Far From The Shallow

Let’s play a game. Close your eyes and imagine your favorite Italian winemaking region. Next, conjure up images of its beautiful landscapes, vineyards, and signature architecture. Finally, remember how wonderfully the wine reflects its terroir and expresses the true characteristics of the land. Now, open your eyes and tell me was it Alto Adige? No, then let me tell you about this spectacularly grand alpine province which includes parts of the Dolomites and is also known as South Tyrol. This enchanting Italian wine region is nestled between Switzerland to the west, Germany to the north, and Austria to the east.

 Alto Adige is home to Elena Walch wine estate. The Elena Walch wine estate is among the elite of Italian

The Walch’s ( L. to R.) Julia, Karoline, and Elena.   Photo Credit: Elena Walch

wine producers and has been the standard-bearer for quality and innovation under the guidance of Elena Walch and now her daughters Julia and Karoline. The estate’s philosophy toward winemaking has always been defined by its dedication to the land and terroir. Elena Walch wines are a direct expression of their soil, climate, and care in the vineyard. The disciplines of sustainability and care for the land are strictly adhered to and passed down to future generations. Julia and Karoline Walch have steadily advanced and evolved the viewpoint of their mother since taking over as General Managers of the estate in 2015. 

I recently had the opportunity to ask Karoline Walch about how they are carrying on that commitment to excellence and how you can taste it in their wines.

Elena Walch wines have always been faithful to the ideology of respecting the land and the environment so your wines are a direct reflection of the terroir. How do you see your commitment to that principle manifest itself in your wines?

Since the beginning, my mother wanted to produce wines that are a true reflection of a single site. Our two most important single vineyards are the Vigna Castel Ringberg and the Vigna Kastelaz, both very distinct and unique sites. With a combination of limestone soils and its microclimate given the lake influence, the vineyard Vigna Castel Ringberg is farmed sustainably to best adapt to the characteristics of the site. It is finally the salinity and depth that distinguishes it from many other wines within that category. The Vigna Kastelaz, on the other hand, is one of the very few vineyards facing completely South, and hence, benefitting from very sunny and dry growing conditions. Not only, it is extremely steep and due to its proximity to the Mendola mountain ridge, the temperature fluctuations are huge. This allows us to develop the primary aromas to the full spectrum, yet retaining the acidity. Not surprisingly, this is our icon site for Gewürztraminer. Finally, to further highlight the importance of those two vineyards, since 2014 our wines that grow on those two sites, carry the prestigious denomination of Vigna –  It is an additional mention of a smaller geographical origin and designs the smallest historical/geographical unit of a vineyard. Every single Vigna must be officially admitted and registered within the regional government. It expresses the ultimate thought of terroir philosophy with the idea of a parcel wine from an exact plot and hence having a historical or traditional name.

How does your state-of-the-art fermentation cellar help you in accentuating all the unique terroirs of your diverse vineyard sites?

Our estate’s philosophy is inherently connected to terroir – the idea that the wines are an individual expression of the vineyard’s soil, climate, and cultivation. We start with quality in the vineyard, but the way the grapes are handled at the winery is an important step in how the finished wine expresses its sense of place. Our new, high-tech cellar allows us to be flexible and adjust to the requirements of both single vineyards and individual varieties. 

With the new cellar, there are three important changes: the option between whole-berry or whole-bunch fermentation; the strict use of gravity to process the grapes as gently as possible; and four different points of quality control before the grapes reach the fermentation tanks. The aim is to create wines that have more structure, more fruit, and soft, supple tannins with great aging potential while being more elegant and refined at the same time. KW

Elena Walch set sail into uncharted waters when she built her winery on the idea of producing the highest quality wines that are terroir-driven and sustainably grown. Her daughters, Julia and Karoline, are continuing the journey she started but are always adding their own contemporary interpretation to their winemaking.

We can talk about how Elena Walch wines express their terroir and how producing wine sustainably can be tasted and experienced in a tangible way but it is impossible to truly understand what Elena Walch wines are like without tasting them for yourself. I feel quite confident that after reading Karoline Walch’s perspective on how she approaches making wine that you have a desire to taste her wine just to see for yourself why it is so special. The only question that remains is which one to try first. Luckily for us, Elena Walch wines are superior wines so you can’t make a mistake. Since Alto Adige is the northernmost region in Italy the Germanic grape varieties tend to be prevalent but that is to be expected since it is so close to Germany that 70% of its population speak German while only 25% speak Italian. Elena Walch is known for its white wine, which includes their popular Gewürztraminer and “Beyond The Clouds” but their reds are also top-notch.

When I explore a wine region I am always curious about the wine made from its indigenous grape varieties. When I looked at Alto Adige, Schiava caught my eye. Schiava is an indigenous grape varietal often associated with the region. Schiava typically produces an aromatic light but acidic red wine that is highly versatile when it comes to food pairings. Elena Walch Schiava is a solid choice because it ranks high in quality and taste for this varietal. Elena Walch Schiava 2019 has a cranberry color, mild tannins, and bright acidity with flavors of red fruit and Schiava’s signature tinge of bitter almond on the finish. It is best when served between 60-65ͦ F/16-18ͦ C. This wine pairs well with Mediterranean fare and pasta. 

Elena Walch wine estate is only one of the extraordinary wineries in the Alto Adige region of Italy that are

eager to share their enchanting culture and remarkable wines with you.  

Photo Credit: Elena Walch

Interview: Jeff Vejr Owner/Winemaker Golden Cluster

While scrolling through my Instagram recently I came across a mention of

an Oregon-made Saperavi. It piqued my interest because I wasn’t aware of any Saperavi being made, let alone grown further west than a few newly planted vineyards in Southwestern Pennsylvania. After a quick internet search, I located Golden Cluster and its owner/winemaker Jeff Vejr in the Willamette Valley of Oregon. I contacted Jeff to find out if he and Golden Cluster were as unique and cutting edge as they appeared at first glance. The short answer is “YES” plus so much more than meets the eye when you realize what he is accomplishing.

Jeff Vejr, Owner/Winemaker Golden Cluster Photo Credit: Laura Domela

The Golden Cluster website goldencluster.com is packed with fascinating information ranging from the uncommon grapes they use in their wine, the wine they make, the history of the area, and Jeff’s story and winemaking philosophy. There is so much information that it can be confusing so I asked Jeff to clarify the structure of his operation. He told me all of his wines are made under the Golden Cluster umbrella but there are some individual wineries that have different themes or points of view. He is the winemaker of all the wine and he makes all of his wine at the David Hill Winery which was originally the Charles Coury Vineyard & Winery. His Saperavi is not grown at the David Hill Vineyards but is grown in the Columbia Gorge AVA of Oregon. The uncommon grapes he sources from David Hill Vineyards were planted between 1966-1972 by Charles Coury. Those grape varieties are Semillon, Savagnin Rose, Flora, Melon de Bourgogne, Sylvaner, Perle of Csaba, and Gouges Blanc (aka Pinot Gouges).

If you find this prelude to my interview with Jeff Vejr owner/winemaker Golden Cluster interesting please read on for my conversation with Jeff. I didn’t believe I could convey Jeff’s passion and vision for his winery better than he did so I am publishing our interview “In his own words”.   Enjoy!

1) Why did you choose to make wine from uncommon grapes?

The Semillon grape holds a special place in my heart, as it was the first white wine that brought me out of my “I only drink red wine” ignorance.

In early Spring of 2013, I was visiting the historic David Hill Vineyard with fellow winemaker Barnaby Tuttle of Teutonic Wine Company.  We walked around the vineyard looking at some of the rows of Sylvaner and Riesling grapes that he contracted for. At the end of our walk, we came across these vines that were much larger than anything else we were looking at, so we asked the vineyard manager what they were. We couldn’t believe our ears when he told us that they were Semillon planted in the mid-1960’s.Upon further questioning, we came to find out that the Semillon was picked with the “other” mixed white grapes on the property and blended away. This news brought Barnaby and I considerable pain. On the drive back to Portland, we decided that Barnaby would call up to the winery the next day and ask about the availability of the Semillon for the upcoming harvest. Barnaby made the call to inquire and they agreed to sell him the Semillon.Their only question was why he wanted to even bother with it.

The original Charles Coury Vineyard (now called David Hill Vineyard) is one of the first vineyards planted in the Willamette Valley after Prohibition. For Barnaby and myself, it was a travesty that these historic grapes were not made into a single varietal bottling. To know that these grapes had been here for nearly 50 years without anyone making a stand-alone wine from them was unbelievable to us. Once I received this news, I was keenly aware of the rare opportunity and the responsibility involved.  What I did not realize was that this chance encounter of Semillon grapes planted in 1966 would expand into a wider untold story about the famous pre-prohibition Reuter Vineyard and the man who planted these original Semillon vines, both originating on the exact same piece of land.

