Nikolaihof Vom Stein Riesling Federspiel 2011

Vom Stein is always more rugged, meatier, more cooked - a brusk and sturdy side of Riesling

Riesling

$108.00

Quantity

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Citrus Fruit, Stone Fruit, Pepper / Spice, Mineral, and Concentrated / Preserved Fruit, Smokey

BODY: Medium
DRYNESS: Dry
ACIDITY: High
TANNIN: Light
ALCOHOL (%): Moderate (9-12%)

Origin: Wachau, Austria

Grape Varietals:

Riesling

Winemaking:
Biodynamic Winemaking
Autolyse (On Lees Ageing)

Maturation: >24 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING

ASIAN FOOD PAIRING

Nikolaihof Wachau

Nikolaihof Wachau is one of Austria's oldest wine estates, based in the Unesco-recognized region of Wachau. It is best known for its wines made from Riesling and Grüner Veltliner. The Saahs family has owned the estate since 1894

Description

Nikolaihof Vom Stein Riesling Federspiel 2011

Impressive and singular dry Riesling from one of the most historically significant estates in Austria.

Grape Varietals & Region: 100% Riesling from the Wachau, Austria. For this particular Federspiel, Nikolaihof sources fruit from the Vom Stein (a sub-site of Silberbichel), which has gneiss, mica, and loess soils.

Vom Stein is not technically a vineyard name, but a vineyard territory (cluster of vineyards) once known by this name. Nikolaihof aims to maintain the ancient traditions of this area and retains this name for this wine

Taste Profile: This beautiful Riesling from Nikolaihof offers a very pretty bouquet, showing pretty scent of citrus fruits, lemon curd and apricot. It is incredibly fresh with sweet notes of honey and brioche and a subtle anise underpin. It is bright and juicy with the sweetness of fruits and stimulating acidity. Great pleasure in the mouth as the juiciness flirts with the tongue with a touch of spice.

The low alcohol contributes to the palate's desire for more and for the accompaniment of a cuisine that seems as aromatic and original as the wine itself.

Winemaking Process: The wine is fermented on the grapes own, natural yeasts and stored in a large, old wooden cask. After 6 years of maturation in a big, old oak cask the wine is bottled on a fruit day.

Bright & Mineral Whites

From the limestone character of Sancerre to the green, herbaceous Sauvignon Blanc of Marlborough, this style group often shows off cut grass and wet stone. Often associated with coastal regions or limestone based terroir, these wines are characterised with crisp acidity, mineraiity, citrus tones, with a hint of grassiness

Autolyse (On Lees Ageing)

Aging a wine on lees (sur lie) significantly affects its taste, texture, and overall complexity. Lees refer to the dead yeast cells and other solid particles that settle at the bottom of a fermentation vessel after primary fermentation.

It helps with flavour development, often adding bready, nutty, toasty, or creamy flavors. It also helps to balance acidity & creates a more rounded, creamy, and silky mouthfeel.