2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
Total Acidity 5.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Field blend of more than ten varieties, principally Grüner Veltliner with smaller shares of Riesling, Sauvignon Blanc, Chardonnay and Pinot Blanc; the sheet introduction also names Neuburger.
Drinking Window Approachable young; capable of 3–5 years of cellaring.
Classification Smaragd
Region Wachau
Soil Gneiss
Vine Age 100
Fermentation Vessels Used 500-liter wooden barrel
Indigenous Yeast Yes
Barrel Size 500
Used Oak Only Yes
Production Details The sustainably and increasingly organically farmed vineyards omit insecticides and herbicides and are harvested by hand. Some ancient vines remain trained in Stockkultur. After approximately eight hours of skin contact, the wine was spontaneously fermented and matured in a used 500-liter wooden barrel.
Tasting Notes Intensely spicy aroma with vineyard peach, smoky herbs, quince and mango; mineral, juicy and lively on the palate, powerful and persistent.
Food Pairing Austrian dishes including caraway roast with cabbage, paprika chicken with dumplings and pumpkin goulash; strongly flavored fish and Asian dishes such as Som Tam, prawn Thai curry and dim sum.
Critics Ratings 90 Falstaff; 95–97 Vinaria (4 stars)
Sources: www.domaene-wachau.at ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.4 g/L
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Field blend of more than ten varieties, principally Grüner Veltliner with smaller shares of Riesling, Sauvignon Blanc, Chardonnay and Pinot Blanc; the introduction also names Neuburger.
Drinking Window Approachable young; capable of 3–5 years of cellaring.
Classification Smaragd
Region Wachau
Soil Gneiss
Vine Age 80
Fermentation Vessels Used 500-liter wooden barrel
Barrel Size 500
Used Oak Only Yes
Production Details The sustainably and increasingly organically farmed vineyards omit insecticides and herbicides and are hand harvested; some ancient vines remain in Stockkultur. Following approximately eight hours of skin contact, the wine was fermented and matured in a used 500-liter wooden barrel.
Tasting Notes Spicy aroma with vineyard peach, smoky herbs, quince and mango; mineral, juicy and lively on the palate, powerful and persistent.
Food Pairing Austrian classics, strongly flavored fish, and Asian dishes including Som Tam, prawn Thai curry and dim sum.
Critics Ratings 92 Falstaff; 95–97 Vinaria (4 stars)
Sources: www.domaene-wachau.at ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties Field blend of at least ten grape varieties from Ried Vorderseiber.
Classification Smaragd
Region Wachau
Closure Natural Cork
Production Details Fruit came from roughly 80-year-old vines in the single vineyard Ried Vorderseiber, planted in the mid-1920s as a field blend.
Tasting Notes Wine Advocate, tasted October 2022: clear, bright, aromatic and concentrated, with ripe white fruit and saline crushed-rock notes; round, savory, medium- to full-bodied, tightly structured and grippy, with a saline finish.
Critics Ratings 92 Wine Advocate/Parker
Sources: www.domaene-wachau.at ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.3 g/L
Total Acidity 6.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Field blend principally of Grüner Veltliner, with smaller shares of Riesling, Sauvignon Blanc, Chardonnay and Pinot Blanc; the introduction also names Neuburger.
Drinking Window Drink now or cellar for 5–8 years.
Classification Smaragd
Region Wachau
Soil Gneiss
Vine Age 80
Fermentation Vessels Used 500-liter oak barrels
Barrel Size 500
Used Oak Only Yes
Production Details The vineyards were worked sustainably and increasingly organically without insecticides or herbicides, and the grapes were hand-picked with strict vineyard selection. Some vines remained in Stockkultur. After approximately eight hours of skin contact, the wine was fermented and aged in used 500-liter oak barrels.
Tasting Notes Yellow apple, persimmon and white peach with smoky and tropical notes; powerful, spicy, persistent and mineral, with juicy fruit and crisp acidity.
Food Pairing Austrian dishes including caraway roast, paprika chicken and pumpkin goulash; spicy fish and Asian dishes including Som Tam, prawn Thai curry and dim sum.
Critics Ratings 92 Falstaff; 92 Parker; 4 glasses Wein.Pur
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.8 g/L
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Field blend of more than ten white varieties: principally Grüner Veltliner, accompanied by Riesling, Neuburger, Sauvignon Blanc, Brauner Veltliner, Heunisch, Roter Veltliner, Pinot Gris, Rivaner, Gelber Muskateller, Muskat Ottonel, Traminer and other varieties.
Drinking Window Drink now or cellar for 5–8 years.
Classification Smaragd
Region Wachau
Soil Gneiss
Harvest Dates Beginning of October 2019, hand-picked over several meticulous passes.
Vine Age 80
Fermentation Vessels Used 500-liter oak barrels
Barrel Size 500
Used Oak Only Yes
Production Details The source vineyard was planted in the 1930s and yielded approximately 3,500 kg/ha. Grapes were hand-picked over several passes at the beginning of October. Following approximately eight hours of skin contact, the wine was fermented and aged in used 500-liter oak barrels. Serve at approximately 9°C.
Tasting Notes Bright lemon-lime color; yellow apple, persimmon and white peach with smoky and tropical notes; powerful, spicy, persistent and mineral, with a juicy core and crisp acidity.
Food Pairing Traditional Austrian dishes such as Tafelspitz and mildly spicy Asian cuisine.
Critics Ratings 93 Falstaff; 4 glasses Genuss.Magazin; 17.5 Gault&Millau
Producer Information
Website
Address
Dürnstein 107, 3601 Dürnstein, Austria
Phone
+43 (0)2711 371
Email
Owner
Domäne Wachau Cooperative
Cellarmaster
Heinz Frischengruber