Elegant and complex, light and long, mineral and zippy, this is a masterpiece of Austrian winemaking. It’s alive with shimmering citrus and bright peppery notes, synonymous with grüner veltliner. It’s absurdly food-friendly, making for an easy pairing with all sorts of usually hard to match meals. Sitting somewhere between riesling and pinot grigio on the flavour spectrum, it’s great for easy drinking refreshment, with room to gain extra complexity from a handful of years in the cellar.
Full price $70.00 from the producer on 9 January 2020.
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grüner Veltliner
- Serving Temp.
From the producer
A wine that emphasizes the elegant and lacy side of the vineyard and the grape variety. Lightness is combined with length, minerality with acidity, and fruit with a harmonic body. The wine is animating and yet complex, fragile and yet compact. It requires one year until it opens up fully, and will develop ever-new facets for two to three years to come, depending on the vintage. Fresh, lemon and spicy flavours, balanced body and texture, fine leafy finish, grapefruit in the aftertaste, good length
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional Japanese Sushi
- 2 1/2 cups (540g) koshihikari rice
- 3 3/4 cups (935ml) cold water
- 1/2 cup (125ml) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 nori sheets
- 200g fresh salmon, cut into 1cm-thick batons
- 1 avocado, halved, stoned, peeled, thinly sliced
- Light soy sauce, to serve
- Wasabi paste, to serve
- Pickled ginger, to serve
- Place the rice in a sieve. Rinse under cold running water, to remove any excess starch, until water runs clear. Place the rice and water in a large saucepan, covered, over high heat. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes. Remove from heat. Set aside, covered, for 10 minutes to cool slightly.
- Combine the vinegar, sugar and salt in a small bowl. Transfer the rice to a large glass bowl. Use a wooden paddle to break up rice lumps while gradually adding the vinegar mixture, gently folding to combine. Continue folding and fanning the rice until rice is cool.
- Place a sushi mat on a clean surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat. Use wet hands to spread one-sixth of the rice over the nori sheet, leaving a 3cm-wide border along the edge furthest away from you.
- Place salmon and avocado along the centre of the rice. Hold filling in place while rolling the mat over to enclose rice and filling. Repeat with remaining nori, rice, salmon and avocado.
- Use a sharp knife to slice sushi widthways into 1.5cm-thick slices. Place on serving dishes with soy sauce, wasabi and pickled ginger, if desired.
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