2020 | Weingut Prager | Achleiten Gruner Veltliner

Delicate nose of tart apricot, lemon zest, sage and sushi ginger leads you into a cool, compact and very well structured palate. Mineral power builds on the bold finish, where the wine seems a lot bigger than on the front palate.

Reviews:

• Wine Advocate: From 50-year-old vines on deep Alpine sediments, the 2020 Ried Achleiten Grüner Veltliner Smaragd is deep, intense and complex on the elegant, coolish, flinty and leafy nose that delivers white fruit and fresh lemon juice aromas. Full-bodied, lush and round, this is a rich but refined and elegant, fruit-intense and minerally structured Achleiten that is concentrated, fresh and quite powerful on the intense and sustainable finish. A wine to keep for at least 5 years. Bottled at the end of May after aging on the lees until early May. Tasted in June 2021.

• James Suckling: Delicate nose of tart apricot, lemon zest, sage and sushi ginger leads you into a cool, compact and very well structured palate. Mineral power builds on the bold finish, where the wine seems a lot bigger than on the front palate. Drink or hold.

Producer Information

Weingut Prager is one of the oldest wine estates in the Wachau region of Austria, dating back to at least 1302. The winery itself was founded in 1715 and is best known for its single-vineyard bottlings of Riesling and Grüner Veltliner. Franz Prager, now retired, dedicated his career to producing quality wines that are expressive of terroir and was a leading advocate for improved wine quality in the Wachau. Prager helped establish the Vinea Wachau Nobilis Districtus association in 1983 and served as chairman until 1988. During this time, Weingut Prager already owned some of the top crus of the Wachau region, including the vineyards Achleiten and Steinrigl. The estate now owns 16.5 hectares (40 acres) in some of the region's best vineyards and produces eight single-vineyard Rieslings and seven single-vineyard Grüner Veltliners at the Federspeil and Smaragd levels. The soil composition of each of Weingut Prager's vineyards is diverse. This ranges from silty and calcareous loam, which is well-suited to Grüner Veltliner, to mica schist and gneiss, which is better for Riesling. Harvest at Weingut Prager is done by hand in multiple tries to avoid harvesting botrytis-infected grapes. At the winery, grapes are typically destemmed and fermented with indigenous yeasts. Wines are fermented and aged in stainless steel.

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