Vom Stein, Riesling Smaragd trocken 2004

Wine Description for Vom Stein Riesling Smaragd Dry 2004 by Nikolaihof

Colour & Appearance

Luminous saffron yellow with bright reflections – a visual testament to the two decades of bottle maturity that have bestowed this Riesling with remarkable development.

Nose

An olfactory fireworks display that reveals the full maturity of this extraordinary vintage. Concentrated and clear, a spicy bouquet presents itself with exotic fruits – papaya, mango and candied orange slices dominate. The spice palette evokes an Oriental spice bazaar: anise, fennel seeds, roasted pumpkin seeds and bay leaves unite to form a complex, sweetly savoury aromatic profile.

Palate

The fine acidity structure of the Riesling forms the perfect counterbalance to the coarse-grained, mature texture. The entire aromatic complexity of the nose unfolds on the palate in harmonious unity. Retronasally, the impressive aromatic spectrum reveals itself once more with medium intensity and balanced pressure.

Finish

The aftertaste impresses with good length and balanced pressure – a worthy conclusion for a wine that has reached its developmental peak.

Terroir & Origin

The vineyard site Vom Stein is a location within the Silberbichl vineyard in Mautern, Wachau. Spanning 4.2 hectares, the vineyard extends in a north-northeast orientation between 209 and 237 metres above sea level. The Rigol soils composed of loam, loess and Danube gravel define the mineral character of this Smaragd Riesling.

Special Features

An Archive Release 2024 from the biodynamically managed Nikolaihof – one of Austria’s most traditional wine estates. This 2004 Smaragd impressively demonstrates the ageing potential of Wachau Riesling and is now at its optimal drinking maturity. With 12.5% alcohol, it remains elegant and approachable despite its opulence.

Food Pairing Recommendations

The exotic aromatics harmonise beautifully with Asian cuisine, particularly Thai curry with mango or Vietnamese fish in banana leaves. Equally recommended: calf’s sweetbreads with morels, pan-fried turbot or mature mountain cheese with pumpkin seed oil.