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Rainer Wess Wachauer Gruner Veltliner 2015

Gruner Veltliner from Wachau, Austria
    12% ABV
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    12% ABV

    Winemaker Notes

    Rainer Wess uses fruit from two areas: the 5 hectare vineyard next to his winery in Krems and from several lower-slope sites in the Wachau towns of Unterloiben and Dürnstein. The warmer soils of these vineyards, composed of loam and silt (aka loess), gives a round, bright and juicy style of Grüner that is the perfect introduction to the Wess style.

    Critical Acclaim

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    Rainer Wess

    Rainer Wess

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    Rainer Wess, Wachau, Austria
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    Rainer Wess founded his own winery in 2003 after many years of diverse experience in the wine trade in both his native Austria and internationally. For example, he was the European sales manager for Mondavi and later the wine maker at a large Wachau winery. From the beginning, Wess’s goal was to produce Grüner Veltliner and Riesling wines that would not only be among the best of the Wachau Valley, but also express his very personal style and philosophy. Rainer Wess’ deep knowledge of the Wachu region and its wine growers enabled him to identify the finest grapes from choicest sites available for purchase at harvest in 2003 and resulted in the immediate success of his project. More sites and grape-sources were added in 2004. Rainer Wess aims to produce the purest, freshest and most elegant wines possible.

    As Austria’s most prestigious wine growing region, the landscape of the Wachau is—not surprisingly—one of its most dramatic. Millions of years ago, the Danube River chiseled its way through the earth, creating steep terraces of decomposed volcanic and metamorphic rock. Then harsh Ice Age winds brought deposits of ancient glacial dust and loess to the terrace’s eastern faces. Today these steep surfaces of nutrient poor and fast draining soil are home to some of Austria’s very best sites for both Grüner Veltliner and Riesling.

    Wachau is small, comprising a mere three percent of Austria’s vine surface and, considering relatively low yields, represents a miniscule proportion of total wine production. Diurnal temperature shifts in Wachau facilitate great balance of sugar and phenolic ripeness in its grapes. At night cold air from the Alps and forests in the northwest displace warm afternoon air, which gets sucked upstream along the Danube.

    Its sites are actually so varied and distinct that more emphasis is going into vineyard-designated offerings even despite grape variety. Grüner Veltliner and Riesling are most prominent, but the region produces Chardonnay, Pinot Blanc (Weissburgunder), Pinot Gris, Sauvignon Blanc and Zweigelt among other local variants.

    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.

    HNYRWSGVW15C_2015 Item# 166006