Blick auf die Lage Schön im Spitzer-Graben-Wachau
Veltliner

More capricious than Riesling, Veltliner reacts in a more sensitive way to meteorological ups and downs. Veltliner (especially at flowering) does not like it too cool and as we have seen in 2013, not to warm neither. In dry years it suffers from water scarcity and easily loses its acidity. To harvest at the right time is therefore absolutely essential. In short: Good Veltliner is a challenge for every winemaker. However, if everything runs smoothly, Veltliner coming from the Graben are benchmarks for every other region. Spicy and salty, with a slightly lemony touch and delicate exotic flavours they offer a multilayered aroma profile with a concentrated mouthfeel and a firm and focused structure.

GV Wachauer Steillagen
Grüner Veltliner Wachauer Steillagen

Taut, succulent, inciting and with a lot of fresh fruit flavours – these are the essential features of my Veltliner from the steep terraces (Steillagen) which according to the land register belong to the Brandstatt vineyard but are mostly found outside of its original limits, on the steep slopes right above my house. Spiciness is the most prominent aroma, complemented by a cool stony flavour and some peach aromas. Vibrant, concentrated and subtle texture; spontaneously fermented as all my other wines, the Steillagen Veltliner will continuously develop over the next three to five years.

Vintage: 2013
Alcohol:
 12,5 %
Acidity: 6,5g/l
Residual sugar: 1,6g
Peak: 2016 - 2018
Winemaking: organic
Ageing: steel-tank
Geology:  schist & orthogneiss
Fermentation: spontaneous/wild yeasts

Grüner Veltliner Vergelt´s Gott
Grüner Veltliner Vergelt´s Gott

„Powerful, structured, long, spicy, salty, dense, lively, crisp, juicy, mineral and stony“, said a friend. There is not much to add to that, just a little bit to explain. The name Vergelt´s Gott (Austrian: meaning, blessings from God) is due to the fact that in 2013 we had a lot of problems with the Veltliner vines during the period of its flowering. A sudden heatwave destroyed 70% of the flowers (coulure) and it was unclear if there would be any Veltliner-vintage at all. In the end I harvested more than I imagined. I was not able to do my classical Viesslinger Stern but therefore I created a blend of young vines from the Schön and Bruck vineyards which find its expression in the Vergelt´s Gott Veltliner. Hence the name owes to the circumstance that in the end we fared better than I thought.

Vintage: 2013
Alcohol:
 13 %
Acidity: 6,4g/l
Residual sugar: 1,6g
Peak: 2020
Winemaking: organic
Ageing: steel-tank
Geology:  sand, brown earth on schist & orthogneiss
Fermentation: spontaneous/wild yeasts

GV Schön
Grüner Veltliner Schön

Veltliner from the Schön vineyards can be quite reclusive in their youth. Its many dimensions need time to open and express themselves fully. After a year it is possible to discover first layers of fruit, sometimes even with a slightly exotic touch. Spiciness, salty and earthy flavours add complexity to the aroma-diversity. The body is focused and powerful but – thanks to the cold nights – perfectly balanced by a cool and inciting acidity.

Vintage: 2013
Alcohol:
 12,5 %
Acidity: 6,4g/l
Residual sugar: 1,0g
Peak: 2020 +
Winemaking: organic
Ageing: 850 litres oak barrels
Geology: brown earth on schist & orthogneiss
Fermentation: spontaneous/wild yeasts

Muskateller
Grüner Veltliner Schön 2013

To get authentic flavours out of a Muskateller (Muscat) is easier said than done. Usually people expect an overdose of aromas, flavours associated with the cosmetics department of a superstore; in the Spitzer Graben Muskateller´s reality is a different one. Subtle, tender and unobtrusive flavours of pedals and fruits define its scent. The notorious smoky notes of the Bruck vineyard – wherein the vines root - are also to be found in the wine and. Cool climate is dominating the structure of the wine. With just 300 bottles produced every year the wine is obviously extremely limited.

Vintage: 2013
Alcohol:
 11 %
Acidity: 8,9g/l
Residual sugar: 12,5g
Peak: 2015-2017
Winemaking: organic
Ageing: steel-tank
Geology:  schist & orthogneiss
Fermentation: spontaneous/wild yeasts