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 end of November at low temperatures (selective harvest, some 120 litres of TBA could be secured) and transported as expediently as possible into the winery. Grapes are handled carefully without the use of pumps, then slowly and gently pressed to allow some skin contact yet avoiding the transfer of too harsh tannins or 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 or acacia barrels, together with 5-10% of the lees where it remains until bottling at the end of August of the following year.

Yield:  2500 liters per hectare

Alcohol : 13,5%  

Tasting notes: The wine shows subtlety and richness from the beginning, attractive complex nose of exotic fruit (banana, apricots, golden  gage) enriched with flowery and smoky aromas, vanilla, peppery spice and butter scotch, compact structure, time and aeration are needed to open, but patience is awarded with exotic flowery fruit, acacia flowers & spice on the palate accompanied by a mineral, toasty flavor that reminds tobacco, the flavors and the feeling of multi-layered extract as well as the considerable volume are balanced by well integrated acidity. Very good potential.

Food pairing:  a versatile wine that once matured, matches starters of all kinds; 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.