Nikolaihof Baumpresse Im Weingebirge Grüner Veltliner 2013

You will never taste another wine like this. 10 hour pressing, oxidative Nikolaihof style, best pickings

Grüner Veltliner

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Citrus Fruit, Stone Fruit, Floral, Pepper / Spice, Herbal, and Concentrated / Preserved Fruit, Reductive & Oxidative Nuttiness and Smokey

BODY: Medium
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Wachau, Austria

Grape Varietals:

Grüner Veltliner

Winemaking:
Biodynamic
Direct Press, Whole Bunch, Wild yeast, and On Lees Ageing

Maturation: >24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Roasted fennel and other root vegetables, cream based mushroom pasta, cod

ASIAN FOOD PAIRING
Japanese picked radish, Kimchi

Nikolaihof Wachau

Nikolaihof Wachau is one of Austria's oldest wine estates, based in the Unesco-recognized region of Wachau. It is best known for its wines made from Riesling and Grüner Veltliner. The Saahs family has owned the estate since 1894

Description

Nikolaihof Baumpresse Im Weingebirge Grüner Veltliner 2013

A truly mindblowing Gruner Veltliner. Grapes are being pressed with their 350 year old, twelve meter long wooden press

Grape Varietals & Region: 100% Gruner Veltliner from Wachau, Austria.

Taste Profile: Perfumed and rich aroma of flint, roasted herbs, bruised and baked apples, green pepper, earth, honey, ripe peaches, wax. Palate is harmonious and pure with earthy, waxy and salty flavours, notes of smoky peaches, honeyed yellow plums. Fresh acidity & long finish.

Winemaking Process: Grapes are being pressed with their 350 year old, twelve meter long wooden press. This process takes 12 hours, and this gives the wine a completely different texture. Wine is matured on less for over 5 years in large oak barrels

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them