Prager Wachstum Bodenstein Riesling

Riesling 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
Deep yellow with discreet green highlights. Nuances of peach, honey, and orange zest over a background of mango. Compact and concentrated with sweet fruit elegantly carried by balanced acidity. White vineyard peach, lemony nuances and plenty of minerals remain on the extremely long finish.
— Falstaff Ultimate Wine Guide, Jul 2017
“A lush, ripe style, with plenty of rich smoky notes to the ripe peach, nectarine, and melon and prosciutto flavors. Offers a broad structure, with an intense finish of tarragon cream and spice.”
— Wine Spectator, Nov 2015
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Vineyard & Production Info
Vineyard name
The Wachtum Bodenstein vineyard
Vineyard size
2 acres
Soil composition
Gneiss, Mica Schist, and Silty-Loam
Elevation:
1,380-1,520 feet
Vines/acre:
2,720
Yield/acre:
1.6 tons
Exposure:
Southern
Year vineyard planted:
1990
Harvest time:
November
First vintage of this wine:
1997
Bottles produced of this wine:
3,200
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Winemaking & Aging
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
35 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:
6.4 g/L
Alcohol:
13 %
Dry extract:
23.8 g/L
Residual sugar:
1.4 g/L