It was as if Dionysus was sending a message and a mission. It was at this time when opportunity and duty converged and Golden Cluster was born.  

In proceeding vintages, I was able to source and make wine from other uncommon grapes from the original Charles Coury Vineyard. Grapes such as Flora and Savagnin Rose. Flora was one of the first American wine grapes to be developed after Prohibition, by the famous grape breeder, Dr. Harold Olmo at UC-Davis. The Savagnin Rose was a grape that had been misidentified for 50 years as Gewurztraminer in the David Hill Vineyard. After trips to Alsace, extensive research, DNA analysis, and most importantly visual identification, I was comfortable in correcting the record in 2016. To my knowledge, it is the oldest known Savagnin Rose in the U.S.A.

In the past 3 years, I have been afforded the opportunity to source other grapes that are not common in Oregon. Grapes such as Saperavi, Bon Noir, Sagrantino, Fiano, Alvarinho, Vignoles, Garanoir, Regent, and Agria, just to name a few. Some of these grapes are the first plantings of these grapes in our state. Oregon is a far more dynamic wine region than what our industry touts and than what the general public is led to believe. From a grape-growing perspective, Oregon is just as diverse as France, Italy, or Spain. Many of our vineyards can be grown non-irrigated, which is the standard in Europe. While most of the attention that Oregon receives is directed towards one grape and one of our wine regions, the most exciting work and resulting wines are coming from grapes that are not “typical” for Oregon. It is within this framework, where Oregon can be appreciated in a wider sense. We are operating with the same commitment, sacrifice, spirit, and hard work that it took the Somer, Lett, Coury, Erath, Ponzi, Sokol Blosser, Adelshiem, Vuylsteke, and Campbell families to reestablish Oregon wine after prohibition. We have a strong foundation to launch from, thanks in part to their work. The story of Oregon wine continues. 

2) Tell me about your wine journey and how it has brought you to where you are today?

I am the stereotypical wine lover who left their previous profession to throw themselves into the wine business I started at the bottom, working in every facet of the wine industry from vineyard work, cellar work, harvest intern, wine buyer, importer, wine educator, and wine delivery driver.

At every step in this journey, I have stayed hungry to learn more. For those that are intellectually curious, the wine world is an incredible place to reside. It encompasses so many other professions; geology, chemistry, language, history, botany, meteorology, biology, music, anthropology, business, art, economics, religion, politics, etc….This is part of the beauty and curse of wine, as it is a galaxy of knowledge that never ceases.The minute you think you know something, you quickly realize that you know nothing. Wine is far more than just an alcoholic beverage.

For me, I have been guided by my own taste. As my palate has changed and as I have learned more, I have come to appreciate diving deeper and deeper into the proverbial rabbit hole. 

I am not classically trained as a winemaker or sommelier. I have not taken any classes, nor earned any certificates or credentials in any area of the wine business. This has provided me with an uncluttered headspace to discover my own palate organically. I did not enter the wine world framed by institutional biases.  

3) What are your plans for the future both near term and long-range? 

My plan has been consistent since I humbly entered the wine industry. The plan is to never quit, never stop learning, never stop exploring, and accept opportunities as they arise. The commitment remains the same because this is more than a profession to me, it is a lifestyle.  What is also important to me is to continue to research, unravel, and learn from the twin stories of the Reuter Vineyard and the Charles Coury Vineyard. To unify the histories of the Oregon wines that were grown and made on this hill behind Forest Grove, in the northern reaches of the Willamette Valley.

Photo of Reuter daughter in the original Reuter Vineyard circa 1904 Photo Credit: David Hill Vineyard

The story Jeff is writing with his forward-thinking view of winemaking is absolutely just the beginning and where it takes him and Golden Cluster will be thought-provoking to watch as it unfolds vintage after vintage.

Souther Williams Vineyard

In the rolling hills of western North Carolina nestled within the Crest of the Blue Ridge lies the beautiful vineyards and boutique winery of Souther Williams Vineyard. Souther Williams Vineyard sits on the remains of a 10,000-acre farm that has been in owner Ken Parker’s family for over 200 years. The vineyard and winery continue the family’s commitment to the land and their dedication to being responsible stewards as is stated in their motto ”Gargien de la terre” which means “Caretakers of the Earth”.

