Grüner Veltliner Riede Braunsdorfer „Fuchs & Dachs“ 2020

Wine Description for Grüner Veltliner Riede Braunsdorfer „Fuchs & Dachs“ 2020 by HM Lang

Colour & Appearance

Pale straw yellow, clear and luminous in the glass.

Nose

Surprisingly Burgundian in character – this Grüner Veltliner is more reminiscent of Hautes Côtes de Beaune than the Kremstal. With finesse and elegance, pale flowers, yellow citrus notes with lime juice, along with stone, lichen and mint unfold gracefully. A hint of mirabelle, subtle yeast notes and a touch of wood complete the aromatic profile. The typical Veltliner spice integrates naturally, without dominating – a purist, yet by no means austere expression.

Palate

On the palate, the wine’s provenance becomes more evident: the spicy-peppery character of Grüner Veltliner flashes through repeatedly. Despite the crystal-clear, forceful acidity, the wine develops a fine creamy texture with elegant yeast imprint. A touch of oxidised stone fruit and the subtle wood note bring a slightly exotic dimension. Slender and complex at once, firm and energetic – Markus Lang’s unmistakable signature.

Finish

The finale becomes increasingly saline and mouth-watering minute by minute, developing a fascinating minerality that entices you to take the next sip. Long-lasting and precise.

Terroir & Origin

The Riede Steiner Braunsdorfer lies in a side valley of the Danube at 250 metres elevation. Four to five metres of loess soil on bare rock, extremely steep vineyard site with small terraces. The approximately 50-year-old vines (plus a proportion of 90-year-old stocks) have been managed biodynamically according to Demeter standards for four years. The name refers to the badger burrows in the loess, which foxes like to visit in winter.

Grape Variety & Vinification

92% Grüner Veltliner, 8% Riesling. Early harvest on 13th and 19th September at pH 3, which explains the moderate alcohol content of 10.5%. Extremely slow pressing over two days on a custom-designed 100-tonne wooden press, initially reductive, then deliberate oxidation. Spontaneous fermentation partly in stoneware amphora, partly in 600-litre wooden barrel. 5-6% whole berries for intercellular fermentation. Unfined, bottled in March 2022.

Food Pairing Suggestions

Trout karaage with cos lettuce and mirin-dashi dressing, roasted white asparagus with egg yolk cream and lemongrass emulsion, pan-fried turkey leg with kumquats, garlic and juniper. Also excellent with Asian-inspired fish dishes or creamy risottos.

Special Characteristics

A radically distinctive Grüner Veltliner that defies conventional expectations. At just 10.5% alcohol, a lightweight on paper, yet complex and substantial on the palate. Definitely serve in a Burgundy glass and decant – this wine needs air to breathe.