This Grüner Veltliner is a blend of wines sourced from different terraced vineyards. The elevated terraces consist of stonier soils (schisted granite). The vines there show aromatic expression, good acidity, elegant stone fruit and lots of minerals. The lower sited terraces mostly of layered fertile loess show more body and ripeness. By combining those two characteristics we get a really classic Grüner Veltliner with both finesse and a certain vigor. The wine is fermented at semi-cool temperatures between 15 to 20° C.
Well matured, green walnut, elder flowers and citrus fruit, some cereals, nuts and cornflakes; very dry and fresh with quite some body and structure, also hints of leafy and peppery spice, rye bread and malt, accompanied by flavors of fresh green grapes, pome and stone fruit, classic Kamptal loess type with some mineral backbone mouthwatering finish.
Region: Kamptal DAC
Soil Type: Primary rock, Loess
Ageing: Stainless steel tank
Bottling Date: March 2018
Alcohol: 12,5 %vol.
Acidity: 6 g/l
Residual Sugar: dry
Food Pairing: fish & seafood, salads, poultry, veal, pork, Asian Cuisine, cream cheese
Wine Enthusiast – “A touch of reduction still clouds the ripe but tart red apple notes on the nose of this wine. With a little air, the fruit becomes more expressive, crescendoing into a savory core of yeast, flint, salty soy and sage. The finish brims with ripe lemon.” (92 Pts)
Wine Spectator – “Smoke aromas extend on the palate to join hints of toasted hazelnut, which surrounds yellow apple and quince flavors, all underscored by sea salt detail in this white. This shows great harmony overall, with good intensity of flavors and acidity, leaving a salty impression on the finish. Drink now through 2027.” (91 Pts)
James Suckling – “The discreet green-plum aroma, together with a satisfying balance of medium-body with animating acidity and a slightly salty finish, make this an appealing and food-friendly gruner veltliner. From organically grown grapes. Drink now.” (90 Pts)