Structure

Bodyfull
Tanninlow
Acidityhigh
Sweetnessdry
Oaknone or neutral

Drinking window

Best 4 to 12 years from vintage.
vintage4 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedLow tanninHigh acidityDryMedium-Long, Peppery And Mineral finish

Aroma: white pepper, floral citrus, stone fruit, mineral

Palate: spiced stone fruit, white pepper, firm acid, mineral finish

Grüner Veltliner Smaragd from the Spitzer Graben valley: distinctive floral and mineral character from this cooler western Wachau sub-valley, with white pepper and ripe stone fruit.

What it pairs with

  • Wachau carp with potato dumplings
    Full-bodied peppery Grüner with freshwater fish and hearty dumplings is a traditional pairing.
  • Roasted chicken with lemon thyme
    Pepper and floral notes complement herb-roasted poultry.
  • Pork tenderloin with mushroom sauce
    Full body and mineral acidity handle rich pork and mushroom preparations.

How to serve Mayer Spitz Grüner Veltliner Smaragd Spitzer Graben

Allow 35 minutes from open to pour.

  1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
  2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a medium-sized white-wine glass; the bowl shape rewards the wine's structure.
  4. Pair with. Wachau carp with potato dumplings, Roasted chicken with lemon thyme, Pork tenderloin with mushroom sauce. Match the wine's structure to the dish's fat and salt.

History

The Mayer family has farmed the Spitzer Graben valley, a side valley running north from Spitz, since 1940. The cool microclimate of the Graben imparts distinctive mineral freshness and floral character to the Grüner Veltliner from this western Wachau location.

  1. 1982: First Spitzer Graben Grüner Veltliner Smaragd from the Mayer estate

Facts

Producer
Weingut Mayer Spitz · visiting guide
Grapes
Grüner Veltliner
Classification
Wachau DAC
Oak
Stainless steel; no oak
ABV
13.5%
Price
€28-45 at retail
Drinking window
4-12 from vintage
First vintage
1982

Frequently asked about Mayer Spitz Grüner Veltliner Smaragd Spitzer Graben

What does Mayer Spitz Grüner Veltliner Smaragd Spitzer Graben taste like?

On the nose, white pepper, floral citrus, stone fruit, mineral. On the palate, spiced stone fruit, white pepper, firm acid, mineral finish. Structurally full-bodied, low tannins, high acidity with a medium-long, peppery and mineral finish. Grüner Veltliner Smaragd from the Spitzer Graben valley: distinctive floral and mineral character from this cooler western Wachau sub-valley, with white pepper and ripe stone fruit.

When should I drink Mayer Spitz Grüner Veltliner Smaragd Spitzer Graben?

Drink 4-12 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Mayer Spitz Grüner Veltliner Smaragd Spitzer Graben?

Wachau carp with potato dumplings is the canonical pairing. Other strong matches include Roasted chicken with lemon thyme and Pork tenderloin with mushroom sauce. Full-bodied peppery Grüner with freshwater fish and hearty dumplings is a traditional pairing.

What grapes are in Mayer Spitz Grüner Veltliner Smaragd Spitzer Graben?

The blend is Grüner Veltliner. The wine is classified as Wachau DAC.

Tags

dry full body gr ner veltliner high acid medium term mood rustic mood savoury occasion dinner party occasion weeknight old world pairs with pork pairs with poultry pairs with white fish price trade up still white

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