Diemersdal Grüner Veltliner 2017

Description

Oenology:
The grapes from this traditional Austrian variety where harvested at the beginning of
March, right after the Sauvignon Blanc and just shortly before the ripe Chardonnay.
The grapes where picked in the early hours of the morning and have been treated
similar to our unwooded Chardonnay. The juice had 6 hours skin contact, before
pressing. The wine was made in a non – reductive style and fermented between 14 –
16 C° degrees. 50% was fermented with X5 a Sauvignon Blanc / Riesling yeast and the
balance with Oenoferm Veltliner a traditional Grüner Veltliner-yeast from Austria.

Maturation:
6 months post fermentation lees contact, stirred up once a week to enhance mouth
feel and concentration.

Winemaker’s notes:
Made in riper style than the maiden vintage. A pale green colour, inviting aromas of
kiwi and lime with sweet melon and ripe pear fruit flavours. A medium bodied wine,
with a concentrated palate and a long lingering and mineral finish.

Food suggestions:
This variety is known for its food friendliness and can pair well with all kinds of dishes.
Top of the list is Asian inspired dishes with spicy and fragrant aromas. Grüner
Veltliner pairs well with fresh seafood dishes, salads and greens like asparagus and
artichokes. For meatier dishes, pair Grüner Veltliner with grilled chicken breast, pork
tenderloin and of course an Austrian favourite, Wiener schnitzel.

Awards:
2017 vintage: 90 Points – Tim Atkin Report ‘17
2017 vintage: Gold – Michelangelo Int’l Wine Awards ‘17

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