Orange zest, lemon aromas, honeysuckle, green minerality, light saltiness
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Harvested from vineyards planted in 1956 and 1970 on drifted loess (silty soils). The grapes are hand-harvested in early October, vineyard sorted and de-stemmed. Maceration lasts for two months in stainless steel tanks, followed by fermentation with natural yeasts that lasts for eight weeks with temperature control in the same steel tanks. The wine stays on the lees until February with no stirring. Aged in steel tanks for five months and unfiltered.
Located in the Grossriedenthal area of the Wagram region, Josef Bauer, alongside his wife Eva Maria, comprise the extraordinary winemakers of Weingut Familie Bauer. The Bauers believe in creating wines of the best quality by being conscientious of the environment by employing green covering of existing flora that cultivates the natural diversity of landscape and hence reflects the terroir found in their wines. In their modern cellar they craft crisp, clean wines from their 17 hectares of vines, including Grüner Veltliner and Roter Veltliner, the stars of this vineyard, as well as Spätburgunder, Zweigelt, Merlot, Blauburger and Riesling, among others.
50% Gruner Veltliner
50% Roter Veltliner
Gruner Veltliner is the most commonly planted grape in Austria and is predominantly grown in Eastern Europe. It represents more than half of total white grape production in Lower Austria and about a third of all plantings in the Vienna region. It shows its best character in wines grown in the Wachau, Kamptal, Kremstal, Weinviertel and Wagram where it can produce wines of substance. Gruner Veltliner wines are typically dry, full-bodied, peppery or spicy and mineral.
Roter Veltliner is a pink-skinned grape variety, formerly widespread in Austria and even planted in California at one point in time for the making of powerful white wines. In warm years, if yields are restricted, it can make intensely aromatic, concentrated wines with high extract, especially in the Wagram district on Donauland. A small amount is grown in the Savoie region where the wines are labelled Malvoisie.
Wagram is a 6,900 acre wine region of Austria comprising just over 5% of the nation's vineyards on the left bank of the Danube between Kremstal and Vienna. Wagram derives it's name from the wall-like embankment of Loess that dominates this section of the Danube and it's viticulture. Silt/Loess Soil produces smooth and round wines with less acidity. These fine-grained soils retain water and heat. While this type can be too fertile, one good variety is loess, a type of wind-blown silt comprised mainly of silica. Gruner Veltliner accounts for roughly half of all vines in this region, yet Roter Veltliner and Gemischter Saz vineyards, which now make up about 3% and 5% respectively, were dominant in large swaths of Wagram until the late 20th century.
Tasting: Orange zest, lemon aromas, honeysuckle, green minerality, light saltiness
Pairing: Roasted cauliflower curry, spicy chinese eggplant with szechuan Sauce, gyro