Winemaker Notes
Austrian Riesling is often defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. Steinriegl’s uniquely cool microclimate results in wines of high aroma and focused acidity and its limestone soil provide compact structure and a flavor that is distinctive among Wachau Rieslings.
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame some saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette might.
Professional Ratings
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Robert Parker's Wine Advocate
From marble and calcareous soils on west-facing terraces in a coolish side valley, the 2020 Ried Steinriegl Riesling Federspiel opens coolish, clear and chalky on the very elegant and refined nose. Medium-bodied, refined and lemon-fresh on the palate, this is a round, refined and salty, highly stimulating but also complex Federspiel with great terroir expression. Highly stimulating. A fantastic, distinctive wine!
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James Suckling
Intense, tart melon, mint and parsley character on the sleek and chalky palate. Tightly wound with a ton of lemony freshness.
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Wine Spectator
This white is defined by a line of tangy acidity, delivering lime, apple, kiwi and mineral flavors. Balanced, with a taut, linear profile and a mouthwatering finish.
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Wine Enthusiast
Delicate white peach, Fuji apple and quince notes mark this juicy Riesling. It is layered and elegant overall with firm acidity supporting all the elements and providing a backbone for this white. There's mineral and spice on the well-defined finish.
Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining its identity. A regal variety of incredible purity and precision, this versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling and can age longer than nearly any other white variety. Somm Secret—Given how difficult it is to discern the level of sweetness in a Riesling from the label, here are some clues to find the dry ones. First, look for the world “trocken.” (“Halbtrocken” or “feinherb” mean off-dry.) Also a higher abv usually indicates a drier Riesling.
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.