Grüner Veltliner Lamm 2006

The Lamm vineyard has a soil of chalky clay and loess on siltstone. It is a south facing slope bordering the east of the “Heiligenstein” – one of the warmest sites in our wine growing area.

Grapes from this site reach a high degree of ripeness and concentration, which bring a generous expression more generally associated with Burgundy varieties. While “Lamm” is the quintessence of a monumental Grüner Veltliner, it abandons the lightness and prickle that Grüner Veltliner usually stands for.

Physiologically ripe and botrytis-free grapes were harvested in small cases at the beginning of November and transported as expediently as possible into the winery. Grapes are handled carefully without the use of pumps and gently pressed to avoid the transfer of tannins and cloudy residues into the must.

The must ferments in 2-3 years old 300 liter Austrian oak (and partly new acacia) casks. After fermentation the wine is racked into 2500 liter oak barrels, together with 5-10% of the lees where it remains until bottling at the end of April the following year.

Yield: 2500 liters per hectare

Alcohol : 14%

Tasting notes:
Very fresh and elegant combined with compact structure, power and opulence. Time and aeration are needed to open, but patience is awarded with loads of exotic fruit flowery aromas honey and spice a toasty flavor and again minerals and tobacco. This is a rising star with an immense aging potential - if only it weren´t so difficult to keep the bottles in the cellar.

Food pairing:
A versatile wine that matches starters of all kinds; goose liver, calf’s liver with fruits or even in combination with vegetables like onions; all types of roasted or boiled meats; mildly spiced Asian dishes, well-seasoned fish and roasted goose ore duck; mature GV Lamm accompanies semi mature cheeses such as cheddar or medium aged goat cheese.