Description

Fourth generation winemaker Bernhard Ott has a cult-like following for his dry, powerful white wines. This newer release came to life after he took some excellent additional fruit and create an expressive, dry Riesling sourced from the red gravel soil of Ried Kirchthal. Ott fell in love with biodynamics after a visit to DRC in 2006 and all of his wine’s are certified under those strict guidelines. Winemaking included two days of skin contact (which imparts great texture), whole cluster fermentation, extended time on the lees, neutral Stockinger fuders, and only the barest additions of sulfur. The result is classic, sophisticated Wagram Riesling bursting with salinity, minerals, and enough structure for long life in the cellar. Intense aromas of green apple, crushed oyster shell and sea salt lead to a generous and toned palate with a kaleidoscopic finish of lemon pith, smoke, sea breeze, marjoram, and stone.