Tegernseerhof, Riesling Smaragd, Ried Kellerberg, 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. Kellerberg (literally ‘cellar mountain’) is arguably Austria’s most famous wine-growing mountain; vineyards lie in a particularly favoured spot. The wind has brought in volcanic loess, adding fertility to the soils beneath the rocky terrain of the vineyard. The Kellerberg slopes, facing South to Southeast, meet the narrow Flickatal (Flicka valley). This is a cold valley with a micro-climate of its own, characterised by a cool and steady Southern wind. The unique climate lends the Smaragd Kellerberg its unmistakable cool elegance.

Winemaking

Hand-harvested in mid-October. Fermentation occurs spontaneously with indigenous yeasts in stainless steel tanks. The wine undergoes malolactic fermentation and is aged on its lees to enhance complexity and texture.

Tasting Note

The nose offers aromas of ripe peaches, citrus fruits, and floral notes. On the palate, it is juicy and complex, with flavours of mandarin and peach, balanced by a fresh acidity and a mineral finish. The wine is elegant and well-balanced, showcasing the distinctive characteristics of the Kellerberg vineyard.

Food Matching

Grilled fish, roasted pork, and creamy cheeses. Its vibrant acidity and complex flavours also complement spicy cuisines.