Variety: 100% Neuburger is a crossing of Roter Veltliner and Sylvaner.
The variety is rather drought resistant and thrives and prospers particularly well on the poor primary rock soils of the Wachau. Neuburger displays an excellent assimilation capacity and increases sugar levels in the grapes quite quickly. Therefore, the varietal is particularly well off in the cooler, Western part of the Wachau valley.
Grapes from steep terraced vineyards from the „Spitzer Graben“ (a narrow valley leading up to the north), including famous single-vineyard sites such as Bruck, Setzberg, Trenning, Kalkofen and Brandstatt were carefully hand-picked for this wine. The extremely steep hills and the cool, marginal climate that is strongly influenced by cool air streams from the Waldviertel, one of Austrias coldest areas, define this wine. Migmatitic gneiss and some paragneiss, typical primary rock formations with thin layers of top soil, dominate this most western part of the Wachau valley.
Brilliant bright yellow-green in colour; the aromas are complex on the nose giving notes of ripe yellow apple, quince, subtle hints of citrus fruit, walnut and almond, hints of muscat and fine spices. Powerful and classy on the palate, a very juicy fruit, balanced, refreshing wine with a good structure.
How to enjoy best
Serve well chilled at about 10°C. The particular elegance of this wine makes it very versatile with food. Perfect for hearty snacks but substantial enough to accompany the Austrian dishes such as the traditional “Tafelspitz“ (beef pot roast). Enjoy young or age for 3-5 years.
Residual Sugar: 1,2 g/l
2018 was one of the hottest and most extreme summers, yet the wines display vitality and freshness. We would call it a “classic, balanced vintage”, as this corresponds to a cooler vintage style.
Compared to 2017, the alcohol levels are marginally lower, the acidity for Riesling is remarkably lively for such a hot summer. The final stage of ripening was slow and due to very early flowering, we had a long growing season. This naturally favoured continuous aroma development and promoted balance between acidity and sugar levels in the grape. All in all, the wines could be described as firm and elegant, combining a distinct and sappy texture with a crystal-clear aroma and complexity.