umami come into play. Its tannic grip and savoury dimension make it an ideal match for roasted poultry, game birds, charcuterie, and richer fish dishes such as grilled turbot or monkfish. It also pairs beautifully with alpine cheeses, washed-rind cheeses, mushroom-based dishes, and Middle Eastern or North African cuisine featuring spices, nuts and dried fruits. Serve slightly cooler than a light red, around 12–14°C (54–57°F), to balance freshness with aromatic expression. Decanting for 30–60 minutes is recommended, both to let any initial reduction blow off and to allow the layered bouquet to fully unfold.

Producer
Georgium is a small, quality-focused estate in Carinthia, a lesser-known but increasingly exciting wine region in southern Austria. Working in close dialogue with nature, the winery has become known for its commitment to organic or low-intervention practices and for exploring alternative expressions of classic Burgundian varieties such as Chardonnay and Pinot Blanc. In a region historically overshadowed by Austria’s more famous appellations, Georgium has helped put Carinthian wines on the map with characterful, terroir-driven bottlings and thoughtful use of skin-contact techniques. Their Burgunder Cuvée is a flagship example of how traditional varieties and modern, artisanal winemaking can come together to create complex, ageworthy orange wines with a clear sense of place.

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