Weszeli

The Story

Thanks to Davis Weszeli for the following:

A father of three children, Davis switched from the hustle and bustle of city life to agriculture in order to be much closer to nature. Davis started to appreciate the art of the Kamptal vintners early on. This led to the acquisition of a traditional winery in 2011.

In his ambition for outstanding achievements, Davis aims at creating unique wines at the winery. Aspects that are particularly important to him in this context are the sustainability of organic viticulture and the authenticity of the wines: no additives and no technical tricks, but rather targeted support to the ecosystem so that the vines can fully benefit from the potential of the terroir. He approaches wine with a big understanding for the old and proven. At the same time he makes it to the test with some unorthodox approaches. Davis is sure that new findings combined with well-tried form the basis for a sustainable development of the estate.

The oenologist and winemaker, Thomas Ganser, with in-depth professional qualification acquired at the Krems School of Oenology and the University of Natural Resources and Life Sciences Vienna joined us in time for our harvest 2015. Besides his extensive training Thomas is looking back at global practical experiences. Prior to his last employment as a winemaker in a renowned Austrian traditional winery he worked for wineries in New Zealand, Australia and Chile. The nature and sport-loving German whose favorite variety is, of course, Riesling is the perfect addition to our team.

The roots of the estate date back to the year 1679. From generation to generation the knowledge of winemaking was passed on and further developed. After nearly 300 years of mixed farming, the farm developed into a pure wine estate. Subsequently, the winery was further directed into a modern and future-oriented direction by focusing on environmentally sustainable viticulture. Davis is now fully committed to his own viticultural philosophy: the principle Terrafactum.

Lay of the Land

Thanks to Davis Weszeli for the following:

The vineyards of Weingut Weszeli are situated around the town of Langenlois, in Austria’s Kamptal region. On 30 hectares, Grüner Veltliner and Riesling of the highest quality are grown. The wine estate has a long tradition, cultivating grapes and producing wine since 1679. And now, Davis Weszeli connects the old family knowledge, developed over so many generations, with his own special wine philosophy: the Principle Terrafactum. This means that he places the vineyard itself, with its tremendous biological diversity, at the very center of his work – because that is where the true character of the wine is formed. He supports the interaction of flora and fauna with every effort. This also means that hardly any machines are used in the vineyards. Whether it comes to the care of the vines, the shortening of the leaves or the harvesting, this work is carried out by hand. And this kind of respect is employed even through the gentle vinification process.” -Thanks to Weszeli for these notes borrowed from their website.

Extra notes from us:

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.

Purus Gruner Veltliner

Weszeli - 2013 Grüner Veltliner, “Purus”

Price: $35.00
Size: 750ml
Availability:

14 in stock

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

The Wine

This Grüner Veltliner comes almost exclusively from a single vineyard, called Kittmannsberg. A true overachiever for its pay grade, it matures for 18 months in 2000-liter French oak foudres, which furthers its profound depth—highly unusual within a mid-range wine.

Loess soils bring an upfront but nuanced palate of tropical fruit, mustard seed, allspice and nutmeg, and while it is not sugar sweet it exhibits delicious nuances of salty brown butter. Each sip glides on the palate with a silky, supple texture, and finishes with a pleasant mix of minerals, salt, iodine and, typical of many of the wines made here, a warm, bronze metal impression.

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. Purus comes entirely from the Kittmannsberg Erste Lage, a deep löss dominated, high altitude amphitheater-shaped site located directly west of the southern end of Langenlois and facing toward the Langenlois basin.

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 Purus 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 old 2000-liter French Allier oak foudres followed by 8 months in bottle before release. Fined with bentonite, a natural clay used for protein stability (keep the haze out of the wine), and filtered with diatomaceous earth or plate and frame filter. Pre-2017 the Reserve wines are filtered, but will not be in the future.

(Subjective and based on young wines)

Ageability:

Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:

NatureModerateNurture

The Vineyard

Soil:

Löss

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

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

Irrigation:

ForbiddenNeverSometimes

Vine Age:

Planted between 1994-1996

Altitude (meters):

280-350

Aspect:

South/South East

Slope:

Gentle hillslope, large terraces (more than one vine row)
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide. Bentonite, a natural clay used for protein heat stability. (Grüner Veltliner often requires fining because of its large quantity of proteins. Riesling does not have a lot of protein by comparison and is rarely fined producer.)

Total SO2:

None AddedVery LowLowMediumHigh

Alcohol:

13-13.5

pH:

3.35-3.45

Titratable Acidity:

5.0-5.5

Residual Sugar:

>3

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

About The Wine

This Grüner Veltliner comes almost exclusively from a single vineyard, called Kittmannsberg. A true overachiever for its pay grade, it matures for 18 months in 2000-liter French oak foudres, which furthers its profound depth—highly unusual within a mid-range wine.

Loess soils bring an upfront but nuanced palate of tropical fruit, mustard seed, allspice and nutmeg, and while it is not sugar sweet it exhibits delicious nuances of salty brown butter. Each sip glides on the palate with a silky, supple texture, and finishes with a pleasant mix of minerals, salt, iodine and, typical of many of the wines made here, a warm, bronze metal impression.