Weingut Machherndl, an 18-acre estate established in 1786, is run by 8th generation owner, Erich Machherndl, who believes in honest viticulture without compromises. His philosophy is simple: Keep focused on tradition, believe in the vines—especially the 100-year-old vines—and do not become distracted by the status symbols of modern viticulture. He has been called stubborn, but his first goal is to produce exquisite wines that can be enjoyed and admired for many years. His personal commitment to his philosophy is carefully supported by modern cellar management. Located in the Wachau Region of Austria, the wines are from 100% estate grown grapes, produced and bottled wines from single-vineyard sites.
In Austria’s Wachau Valley, falconers use the wings of doves - called Federspiel - to attract falcons. Federspeil wines, named for this tradition, must be at least 20 degrees Brix with an alcohol level between 11.5% and 12.5%.
The Pannonian climate zone extends from the east into the Wachau. Cool wet air masses, rich in oxygen, flow down from the Dunkelsteiner forest in the south to the Waldviertel in the north. This continuous circulation of air, combined with unique soil types, strongly influences the aromas forming in the grapes. The mountain terraces are mostly weathered rock (gneiss, silicate and rock brown earth) while the valleys below are covered partly with islands of loess that evolve into light, sandy soils. Terraces are around 450 meters (1,475 feet) above sea level and 250 meters (820 feet) above the Danube river.
The Ried Wösendorfer Kollmütz vineyard is marked by its eastern parcels of loess and predominantly bedrock clifffaced rocks towards the west. It has an average vine age of 47 years, on gneiss, and loess soills, at an elevation of about 860 feet (260m). This region has an early Spring, and a very hot summer, with almost no rainfall. Machherndl has four sites within Kollmütz that are planted on bedrock terraces and on the high plateau. Riesling, Grüner Veltliner and Chardonnay vines thrive here. This Grüner Veltliner is fermented with wild yeasts, in stainless steel tanks, and aged in the same vessels. The only additions are protein stabilizations.
100% Grüner Veltliner.
Residual sugar = 1.9g/litre (ie very dry).
This wine has a complex bouquet offering fine cider, green walnut & light tobacco, with an ethereal perfume of mustard seed, juniper, chrysanthemum, lentils & white bread. The aromas follow to the precisely structured palate. Balanced & brilliant, this wine is the perfect accompaniment for food from surf and turf to veggies. A herbal-tangy food buddy at its finest
Fruity, textured white with apples, pears and spice on the palate and a hint of mint on the finish.
ABV = 12.0%.
** TYPICALLY £16+! **
The family estate in the Southern Weinviertel region belongs to one of the most well recognised names in the Austrian wine business. Siblings Roman Josef Pfaffl and Heidemarie Fischer with their parents Adelheid and Roman Pfaffl are still deeply rooted in their homeland. Together they carry the best of the Weinviertel out into the world. Today, the family cultivates 90 hectares of vineyards, which are embedded like islands in the landscape, spread over 11 municipalities in the Weinviertel region and the capital, Vienna.
The Pfaffl wines are very well known and appreciated both nationally and internationally, being exported to more than 20 countries. Step by step the new generation is taking over the reins, but always keeping the family philosophy in mind: “The quality grows in the vineyard”.
Grüner Veltliner is the most beloved grape variety of the Pfaffl family. They produce wines from it in a range of styles, from fresh and fruity to opulent and complex, but they never lose the peppery spice quality typically (and usually) associated with Grüner Veltliner.
The vineyard is a south-facing slope situated directly nearby a forest resulting considerable temperature differences between day and night. The soil consists of slighty sandy loess. Vines are approximately 43 years old and are cultivated in a dense of around 4.000 vines/ha. To profit from the rising ground-heat and to reach a high foliage-wall a trellis training system is used at about 60-90 cm and the Guyot cutting system used.
Grapes were destemed and squeezed and must was standing two hours before being pneumatically pressed by at low pressure. Fermentation took place with automatic temperature-control at 19°C. Storage in stainless steel-tanks; after four months, the wine was bottled.
See also the blue link below for the excellent fiche technique/technical note from the winemakers themselves. Panic not, there is English among all the German!
100% Grüner Veltliner.
Residual sugar = 5.7 g/litre.
Bright sparkling yellow with green reflexes, beautiful and charming fragrance of black pepper, accompanied by citrus and field herbs. Juicy and crisp on the palate; very refreshing. A spicy finish, it pairs well with everything from tender fish sandwiches to oriental dishes.
ABV = 13.0%.
The 2017 vintage was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their August 2019 edition panel tasting of Grüner Veltliner (see blue link below).
Located in the prestigious Kamptal-Donau wine region of Austria, Weingut Rabl is a byword for wines of the highest quality. The winery enjoys a vine growing tradition dating back to 1750. Now under the careful eye of Rudolf Rabl Jr. the estate comprises 100 hectares of the best hillside vineyards in and around Langenlois. The Kamp Valley has a unique microclimate and rich soils with an abundance of minerals. Rudolf Rabl combines these natural resources with sustainable practices in the vineyard and modern winemaking techniques to produce a multi-award winning range of complex wines.
The vineyards sites surround the town of Langenlois, providing the option of selecting grapes from cooler, more windy sites that yield wines with vibrant acidity and combining them with those of more sun-exposed terraces producing rich wines. The vineyards are situated on broad loess terraces that are up to 40m deep, which yield powerful wines with vibrant acidity and mineral elegance.
Cold conditions in February and March led to later-than-usual budding, which meant the buds were not damaged by late frosts. The second warmest spring since 1767 enabled the vegetation cycle to catch up. Flowering took place early at the end of May. The hot summer was characterised by drought, young and shallow rooted vineyards were irrigated to protect them from extreme stress. Cool air at the end of August helped to retain freshness. The harvest started in August and was completed by October, with healthy, ripe grapes providing beautiful varietal typicity; full bodied wines with moderate acidity.
The harvest for this wine took four weeks; a careful combination of different harvest states that ranged from fresh and fruity with good acidity levels to later harvested grapes which contributed richness and more body. The wine was fermented and matured in stainless steel tanks, preserving the unique characteristics of each terroir.
100% Grüner Veltliner.
Subtle apple and green pepper aromas through to a spicy and vibrant, full flavoured and clean palate. A spicy opening with subtle aromas of apple, soft honeydew melon through to a well defined, creamy body with good fleshiness and juicy cascading acidity. A dynamic palate with a savoury peppery spicy finish. A lovely example of the Grüner Veltliner grape. Perfect with regional Austrian dishes such as pan-fried meat (schnitzel) with potato salad but also delicious with grilled seafood and creamy risottos.
ABV = 12.5%.