Wine information
The wines from the Ried Zieregg vineyard are the ones that have made the Tement winery world famous. Zieregg is the Tements' home vineyard, situated at 330 to 490 meters above sea level and characterized by different types of limestone, such as coral shell limestone, limestone weathering, and limestone marl, each with quite thin layers of clay. The microclimate of this site, combined with the soils and the more than 40-year-old vines, produces wines with high, elegant aromas and a unique aging potential, to which the organic, very elaborate farming method contributes its share. The Sauvignon blanc was fermented spontaneously to 1.1 grams of residual sugar with 6.2 grams of acidity, later aged for 20 months in large neutral wooden barrels on the fine lees, depending on the batch, and then bottled unfiltered.
Color
medium straw yellow with light green reflections
Nose
The still very young Zieregg comes from the generous and charming 2018 vintage. And as in every year, this is a wine that is immediately present - even if it naturally opens up further and further with time and air. But it is quite impressive how clearly the interplay of fruit and stoniness is presented here, how finely and elegantly white currants and notes of crushed stone work together here, reminiscent of the quartzite components in the soils of Sancerre and Pouilly-Fumé. And even though 2018 was a comparatively warm vintage, there is an irrepressible freshness and coolness here in the mix of thyme, peppers, rocks and lime zest.
Palate
On the palate, the Sauvignon blanc is elegant and demanding at the same time. The Zieregg delivers minerality and rock like a conveyor belt from the underground, seasoned with salt lemons, lime powder, white pepper, lime and grapefruit, verbena and mint. The Sauvignon is electrifying and tense, smoky and bright at the same time. At the same time, it shows great aromatic depth into the long finish. It definitely needs big glasses and a lot of time. Its potential is enormous - the Tements speak of 30 years.
Food recommendations by Christoph Raffelt
- Cucumber melon with olives, salt lemons and palourdes
- Turbot fillet in brown butter and cockle broth
- Tartar of veal fillet with colonnata, hazelnut and pear carpaccio
Allergens | Contains sulfur |
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Type | |
Vintage | |
Variety | |
Content | |
Alcohol content | |
Residual sweetness | ■□□□□ |
Acid | 6,2 g/l |
Drinking temperature | 11° |
Manufacturer | Tement GmbH, Zieregg 13, A-8461 Ehrenhausen / Austria, organic certificate: AT-BIO-402 |