Kracher Auslese Cuvee 375ML is a botrytis-influenced Austrian dessert wine from Burgenland, bottled at 11% ABV in a 375ml half-bottle. Scored 93 points by James Suckling (2020 vintage) and 93 points by Wine Enthusiast (2017 vintage), this cuvée from Weinlaubenhof Alois Kracher blends Welschriesling and Chardonnay into one of Austria's most consistently acclaimed sweet wines at its price tier.

Quick Facts: ABV: 11%  |  Origin: Seewinkel, Burgenland, Austria  |  Style: Auslese (Botrytis Dessert Wine)  |  Producer: Weinlaubenhof Alois Kracher

Production & Heritage

Weinlaubenhof Alois Kracher sits along the eastern shore of Lake Neusiedl in the Seewinkel district of Burgenland, where autumn mists and warm pannonian winds create ideal conditions for botrytis cinerea — the "noble rot" that concentrates sugars and acids in the grapes. The Auslese Cuvée is a blend of 60% Welschriesling and 40% Chardonnay, fermented and matured entirely in stainless steel tanks to preserve bright fruit purity and varietal transparency. Yields are kept extremely low, with each vine limited to just three bunches; individual parcels are vinified separately in lots sometimes as small as one hundred litres, and malolactic fermentation is deliberately avoided to retain the grapes' high natural acidity.

Tasting Notes

Aroma: Ripe yellow peach and pineapple emerge first, followed by freshly cut quince, apricot, and a fine thread of honey. Later passes reveal baked bread and delicate citrus zest as the wine opens in the glass.

Taste: The entry is juicy and generous, with concentrated tropical fruit — passionfruit, mandarin, tangy apricot jam — meeting a creamy mid-palate weight from the Chardonnay component. Lively acidity cuts through the sweetness at every stage, and a saline, mineral undercurrent keeps the palate refreshed rather than cloyed. Later vintages show notes of white chocolate and salty caramel layered beneath the fruit.

Finish: Long and precise, with a cleansing lemony aftertaste and lingering white fruit. The acidity carries the finish well past the sweetness, leaving a salivating, almost saline close.

How to Drink Kracher Auslese Cuvee

Serve chilled to 8–10°C (46–50°F) in a small tulip-shaped white wine glass to concentrate the aromatics. This is primarily a sipping wine — the interplay of residual sugar and bright acidity rewards unhurried, standalone attention. A Golden Spritz (equal parts Auslese Cuvée and dry sparkling wine over ice with a grapefruit twist) works as a lower-sugar aperitif riff because the wine's acidity prevents the drink from turning syrupy. It also substitutes beautifully for peach purée in a Bellini, where the natural tropical fruit character adds depth without added sugar. In a Wine Flip (shaken with a whole egg and a barspoon of honey), the Auslese's citrus spine and botrytis richness create a dessert-course cocktail with genuine complexity.

Best For

• Pairing with a holiday cheese course — especially blue cheese or aged Comté
• Gifting wine enthusiasts exploring Austrian dessert wines
• Ending a dinner party with an alternative to Sauternes at a fraction of the cost
• Building a dessert wine vertical — comparing vintages side by side

Frequently Asked Questions

What does Kracher Auslese Cuvee taste like? It leads with ripe yellow peach, tropical fruit, and quince, balanced by bright citrus acidity and a thread of honey. The stainless-steel maturation keeps it clean and fruit-forward rather than oaky or heavy.

How does Kracher Auslese Cuvee compare to Château d'Yquem? Both are botrytis-driven sweet wines, and Kracher has appeared alongside top Sauternes in blind tastings. Yquem relies on Sémillon and Sauvignon Blanc aged in new French oak for richer, toastier complexity, while the Kracher Auslese Cuvée uses stainless steel exclusively, delivering brighter fruit purity and higher-toned acidity at a significantly lower price point.

Is Kracher Auslese Cuvee good for sipping on its own? Absolutely — its balance of concentrated sweetness and cleansing acidity makes it one of the more approachable and rewarding dessert wines to drink neat, well-chilled. It does not require food to shine.

Where is Kracher Auslese Cuvee made? It is produced at Weinlaubenhof Alois Kracher in the Seewinkel district of Burgenland, Austria, on the eastern shore of Lake Neusiedl, a region renowned for the natural development of noble rot.

What foods pair well with Kracher Auslese Cuvee? Roquefort or Stilton blue cheese, where the wine's sweetness counters the salt. Foie gras or duck liver pâté, which echoes its richness. Tarte Tatin or poached pears for a complementary fruit pairing. Thai or Vietnamese dishes with lemongrass and chili, where the residual sugar tempers heat. Lemon curd tart, which mirrors the wine's citrus-driven finish.

What sizes does Kracher Auslese Cuvee come in? The standard release is a 375ml half-bottle, which is the traditional format for Austrian dessert wines at the Auslese level.

Is Kracher Auslese Cuvee worth the price? It positions as an entry-level expression within the Kracher range but punches well above its weight in critical scores, with 92–93 point ratings from James Suckling, Wine Enthusiast, and Robert Parker's Wine Advocate across multiple vintages — exceptional value in the botrytis dessert wine category.

Why Kracher Auslese Cuvee?

The decision to ferment and mature entirely in stainless steel sets this wine apart from most celebrated dessert wines worldwide, stripping away the oak mask that dominates Sauternes and letting the botrytis character and varietal interplay between Welschriesling's citrus spine and Chardonnay's creamy weight stand fully exposed. Micro-lot vinification — sometimes in batches as small as one hundred litres — gives the winemaker precise control over each parcel's expression. With 93 points from James Suckling and 92 points from Robert Parker's Wine Advocate, it consistently earns critical recognition that rivals wines costing several times more. For anyone serious about dessert wine, this half-bottle delivers a masterclass in Austrian botrytis winemaking without the premium attached to its French counterparts.