Veyder-Malberg Flashcards
Personal History
• Born in Salzburg, Austria. • Lithography education and training in Munich, Germany (1984-86) • College of Economics at the Wirtschaftsförderungsinstitut, Vienna, Austria (1986-88) • Advertising executive at the advertising agency Haupt-Stummer/J.W.Thompson, Vienna, Austria (1988-1991) Theory: • Napa Valley College - for wine growing (1991) • Ingenieursschule Wädenswill (Wädenswil Horticultural College) Switzerland (1992) Practical Experience: • Pine Ridge Winery, Napa, California, USA (1991); • Fattoria die Montemaggio, Tuscany, Italy (1992); • Wine-growing, experimental vineyards of the Wädenswil Horticultural College, Switzerland (1992); • Franz Keller/Schwarzer Adler winery, Baden, Germany (1992); • Villa Maria Estate and Esk Valley Estate, New Zealand (1993); • Gunn Estate, New Zealand (1996); • Manager for 14 years (wine-growing; oenology; marketing & sales) at the Schlossweingut Graf Hardegg wine estate, Seefeld-Kadolz, Weinviertel, Austria (1993-2007); adapted winery to biodynamic operation as of 2006; • Since 2008 - independent wine-growing and wine marketing consultant; In March 2008 - founded own winery at Spitz an der Donau.
Winery Backstory
Unlike practically any other wine region, the Wachau is distinguished by its terraced vineyards with extremely old, dry stone walls. Not only do they represent the optical allure that the Wachau is so famous for, but they also are markedly responsible for the unique character of the Wachau´s wines. Manual care of the terraces is highly intensive (requiring 5 -10 times more work than in vineyards which can accommodate vehicles). And this is why many of the old terraces are in danger of being abandoned - something that would ultimately change the landscape of the Wachau in the future. So I made it my goal to acquire exposed terraces with mainly old vines and protect them from being cleared. Although this means pure handwork - no machines whatsoever – I am convinced that the qualities of the wines are so unique, so full of character and spectacular, that this work will be repaid many times over. Most of the vines are between 30 and 50 years old. Drinkability and age-worthiness are key to all work-related decisions. And working with healthy grapes that have not been exposed to the Botrytis fungus is of the highest priority. This means that fine, extremely elegant wines with a filigree minerality and plenty of tension are created – wines that are likely to be closed in their youth. (Bio-control agreement with Lacon since August 2008 for production of grapes.)
Vineyard Map
Buschenberg, Weissenkirchen (Riesling)
The terraces lie just to the east of Ried Klaus. This site is relatively unknown because many vintners cultivate small parcels and, until now, no site wines were produced. Great primary rock soils with minimal growth potential yield reductive, minerally and powerful Rieslings with long-term storage life.
Vine planting: from 1979.
No machine use possible; pure handwork.
Vinatge 2015: Alcohol 13.8% vol, Dry, with 1.0g/l RZ, 6.8 g/l acidity, pH 3,27
Vintage 2014: not bottled - grapes are in 2014 Schöner Riesling
Vintage 2013, Alcohol 13.7% vol, Dry, with 3.0 g/l RS, 7.8 g/l acidity, pH 3.2
Vintage 2012, Alcohol 13.4% vol, Dry, with 3.1 g/l RS, 5.9 g/l acidity, pH 3.3
Vintage 2011, Alcohol 13.4% vol, Dry, with 3.2 g/l RS, 6.1 g/l acidity, pH 3.2
Vintage 2010, Alcohol 13.5% vol, Dry, with 7.2 g/l RS, 9.7 g/l acidity, pH 3.4
Vintage 2009, Alcohol 13.9% vol, Dry, with 6.0 g/l RS, 8.1 g/l acidity, pH 3.3
Vintage 2008, Alcohol 13.7% vol, Dry, with 3.5 g/l RS, 8.5 g/l acidity, pH 3.2
Bruck, Viessling (Riesling)
The “Bruck” is known as the best and warmest site in Viessling – even though it is
actually the coolest and highest in the Wachau. Overall, Viessling can be seen as the
counterpoint to the much warmer terroir in the east of Wachau. My Rieslings here
develop a distinctive fruitiness with spicy notes and a filigree minerality.
The vineyard is cultivated without the use of a tractor – only through pure handwork.
Vintage 2015: Alcohol 12,1% vol, Dra, with 3,0g/l RS, 7,0 g/l acidity, pH 3,18
Vintage 2014: not bottled - grapes are part of 2014 Schöner Riesling blend
Vintage 2013: Alcohol 12.2% vol, Dry, with 5.5g/l RS, 8.7 g/l acidity, pH 3.1
Vintage 2012: Alcohol 12.6% vol, Dry, with 4.4 g/l RS, 6.1 g/l acidity, pH 3,3
Vintage 2011: Alcohol 12.3% vol, Dry, with 5.2 g/l RS, 6.1 g/l acidity, pH 3.3
Vintage 2010: Alcohol 12.2% vol, Dry, with 7.1 g/l RS, 9.3 g/l acidity, pH 3.3
Vintage 2009: Alcohol 12.7% vol, Dry, with 6.6 g/l RS, 8.5 g/l acidity, pH 3.2
Vintage 2008: Alcohol 12.7% vol, Dry, with 5.5 g/l RS, 8.2 g/l acidity, pH 3.2
Schöner Riesling (from vineyards all over the Wachau)
I didn’t make any single vineyard Rieslings from the 2014 vintage. The ripeness development of the grapes – especially in the cool Riesling vineyard sites of the Wachau – was, for me, not suitable for the dry Rieslings that I strive for.
