Wr. Gem. Satz DAC Nußberg

993
Alcohol: 14,0 % Vol.
Acid: 6,7 g/l
Residual sugar: 1,0 g/l

Vintage:

A year of extremes is how 2014 will be remembered in the history books.The early bud break in March was followed by a cold period in April, but all had balanced out with the flowering phase that occurred, as usual, in June. Spring and early Summer were rather dry. However, during August, there were already early Autumn conditions, which included an ample amount of rainfall. With that came a lot of dampness in late August and September. This, combined with somewhat high temperatures, spawned problems with rot – which ultimately meant that success could be achieved only through harvesting at exactly the right time as well as the highly meticulous sorting of grapes. The total harvest amounts shrank significantly – and this was no less the case for the Nussberg, which even endured a massive hailstorm in May.Nevertheless, the results were surprisingly of high quality, thanks to the selective harvesting; the low yields delivered good concentration and, thanks to the cool August days, remarkable aromatics.

Soil:

The grapes for the Nussberg Alte Reben 2013 were grown in the Ulm vineyard, which lies on a very steep southern slope on the eastern part of the Nussberg, directly next to the Danube river. The soil consists of extremely calcareous shell-limestone, with limestone and a relatively small amount of clay underneath. Especially this part of the Nussberg is considered to be a remnant of a coral reef from the Tertiary period. Even today, masses of fossilized shells and snails in the white stones can be found.

Vineyard and Cellar:

Since 2008, this vineyard has been cultivated according to biodynamic guidelines, with the final conversion taking place with the 2011 harvest. This Wiener Gemischte Satz consists of 9 grape varieties - Weissburgunder, Neuburger, Welschriesling, Grüner Veltliner, Sylvaner, Zierfandler, Rotgipfler, Traminer and Riesling - which were picked by hand and processed together following the careful elimination of any botrytised grapes. A 4-hour maceration period was followed by gentle pressing with a pneumatic winepress. Fermentation took place to about 75% in cooled steel tanks and another 25% in large old oak barrels. After maturing the wine for 10 months on the fine lees, the different tanks and barrels were put together and the wine was bottled in September 2014.

Tasting Notes:

The wine is now exuding very complex aromas of citrus fruit, yellow blossoms, pineapples and sweet herbs plus multi-layered tones of spicy and minerally fruit. The palate is lively with beautiful acidity, plenty of power and presence as well as good length.