Souther Williams Vineyard Photo Courtesy: Souther Williams Vineyard

Ken currently has 8 acres in vines and plans for an additional 5 acres. The vineyards are planted at approximately 2500 feet above sea level in mountain loam soil with a rocky substrate that provides good drainage and mineral content allowing the vines to sink their roots deep into the ground. I originally heard of Souther Williams because of their Saperavi planting, which is the first in North Carolina, but after learning more about their vineyard I became very interested in their choice of grape varieties. They grow wine grapes that originated in Austria, Eastern Europe, Germany, and Russia because these grapes have proven to be reliable and produce quality fruit even when grown at higher altitudes in cool climates with shorter growing seasons. Ken planted one acre each of Grüner Veltliner, Riesling, Vidal Blanc, Cynthiana, Blaufrankisch, Regent, Saperavi, and Cabernet Franc with an acre of Rkatsiteli to be added in 2022.

Ken Parker and his wife Angela have a wine story that is a familiar one when it comes to people who succumb to the

Sun shining on rows of Cynthiana vines Photo Courtesy: Souther Williams Vineyard

irresistible pull of time and place by following their hearts home to live the “Winemaker’s Life”. Ken and Angela were professionals in banking and technology when they found their passion for wine. They left those careers to pursue new careers in the retail side of the wine industry but soon realized the only way they could truly fulfill their dreams was to return home to North Carolina and start their own vineyard and winery on the family farm. Souther Williams Vineyard will open its tasting room to the public in June 2021. Vidal Blanc, Cabernet Franc, Riesling, Grüner Veltliner, Rkatsiteli, and two Meritage blends will be available for purchase in the winery’s initial offering of wine

Aerial view of Gruner Veltliner and Vidal Blanc vineyard Photo Courtesy: Souther Williams Vineyard

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Homeward Bound

If you have followed this blog you know that I’m fascinated by uncommon wine grapes and where they are being grown by innovative vintners. I usually write about grapes that originated in other parts of the world but today I’m writing about a grape that was developed in the United States and is widely planted in my home state of Pennsylvania.

Traminette was created in 1965 at the University of Illinois by crossing the Vitis vinifera grape Gewürztraminer and the French-American hybrid grape Joannes Seyve 23.416. It was originally created as a white table grape but was then found to possess qualities that make it favorable for making wine. The result was a grape with a complex flavor profile, good productivity, resistance to cold temperatures, and versatility in the cellar. Traminette produces a straw-colored wine that has an enticing floral aroma and flavors of apricot, honey, and to a lesser extent, tropical fruit. I had the pleasure of tasting Traminette juice as it flowed from the press at Ripepi Wnery & Vineyard Monongahela, PA. It was bright and had a depth of sweetness with a flavor that is hard to describe. Traminette is most often made in a dry to off-dry style. I like both styles but prefer the off-dry wine when enjoying a day at the winery with my friends.

Traminette can be found throughout Pennsylvania but is most heavily concentrated in the southeastern and northcentral regions.

Australian & South African Winemakers Need Your Help

Winemakers in Australia and South Africa are facing a crisis. Australia is embroiled in a trade dispute with China in which China has halted the purchase of Australian barley, most beef, seafood, coal, and yes,wine. By early December 2020 Australian wineries had lost 1.2 billion in sales. South Africa has banned all alcohol sales as it battles a resurgence of Covid-19. You can help by buying a bottle or two of Australian and South African wine when you visit your wine shop. This is a perfect opportunity to revisit an old favorite from these countries or explore something new, either way it’s a win/win situation.

                                                                       


 

Star-Crossed Wine Lovers


Twelve bottles of Bordeaux and hundreds of Merlot and Cabernet Sauvignon canes made it back to Earth Wednesday night 1/13/2021 when they splash-downed in the Gulf of Mexico off the coast of Florida near Tampa. The wine was sent to the International Space Station by the Luxembourg startup Space Cargo Unlimited. The object of the experiment was to determine how aging in space would affect the wine. The wine will first be taste-tested by a panel of experts then subjected to chemical analysis to verify if any alterations in it’s aging occurred.

The vine clippings arrived at the space station aboard a different SpaceX mission in March 2020. The focus of the vine experiment was to observe how they respond to the stresses of weightlessness and use that information to develop hardier and more adaptable plants for use on earth and on future space missions.

