Weingut Tegernseerhof

The Story

Martin Mittelbach is a Wachau insider with an outsider’s perspective. He is the fifth generation of Mittelbachs to run the historical Tegernseerhof, an estate that goes further back than 1000 years. Despite the estate’s historical merit you couldn’t find a much more progressive winemaker with his own set of standards and way of thinking in this region. Martin took over the estate at a very young age and immediately changed the way things were done. As you could imagine, there was some friction with his father who preferred to make wines more on the sweeter side. Today, you would be hard pressed to find a more dry and straight style in the Wachau. The grapes are harvested and sorted rigorously to take out any botrytis grapes and then vinified and raised in stainless steel. They are harvested with no botrytis to keep the wines focused and tense. His wines are like his personality: intense, focused and highly intellectual. These laser beams are as far away from the often baroque style that can be found in this region. In every level his wines excel and can stand tall next to any of the greatest producers in Austria.

Lay of the Land

A UNESCO World Heritage site, Austria’s Wachau gorge is home to arguably the most prestigious winegrowing region in the country, and its most visually stunning. The eastern border is west of Vienna by about an hour drive and begins in a town called Unterloiben. It runs through the river gorge thirteen or so kilometers ending in Spitz, a town that marks the far western end of the winegrowing areas along the river.

Though one of the coolest winegrowing regions in Austria (not only in temperature, but also in vibe), the Wachau is located in an area strongly affected by opposing climatic influences. Warm Pannonian winds move in from the east and collide with colder Atlantic and Alpine winds insulated by the wilderness surrounding the gorge, which creates a tug-of-war of extremes between day and nighttime temperatures during the summer and fall. Much less than in the past, before the hydroelectric dams were installed and slowed its vigorous pace, the Danube River regulates temperatures and mitigates some risk of spring frost. Tegernseerhof’s vineyards are all located on the far eastern end of the Wachau gorge in its most warm zone, however still considered a cold climate wine region.

On the steeply terraced hills principally composed of Gföhler gneiss (orthogneiss) and other ancient igneous and metamorphic bedrock formations with a thin, gravelly decomposition of the bedrock itself is the kind of stressful environment where Riesling thrives best. By contrast, Austria’s most popular (and common) white wine grape, Gruner Veltliner, typically grows lower down the slopes on more löss (also spelled loess, or löess) dominated soils mixed with river sand and alluvium. Grüner Veltliner needs to be coddled to find its glory, and the nutrient rich and high water retentive qualities of löss are perfect.

Weingut Tegernseerhof - 2018 Gruner Veltliner, Mittelbach

Price: $23.00
Size: 750ml
Availability: 

24+ in stock

Type of Wine: White
Grape(s): Grüner Veltliner
Style: Mineral, Elegant and Aromatic

INFORMATION DISCLAIMER

Terroir: It’s hard to dispute this wine as likely the top value in this region from any stellar winegrower. What’s more is that it comes from some of the region’s most revered terroirs, like Loibenberg, Kellerberg and Steinriegl. The grapes come from mostly young vines from a set of recently purchased vineyards for Weingut Tegernseerhof, the producer of this wine. Martin Mittelbach, the winegrower, wanted to observe how these new wines performed for some years in the cellar to determine what sections would go into his top wines, and what should go into his entry-level wines. For now, it’s all in one cuvée and it’s classic Mittelbach style: crystalline, energized and pure.

Vinification: Grapes are harvested by hand in small bins. They are whole cluster macerated between 6-36 hours depending on the vintage (higher acid vintages longer, warm years less). The first sulfur addition rarely happens before fermentation but is dependent on the quality of the fruit—perfect fruit may not be sulfured until after primary fermentation. On average about 2/3 of the fermentation is natural and about 1/3 neutral yeasts (used if not naturally started after 10-12 days). Primary fermentation lasts between 1-2 months and is kept below 23 degrees C. The wines sometimes make natural malolactic fermentation.

Aging: Stainless steel for 6-9 months on the lees, filtered but not fined before bottling.

(Subjective and based on young wines)

Mineral Impressions:

Lightly SaltySaltyMetalMineralWet StoneFlintGraphiteReductivePetrol

Ageability:

Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:

NatureModerateNurture

Intensity:

SubtleVigorousElectric

Core:

LitheMediumDense

Acidity:

LightMediumFullElectric

Texture:

LitheMediumDense

Body:

LightMediumFull

Tannin:

NoneLightMediumFull

Finish:

FrontMiddleBack

Wood Presence:

NoneSubtleNoticeable

The Vineyard

Soil:

A diverse mixture given the range of different sites composed of varying amounts of topsoil and bedrock composed of gneiss (metamorphic mother rock of the Wachau), marble (specifically from Steinriegl), loess, river alluvium (sands, gravels).

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Irrigation:

ForbiddenNeverSometimes

Vine Age:

Young vines

Altitude (meters):

210-300

Aspect:

SE, S, SW

Slope:

Moderate to Extreme
(typical numbers; not vintage specific)

Total SO2:

None AddedVery LowLowMediumHigh