Riesling Smaragd Wachau DAC Ried Achleiten 2021- Domäne Roland Chan

Kpo says: THE best Grand CRU site of Wachau!

Grape: Riesling

An aromatic and expressive Riesling with a refined bouquet of ripe peach, Amalfi lemon, and wild rose, underpinned by cool mineral tones. The palate is powerful yet precise, opening with juicy citrus and floral notes, followed by a surge of zesty acidity and deep stone fruit character. Structurally firm and layered, this wine delivers crushed stone minerality, salty tension, and a finish that is taut, long, and endlessly resonant. A wine that speaks with energy, finesse, and unmistakable Wachau purity.

Ried Achleiten (Single Vineyard)
One of the Wachau’s most iconic sites, known for its distinctive “Achleiten spice.” This southeast-facing vineyard lies between 285–325m altitude, on steep terraces of Gföhler Gneiss, offering excellent ventilation and late ripening conditions ideal for Riesling. Planted in 1983, it sits just before the ridge turning toward Ried Klaus and is among the highest parts of Achleiten. A local hiking trail passes through oak forest above, with a bench beside the oldest medlar tree in the Wachau, overlooking this exceptional site.

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 us 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: 31st October 2021

Winemaking notes
When the grapes from Ried Achleiten arrived at the cellar, winemaker Christoph remarked he had never seen such pristine fruit at such a late stage in harvest. A 24-hour cold maceration followed to capture the full aromatic potential. The wine underwent a slow, spontaneous fermentation in stainless steel, finishing completely dry. It was then aged on the fine lees for nine months, with no fining or filtering. Thanks to the exceptional character of the site, the wine was shaped entirely by the terroir, with minimal intervention.

Production: 1300 bottles and 175 Magnums
Residual Sugar: 1.7 g/l
Acidity: 7.6 g/l

Awards: James Suckling 95pts, IWSC Silver Medal 91pts, Falstaff 94pts, Vinaria **** TIPP