Hail and problems with a high population of mice as well as extensive rain that began at the end of August led to the onset of rot. This meant that a significant portion of the fruit was lost. But thankfully, the “rescued” grapes were characterised by wonderfully high acidity.
As I was determined to create a harmonious wine without a de-acidification process or any kind of induced improvement - I vinified from all of my Riesling vineyards a naturally sweet, juicy and balanced Riesling with a long ageing potential.
So, for me, the 2014 vintage was, in retrospect, a stroke of luck – with a Riesling that is atypical not only for the region, but for all of Austria. And in future I will make this style of wine whenever I have the feeling a vintage is siutable.
2015: Alcohol 8,6% vol, sweet, with 70,1g/l RS, 8,8g/l acidity, pH 3,1
2014: Alcohol 9,3% vol, sweet, with 49,0g/l RS, 10g/l acidity, pH 2.95
Brandstatt, Elsarn (Riesling)
Brandstatt is my recultivation project in the Spitzer Graben, the coolest area of the Wachau and about 450 meters above sea level.
The original mica schist vineyard, which had been long neglected, was replanted with Riesling following the restoration of the vineyard’s terrace walls.
My aspiration is to press the grapes from this age-old terraced vineyard into an uncompromising wine – a wine that expresses not as much the grape variety, but more the terroir and an old winemaking tradition. With the maceration as well as the maturation in local acacia barrels, perhaps this will be a wine just like those that were here long ago.
2015: Alcohol 12,5% vol, Dry, with 2,4g/l RS, 7,0g/l acidity, pH 3,2
2014: not bottled - grapes are part of 2014 Schöner Riesling blend
2013: Alcohol 12,5% vol, Dry, with 2g/l RZ, 6,0g/l acidity, pH 3,4
Hochrain, Wösendorf (Grüner Veltliner)
On the terraced slopes of the “Hochrain” in Wösendorf, my Grüner Veltliner is thriving in deep loess soils. Here, the wines develop nutty and spicy tones with yellow fruit aromas. In comparison with the Veltliner from primary rock, the “Hochrain” is a precise example of how much the soil influences the character of the wine.
Vintage 2015, Alcohol 13,1% vol, Dry, with 1,0g/l RZ, 5,2 g/l acidity, pH 3,38
Vintage 2014, Alcohol 12.2% vol, Dry, with 1.0g/l RS, 6.2 g/l acidity, pH 3.2
Vintage 2013, Alcohol 13.2% vol, Dry, with 1.2g/l RS, 6.2 g/l acidity, pH 3.3
Vintage 2012, Alcohol 12.9% vol, Dry, with 1.0g/l RS, 5.3 g/l acidity, pH 3.4
Vintage 2011, Alcohol 13.1% vol, Dry, with 1.5g/l RS, 5.6 g/l acidity, pH 3.4
Vintage 2010, Alcohol 12.7% vol, Dry, with 3.0g/l RS, 6,5 g/l acidity, pH 3.4
Vintage 2009, Alcohol 12.8% vol, Dry, with 2.0g/l RS, 6.1 g/l acidity, pH 3.3
Weitenberg, Weissenkirchen (Grüner Veltliner)
Northwest of Weissenkirchen. This vineyard is planted with the oldest vines - more than 60 years old. With small bunches yielding small grapes, the overall yield is naturally low. The wines are fermented and matured in wooden barrels.
The setting of this old vineyard does not allow for the use of tractors.
Pure handwork only.
Year planted: approx. 1955
Vintage 2015: Alcohol 13,7% vol, Dry, with 1,0g/l RS, 5,7 g/l acidity, pH 3,4
Vintage 2014: Alcohol 12.6% vol, Dry, with 1.0g/l RS, 5.8 g/l acidity, pH 3.35
Vintage 2013: Alcohol 13.0% vol, Dry, with 3.5g/l RS, 6.5 g/l acidity, pH 3.3
Vintage 2012, Alcohol 13.2% vol, Dry, with 1.6 g/l RS, 5.4 g/l acidity, pH 3.4
Vintage 2011, Alcohol 13.9% vol, Dry, with 1.2 g/l RS, 5.9 g/l acidity, pH 3.3
Vintage 2010, Alcohol 13.5% vol, Dry, with 1.2 g/l RS, 7.2 g/l acidity, pH 3.4
Vintage 2009, Alcohol 13.2% vol, Dry, with 1.5 g/l RS, 5.9 g/l acidity, pH 3.4
Vintage 2008, Alcohol 13.5% vol, Dry, with 1.4 g/l RS, 6.0 g/l acidity, pH 3.2
Loibenberg, Unterloiben (Grüner Veltliner)
]The vineyard lies in the highest part of the Loibenberg. Vines more than 40 years old grow in a terroir of primary rock and Gföhler gneiss. Because of the height of the site, it yields wines which are fine and - despite the high sugar gradation – show more filigree than weightiness, and have exciting tension.
The terraces allow for handwork only.
Vintage 2008, Alcohol 12,8% vol, Dry, with 3,3 g/l RS, 6,5 g/l acidity, pH 3,2
