A fresh, citrusy Austrian white wine with floral and mineral notes, which has an incredible acidity to its palate. This Grüner Veltliner hails from the Wachau valley, a microclimate perfect for grape-growing.
Shipping & VAT included
Whats the Occasion
- Grüner Veltliner
Vegetables, Salads, Schnitzels, Fish & Chips
Open and Drink
6 - 8°C
- Green Fruit
When you taste Wachau, you’ll notice its almost effervescent texture, with a pure, crisp, fresh palate and a lingering floral and lime acidity.
When you smell Wachau, you’ll experience a gloriously aromatic blend of green apple and citrus notes, with a hint of white pepper.
Wachau comes from the Wachau valley in Austria, a micro-climate rendered ideal for grape-growing by the reflected sunlight from the Danube river, which bounces off the water and onto the Grüner Veltliner and Riesling vineyards that line the slopes of the surrounding hills. The soil in this area is full of loess silt, filling the vines with minerality and forcing them to strengthen and dig deep into the ground for water, while the slopes of the valley and the moderating temperature of the river protect the vineyards from the harshness of the Austrian winters. Put it all together and you have a perfect environment for the maturation of white grapes.
A monastery turned wine-cellar
Rainer Wess’s winery covers about 15 hectares in the Kremstal region of Austria, with operations taking place in a 300-year-old building that was once the wine-cellar of a monastery. The vineyards sit on the sloping sides of the Wachau valley, meaning that cool air descends from the top of the mountain and is moderated by the warmth at the bottom, supplemented by the reflected sunlight from the river. The interplay of temperatures adds freshness and complexity to the wines produced here.
Preserving maximum flavour authenticity
The vineyards are all farmed sustainably, and all the wines produced there are vegan. No herbicides or pesticides are used in the vineyards, and Wess even avoids any copper-reduced plant protection, aiming to retain maximum flavour authenticity from each grape. The soils are worked mechanically and the grapes are hand-harvested starting in early October, before being brought to the winery and vinified in small batches. When necessary, the wines are fined with Bentonite clay, then lightly filtered before bottling.
The Brains Behind It
A childhood ambition
Rainer Wess’s childhood dream was, in his words, “to put my own produced bottle of wine on the table, which not only bears my handwriting but also shows my name on the label”. He founded his first winery in 2003, and swiftly outgrew it, moving to the current Rainer Wess Winery in 2010. His goal is to produce the freshest, purest, and most elegant wines imaginable - and recently his daughter Christina has joined the crew, helping her father produce their crisp, clear, inimitably Austrian wine range.