Info:<\/p>\n
The 2023 vintage had a particularly long and wet winter. Budbreak was not recorded until May. Spring then brought warm temperatures straight away, allowing the plants to catch up in time and finally flower in mid-June. The summer then started very warm and dry. In August, cool, wet weather came as a surprise and ended with drier weather but much cooler nights. A large wave of hail followed at the end of August, but without any major damage to the vineyard. At the start of the harvest at the beginning of September, the sun again brought glorious weather and ensured very well-ripened grapes. The last day of harvest was on 12 October.<\/p>\n
The vines are spread over two parcels in Vienna's Nussberg: Ried Weusleiten and Ried Haarlocke. The soil contains calcareous shell limestone and limestone in the subsoil.<\/p>\n
After the harvest, the grapes are left to macerate for six hours before being gently pressed. The pre-clarified must is then fermented spontaneously in stainless steel with natural yeasts. The fermentation is followed by a maturation period on the fine lees.\u00a0<\/p>\n
Color:<\/p>\n
Bright straw yellow with light reflections<\/p>\n
Nose:<\/p>\n
Slowly but surely it builds up in the glass. It has plenty of local fruit, but is also capable of so much more. Yellow plum, mirabelle plum, apricot and peach are the leading flavours. Nashi pear and quince take it to another level of flavours. This is followed by more complex layers of flavours. Plenty of oolong tea and fresh herbal infusion. Jasmine blossom and orchid. The Nussberg is characterised by the finest herbal spice, which goes wonderfully well with a hint of white pepper and coriander seed. Fennel and artichoke provide subtle vegetal accents. Mint, lemongrass and coriander also provide sufficient freshness.<\/p>\n
Palate:<\/p>\n
It is powerful on the palate, but by no means heavy. The fruit is important, but not overpowering. It has a very balanced effect between the flavours and components. Its acidic structure takes command from the second sip. It is only emphasised by a fine melting texture, which is broken up again and again. It retains its complexity right to the end. It thrives on length and benefits from its unagitated nature. It seems totally at peace with itself and lingers on the palate for minutes.<\/p>\n
<\/p>\n
Tasting notes and food recommendations from Marian Hen\u00df<\/p>","protected":false},"excerpt":{"rendered":"