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Rainer Wess Wachauer Riesling 2015

Riesling from Wachau, Austria
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    Ample "cool" fruit in the bouquet and expressive citrus and stone fruits and minerals on the palate. The finish is long and crisp.

    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.

    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. 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. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York.

    In the Glass

    Riesling typically produces wine with relatively low alcohol, high acidity, steely minerality and stone fruit, spice, citrus and floral notes. At its ripest, it leans towards juicy peach, nectarine and pineapple, while cooler climes produce Rieslings more redolent of meyer lemon, lime and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of petrol.

    Perfect Pairings

    Riesling is quite versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice) and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    HNYRWSRSW15C_2015 Item# 166007