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Veyder-Malberg Wosendorfer 'Hochrain' Gruner Veltliner, Wachau, Austria 2021

  • $99.00

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Veyder-Malberg 2021 Wosendorfer 'Hochrain' Gruner Veltliner, Wachau, Austria

Producing fewer than 1000 cases per year, Peter's range of Gruner Veltliner and Riesling bottlings astound with their depth and complexity. He eschews the typical viticultural traditions of the Wachau. He is well beyond organic or biodynamic production with his thinking and spends his time cultivating positive working relationships with his insects or conversing with mushrooms and microorganisms that live in the root systems of his vines. These wines are exceptional, whether drinking now, or cellaring and enjoying in the future. 

Winemaker: Peter Veyder-Malberg

Farming: Organic (uncertified)

Variety: Gruner Veltliner

Terroir: Not to be confused with the Spitz site, Hochrain, a subplot of Achspoint, this large vineyard is located just to the east and around a steep section of the Wachau that overlooks the Danube. It’s within the commune of Wösendorf, an area with a large river flood plane, followed by foothills of löss deposits leading up the hills where primary rock dominates. While the lower sections of Hochrain are mostly löss, Peter’s section is further upslope on a mix of löss and decomposing paragneiss.

Soil: Topsoil of löss and decomposed paragneiss (metamorpic rock of sedimentary origin).

Vinification: Once the grapes are picked (usually in two pickings for each vineyard, completely avoiding botrytis) they may be macerated for up to 24 hours, depending on the year—higher acid years longer, warm years close to nothing. Basket pressed for 6-8 hours to give clean juice with quality tannins which helps with mouth feel and protection against oxidation, in turn lowering the amount of sulfites needed to properly protect the wine. Tank settled up to 24 hours—cleaner fruit settles less time or none at all. Fermentations are all natural and in a mix (depending the wine) of stainless steel and 300l-1500l old barrels and usually peak between 20-25C—higher temperatures may develop unwanted reductive elements and lower temperature unwanted superficial esters. Malolactic fermentation is always natural and usually is completed in Grüner Veltlinesr and rarely in Rieslings. First sulfite additions are made after fermentation for Riesling in December or January following the harvest and after malolactic fermentation for Grüner Veltliner in Spring.

Aging: Aged for 6 months in old 1500-liter barrels