Weingut Fritsch Materia Prima Traminer 2018

An elemental wine in its original state, at rest and yet in motion.

Traminer (Gewürztraminer, Roter Traminer, Gelber Traminer) and Grüner Veltliner

$76.00

Quantity

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Tree Fruit, Stone Fruit, Floral, and Tropical Fruit, Yeasty / Brioche and Toasted

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%): Pronounced (12-14%)

Origin: Wagram, Austria

Grape Varietals:

Traminer (Gewürztraminer, Roter Traminer, Gelber Traminer) and Grüner Veltliner

Winemaking:
Biodynamic and Organic
Extended Skin Contact, Wild yeast, and On Lees Ageing

Maturation: 7-12 Months Concrete Tanks and Oak Barrels

Awards:

WESTERN FOOD PAIRING
Scallop carpaccio, potato casserole, Mediterranean food

ASIAN FOOD PAIRING
Chicken Tikka Masala, Murthabak

Weingut Fritsch

Fritsch respects the terroir of the Wagram on his 20 hectares of vines through biodynamic cultivation and is one of the members of a select group of biodynamic growers in the “respekt-BIODYN” association.

Description

Weingut Fritsch Materia Prima Traminer 2018

Grape Varietals & Region: A blend of Gruner Veltliner & Roter Traminer, from Wagram, Austria.

Taste Profile: Bright cloudy golden yellow, orange reflections. Delicate mango, a touch of honey, a hint of candied grapefruit, some passionfruit, inviting bouquet. Juicy, complex, multi-faceted acid structure, tightly meshed, seems light on its feet, white stone fruit on the finish, subtle tannin in the aftertaste, safe certain ageing potential.

Winemaking Process: After the hand harvest, spontaneous fermentation took place for 12 months at 25 % in concrete eggs and at 75 % in large used wooden barrels

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity