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Weinrieder – Grüner Veltliner Alte Reben 2017

Vegetal and a trace of nutty aromas of ripe yellow fruits with delicate oily notes, some minerality, rhubarb and a hint of bright tobacco. Very ripe fruit on the palate, delicate vegetal and nutty spiciness, very fine acidity, persistent, has full-bodied and polished, crumbly tannin, candied nutty traces, a little warm finish with light sweetness and spice. Alte Reben is an old vineyard (over 60 years old).

Food Pairing: fried artichoke hearts, grilled asparagus, Vietnamese spring rolls.

Grüner Veltliner
Weinviertel, Austria

26.95

White

2017

Bottle (750ml)

6°C-8°C

Vegan

Dry

Weinrieder

Weinrieder are incredible white wine specialists based in the centre of the Weinviertel region in Austria, in the village of Kleinhadersdorf. Owner and winemaker Freidrich Rieder and his family are intent on producing high quality, fruit-driven wines and Eisweins. As well as producing peppery Grüner Veltliners typical of the area, racy full-flavoured Riesling, fine Chardonnay, and rich, minerally Weissburgunder Rieder has a great reputation as an Eiswein specialist and the wines regularly achieve marks of 90+. The winery WEINRIEDER produces wines with Power and character. These wines have great potential and compliment food in an outstanding way!

The estate comprises about 20 acres across the best south/southwest-facing sites, growing Grüner Veltliner, Riesling, Weissburgunder, Chardonnay and the indigenous red grape St. Laurent, which is used to make a light pink eiswein. The single vineyards Birthal, Kugler, Schneiderberg, Hohenleiten, and Bockgärten are particularly renowned. The predominately loess and loam soils impart minerality to compliment the characteristic “pepper” spiciness found throughout the region. Early and consistent work in the vineyards, including an extremely rigorous green harvest, promotes thick skinned fruit able to withstand a long hang time. Production is relatively simple – the winery is full of spotless stainless steel tanks for long cool fermentations with extended lees contact. Rieder feels that, as so often in cool climate winemaking, preparation and the timing and careful execution of the harvest are his most important tools.