Riesling Steinmassel 2006

The Riesling vines of the Steinmassel vineyard grow on primary rock with mica-schist. This geological formation of Austria’s southern forest district possesses as classic and traditional a soil type as one is likely to find anywhere in Wachau or Kamptal. The vines are partially trained in the Lyre-system.

The meager, stony soil provides small berries with concentrated flavor. As far as Riesling is concerned, an important part of the flavor is stored in the grape skins and is set free only by extremely slow pressing of up to 8 hours duration or prolonged skin contact over night. Fermentation is done in stainless steel and maturation is completed on 5-10% of the lees.

Yield: 3500 liters per hectare

Alcohol: 13%

Tasting notes:
Very straight brilliant Riesling nose with citrus and peach intermingled with floral and mineral aromas; refreshing dry palate with exotic fruit, hint of dried apricots, tangerine, white peaches and spice; firm texture and grip; firm structure; long mineral finish. Very good potential.

Food pairing:
All types of starters, seafood, marinated, smoked or grilled fish, fried chicken or Schnitzel; white meats, a good alternative to red wine in combination with roast duck; matches with all sorts of Asian cuisine.