Vom Stein Riesling Smaragd trocken 2004 1500ml Magnum

Wine Description for Vom Stein Riesling Smaragd Dry 2004 1500ml Magnum from Nikolaihof

Colour & Appearance

Radiant saffron yellow with bright, brilliant reflections – a wine that carries its twenty years with dignity and yet appears remarkably youthful.

Nose

An aromatic kaleidoscope of impressive complexity: the Riesling presents itself fully ripe and at the peak of its development. The nose unfolds a fireworks display of exotic fruits – juicy papaya, ripe mango and candied orange slices. Added to this is a fascinating spice palette reminiscent of an oriental bazaar: anise, fennel seeds, roasted pumpkin seeds and bay leaf merge into an intoxicating bouquet of remarkable clarity and concentration.

Palate

On the palate, a coarse-grained texture reveals itself, perfectly balanced by fine, elegant acidity. The entire aromatic fullness of the nose is found on the palate and unfolds with impressive precision. The medium intensity is deceptive – the wine possesses remarkable power and substance.

Finish

The aftertaste is long and balanced, with a harmonious interplay between fruit, spice and mineral freshness. Retronasally, the entire aromatic spectrum unfolds once more.

Terroir & Origin

The grapes come from the Mautern vineyard site Vom Stein, a parcel within the Ried Silberbichl. The 4.2-hectare site extends in a north-north-east orientation between 209 and 237 metres above sea level. The rigol soils with clay, loess and Danube gravel lend the wine its characteristic minerality and structure.

Special Features

This magnum bottle is an archive release from 2024 – twenty years after the harvest, Nikolaihof presents this extraordinary Smaragd. The biodynamic viticulture of this traditional winery and the slow maturation in the magnum bottle have produced a Riesling of rare complexity and ageing potential. A wine for connoisseurs that proves that great Wachau Rieslings rank among the longest-lived white wines in the world.

Food Pairing Recommendations

Pan-fried char with almond butter, veal brisket with root vegetables, scallops with saffron foam, mature Comté or Gruyère.