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Jurtschitsch Stein Gruner Veltliner 2014

Gruner Veltliner from Kamptal, Austria
  • WE91
12% ABV
  • WE93
  • WE92
  • W&S90
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4.0 1 Ratings
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4.0 1 Ratings
12% ABV

Winemaker Notes

Grapefruit, salt, and wet rock, refreshing, rejuvenating and appetizing – all these attributes are found on the nose and the palate. Stone fruit completes the array of aromas. Definitely a terroir wine. The structure is compact and tightly woven while the style is cool and elegant and a fine texture coats the mouth. The Stein is playful and refreshing, yet is by no means superficial.

Critical Acclaim

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WE 91
Wine Enthusiast
Notes of nettle tea and crushed nettle partner with tart conference pear on an ultralight but beautifully textured body. A super-clean finish offers lemon tartness that lingers refreshingly. This is made for light fish cuisine, such as steamed white fish with fresh lemon and parsley.
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Jurtschitsch

Jurtschitsch

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Jurtschitsch, Kamptal, Austria
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This splendid estate, which is referred to as the "house by the monastery", served as a winery for the monks of the neighboring Franciscan order well into the 18th century. Since 1868, the Sonnhof has been in the possession of the Jurtschitsch family.

As early as the 1930's the Sonnhof estate was renowned for its pioneering efforts in viticulture and in winemaking – efforts that drew well-deserved praise in the following decades, especially from the 1960's on. At that time the estate of Josef Jurtschitsch was the most highly awarded winery in Langenlois.

Climbing north and slightly east of the Kremstal region, Kamptal has very little vineyard area bordering the Danube River (unlike Wachau and Kremstal, whose vineyards run along it). The region takes its name from the river called Kamp, which traverses it north and south. Kamptal’s densely planted vineyards represent eight percent of Austria’s total.

The area experiences wide diurnal temperature variations like the Wachau but with less rain and more frost. Its vast geologic diversity makes it suitable for various experimentations with other varieties besides Grüner Veltliner and Riesling such as Chardonnay, Pinot Blanc (Weisser Burgunder), Sauvignon Blanc, Pinot Noir, St. Laurent and Zweigelt.

But the region is probably most noted for the beautiful and expansive terraced Heiligenstein, arguably one of the world’s top Riesling sites, as well as some of Austria’s most extraordinary Grüner Veltliner vineyards. Kamptal’s soils, which are mostly loess and sand with some gravel and rocks, make it suitable for Grüner Veltliner, so much so that actually half of the zone is planted to that grape.

Gruner Veltliner

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Difficult to pronounce yet delightfully easy to drink, Grüner Veltliner is indigenous to Austria, where it has long maintained its status as the nation’s most important white grape. It became trendy among America’s wine elite in the mid-twenty first century, and has since proven itself to be more than just a fad, becoming a mainstay on the shelves of wine shops and the pages of restaurant wine lists for those who enjoy a crisp and refreshing yet serious white wine. Grüner Veltliner performs well in cool climates, and is gaining ground in chillier pockets of California and New York’s Finger Lakes.

In the Glass

Crisp and refreshing with plenty of lively acidity, Grüner Veltliner is marked by telltale notes of white pepper and a slight vegetal quality reminiscent of green beans, as well as a streak of minerality. When less ripe, it leans toward the lemon/lime end of the fruit spectrum, while additional hangtime at harvest can lend notes of pink grapefruit and even stone fruit. A hint of spritz on the palate is not unusual.

Perfect Pairings

Grüner Veltliner is a wonderfully versatile wine—it can pair with just about any lighter fare, from seafood to poultry to complex salads. It even works with spicy foods, and can be a classic pairing with Asian dishes.

Sommelier Secret

When it comes to foods that are notoriously difficult to pair, Grüner Veltliner has been known to step in and save the day. The sulfur compounds naturally present in asparagus can imbue a wine with a highly unpleasant metallic taste, while artichokes’ cynarin compound typically cause the taste of a wine to turn unpalatably sweet. Grüner Veltliner not only manages to avoid these issues, but actually serves to complement these foods with its sharp, pungent, vegetal flavors.

DDWDB070114_2014 Item# 143859