Ried Herrnholz

1911
Alcohol: 12,5 % Vol.
Acid: 6,0 g/l
Residual sugar: 1,1 g/l

Vintage: 

An average winter was followed by a very mild March, which led to a dangerously early sprouting. However, the April was below average cool, so the expulsion was very slow, unfortunately again with slight frost damage in the sensitive varieties Chardonnay and Zweigelt. But significant less than in the frosty year 2016. In this year we first start to burn straw bales in the vineyards to protect the vines. The damage could so keep low. May and also June showed early summer friendliness and ensured a trouble free flowering in the first half of June. The precipitation was rare and little extensive and so we came in a rather hot summer with little rain. Annual Rainfalls saved the vines through the summer, which goes down in history as the third hottest since records began. An early start of harvest in the first days of September was necessary to preserve the acidity and freshness oft he wines, because this seemed particularly important to us. September, however, was unusually cold with some heavy rainfall, which fortunately had a very positive effect on the vines, as well as on the quality oft he grapes. The harvest ended in mid-October with a very high quality both in white wine, as well the red wines, lighter wines and the full-bodied single vineyard vines. The vintage 2017 shines with intense fruit, ripe acidity and shows up due tot he earlier harvest not as lush as expected, but very elegant with a lot of drinking.

Soil: 

The Herrnholz vineyard – named after a small wood on Vienna’s Bisamberg – has soil with a considerably high sand content, which influences relatively low grape yields. Of course, there also is a high chalk content, and that nurtures soft, yet complex multi-layered wines. The vines were planted in the 1960s.

Vineyards and Cellar: 

The grapes reflect the conversion to bio-dynamic farming; this vineyard has reacted extremely well to the new cultivation methods.  Following rigorous hand picking, then another selection via a newly installed, fully automatic grape sorter, and then a short maceration time – the grapes for the Grüner Veltliner Herrenholz were carefully pressed. The filtered must underwent cool fermentation and maturation in steel tanks; this allowed the fruity, racy character to be emphasized. After maturing on the fine lees for as long as possible, the wine was finished and bottled.

Tasting notes: 

Sourced from more than 40-year-old vines on loess soil the Grüner Veltliner Herrenholz displays a clear, elegant and aromatic bouquet of ripe white fruits along with lovely smoky aromatics. The wine is round and elegant, full bodied. This Grüner Veltliner has not just a perfect freshness; but also reveals a nice purity and minerality. Complex, length, charming. It makes an ideal partner for classic Austrian