Prager Wachstum Bodenstein Grüner Veltliner

Grüner Veltliner Wachstum Bodenstein Smaragd bottle image

Wine Description

When Franz Prager co-founded the Vinea Wachau in 1983, he had already established a reputation as one of Austria’s best winemakers. The marriage of Franz’s daughter, Ilse, to Dr. Toni Bodenstein in the 1990s was the catalyst for sweeping renaissance at the winery. Bodenstein, a biologist, geologist and historian, spent years studying the geology of the region and focused much of his attention on preserving genetic diversity. His “Arche Noah” project, a planting of old Grüner Veltliner and Riesling clones is the result of his work. Bodenstein’s scholarly approach, passion for biodiversity, and brilliant winemaking has elevated Prager to the highest echelon of Austrian wine producers.

Prager Vineyards
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Acclaim
“The 2011 Grüner Veltliner Smaragd Wachstum Bodenstein is highly elegant, pure and fine on the deep and flinty, lemon/orange-scented nose, which has slight iodine aromas. The palate is crystalline, filigreed and salty, with ripe and intense, even lush fruit but a tight and tensioned mineral structure. The finish is very long and intense and nothing is based on alcohol or anything else but terroir and perfect ripeness of fruit. A classic from a very warm year. Endlessly salty, tight, fresh and intense. Tasted in Weissenkirchen/Wachau in September 2019.”
— Wine Advocate, Mar 2020
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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:
1.6 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
1997
Harvest time:
October
First vintage of this wine:
2007
Bottles produced of this wine:
2,600
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Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
32 days
Fermentation temperature:
64 °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:
3.3
Acidity:
5.5 g/L
Alcohol:
14 %
Dry extract:
26.4 g/L
Residual sugar:
3.9 g/L