Nikolaihof Vinothek Gruner Veltliner 1993

This Vinothek 1993 is a white you should not miss if you want to delve into the purest flavours of the variety and happily discover the longevity that these 100% biodynamic white wines can attain

Grüner Veltliner

$497.00

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Mineral, Herbaceous, Stone Fruit, and Citrus Fruit, Leather / Earthy and Smokey

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: Wachau, Austria

Grape Varietals:

Grüner Veltliner

Winemaking:

Direct Press, Whole Bunch, Wild yeast, and On Lees Ageing

Maturation: >24 Months Oak Barrels and Bottle Ageing

Awards:

WESTERN FOOD PAIRING

ASIAN FOOD PAIRING

Nikolaihof Wachau

Nikolaihof Wachau is one of Austria's oldest wine estates, based in the Unesco-recognized region of Wachau. It is best known for its wines made from Riesling and Grüner Veltliner. The Saahs family has owned the estate since 1894

Description

Nikolaihof Vinothek Gruner Veltliner 1993

From Nikolaihof's reserve library collection, this is living, vivid proof of the aging ability of Grüner Veltliner.

Not overly expressive at the start and it needs to breathe for a while. Decanting should not be ruled out. Notes of slightly cooked white fruit appear. Herbal honey, citrus touches. Mature nuances and whiffs of spices. Huge complexity for displaying multiple aromas.

The wine is still fresh, a lively line of acidity giving bite and shape to flavors of fresh almonds, dried fruits and a rounded final caramel taste. This is a wine to savor, to sip and relish.

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them