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Tasting Notes
Medium plus bodied with balanced acidity, ripe, almost sweet, pear and melon fruit, and ginger and hay aromas overshadowing floral and white pepper spice.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Elegant, complex, and just a delicious Balance and Finesse wine.
GRAPE VARIETAL(S)
Grüner Veltliner
100%GREW-ner Felt-LEE-ner
Gruner Veltliner is a versatile Austrian grape variety that makes dry and medium-full-bodied with herb tinged citrus and pitted fruit with spice, perfume, and minerality. The wines offer exceptional quality at a reasonable value.
Bernhard Ott is a fourth-generation Austrian winemaker whose primary focus is grüner veltliner. In 2007, after a visit to Domaine d la Romanée-Conti, he was convinced that biodynamic farming was an important qualitative practice.
Bernhard’s estate is certified biodynamic and he also does extensive composting, which he believes helps regulate water, negating the need for irrigation. All harvesting is done by hand and the wines do not go through malolactic fermentation, helping to retain their crisp character.
These southern-Austrian Grüners have great varietal character and site-sensitive attributes with differing degrees of intense fruit, spice, herbs, and mineral components.
Pear
Ginger
Mineral
Biodynamic
