Prager Wachstum Bodenstein Grüner Veltliner

Grüner Veltliner Wachstum Bodenstein Smaragd bottle image

Wine Description

Wachtum means “Growth” or “Cru”. These young vines represent a nursery of sorts. Starting in 2000, Toni has assiduously collected and planted here over 100 different clones of Grüner Veltliner and with 2007 released the first wine from this site. The idea is to demonstrate a vibrant expression of the variety and also to protect and preserve the biodiversity of the grape variety. To further enhance the singular character of this wine the vineyard is planted to reclaimed terraces that had overgrown with forest due to decades of neglect, located at the very top of the Achleiten hillside.

Prager Vineyards
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Acclaim
“The 2012 Grüner Veltliner Smaragd Wachstum Bodenstein is very clear and intense on the deep, elegant and concentrated but bright and even lemony and flinty nose. Full-bodied, rich and elegant on the palate, this is a very generous and powerful but elegant and still refined Veltliner with a slightly bitter finish that reveals good mineral freshness, structure and tension. A great wine with huge aging potential. Tasted in Weissenkirchen/Wachau in September 2019.”
— Wine Advocate, Mar 2020
“Firm, with good power and density to the grapefruit, dried pepper, yellow lentil and white pepper flavors. Concentrated lemon curd notes lead to the creamy, well-spiced finish.”
— Wine Spectator, Jun 2014
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Vineyard & Production Info
Vineyard name
The Wachtum Bodenstein vineyard
Vineyard size
2 acres
Soil composition
Rocky and Silty-Loam
Elevation:
830-1,030 feet
Vines/acre:
3,520
Yield/acre:
1.5 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
1997
Harvest time:
November
First vintage of this wine:
2007
Bottles produced of this wine:
2,500
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Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
48 days
Fermentation temperature:
63 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
7 months
Length of bottle aging:
2 months
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Analytical Data
pH level:
3.4
Acidity:
5.4 g/L
Alcohol:
13.8 %
Dry extract:
23.7 g/L
Residual sugar:
2.1 g/L