Ried Spiegel Kamptal DAC

Ried Spiegel

Kamptal DAC

2015: 94 P. WINE ENTHUSIAST | 93 P. ROBERT PARKER | 93 P. FALSTAFF

2016:  94 P. Falstaff

SKU: 1635-spiegel-gv Category:

Description

Ried Spiegel

Spiegel, a southerly-exposed site at about 250 meters above sea level, stretches just in front of the town of Langenlois, in view of the river Danube. It extends over a vast layer of loess (up to 40 meters), which has a light and sandy surface. Thanks to the deep, well-drained soils, the vines have formed deeply penetrating root systems, thus overcoming even long periods of draught without damage. This site is ideal for growing Grüner Veltliner. The grapes marry so well with the terroir, that they yield highly aromatic, concentrated wines. A massive Grüner with a long life ahead.

grape variety: Grüner Veltliner

Additional information

20162015
Wine description

Bright golden yellow, tender aromas of ripe Golden Delicious. Vivid but
ripe acidity, tingly spicy with its matchless charme, which features only
the Spiegel. Very well balanced from the beginning to the end, providing
depth in every phase, peppery finish. Already attractive and enticing.

Food pairing

roast pork, braised meat, rosefish

Wine production
Harvestselective harvest by hand in 20 kg crates beginning and middle of October
Maceration time12 - 24 hours, partially fermented on the mash (10% - 4 weeks)
FermentationSpontaneous fermentation in 1.250 & 2.500lt used barrels, 4 weeks by 24°
Agingin used acacia & oak barrels on full lees for 6 months, on fine lees for 4 months
BottlingAugust 2016
Alcohol13
Wine description

Bright golden yellow, delicate aromas of ripe apples. Lively and at the same
time mature acidity, almost sparkling spiciness on the palate combined with
the incomparable charm, as only the Veltliner from the Spiegel has. The
typical flavors of this Cru are often present in this vintage again, but
combined with the freshness of the vintage, which gives this full wine more
structure and backbone.

Food pairing

roast pork, braised meat

Wine production
Harvestselective harvest by hand in 20 kg crates, beginning and middle of October
Maceration time12 - 24 hours, partially fermented on the mash (10% - 4 weeks)
FermentationSpontaneous fermentation in 1.250 & 2.500lt used barrels, 4 weeks by 24°
Agingin used acacia & oak barrels on full lees for 6 months, on fine lees for 4 months
BottlingSeptember 2017
Alcohol13
Bio

Biowein, AT-BIO-402
Color

Weiss
Content

0.75, 1.5
Year

2015, 2016
Quality level

Kamptal DAC
Grape variety

Grüner Veltliner
Residual sugar

trocken
Drinking suggestion

12-14°
Closure

Naturkork

Factsheet 2015Factsheet 2016

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