As interesting as the experiments are what I find amazing is the restraint those astronauts showed being stuck in space with a case of Bordeaux for more than a year and not opening a single bottle! WOW! I salute their will power! LOL

SpaceX splashdown Photo Credit: NASA

Invitation To My Latest Article

I would like to invite you to view my latest article that was just published on The Vintner Project website vintnerproject.com It is a candid look at the Saperavi being grown and made in the State of New York. It includes intimate and insightful commentary from four legendary N.Y. winemakers, Fred Frank, President of Dr. Frank’s Wine, son of Willy Frank and grandson of Dr. Konstantin Frank, John McGregor, Vice-President of McGregor Vineyard and son of the founder Bob McGregor, Martha (Marti) Macinski, the founder and former owner of Standing Stone Vineyards, and Jim Baker, the founder, owner, and winemaker of Chateau Niagara Winery. This piece offers a truly unique perspective into the mystique of American Saperavi like never before. A “must” read for anyone interested in the future of emerging winegrapes in North America. Photos Courtesy: Dr. Frank Winery, McGregor Vineyard, and Chateau Niagara Winery. If you like the article please share. Link to article: https://vintnerproject.com/wine/saperavi-the-next-cult-grape/

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Goodbye Yellow Brick Road

Tod & Jean Manspeaker

 

 

On May 22, 2020, Jay and Joanna Bell, owners of Bella Terra Vineyards Hunker, Pa became the new owners of Briar Valley Vineyards and Winery Bedford, Pa

When Jean Manspeaker’s great-grandparents immigrated from Germany and settled on a hilly farm west of Bedford, Pa nearly 200 years ago they had no idea what a wonderful future lay ahead for their descendants. They planted a small vineyard and 170 years later that vineyard is still going. The seeds that would grow into Jean’s unlikely career were sown in her childhood as she watched her grandfather tending to the vines he loved all summer and then seeing him sell his prized grapes to his friends and neighbors for their jams, jellies, grape juice and of course homemade wine. Jean grew up on her family’s dairy farm and while her father worked the farm he also had a job outside the farm but somehow had time for a vineyard and made wine at home. Little did Jean know at the time, Tod her future husband was growing up on his family’s show and quarter horse farm in nearby Everett, Pa. Tod and his family are avid horseman and had numerous champion quarter horses.

Like Jean, Tod had never planned on getting involved in the very demanding business of growing vinifera wine grapes and making them into premium wines. Serendipity intervened and that’s when Tod and Jean’s future took an unexpected turn down a different path after visiting wineries on the East Coast. They fell in love with the vineyards and their fates as winemakers were sealed. After a great deal of research, numerous classes, and endless hours of reading everything related to winemaking they could get their hands on they hired a consultant to find out as much about growing vinifera grapes in Pennsylvania as they could. The die was cast and there was no turning back when Jean did an internship at a winery and Tod worked the vineyard. Their mission has always been to grow the best grapes possible and make them into exceptional wines. That passion to excel is palpable when you talk wine with them. 

From its inception in 2005 Briar Valley Vineyards and Winery has chosen to grow all it’s own vinifera grapes and make only dry wines. The B.V. vineyards are planted on a southeastern facing slope at an elevation of 1200 feet above sea level and consist of Riesling, Merlot, Cabernet Franc, and Lemberger. This determination to stay true to their vision and not to give in to making lesser quality wines to enhance the profitability of the operation is to be admired and applauded in an industry that often puts profits before quality. By following their dreams Tod and Jean have been able to pursue careers that they felt passionate about and that afforded the opportunity to see the results of their hard work at the end of the day. 

A tribute to those labors could be seen on display in the Briar Valley tasting room on E. Pitt Street in downtown Bedford, Pa. It was quite an achievement when B.V. won a Double Gold Medal and Best of Show for one of their Rieslings in the Finger Lakes International Wine Competition, home to the best Rieslings in the United States. Briar Valley has also won the Pennsylvania Governor’s Cup, as well as gold medals in the prestigious San Francisco Chronicle Wine Competition. Briar Valley wines have received high scores from world-renown wine critic James Suckling and the International Wine Review. Their wines were  served at the State Department for the 75th Anniversary of the Blair House.

It is the intangible things that have given the Manspeakers the most joy and satisfaction over the years at the winery. They love their small

Briar Valley Case Club members share good times at the winery

town of Bedford and the community it supports. It is a town where the residents take great pride in their small town culture and the people that make it all possible. The Manspeakers and their Briar Valley Winery have added greatly to the “terroir” of the area and will continue to do so far into the future. Of all the experiences and memories that they will take with them from their time at Briar Valley Winery, the one thing they cherish the most is the friendships they have made over the years and that will continue as they embark on their next great adventure wherever that journey might take them.

In the end, success is not judged by financial gain alone but by the lives, you have touched and were made better because of it. Thank you Tod and Jean for letting us share in your dreams, all the great wine and the wonderful memories you have given us. Wishing you both all the best life has to offer.

