Vom Stein Riesling Smaragd trocken 2014

Wine description for Vom Stein Riesling Smaragd dry 2014 by Nikolaihof

Colour & Appearance

Mature, dark straw yellow – a wine that visibly bears its ten years of bottle age.

Nose

The 2014 Vom Stein is currently showing itself in a closed phase. The bouquet appears reduced, almost restrained, and even with additional aeration the aromatics open only reluctantly. A classic developmental dip for a Riesling in evolution – the nose promises less than the palate delivers. Patience will be rewarded.

Palate

On the palate, a completely different story unfolds: The wine presents itself balanced, round and of fine texture. The interplay of acidity and ripe fruit creates that drinking appeal which characterises great Wachau Rieslings. Medium-bodied structure, with a slightly saline minerality that lends the wine depth and complexity. Here the terroir speaks clearly.

Finish

Persistent and saline-mineral, with a freshness that invites the next sip. The aftertaste is longer than the restrained nose would suggest.

Terroir & Origin

The vineyard site Vom Stein is a single vineyard within the Ried Silberbichl in Mautern. Spanning just 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 sustainably shape the mineral character of this Riesling.

Grape Variety & Vinification

Riesling in Smaragd quality, the highest level of Wachau classification. With 12.5% alcohol, the wine shows elegance and drinkability. Released as an Archive Release 2024 by Nikolaihof – a biodynamically farmed estate with pioneering spirit.

Food Pairing Recommendations

Perfect with char or pike-perch with herb butter, pan-fried turbot, asparagus with hollandaise sauce or mature mountain cheese. The saline minerality harmonises beautifully with oysters or scallops.

Special Features

This wine is in an exciting developmental phase. The discrepancy between a restrained nose and an expressive palate suggests further ageing potential. Those with patience should wait another 6-12 months – or decant it generously.