Nikolaihof Im Weingebirge Gruner Veltliner Smaragd 2008

A beautiful wine that manages to have a great panoply of rich fruits and spices along with pure green apple acidity. It is intense, but so balanced and poised

Grüner Veltliner

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Citrus Fruit, Herbaceous, and Pepper / Spice, Toasted and Reductive & Oxidative Nuttiness

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

Origin: Wachau, Austria

Grape Varietals:

Grüner Veltliner

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

Maturation: 7-12 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Carpaccio, Green salads, Beef Tartare

ASIAN FOOD PAIRING
Oyster omelette, Vietnamese Pho, Thai Papaya Salad

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 Im Weingebirge Grüner Veltliner Smaragd 2008

Nikolaihof, the oldest wine estate in Austria, and perhaps even Central Europe, has a history dating back 2,000 years to Roman times. The Saahs family, running the estate since 1894, was the first to get Demeter biodynamic certification in 1998, after converting the winery in 1971

Grape Varietals & Region: 100% Gruner Veltliner from Im Weingebirge in Wachau, Austria. It's thought to be one of the oldest vineyards in Central Europe, with documentation going to the 5th century. Clay, loess, paragneiss soils.

Taste Profile: The wine carries a focused, bright nose of grapefruit and lentils with a distinct sweet fruit flavour. The palate is concentrated and herb-tinged with lovely bold, thrilling spicy complexity. Rich, round and juicy with a long, powerful and spicy finish.

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