There’s fresh yellow peaches - fuzz and all, a smidge of orange sherbet too. Ground ginger and baking spices leave a lingering warmth that takes me back to the Christmas markets in Innsbruck and the smell of fresh baked krapfen - elderflower scented doughnuts filled with custard.
Time on fine lees brings characters of biscuit crumbs and semi-hard cheese rind, keeping the wine grounded and with one foot in savoury territory.
There’s a familiarity that keeps creeping in and I put it down to a limey-ness akin to Bickford’s Lime Cordial. There’s a healthy dose of citrussy acid, but we’re saved from an enamel-stripping pH by a satisfying balance of richness and ripeness.
Whether your thing is fuzzy peaches or christmas market doughnuts, this isn’t a wine you’ll tire of quickly. Better grab two cases then.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grüner Veltliner
- Serving Temp.
From the producer
Brilliant golden yellow, nuances of pineapple and apricots, fresh and ripe, underlying hints of honey, spice, white pepper, full-bodied on the palate , lively structure, ideal for long term storage.
A selection of vineyards with our oldest (30-60 years) vines. The soil is a result of the dry and cold climate of the Ice Age. Due to the effect of glaciers producing a high pressure on the land, quartz, limestone, mica and clay particles were pulverised. These loess soils retain deep reservoirs of moisture and rarely suffer from dehydration. It is here where concentrated – characteristic – authentic Grüner Veltliner thrives. Wines with a harmonious combination of strength, body, characteristic aromas and elegance are the result.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.