Rudi Pichler Grüner Veltliner Ried Kollmütz Smaragd

Grüner Veltliner Ried Kollmütz Smaragd bottle image

Wine Description

The Kollmütz vineyard producers wine under the guidance of Rudi Pichler's rigorous management of the vineyard. These old vines, planted on rocky terrain and steep terraces, produce a Grüner Veltliner of significant structure and tangible power.

Rudi Pichler Winery
Rudi Pichler Vineyards
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Acclaim
“The 2008 Grüner Veltliner Kollmütz Smaragd was harvested on 15 November of that year—a late, cool vintage. The nose clearly shows evolution, with a lifted sense of honeyed fruit. That doesn’t automatically translate onto the palate, which offers a sense of fine nettle, bright lemon, absolute stony depth and insistence. The Pichler tautness is on full and unrelenting display. Here, we get to the point where, with sufficient age, it is no longer easy to distinguish Riesling from Veltliner—something not as unlikely as it sounds. If it were not for Grüner’s intense pepperiness, this could easily pass for a slender, citric Riesling. This wine is pristine, spicy, long and beautiful and still has years ahead.” — Vinous, Feb 2024
This is the third vintage of Rudi Pichler's Reserve from the Kollmutz Vineyard. It shows an extra richness over the already concentrated Smaragd, a powerhouse of intensity, spice, mango, oregano and lemon verbena crispness. The balance is already there.
— Wine Enthusiast, Dec 2010
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Vineyard & Production Info
Vineyard name
Wachau/Wösendorf/The Kollmütz vineyard
Vineyard size
4 acres
Soil composition
Gneiss and rocky
Elevation:
726-1,188 feet
Vines/acre:
1800
Yield/acre:
1.2-2.2 tons
Exposure:
Southern
Year vineyard planted:
1960-1970
Harvest time:
November
First vintage of this wine:
1971
Bottles produced of this wine:
4,000-8,000
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Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
64-72 °F
Type of aging container:
Stainless steel tanks
Size of aging container:
10-50 HL
Length of aging before bottling:
5 months
Length of bottle aging:
1 month
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Analytical Data
pH level:
3.5
Acidity:
6.1 g/L
Alcohol:
13 %
Dry extract:
26.3 g/L
Residual sugar:
2.3 g/L