Weszeli

Weszeli Lay of Land

The Story

“When all the elements of the ecosystem are in perfect harmony, the wines develop their distinctive character that only nature can bring forth.” – Rupert Summerer.  Rupert was born into a long lineage of winemakers and, though his dream growing up wasn’t to take over the family estate, he nonetheless became the “next generation.” The estate was established in 1679, when the family practiced mixed farming. After 300 years, Rupert’s father converted the farm into a winery and focused completely on viticulture. Vineyard management and farming has always been primary to the Summerer family and regarded with uncompromising quality standards.  Davis Weszeli joined the winery in 2011 as a partner, at which time the estate was renamed.  Davis and Rupert share the philosophy that organic viticulture is of the utmost importance in preserving authenticity in wine and together they developed a name for their practices called The Principal Terrafactum – meaning biological diversity in the vineyard is the center of their work. In the cellar they treat each wine based on its own unique character, such as letting the wine sit with its lees or in barrel for as much time as needed, regardless of release shcedule. The results are always piercingly mineral focused whites with incredible depth and personality.

Lay of the Land

The Weszeli estate is situated in the Kamptal region of Austria, and their 30 hectares of Gruner Veltliner and Riesling vineyards surround the town of Langenlois. The Kamptal is a unique valley region in Austria and one that sits at an altitude of 200-300 meters. The summer days area hot, though with the warm Pannonian winds that meet the cooler Northwest winds, the nights cool down significantly, causing high diurnal fluctuations. The soil is primarily loess, gneiss, and clay, ideal for growing Gruner Veltliner and Riesling. The long growing season and sunny autumn days allow the grapes to reach full physiological maturity. The Kamptal has been long known to produce some of Austria’s finest white wines.

Seeberg Riesling

Weszeli - 2012 Riesling, “Seeberg”

Price: $60.00
Size: 750ml
Availability:

24+ in stock

Type of Wine: White
Grape(s): Riesling
Style: High acid, Mineral

The Wine

The diversity of the Kamptal is extensive, and Davis Weszeli has great breadth in various exposures, soil types, and genetic materials that have amassed from the nearly 400-year-old Summerer estate he purchased in 2010. Seeberg, primarily grown on mica schist (another acidic rock type), gives tremendous saltiness and deep mineral characteristics, and may be the top site in his collection.

Honey, apple, preserved lemon, and a light white smokiness lead with aromatic charm, while the initial attack on the front palate is strong and piercing with layers of texture. This high acid, salty wine is ripe with tart apricot flavors and finishes with a soft bitterness—a welcome quality in a wine like this!—lingering on the back-palate for what seems like minutes. 18 months in semi-neutral 2000-liter oak barrels (purchased in 2011) help transform what could be a behemoth wine with ridged angles into a vast wine that manages to be both lithe and deeply complex.

INFORMATION DISCLAIMER

Terroir: The expanse of nearly 4000 hectares of vines in Lower Austria's Kamptal wine region follows a final north to south segment of the Kamp River before it joins the Danube not too far down stream. Here there is an immense variation of soil and bedrock types and microclimates. However, what all vineyards in the Kamptal have in common (as does much of the winegrowing regions in Lower Austria, or Niederösterreich) is the tug of war between the warm Pannonian winds from the east and the Waldviertel cool air that comes in from the northwest. Seeberg is located north of Langenlois and northwest of Zöbing, close to the river where it begins to narrow, which brings in even more cold air than further south.

Vinification: Weszeli remains flexible in order to work around their philosophical ideas that may not match with the needs of each vintage. Generally, each vineyard is picked three times: the first grapes are used for entry-level wines or sparkling base, the second for blending options used for entry-level wines and the last (best) are kept for the Erste Lage and Purus wines. Once the grapes for the Erste Lage are picked they are whole bunch macerated between 6-18 hours—longer in cooler years, shorter in hotter ones. The first sulfite addition is usually made after the 2-3 month spontaneous alcoholic fermentation in stainless steel is completed. Malolactic fermentation may happen (if there is no addition of sulfite for a good length of time, which allows for lower sulfite levels), although it's not desired.

Aging: 18 months in 2000-liter oak barrels (first used in 2011). Filtered with plate and frame.

(Subjective and based on young wines)

Ageability:

Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:

NatureModerateNurture

The Vineyard

Soil:

Mica schist bedrock with a topsoil composed of decomposed bedrock, löss, clay and sand.

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

In 2017 Organic conversion began and in 2019 Biodynamic conversion will start.

Irrigation:

ForbiddenNeverSometimes

Vine Age:

Planted 1966

Altitude:

270-320

Aspect:

South

Slope:

Large gradual terraces (3-5%)
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide

Total SO2:

None AddedVery LowLowMediumHigh

Alcohol:

12.5-13.5

pH:

3.20-3.30

Titratable Acidity:

6-7.5

Residual Sugar:

<4

Notes compiled in 2019 by Ted Vance (The Source), Thomas Ganser (Weszeli) and other sources, like Kamptal.at and Austrianwine.com

About The Wine

The diversity of the Kamptal is extensive, and Davis Weszeli has great breadth in various exposures, soil types, and genetic materials that have amassed from the nearly 400-year-old Summerer estate he purchased in 2010. Seeberg, primarily grown on mica schist (another acidic rock type), gives tremendous saltiness and deep mineral characteristics, and may be the top site in his collection.

Honey, apple, preserved lemon, and a light white smokiness lead with aromatic charm, while the initial attack on the front palate is strong and piercing with layers of texture. This high acid, salty wine is ripe with tart apricot flavors and finishes with a soft bitterness—a welcome quality in a wine like this!—lingering on the back-palate for what seems like minutes. 18 months in semi-neutral 2000-liter oak barrels (purchased in 2011) help transform what could be a behemoth wine with ridged angles into a vast wine that manages to be both lithe and deeply complex.