Weingut Emmerich Knoll - 2013 Grüner Veltliner, Loibenberg, Smaragd Magnum

Price: $150.00
Size: 1500ml
Availability: 

1 in stock

Type of Wine: White
Grape(s): Grüner Veltliner
Style: Mineral, Medium Body
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INFORMATION DISCLAIMER

Terroir: The 30 hectares of vines on this mountain located in the eastern section of the Wachau are exposed to a Pannonian climate that leaves its signature on the wines of these vineyards. Despite this the warmth is moderated by vast differences in altitude. 200 vertical meters separate the Danube and the border of the forest at 420 meters. The steep terraces of Gfoehler gneiss and loess combine with the climate for a large versatility in wine styles. Loibenberg faces mainly south and marks the entrance of the Wachau Gorge. Fuller bodied Smaragd wines are generally sourced from the lower terraces and are harvested slightly earlier than much of the rest of the Wachau. On Loibenberg, the Riesling vines are located further up the hill and mostly on stony gneiss soils, while Grüner Veltliner is more favorable in the deeper rich loess soils lower on the slope.

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)

Ageability:

Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:

NatureModerateNurture

Tannin:

NoneLightMediumFull

Wood Presence:

NoneSubtleNoticeable

The Vineyard

Soil:

90% of Knoll’s vines come from the center of the hill (left to right) on a mix of loess and orthogneiss topsoil with gneiss bedrock, on a site called Loam—like the English word which describes a soil mixture. The rest is from numerous parcels.

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Irrigation:

ForbiddenNeverSometimes

Vine Age:

6-60 years old (2019)

Altitude (meters):

213-250;

Aspect:

West/South East

Slope:

Extremely Steep (up to 77%)
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide. Bentonite, a natural clay fining agent used for taking heat unstable proteins (the potential haze) from wine.

Total SO2:

None AddedVery LowLowMediumHigh

Alcohol:

13.0 - 13.50

pH:

N/A

Titratable Acidity:

5.0-6.5

Residual Sugar:

>4

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