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Vollendet Gruner Veltliner 2016

Gruner Veltliner from Monterey, Central Coast, California
    12.8% ABV
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    12.8% ABV

    Winemaker Notes

    While the fruit is from Monterey (not the Wachau), my vision was to come as close as possible to the Austrian style of Grüner. The fruit was picked early to allow for low alcohol and to retain acidity. After whole cluster pressing, the juice was fermented to dryness in stainless steel. The wine was kept on lees to enhance the mid palate and I preserved some of its natural carbonation for a hint of spritz.

    As an exceptionally food friendly wine, Vollendet pairs well with a variety of foods, from raw oysters, sashimi and fish tartars, to Vietnamese black cod steamed in banana leaves and spicy Thai curries. Fresh cheeses, leafy greens, dishes with herbs and, of course, Wiener Schnitzel are excellent pairings as well.

    Critical Acclaim

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    Vollendet

    Vollendet

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    Vollendet, Monterey, Central Coast, California
    In the Wachau region of Austria, on the famous south-facing terraces of the Danube, there grows a grape that is the pride of the country, and unlike any other: Gruner Veltliner.

    When Antonia de Heinrich set out to bring this distinctive varietal from her homeland to the US, she envisioned a wine that rightfully honored her heritage. What she created was a Gruner as dry as the Austrian wit, with a citrus acidity as vibrant as their enthusiasm, and a unique minerality that fully captures their grit and determination. Because even though Vollendet translates to “perfect,” it wasn’t without Antonia’s own hard work and perseverance.

    Finally, an American Gruner Veltliner made in the Austrian tradition. Proof you can achieve anything, if you simply put your mind to it.

    Monterey

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    A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.

    Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.

    Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.

    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.

    AUT16VOLLGRUNER_2016 Item# 180642