Domane Wachau Federspiel Terrassen Gruner Veltliner 2012
Gruner Veltliner from Austria
#90 Wine Spectator Top 100 of 2014
Bright straw yellow color. Enticing aromas of white pepper, gooseberry and hints of ripe apple. Medium bodied with a crisp acidity, very balanced and spicy in the finish. A typical Grüner Veltliner at Federspiel level, subtle and very racy.
Wine Spectator - "This features a supple texture, with flavors of ripe pineapple and apple tart accented by a rich creaminess. Ginger snap and white chocolate details show on the airy, elegant finish. Drink now through 2017. "
Domane Wachau Winery
2005 brought a new, young, enthusiastic team to this historic property on the banks of the Danube river. Headed by general manager Roman Horvath and enologist Heinz Frischengruber, this team brings fresh ideas, personality and a new energy to the historic cooperative formerly known as Freie Weingartner Wachau. This dynamic duo produces wines which showcase the fruit character and mineral finesse provided by the Wachau valley's unique diversity. Domäne Wachau is the largest cooperative in the Wachau valley, and is made up of 600 contributing members farming slightly less than 500 hectares, or a full one third of the total region's vineyards. Each individual member is challenged to produce the best wines possible, and paid for the quality of their production first, the quantity second. The showplace of the winery is the baroque cellar palace depicted on the label. View all Domane Wachau Wines
About AustriaView a map of Austria wineries The country of Austria is steadily growing in both wine production and quality. The rise in popularity can be partly attributed to the success of Grüner Veltliner, the most-planted grape of Austria. As a landlocked country Austria has a decidedly continental climate. Most Austrian wine comes from the region of Lower Austria, which happens to be located in the northeast corner of the country, but called as such because of its lower elevation level. Within Lower Austria are many sub-regions, the most well-known being Wachau, Kremstal and Kamptal. To the south of Lower Austria is Burgenland, known for producing good reds and sweet whites. Styria is the furthest south, on the border of Slovenia and produces very little of Austria's total wine production. Wein, or Vienna, is its own region as well, a little enclave inside of Lower Austria.
Notable FactsBeyond the delicious Grüner Veltliner, Austria's white grape varieties include Riesling, which can make both sweet and dry wines, Weschriesling, Sauvignon Blanc and some Weissburgunder, (we know it as Pinot Blanc). In reds the best grapes are Blaufränkisch, a red grape also found in Germany, which creates wines that are strong and structured, and usually from Burgenland. Another red coming out of the country is the indigenous crossing (one of the parents is Blaufrankisch), Zweigelt (zuh-VYE-gelt). This is a big and fruity red, usually best drunk young, and quite pleasing.
Austrian Wine Laws & LevelsLike Germany, wine quality is determined by the must weight of the grapes when picked – in other words, the ripeness level. Austria is fairly strict when it comes to their wine laws. The first level of quality is Tafelwein, regular table wine and by far the most produced. Next is Landwein, one step up from Table wine and with more regulations.
About Other European
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.