Nikolaihof Neuburger 2022

A traditional but little-known Austrian grape that almost went extinct, it is a crossing of Roter Veltliner & Silvaner

Neuburger

$73.00

Quantity

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Mineral, Tree Fruit, and Pepper / Spice, Yeasty / Brioche, Toasted, and Sweet Spice

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

Origin: Wachau, Austria

Grape Varietals:

Neuburger

Winemaking:
Biodynamic and Organic
Wild yeast and On Lees Ageing

Maturation: 0-6 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Grilled Asparagus & Vegetables, Smoked Salmon, Quiche

ASIAN FOOD PAIRING
SiChuan Peppercorn Fish, Black Bean Chicken

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 Neuburger 2022

Grape Varietals & Region: 100% Neuburger from the Wachau, Austria. From 14-year-old vines in the Im Weingebirge and the Silberbichl Bischofpoint. Grown on loess soil on Danube gravel

Taste Profile: Comparable to Silvaner, the variety also has similar gastronomic qualities to Veltliner. A lighter style of a typical Neuburger, it has fine creaminess, some pear and quince push through, delicate nutty aromas, hay and beeswax. Smooth and spicy. Full of tension and with a backbone; elegance paired with finesse

High ageing potential

Winemaking Process: Selective manual harvest. The wine is fermented on natural yeast without the addition of sugars, enzymes or flavor enhancers. Matured for 6 months in old oak barrels

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

Oxidative Wines

A wine that is deliberately exposed to oxygen, usually as a result of open fermentors, or using porous vessel like oak barrels or Georgian amphorae. These wines tend to exhibit more nutty, dried fruit & saline notes, and typically have a darker color to them