Grüner Veltliner Smaragd Terrassen 2013

Rudi Pichler

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The Pichler family has been making wine in the village of Wösendorf since at least the late 19th century. The original cellar building, more of a small stall than a winery, was purchased in 1884 and their first vineyards were planted in the town of Wosendorf in 1904. The modern winery was built in 2004 near Rudi´s private home. After some initial wanderlust and the pursuit of various other interests – academic and commercial – Rudolf Pichler IV returned to the family winery with a seed of an idea. He had no formal training other than his memories of his grandfather and his instincts for great wine.

About the Vineyard

Smaragd is the Wachau designation for dry late harvest wines, above 12.5% alcohol through natural fermentation. The best smaragd wines can age well for decades. Terrassen indicates it is a cuvee of different hillsife sites. Old terraces of varied altitudes and orientations and with primitive rock soils make this wine an elegrant culinary accompaniment.

Tasting Notes

This wine has fine minerality with subtle fruit flavors and aromas of tobacco spices and pear-drops. On the palate, the wine is elegant with notes of white peaches and a peppery elegant finish.

Food Pairing

Pair with pad Thai, Wiener schnitzel, or roasted artichokes.

Vineyard & Production Info
Production area/appellation:
Wachau
Vineyard name:
The Terrassen vineyard
Soil composition:
Gneiss, Rocky, and Slate
Training method:
Cane-pruned
Elevation:
726-1,188 feet
Vines/acre:
1,800
Yield/acre:
1.2-2.16 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
1970-1990
Harvest time:
October
Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
64-72 °F
Malolactic fermentation:
no
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks
Size of aging container:
1000-5000 L
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:
6.0 g/L

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