We have bad news and good news. First, the Schlosskellerei Gobelsburg 2021 Gruner Veltliner was such a blazing success, it sold out, with more slated to arrive next month (mid-August). Now for the good news!! We would like to introduce you to another Gruner Veltliner (also located in the Kamptal region of Austria), for your easy, breezy beautiful summer drinking pleasure!
Here we find the wines made by Heinz Weixelbaum, carrying on in his family's footsteps. Sustainably farming 56 acres of vineyards with average total production of less than 9,000 cases a year, Weixelbaum is a gentleman farmer, though his ancestors have been making wine since at least 1770. He is only the third generation to market it under the family's own label.
Today in the Kamptal, where the grapes are grown, there is evidence that mammoths succumbed to the spears of death-defying hunters 30,000 years ago. During the Ice Age, sand was blown from the Limestone Alps, which compacted into what we know as loess soil. The Gruner Veltliner unfolds its full potential on loess soil. The Kamptal microclimate also contributes to the special nature of the wines. This is where the hot, dry Pannonian meets the chilly and often harsh climate of the northwest portion of Austria. The warm days and cool nights in summer and autumn that are typical of the Kamptal offer ideal conditions for outstanding, finely mineral wines that can be stored for a long time.
Weixelbaum is fermented in stainless steel, sustainably farmed, and they attach great importance to natural and gentle wine production. This begins in the vineyard with green manure. For this purpose, seed mixtures are matched to the soil and sown. The flowering results in the form of mustard, phacelia, fennel, various types of clover and other plants between the vines is not only beautiful to look at, but also creates an ideal habitat for bees and other beneficial insects. The objective is the holistic cultivation of the vineyard and of its soil, so to ensure and sustain the high quality of the grapes.
The "Stephanus" bottling is a prime example of what a Gruner Veltliner should be… vibrant and zippy yet elegant and poised. This is 100% Gruner Veltliner from three hillside vineyards in the Kamptal with loam and loess sandy clay soils, which serve to give focus and tangy minerality to the wine's varietally-given flavors. Alcohol is a slim 12%.
The wine is dry, fresh, snappy and pleasing with notes of green apple, lemon, hints of stone fruit, and a dash of salty minerality. It's peppy AND peppery. On the palate this profile persists, with white nectarine on the attack, immediately followed by citrus, white pepper, minerals and piquant acidity on the finish. There's a wonderful vivaciousness on the mid-palate, and hints of mineral adorn the mouthwatering finish. Recommended food pairings: shellfish, trout, pork, chicken meats, and grilled or fresh green vegetables that can be otherwise tricky to pair with wine, such as asparagus, cauliflower, artichoke, snap pea, and Brussels sprouts.
Here we find the wines made by Heinz Weixelbaum, carrying on in his family's footsteps. Sustainably farming 56 acres of vineyards with average total production of less than 9,000 cases a year, Weixelbaum is a gentleman farmer, though his ancestors have been making wine since at least 1770. He is only the third generation to market it under the family's own label.
Today in the Kamptal, where the grapes are grown, there is evidence that mammoths succumbed to the spears of death-defying hunters 30,000 years ago. During the Ice Age, sand was blown from the Limestone Alps, which compacted into what we know as loess soil. The Gruner Veltliner unfolds its full potential on loess soil. The Kamptal microclimate also contributes to the special nature of the wines. This is where the hot, dry Pannonian meets the chilly and often harsh climate of the northwest portion of Austria. The warm days and cool nights in summer and autumn that are typical of the Kamptal offer ideal conditions for outstanding, finely mineral wines that can be stored for a long time.
Weixelbaum is fermented in stainless steel, sustainably farmed, and they attach great importance to natural and gentle wine production. This begins in the vineyard with green manure. For this purpose, seed mixtures are matched to the soil and sown. The flowering results in the form of mustard, phacelia, fennel, various types of clover and other plants between the vines is not only beautiful to look at, but also creates an ideal habitat for bees and other beneficial insects. The objective is the holistic cultivation of the vineyard and of its soil, so to ensure and sustain the high quality of the grapes.
The "Stephanus" bottling is a prime example of what a Gruner Veltliner should be… vibrant and zippy yet elegant and poised. This is 100% Gruner Veltliner from three hillside vineyards in the Kamptal with loam and loess sandy clay soils, which serve to give focus and tangy minerality to the wine's varietally-given flavors. Alcohol is a slim 12%.
The wine is dry, fresh, snappy and pleasing with notes of green apple, lemon, hints of stone fruit, and a dash of salty minerality. It's peppy AND peppery. On the palate this profile persists, with white nectarine on the attack, immediately followed by citrus, white pepper, minerals and piquant acidity on the finish. There's a wonderful vivaciousness on the mid-palate, and hints of mineral adorn the mouthwatering finish. Recommended food pairings: shellfish, trout, pork, chicken meats, and grilled or fresh green vegetables that can be otherwise tricky to pair with wine, such as asparagus, cauliflower, artichoke, snap pea, and Brussels sprouts.
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