Scroll down for more photos of Tod & Jean Manspeaker and Briar Valley Vineyards & Winery

Tod & Jean at the State Dept.

The B.V. tasting bar

Briar Valley tasting room in Bedford, PA

B.V. tasting room

B.V. Cab Franc

Smoke & Mirrors

Robert Mondavi “invented” Fumé Blanc because he wanted to

Robert Mondavi Winery Fume Blanc

distinguish the high-quality Sauvignon Blanc he was making in the French-style from the other California Sauvignon Blanc that was widely viewed as ordinary “run of the mill” sweet wines. Mondavi realized that changing the name wouldn’t be enough to change people’s idea of California Sauvignon Blanc so he decided to age it in oak barrels. His bold move to rename his dry-fermented barrel-aged wine Fumé Blanc quickly paid off as demand for this “new” wine grew in California and across the United States. Mondavi’s decision not to trademark the name was a stroke of brilliance on his part because more people could use the name and by doing so increase its name recognition and acceptance worldwide. The name Fumé Blanc is commonly associated with oak-aged Sauvignon Blanc made in the United States since the late1960’s. Robert Mondavi never intended to imply that Fumé Blanc was a specific style or method of making wine but only a name for his wine. There is nothing that dictates Fumé Blanc must be oak-aged. You can find Fumé Blanc that is not aged in oak and that is perfectly acceptable because under current U.S. law the terms “Sauvignon Blanc” and “Fumé Blanc” are synonymous. 

If you are curious I suggest you try Fumé Blanc from the winery

Robert Mondavi Winery Fume Blanc

that started it all, the Robert Mondavi Winery. 2017 Fumé Blanc Napa Valley from Robert Mondavi Winery has aromas of peach, citrus and of course, smoke followed by crisp acidity and flavors of pear, citrus, and vanilla/buttery oak. 

The wine world is full of interesting stories like this and others where you may find yourself asking is it “Lemberger” or “Blaufränkisch”? Don’t even get me started with the marketing genius behind the “Syrah” or “Shiraz” campaign.LOL My advice is to ignore the marketing hype and drink what you like no matter what is printed on the label.  

Bohemian Rhapsody

If you like Sauvignon Blanc but sometimes want a wine with a little more body and complexity then you should try Grüner Veltliner. Grüner Veltliner is the signature grape of Austria and has evolved almost entirely as the result of natural hybridization over time in the region. It is a white Vitis vinifera grape also called Grûner Mushateller but is better known by the colloquial name “Grūner”. Grüner Veltliner is a versatile grape that can be made into a wide variety of wines ranging from light and easy-drinking to rich and packed with varietal character. Grüner vines have medium-sized leaves with 5-7 lobes. It’s grape clusters are medium to very large conical clusters of medium density with round or oval greenish-yellow berries. These vines have adapted perfectly to the wet mineral-rich loess and loam soils of the lower vineyard sites near the Danube River. The lots higher up the hill are planted with Riesling. The rocky soils of these sites force the Riesling to struggle to survive but result in a wine that has concentrated flavors and complex taste profile. This farming practice utilizes the attributes of the land and yields the best grapes possible from the prevailing conditions. Although the largest plantings of Grüne Veltliner are in Austria and surrounding countries it has been dispersed throughout many of the wine regions of the world. While most Austrian Grüners are dry, full-bodied and acidic with flavors of citrus fruit, spice, and white pepper you can easily find others that are weightier with a more structured body that requires years to reach maturity in the bottle.

If you haven’t tasted Grüne Veltliner and you’re curious about where to start I would suggest trying a few from Austria first then expand your search to

The United States and Italy to find good Grūner at very reasonable prices. Here are a

South Shore Wine Company Gruner Veltliner 2015

Gruner Veltliner 2018 Photo Courtesy: Fero Vineyards & Winery

few to get you started on your journey.

AUSTRIA: Singing Grūner Veltliner 2017 Niederösterreich, Austria or Domane Krems Grüner Veltliner 2018 Kremstal, Austria 

ITALY: Eisacktaler Kellerei Cantina Valle Isarco Grüner Veltliner 2018 Alto Adige, Italy

 

The United States of America: Grüner Veltliner Fero Vineyards & Winery

Lewisburg, Pennsylvania,  Grûner Veltliner South Shore Wine Company North East, Pennsylvania or Grüner Veltliner Hosmer Winery Ovid, New York (FLX)

Hosmer Estate Winery 2017 Gruner Veltliner