Weszeli

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.

Steinmassl Reisling

Weszeli - 2012 Riesling, “Steinmassl”

Price: $53.00
Size: 750ml
Availability:

24+ in stock

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

The Wine

The vineyard parcels of Weszeli’s Steinmassl are almost exclusively gneiss (an ancient acidic rock that imparts a deeply complex and savory core to its wines) with high iron and clay content that contributes roundness and immediate accessibility in its youth. Davis Weszeli explained that this site has the unusual ability to ripen over a long period of time (likely due to the clay content of the topsoil preserving humidity which keeps the ground cooler), while maintaining good health for its tiny, compact Riesling clusters.
The aging exclusively in stainless steel accentuates the classic Riesling petrol notes, super-charged by aromas of fresh lemon pith, preserved citrus peel, sweet grass, patchouli, and dense mineral impressions. The length of finish on the mid- and back-palate is long, exhibiting the talent and unique character of this special site.

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. Steinmassl is located to the west and slightly north of Langenlois, the cultural heart of Kamptal.

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 stainless steel. Filtered with plate and frame.

(Subjective and based on young wines)

Ageability:

Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:

NatureModerateNurture

The Vineyard

Soil:

Metamorphic bedrock (principally paragneiss and orthogneiss with mica-schist and amphibolite) a topsoil of various depths (some as deep as a meter) of decomposed bedrock, stony sedimentary deposits with calcareous influence, iron and clay.

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

In 2017 Organic conversion started and in 2019 Biodynamic conversion will begin.

Irrigation:

ForbiddenNeverSometimes

Vine Age:

Planted in 1991

Altitude (meters):

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:

12.5-13.0

pH:

3.15-3.25

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 vineyard parcels of Weszeli’s Steinmassl are almost exclusively gneiss (an ancient acidic rock that imparts a deeply complex and savory core to its wines) with high iron and clay content that contributes roundness and immediate accessibility in its youth. Davis Weszeli explained that this site has the unusual ability to ripen over a long period of time (likely due to the clay content of the topsoil preserving humidity which keeps the ground cooler), while maintaining good health for its tiny, compact Riesling clusters.
The aging exclusively in stainless steel accentuates the classic Riesling petrol notes, super-charged by aromas of fresh lemon pith, preserved citrus peel, sweet grass, patchouli, and dense mineral impressions. The length of finish on the mid- and back-palate is long, exhibiting the talent and unique character of this special site.