Is Grauburgunder the same as Chardonnay?

While Austria does have an impressive selection of globally celebrated grape varieties like Riesling, Pinot Blanc, Chardonnay, Muscat Blanc à Petits Grains, Traminer, Pinot Noir, Merlot, Cabernet Sauvignon, and Syrah, it is the range of indigenous grape varieties that is particularly noteworthy.

These “indigenous” grapes have originated almost exclusively in a particular region through natural crossbreeding or mutations and have a long history in their place of origin. Having adapted perfectly to local growing conditions, these grapes typically yield their finest quality under the same conditions.

Among these indigenous grape varieties, Grüner Veltliner is the most dominant, accounting for almost a third of the vineyard area. Neuburger, Rotgipfler, Zierfandler, and Roter Veltliner are among the other grape varieties that have recently regained popularity.

Grauburgunder, or Pinot Gris, comes from a kind of Pinot Noir. It’s mainly grown in Northern Burgenland and Styria and can be made in two styles: picked early for light, dry wines, or late for richer, more complex ones. It has a gentle smell and can age well, perfect for special sweet wines. Chardonnay, on the other hand, is super flexible and grows in lots of different places. It gives us dry, medium to full-bodied wines, including sparkling ones. The best Chardonnays grow in places with lots of limestone, like Leithaberg in northern Burgenland, Styria, Lower Austria, and Vienna.

Grauburgunder is actually Pinot Gris

Pinot Gris, a grape variety known for its delicate and discreet bouquet that can age for a long time, was likely introduced to Austria by Cistercian monks during the 13th or 14th century. This is also where the synonym “Grauer Mönch” (gray monk) originated, although it is no longer used today.

In Germany, the grape variety was introduced from either Burgundy or Champagne, and in 1711, it was discovered by a merchant named Johann Seger Ruland from Speyer  in an abandoned vineyard, where it spread under the name Ruländer.

Grauburgunder is a grape variety that emerged from a mutation of Pinot Noir, and it has retained its reddish grapes with a slight grey hue.

Today, Grauburgunder is primarily grown in Northern Burgenland and Styria, where the vines prefer warm slopes with deep, rich soils that are sufficiently watered. The variety is known for reaching high sugar content and is therefore perfect for late harvest and high-quality Auslese wines.

What does Grauburgunder taste like?

Grauburgunder, also known as Pinot Gris, is a grape variety that exhibits medium to high acidity, and can be produced in two primary styles. When harvested early, it results in dry, light-bodied wines with simple flavors. However, when harvested late, the resulting wines have higher sugar levels, are lower in acidity, and offer more complexity.

In Austria, it produces high-quality wines with a delicate and discreet bouquet that can be aged for a long time. When harvested very early, the wines become light and fresh. As Grauburgunder is very sensitive to noble rot (botrytis), it often exhibits an opulent aroma with the characteristic honey tone of botrytis. As a cellar wine, it can reach remarkable quality.

In France, particularly in the Alsace region, the grapes are left to ripen further (late harvest) to produce sweet wines. Meanwhile, in Italy, two styles are commonly produced under the Pinot Grigio name. The wines made in the delle Venezie DOC or Veneto IGT have a short finish and are considered to be of average quality, while the ones made in the Friuli-Venezia Giulia region are fuller-bodied and more complex.

Due to its fresh and lively character, Grauburgunder has gained popularity among wine enthusiasts and winemakers alike. Its low acidity and freshness make it an ideal accompaniment to various dishes and occasions, creating a unique experience every time it is consumed and leaving a lasting impression on the palate.

What does Chardonnay taste like?

Chardonnay is very versatile, it can grow in large range of climate. Its wines usually have medium to high acidity. They are dry and can be light to full-bodied and can also be used to make sparkling wines.

The large range of winemaking techniques give different aromas to the wine. If there is malolacic fermentation, aromas of butter and cream will emerge. Aging on lees brings biscuit and bread aromas to the wine. Aging in oak brings vanilla and smoke aromas to the wine.

Chardonnay in Austria

Towards the end of the 20th century, the planted areas of Chardonnay increased in Austria. Previously, Chardonnay was already widespread in Styria. No distinctions were made between Pinot Blanc and Chardonnay. Even in statistics, the two grape varieties were grouped under the same variety (Pinot Blanc). In Styria, the designation Morillon is traditionally used for Chardonnay.

Knowing that the main characteristic of Chardonnay is its complexity, which is only achieved from particular vineyards with limestone-rich soils, the best examples thrive in Leithaberg in northern Burgenland and in Styria, as well as in certain vineyards of Lower Austria and Vienna.

Conclusion : Is Grauburgunder the same as Chardonnay?

Grauburgunder is a mutation of Pinot Noir and is also known as Pinot Gris. It grows primarily in Northern Burgenland and Styria and can be produced in two styles – early harvest for dry, light-bodied wines, and late harvest for higher sugar content and more complexity. Grauburgunder has a delicate and discreet bouquet that can age for a long time and is ideal for late harvest and high-quality Auslese wines.

In comparison, Chardonnay is very versatile and can be grown in a large range of climates, producing dry, medium to full-bodied wines that can also be used to make sparkling wines. The best examples of Chardonnay thrive in vineyards with limestone-rich soils in Leithaberg in northern Burgenland and in Styria, as well as in certain vineyards of Lower Austria and Vienna.