Rudi Pichler, Riesling, Ried Achleithen, Smaragd, Wachau, Austria 2021

$120.00

Rudi Pichler, Riesling, Ried Achleithen, Smaragd, Wachau, Austria 2021

$120.00

Achleithen, from “ach” meaning water path and “leiten” referring to the slope, is a terraced vineyard in Weißenkirchen sitting between 200 and 400 meters of elevation. Rudi Pichler’s parcel lies in the small section of Achleithen that faces west where weathered Gföler Gneiss dominates the upper terraces. Achleithen is one of the most famous vineyards in the Wachau and gives wines that are distinctly mineral.

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“Clear, bright stone-fruit spice with ripe and concentrated mirabelle aromas open Rudi Pichler’s 2021 Ried Achleithen Riesling Smaragd. Very clear and classic, this is the most attractive white of the family estate this year, combining iodine rock notes with ripe fruit notes. On the palate, it’s powerful, rich and intense but also salty, fine and long. A remarkable, age-worthy Riesling from Achleithen that will take its time.”-95WA

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. The cellar is based in the village of Wösendorf where generations of Pichlers have tended vines since 1731. Rudolph Pichler, III took over the winery in 1997 and has since expanded the vineyards and constructed a modern cellar in 2004. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex. He was awarded Falstaff’s Vintner of the Year in 2010.

“I’m a wine caretaker not a winemaker,” is Rudi’s credo, placing the intensity of work in the vineyards at the foundation of his philosophy. Rudi wants vineyard and varietal expression to be as clear as possible so yields are kept low between 30 and 35 hectoliters per hectare with harvest and botrytis carefully removed by hand. Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins depending on the vintage and style. “The skin has information about the specific place where it is from,” says Rudi. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided. The resulting wines are pure, dense, and taut with energy.

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