Weingut Emmerich Knoll - 2012 Riesling, Ried Loibenberg, Smaragd Magnum

Price: $150.00
Size: 1500ml

1 in stock

Type of Wine: White
Grape(s): Riesling
Style: Mineral, Medium Body
Please note that shipping cost for Magnums is double the price than a regular bottle.
*No discount for this product
SKU: KRLS12MAG Category: Tags: , Click to see what states we ship to


Terroir: Ried Schütt sits beneath Höhereck inside of a combe (known as the Mental Gorge, or Mentalgraben) where water eroded the eastern neighboring hillside of the Loibenberg vineyard. The combe brings in cold air from the Waldviertel forest behind and above the vineyards, contributing tension to balance out its deep power. The vineyard is relatively flat (an unusual look for a great Riesling vineyard in the Wachau, which are usually on terraced hillsides) and composed primarily of hard orthogneiss bedrock and decomposed gneiss topsoil with a mixture of different sized gneiss stones and sand deposited by the water flow. Knoll’s parcels are on the western (Dürnstein) side of Schütt and cover a large part of the core section in the line of the combe. While the soils are similar, the combe brings more cold air to these parcels than Schütt’s Grüner Veltliner sections.

Vinification: Smaragd Grüner Veltliners and Rieslings are treated more or less the same in the vinification. Grapes are hand harvested, then crushed to break all the berries and macerated with stems for 1-8 hours (rarely longer); considerations are based on the season, grape temperature and logistic needs in the winery. The grapes are not gently pressed/handled in order to encourage the extraction of more phenolic compounds. The juice is settled overnight, racked off the heavy sediments to another tank or large foudre (1000l-4500l). Fermentations last 7-10 days and are either spontaneous (≈20%) or with cultured neutral yeast (≈80%)—temps between 24-27°C. The first sulfite addition is made a week or more after fermentations are complete, usually at the first racking. Malolactic fermentation is not desired and rarely happens.

Aging: Aged on fine lees for about 7-8 months without bâtonnage. Smaragd wines have more or less the same percentage of wood: Grüner Veltliner in 80% large foudre/20% stainless steel and Riesling in 40-50% large foudre (1000l-4500l) and the difference in stainless steel. The oldest foudres are from the late 1950s and get replaced when needed. Grüner is fined and filtered. Riesling is not fined but filtered.

(Subjective and based on young wines)


Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:




Wood Presence:


The Vineyard


Shallow decomposed orthogneiss and unsorted debris (rocks, organic matter, sand, etc.) from the hills above the vineyards.


SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Sulfur Dioxide



Vine Age:

Generally older vines; average age of 35 years (2019)

Altitude (meters):





Mostly Flat
(typical numbers; not vintage specific)

Total SO2:

None AddedVery LowLowMediumHigh


12.5 - 13.50

Titratable Acidity:


Residual Sugar:


Notes compiled in 2019 by Ted Vance (The Source) and Emmerich Knoll with some technical references from Vinea-Wachau.at