Meinhard Forstreiter Gruner Veltliner Kremser Kogl 2012
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2018-
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Meinhard Forstreiter took over the estate from his parents in 2001 with his wife Isabella, thoroughly modernising the operation. He had grown up on the estate and was of course familiar with every detail, every corner of its vineyards: the detailed conditions of the individual microclimates, the vines and their specific characteristics.
Since then, the establishment has grown steadily to the point where they now have a proud fifty-four hectares under cultivation, where they primarily grow and vinify Grüner Veltliner in all its various shapes and sizes – crisp, lively wines as well as supple, almost Burgundian bottlings with a creamy texture. In addition, Forstreiter produces elegant Rieslings, a fine Sauvignon Blanc and the particularly delicious & inviting Gelber Muskateller, accompanied by velvety reds from Zweigelt, Sankt Laurent & Pinot Noir, which are marketed successfully all over the world.
Meinhard Forstreiter’s son Daniel – the fifth generation of the family – is already firmly integrated in the workings of the estate, providing support for his dad in the cellar.
Fun to say and delightfully easy to drink, Grüner Veltliner calls Austria its homeland. While some easily quaffable Grüners come in a one-liter—a convenient size—many high caliber single vineyard bottlings can benefit from cellar aging. Somm Secret—About 75% of the world’s Grüner Veltliner comes from Austria but the variety is gaining ground in other countries, namely Hungary, the Czech Republic, Slovakia and the United States.
Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of any curious wine drinker. A rather cool and dry wine growing region, this country produces wine that is quintessentially European in style: food-friendly with racy acidity, moderate alcohol and fresh fruit flavors.
Austria’s viticultural history is rich and vast, dating back to Celtic tribes with first written record of winemaking starting with the Romans. But the 20th century brought Austria a series of winemaking obstacles, namely the plunder of both world wars, as well as its own self-imposed quality breach. In the mid 1980s, after a handful of shameless vintners were found to have added diethylene glycol (a toxic substance) to their sweet wines to imitate the unctuous qualities imparted by botrytis, Austria’s credibility as a wine-producing country was compromised. While no one was harmed, the incident forced the country to rebound and recover stronger than ever. By the 1990s, Austria was back on the playing field with exports and today is prized globally for its quality standards and dedication to purity and excellence.
Grüner Veltliner, known for its racy acidity and herbal, peppery aromatics, is Austria's most important white variety, comprising nearly a third of Austrian plantings. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Austrian Rieslings are almost always dry and are full of bright citrus flavors and good acidity. Red varietal wines include the tart and peppery Zweigelt, spicy and dense Blaufränkisch and juicy Saint Laurent. These red varieties are also sometimes blended.