Grüner Veltliner Riede Steiner Schreck "Kalt und Klar" unfiltriert 2021
An unfiltered natural wine from the Kremstal that, with just 10% alcohol, taut acidity and delicate spice, brings the coolness of the Danube into the glass.
Bottler: HM Lang,Steinspreng 6, A-3500 Stein/Donau / Austria
In the glass
Colour
Golden yellow with green reflections.
Nose
Flinty and smoky on the opening, accompanied by subtle pepper; with air, notes of lemon zest, kumquat, green apple and green gooseberry emerge – refined, complex and interwoven.
Palate
Taut, invigorating acidity embedded in fruit and a slender body; finely structured, delicate and remarkably light-footed at 10% ABV.
Character
A cool, ethereal Veltliner of great finesse – stimulating, silky-textured yet profound and age-worthy.
Pairing
Wiener Schnitzel, asparagus with hollandaise sauce, pan-fried pike-perch or young hard cheese.
Notes
Two days of pressing on a self-built wooden press, spontaneous fermentation in large wooden casks, two years on the lees, unfiltered – from vines up to 100 years old in the Demeter-certified Steiner Schreck vineyard site.
Tasting note
Colour & appearance
Golden yellow with green reflections, slightly hazy due to the decision not to filter.
Nose
Initially flinty and smoky, accompanied by a delicate peppery note. With air, lemon zest, kumquat, green apple and green gooseberry emerge from the glass – fine, complex and beautifully interwoven.
Palate
A taut acidity runs across the palate, embedded in fruit and body. The mouth waters; everything feels invigorating and finely structured. Remarkably, it has only 10% abv – a delicately slender Veltliner that seems to float on the tongue.
Finish
Long, with cool mineral interplay, a hint of citrus zest and white pepper. The name is a promise: cold and clear.
Terroir & origin
The Riede Steiner Schreck vineyard site lies on the banks of the Danube in Stein (Kremstal), rooted in gneiss rock – the same stone that houses Lang’s cellar. Here, some 80- to 100-year-old vines grow beneath foliage walls reaching up to 2.8 metres in height. Markus Lang – formerly an Airbus engineer – farms his 3.5 hectares according to Demeter guidelines.
Grape variety & vinification
Grüner Veltliner, harvested according to pH rather than sugar levels. Two days in the beam press at up to 100 tonnes of pressure, spontaneously fermented in large wooden casks, followed by two years on the lees in a bomb-proof tunnel at a constant 9 °C. The result: remarkable density despite modest alcohol.
Food pairings
An enhancer for light, fresh dishes: Wiener Schnitzel of veal, trout with almond butter, green asparagus, asparagus salad with radishes or sushi. Also a shrewd choice alongside young goat’s cheese.
Special features
Tiny production – around 12,000 bottles annually across the entire estate – and a Veltliner that, at just 10% alcohol, achieves an aromatic intensity usually found in far more powerful wines. Biodynamically grown, Demeter-certified, unfiltered: engineering precision meets natural viticulture on the Danube. Even Willi Bründlmayer once wished to work with Lang’s legendary press.
