Tegernseerhof, Grüner Veltliner Smaragd Ried Schütt, Dürnstein, Wachau, Austria, 2022

Producer Profile

Tegernseerhof has a history that dates back over 1,000 years, with 25 hectares of vineyards located on the finest slopes of the picturesque Wachau region in Austria, formed by the meandering Danube River.

Today the estate is owned and run by Martin Mittelbach, whose family have been managing Tegernseerhof for 5 generations. Inspired by ancient winemaking traditions, Martin is passionate about producing the finest expressions of vineyard and grape variety, whether Grüner Veltliner or Riesling, each wine has its own unique personality.

Viticulture

Located on the finest stone terraced slopes of the picturesque Wachau region in Austria, formed by the meandering Danube River. The climate is very warm, and the light soil has a low water holding capacity which stresses the vines. Ried Schütt is one of the most famous and exclusive vineyards in the Wachau. Only Weingut Knoll and Tegernseerhof have parcels of it. This Veltliner from Mittelbach is slightly more textured (in a very pleasant way!) than his Loibenberg and Berdistel. Ried Schütt sits beneath Höhereck inside of a combe (known as the Mental Gorge, or Mentalgraben) where water eroded the eastern neighbouring hillside of the Loibenberg vineyard. The combe brings in cold air from the Waldviertel forest behind and above the vineyards, contributing tension to balance out its deep power. The vineyard is relatively flat (an unusual look for a great cru site) and composed primarily of hard orthogneiss bedrock and decomposed gneiss topsoil with a mixture of different sized gneiss stones and sand deposited by the water flow.

Winemaking

Hand-harvested fruit undergoes gentle whole-cluster maceration for 6–36 hours, depending on vintage. Fermentation takes place over 1–2 months at temperatures below 23 °C, with indigenous and, if needed, supplemental neutral yeasts. On average about 2/3 of the gentle fermentation is natural in Stainless Steel tanks with indigenous yeast 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.

Tasting Note

Light green‑yellow hue with silvery reflections. The nose offers fragrant notes of yellow apple, pineapple, dried lemon zest and coriander, underpinned by fine spice and mild tobacco nuances. On the palate it is dry, full‑bodied and spicy, with creamy texture, crisp acidity and a long, mineral‑saline finish .

Food Matching

With its spicy complexity and bright acidity, this Smaragd is a fine match for grilled seafood, sushi, Thai seafood salads, creamy pasta and soft cheeses.