Grüner Veltliner Smaragd Ried Höll Wachau DAC 2021- Domäne Roland Chan

Kpo says: I love GV!!! And this is THE TOP quality GV!

Grape: Grüner Veltliner

A vibrant and concentrated Grüner Veltliner, bursting with aromas of dried sage, fresh pineapple, and a hint of lentil, supported by pure stone fruit and a subtle leesy richness. The palate is powerful yet precise, with firm structure, racy acidity, and impressive mineral intensity. The finish is long, spicy, and focused, showcasing both the depth of the vineyard and the precision of the vintage.

Smaragd, the top category of 3 in the ripeness classification of white wines in Austria’s Wachau Valley. Smaragd-designated wines are made from the ripest grapes in the Wachau and have a mandated minimum alcohol level of 12.5 percent.

Ried Höll (Single Vineyard)
South facing, between 300m and 345m altitude, covering nearly the whole part of the south side of Ried Höll, the steep slopes have little topsoil, and the bedrock often breaks through. The south expositions make this a hot site. Very steep terraces, all secured with dry walls. A patchwork of different plots planted with a panoply of grape varieties – Grüner Veltliner, Riesling, Muskateller, Zweigelt and Weissburgunder (Pinot Blanc) and the odd vine that remains to be identified. Dotted with 5 different huts, a large walnut tree, a deer stand and a newly built tasting terrace – this vineyard is unlike any other.

Vintage Note 2021
The year started cold and with delayed budding – so there was no risk for any late frost. Flowering was nearly 3 weeks late, but development caught up in July. August gave some concerns due to the rain, but the cold weather also protected the vines from fungal pressure but delayed again the development. An exceptional September in turn provided for perfect conditions and slowed further the ripening of the grapes. Last but not least, October could not have been better and this laid the backdrop for a perfect late harvest.

Harvest date: 28th October 2021

Winemaking notes
Careful pre-harvest selection in Ried Höll paid off, yielding a high-quality batch of Grüner Veltliner that allowed for an extended 20-hour cold maceration, enhancing aromatics and texture. The wine underwent a slow fermentation in stainless steel, finishing completely dry, and was then matured on the fine lees for nine months to develop depth and complexity. It was bottled unfiltered and unfined, preserving the wine’s natural character and purity.

Production: 350 bottles and 50 Magnums

Residual Sugar: 1.5 g/l
Acidity: 6.7 g/l

Awards: James Suckling 93pts, IWSC Bronze