Grüner Veltliner Smaragd Kollmütz 2016

Rudi Pichler

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Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Tasting Notes

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.

Food Pairing

Grüner Veltliner’s bright acidity and savory character make it and ideal partner to mildly spiced Vietnamese, Thai, and Chinese flavors. Fish and shellfish are accented by Grüner Veltliner’s citrus and mineral profile while its acidity cuts the richness of pork or ham. It can also work well with foods that are difficult to pair such as bitter greens and asparagus.

Vineyard & Production Info
Production area/appellation:
Wachau
Vineyard name:
Wachau/Wösendorf/The Kollmütz vineyard
Vineyard size:
4 acres
Soil composition:
Gneiss and Rocky
Elevation:
726-1,188 feet
Vines/acre:
1800
Yield/acre:
1.2-2.2 tons
Exposure:
Southern
Year vineyard planted:
1960-1970
Average Vine Age:
40+ years
Harvest time:
November
First vintage of this wine:
1971
Bottles produced of this wine:
4,000-8,000
Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Prefermentation technique:
Cold soak
Time on its skins:
18 hours
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
64-72 °F
Maceration technique:
Cold Soak Maceration
Malolactic fermentation:
No
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
Size of aging container:
10-50 HL
Length of aging before bottling:
5 months
Length of bottle aging:
1 month
Analytical Data
Alcohol:
13.5% %
Residual sugar:
1.0 g/L
Acidity:
5.1% g/L

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