Wiener Riesling

1892
Alcohol: 13,5 % Vol.
Acid: 6,8 g/l
Residual sugar: 3,6 g/l

Vintage: 

An average winter was followed by a very mild March, which led to a dangerously early sprouting. However, the April was below average cool, so the expulsion was very slow, unfortunately again with slight frost damage in the sensitive varieties Chardonnay and Zweigelt. But significant less than in the frosty year 2016. In this year we first start to burn straw bales in the vineyards to protect the vines. The damage could so keep low. May and also June showed early summer friendliness and ensured a trouble free flowering in the first half of June. The precipitation was rare and little extensive and so we came in a rather hot summer with little rain. Annual Rainfalls saved the vines through the summer, which goes down in history as the third hottest since records began. An early start of harvest in the first days of September was necessary to preserve the acidity and freshness oft he wines, because this seemed particularly important to us. September, however, was unusually cold with some heavy rainfall, which fortunately had a very positive effect on the vines, as well as on the quality oft he grapes. The harvest ended in mid-October with a very high quality both in white wine, as well the red wines, lighter wines and the full-bodied single vineyard vines. The vintage 2017 shines with intense fruit, ripe acidity and shows up due tot he earlier harvest not as lush as expected, but very elegant with a lot of drinking. 

Soil: 

The grapes for the Wiener Riesling are grown in the vineyards of the Wiener Bisamberg (65%) and the Nussberg (35%). The Bisamberg soil is comprised of light, sandy loess over massive limestone, and the Nussberg consists mainly of weathered shell-limestone – also over massive limestone.  An open, apricot-toned character defines the Bisamberg, while the Nussberg tends to exude mineral and peach flavours.

Vineyard and Cellar: 

The grapes come exclusively from vineyards that have been farmed according to biodynamic guidelines since 2008. After being harvested meticulously by hand, and then undergoing another careful selection through a fully automatic grape-sorter, the grapes from each parcel for the Wiener Riesling underwent a 5-hour maceration period and were then carefully pressed. The pre-clarified must was cooled in stainless steel tanks and, with spontaneous yeasts, fermented and matured to emphasize the fragrant character as much a possible as well as underscore the terroir notes. After ageing on the fine lees for a moderate length of time, the individual parts were blended together and bottled in March.

Tasting Notes: 

Fine, ripe peach aromas with hints of mango and pineapple come through on the nose. The palate is vibrant and complex with notes of ripe, sweet stone fruit extract. Already as a young wine, the Wiener Riesling can please the palate with its freshness and charm. It also is ideal for pairing with spicy Asian cuisine.