Austrian rieslings always evoke a level of wonder in me. There’s a perfumed ethereality but at the same time, a level of weight and complexity seldom achieved by rieslings grown outside of the EU. This one is no exception.
The fruit comes off two of the top sites in Kamptal - Gaisberg and Heiligenstein, steep, south and south-west facing sites which have earned the status of “Erste Lage” - Austria’s answer to Grand Cru. Unique soils each add their own signature and the amphitheatre-like slopes capture the sun, allowing exposure for optimal ripeness.
There’s a slight reductiveness, similar to the smell of fresh rain on asphalt, but it’s fleeting, while the talcy minerality lingers. Now we are officially in riesling territory and notes of lychee, apricot and jasmine flower take over. They’re subtle and in check, which allows the citrus driven acidity to flow seamlessly from start to finish.
She’s a stunner and has the genes to age gracefully if given the chance. I know it’s hard, but I promise you’ll thank me.
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% Riesling
- Serving Temp.
From the producer
Smelling like vineyard peaches, apricot nose, a rich entry leads to a ripe, fullbodied palate with solid underlying acidity, has great cut and intensity.
The Gaisberg is the southeasternmost foothill of the Manharts Mountain; The mighty Wechselberg rises on the easterly border of the Strasser valley and looks towards the south. The soils are slate, left over from the crystalline of the Bohemian Massif. Thanks to the layout of this location, it receives intensive sunshine all day long. The altitude of the Wechselberg creates a special microclimate, where a gentle breeze cools down the hot summer air in the evening. This temperature variation ensures excellent flavours in the grapes.
Handpicked, skin contact for various hours, temperature controlled fermentation with natural yeast at 19°C, lees contact.
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.