Grüner Veltliner Smaragd Viessling

In the glass

Aroma: white pepper, citrus blossom, stone mineral, fennel seed

Palate: grapefruit pith, green pepper, granite mineral, pear

The estate's most structured Grüner Veltliner Smaragd from the Viessling site; full body, racy acidity and deep granite-mineral character defined by biodynamic farming and old-barrel ageing.

What it pairs with

• Lobster with drawn butter and tarragon
  Full body and racy mineral acidity stand up to rich lobster; the wine's herbal notes echo tarragon.
• Whole roasted pike-perch
  The estate's structured Grüner pairs naturally with Danube freshwater fish from the same valley.
• Veal tenderloin with morel cream
  Full body and mineral depth match veal with earthy morels.

History

The Viessling site is one of the most structurally complex in the Spitz area; Peter Veyder-Malberg farms it biodynamically from ancient terraced parcels. First bottled as a Smaragd in 2009, it has become the estate's calling card.

1. 2008 — Veyder-Malberg begins restoring and farming the Viessling terraces
2. 2009 — First Viessling Grüner Veltliner Smaragd bottled

Facts

Producer

Winery Veyder-Malberg

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Large old Austrian oak barrels; no new oak

ABV

13.5%

Price

EUR 55-80 at retail

Drinking window

6-20 from vintage

First vintage

2009

Biodynamic

Biodynamic Practicing

Organic

ORGANIC CERTIFIED

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