Chardonnay Grand Select 2013

982
Alcohol: 14,5 % Vol
Acid: 5,21 g/l
Residual sugar: 1,1 g/

Vintage:

2013 began with a relatively late bud break during the second half of April. That was followed by heavy rainfall, but the early Summer temperatures already in late Spring fortunately spawned a normal flowering period. There was generous rainfall once again - at the end of June - which helped us get through an extremely hot July without any problems. The temperatures in August were rather moderate; the nights brought dew and the Summer was already over by the middle of August. A cool September followed – and this meant that the beginning of the harvest was delayed until the end of the month. The harvest was completed by the end of October. Grapes were picked very selectively in many vineyards, and in fact there were often several pickings. The grapes were riper than expected and as a result delivered very racy wines with intense fruit.

Soil:

The grapes for the Chardonnay Grand Select 2013 came solely from the sites on the Wiener Bisamberg, specifically from the two oldest and best Chardonnay vineyards of our winery - Ried Breiten and Ried Kritschen. Both vineyards are approximately 40 years old and deliver only small yields. The soils consist of light, sandy loess over massive limestone. Like all the other vineyards, these have been under biodynamic agricultural conversion since 2008.

Vineyards and Cellar:

In the middle of October, the grapes were carefully picked by hand, with any botrytized grapes meticulously removed. The healthy grapes were gently destemmed and, after approximately 4 hours of soaking on the skins, were pressed very carefully with a pneumatic press. For the fermentation, the juice spent a short time in stainless steel tanks and was then transferred into 60%-new and 40%-used barriques. Barrels made solely of the best quality French oak were employed; the wood was not sawed, but split. Following the fermentation came malolactic fermentation to soften the acidity. The wine was stirred every 2 to 3 weeks to keep the yeast consistently and thoroughly in contact with the wine. After a total of 28 months, the wine was taken from the barrels and blended together. Then, after another 6 weeks, it was bottled without filtration.

Tasting Notes:

A very complex nose with soft nougat and coconut notes, a touch of fine orange and delicate stone fruit tones; also a pleasant herb & spice expression. Needs a bit of air. The palate is tight and harmonious with a creamy texture, fine chocolate nuances and a citrus tone. Very good balance and length. Excellent ageing potential.