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Weingut Hirsch
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Gruner Veltliner Heiligenstein 2011

Kamptal (Kammern), Austria

100% gruner veltliner

Tasted June2013 Take a generous portion of tropical fruit cocktail, soaked in light syrup and drench it with a fist-squeeze of lime juice and you would just about hit the mark on this succulent gruner. At first, the aromas suggested something tightly wound and green, perky grapefruit zest and ginger, but as it flooded the palate, the depth and power rippled forth. For a green-tinted white, this had some obvious breadth. As hinted in the nose, there was a return of citrus-streaked acids to keep definition to the shape but it remained suave and certainly silken. It rolled around the tongue rather effortlessly. In the mix was a pinch of mineral bitterness, like a bite of stone fruit at the pit, but the sugar balance (not altogether dry) helped to keep it comfortable and right the ship back to effortless delight. These grapes were certainly picked ripe for fullest flavor, risking the weight of higher alcohol, creating a warming sensation as the sips continued. Overall, it remained fresh, fleshy and a joy to keep lolling about, with a quiet intensity not at first seen. Johannes has become a maestro of both Riesling and Gruner Veltliner, seeking depth and concentration in his fruit. As we caught from his website, the description for this wine read, "A pure Veltliner truly typical for the region, autumn aromas, spicy, medlar note, with density and texture, veins of minerality flash through this moreish wine."


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The Label

Producer: Weingut Hirsch
Wine (proprietary name): Gruner Veltliner Heiligenstein
Vintage: 2011
Labeled as: vineyard title
Country of origin: Austria
Region: Kamptal
Area/Appellation: Kamptal (Kammern)
Classification of Appellation: d.a.c.
Classification of Wine:
Alcohol %: 12.50

The Winemaking

Winemaker: Johannes Hirsch
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: 1
Vessel Seal: Sealed Vessel
Fermentation Temperature Controlled: Y
Fermentation Style: Naturally Occured
Type of Yeasts: Native Yeasts
Carbonic Maceration: N
Length of Fermentation: 15 Day(s)
Pumped Over/Cap Agitation: N
Malolactic Fermentation: N
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Stainless Steal/Inox
Origin of Barrels (if used):
Size of Barrels Used: 1
Length of Maturation: 6 Month(s)
Extended Lees Contact: Settled
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 2012-07-00
Age in Bottle Before Release: 3 Month(s)
Number of Bottles (750ml) Produced: 0
Number of Magnums Produced: 0
Number of Half Bottles (375ml) Produced: 0
Closure Type: Screwtop
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: 4500 Hectare
Wine Vineyard: Single Vineyard
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: S
Soil Type(s): Lower end of Heiligenstein Vineyard is mostly loess and loamy soils (the upper is more Sandstone with Volcanic materials)
Elevation of Vineyards:
Vineyards Description: Flat or Valley Floor
Average Age of Vines: 25 year(s)
Farming Methods: Biodynamic
Irrigation: dry farmed
Additional Vineyard Information: Only natural fertilizers are employed in the vineyard, which are sourced from his old friend and companion, Robert Paget, who is an artisan cheese maker. The goats and buffalos that produce the superb raw milk used for Paget's cheeses are also the source for the rich natural fertilizers applied in the Hirsch estate's vineyards. Sustainable farming All of the vineyards are farmed sustainably, using integrated pest management methods to control pests and at the same time to minimize the negative effects on beneficial insects, thus creating a basis for an intact and functioning agro-ecosystem in which natural predator-prey-communities exist. Quality management Further quality-enhancing viticultural practices include a high density of vines per hectare, meticulous canopy management, and yield-reducing measures such as green harvesting and manual selection at harvest time.