A lemon-lime colour, inviting aromas of kiwi, stone fruit and lime with sweet melon, ripe pear and white pepper note. A medium bodied wine, with a concentrated palate and a long lingering and mineral finish.
Diemersdal Grüner Veltliner 2019
The grapes from this traditional Austrian variety where harvested at the beginning of March. The grapes where picked in the early hours of the morning. 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 and fermented with a traditional Grüner Veltliner-yeast from Austria.
6 months post fermentation lees contact, stirred up once a week to enhance mouth feel and concentration.
A lemon-lime colour, inviting aromas of kiwi, stone fruit and lime, with sweet melon, ripe pear and white pepper notes. A medium bodied wine, with a concentrated palate and a long lingering, mineral finish.
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, 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.
2017 vintage: 90 Points – Tim Atkin Report ‘17
2017 vintage: Gold – Michelangelo Int’l Wine Awards ‘17