WINEARRAY
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  • GVlt
Weingut Franz Hirtzberger
  • Fruit
  • Acid
  • Body
  • Tannin
  • Sugar

Rotes-Tor Grüner Veltliner Federspiel 2011

Spitz/Donau, Austria
www.hirtzberger.com

100% gruner veltliner


Tasted Feb2013 Grüner Veltliners can come in several shapes and styles. The grape itself has potential for intense ripeness and can produce rather heady, rich wine. This however, could be the poster child for a Federspiel, the term in the Wachau referring to the wine made from the earlier harvested grapes: lean, green and just generous enough to satisfy. And true to the Austrian style, of keeping the finished wines dry, dry, dry, this delivers the expected results with electric intensity. If you can imagine lemon, dried perhaps, so it gives just the impact of the zest, more than the juice, with a whisper of white flower blossoms and finishing in a chalky finale scented with pretty lime leaf, then you can picture the experience of this wine. It is light weight, fine and super clean with a curious expansion on the palate of alcohol (giving just a brush of softness). There is a notion of substance, of quiet power, but nothing more. No dense fruit or oak flavouring tarnishes the clarity. There are fruity, glossy Grüners that thrill the senses without contemplation and Grüners that are ripping with their acidity and then there are GVs like this that reset the palate, leaving a bone-dry, precious fruit and fine aroma echoing over the palate. We found it to be a wine for when clarity is in order, when distraction would not benefit the moment but a proper, clear thought might just be delicious. Very fine. Very Federspiel.

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The Label

Producer: Weingut Franz Hirtzberger
Wine (proprietary name): Rotes-Tor Grüner Veltliner Federspiel
Vintage: 2011
Labeled as: varietal title
Country of origin: Austria
Region: Wachau
Area/Appellation: Spitz/Donau
Classification of Appellation: wachau federspiel
Classification of Wine:
Alcohol %: 12.50

The Winemaking

Winemaker: Franz Hirtzberger
Assistant Winemaker:
First Date of Production:
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: all destemmed
Yield of Harvest:
Method of Crush/Pressing: mechanical press Press Type: pneumatic
Pre-fermantation Soak/Maceration: N
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: Y
Type of Vessel for Fermentation: Stainless Steal/Inox
Size of Vessel:
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: Y
Fermentation Style: Naturally Occured
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 0
Pumped Over/Cap Agitation: N
Malolactic Fermentation: N
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Wooden Barrel
Type of Wood: old wooden cask  Wood Condition: 100% Used   
Origin of Barrels (if used):
Size of Barrels Used: 0
Length of Maturation: 0 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 0000-00-00
Age in Bottle Before Release: 0 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Natural Cork
Bottled with SO2: Y
Alcohol %: 12.50
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted:
Density of Vines:
Wine Vineyard: Single Vineyard
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: S
Soil Type(s): The soil-type consists of gneiss, mica and schist and brown soil.
Elevation of Vineyards:
Vineyards Description: Steep Slopes
Average Age of Vines:
Farming Methods: Sustainable
Irrigation: dry farmed
Additional Vineyard Information: According to myth the Rote Tor (red gate) is part of the old town wall which was saturated with blood, during the Swedish Wars. We grow GV grapes in the vinyards below, in both quality levels - Federspiel and Smaragd. The soil-type consists of gneiss, mica and schist and brown soil. Hirtzberger, along with one or two other small producers in the Wachau got together to form an organization known as Vinea Wachau, and published a manifesto, one of the tenets of which was a focus on making completely dry wines. This organization was responsible for spearheading the creation of the regional wine quality designations of Steinfeder, Federspiel and Smaragd.