Structure

Bodyfull
Tanninlow
Acidityracy
Sweetnessdry
Oaknew oak

Drinking window

Best 6 to 20 years from vintage.
vintage6 yrs20 yrs22 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 tanninRacy acidityDryLong Granitic Mineral finish

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.

How to serve Grüner Veltliner Smaragd Viessling

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. Lobster with drawn butter and tarragon, Whole roasted pike-perch, Veal tenderloin with morel cream. Match the wine's structure to the dish's fat and salt.

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 · visiting guide
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

Frequently asked about Grüner Veltliner Smaragd Viessling

What does Grüner Veltliner Smaragd Viessling taste like?

On the nose, white pepper, citrus blossom, stone mineral, fennel seed. On the palate, grapefruit pith, green pepper, granite mineral, pear. Structurally full-bodied, low tannins, racy acidity with a long granitic mineral finish. 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.

When should I drink Grüner Veltliner Smaragd Viessling?

Drink 6-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Grüner Veltliner Smaragd Viessling?

Lobster with drawn butter and tarragon is the canonical pairing. Other strong matches include Whole roasted pike-perch and Veal tenderloin with morel cream. Full body and racy mineral acidity stand up to rich lobster; the wine's herbal notes echo tarragon.

What grapes are in Grüner Veltliner Smaragd Viessling?

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

Tags

biodynamic cellar worthy cult wine dry full body gr ner veltliner hidden gem mood contemplative mood elegant occasion cellar occasion gift occasion special old world organic pairs with mushroom pairs with shellfish pairs with white fish price premium racy acid single vineyard still white

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