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In August, 2012, Gruner Veltliner, a varietal new to Lake Erie Wine Country, was hand harvested at Rassie Farms in North East, PA. Mazza Vineyards has now released the wine made from these beautiful grapes. [Peter's Winemaking Journal] Grüner Veltliner is the most widely grown grape in Austria, accounting for 37 percent of the country's total vineyard area. Looking at the pedigree it's a partial orphan, because only one of the parents - the Traminer - has been positively identified. Like Riesling, this variety adapts easily to many soil types and can tolerate higher crop levels. However, with lower yields and higher ripeness, Grüner Veltliner can produce stunningly intense and concentrated wines. It can have very pleasant citrus and grapefruit aromas, with a hint of the variety's most distinguishing characteristics: the spicy fragrance of fresh ground white pepper. They can also show aromas of green beans or asparagus; an engaging "vegetable" smell that is seldom "vegetal", especially when grown in mineral soil. It's ability to age beautifully is one of the many interesting characteristics that Grüner Veltliner shares with Riesling. Both varieties have a naturally high acidity, an essential component of wine that will age well. However, what distinguishes from Riesling is the amazing ability to pair with "difficult" foods such as asparagus and even artichokes. Perhaps Grüner Veltliner is the single most versatile food wine in the world. Our Grüner Veltliner has been grown on Rassie Farms in North East. Harvest date was 8/31/12. The grapes have been hand picked, selected and carefully placed into crates. We kept the crates overnight in the cooler to allow the grapes to cool down. Pressing grapes at colder temperature allows better quality juice - so better wine. Brix was 21.1 at the press tray. Pressed the morning next day with whole bunch pressing instead of crushing and de-stemming. Fermentation started 9/4/12 and took about 15 days. We used a yeast blend to enhance varietal characters. The temperature of the ferment was kept between 16-18 Celsius to preserve aromatics. On the nose you may discover luxurious notes of peach, pear, freesia, lemon verbena and orange Creamsicle on this multifaceted beauty. The palate is round and rich, with lots of length and peppery heat and a little bit of minerality. You may discover even tobacco on a good day. I could imagine serving this alongside a coconut curry or lobster bisque, or just sipping it on the porch all evening long. The wine will further improve in the bottle for 6-8 months, may age up to 2-3 years. pH. 3.07, TA: 7.500 g/l, Residual sugar 0.8% It's available at South Shore Wine Company and, before the end of the weekend, at our Erie locations as well. Enjoy!