Last month I has the decided pleasure of tasting some brilliant Gruner Vetliner from Fred Loimer (the undisputed king of GV in Lower Austria http://www.loimer.at/ ). The tasting was hosted by http://www.marquiswines.ca/ and Terrarosa Imports at the visually stunning LIFT restaurant (http://www.liftbarandrestaurant.ca/ )in Coal Harbor (Vancouver), BC. My apologies to all concerned for not getting this blog out sooner - summer vacations have a way of turning even the most dedicated blogger into even more of a hedonist then usual.
- when it comes to fruition (pardon the pun) - try serving with free-range chicken and peach-rhubarb compote.. layer upon layer of flavor. Another food direction? Tea smoked salmon on bannock
2009 "Lois" Gruner Vetliner
- soft nose created (I imagine) for mid-afternoon decks and sandals... starfruit, cantaloupe & light minerality
- moderate acids with the palate mimicking the nose impeccably
- just enough acids to open the palate, this could start a meal or finish an afternoon. Food pairings? Think light! Shrimp salad, some steamed crab dumplings or fish cakes.
2008 "Lenz" Riesling
- moderate- intense nose of soft cherry blossoms and minerality
- moderate- acids with the palate, once again, mimicking the nose due to great craftsmanship
- same thoughts on this wine: sit on the patio, kick back your heels, read a good book and sip the wine. Food pairings? Bergamot smoked duck would be a natural.
2008 Schellman "Gumpoldskirchen" (ain't that a mouthful?!)
- a blend of 5 white varietals
- a full- intense nose that carries off rich floral notes from the modest amounts of Muscatel and has a lush, round body from the Chardonnay
- moderate green apple acids, moderate intense flavors of petrol, grass, orchardfruit (peach, nectarine, apricot) and of course the lime mineral terroir
- a soft palate, moderate+ body and excellent structure, this wine is drinking incredibly well now and will continue to do so for 2 years or more. Serve with your main course and don't be afraid to match stronger flavors against this wine: my thoughts? grilled dogfish (a BC shark) with a spot-prawn risotto & buttered swiss chard
2007 Reserve Chardonnay
- soft grassy petrol nose... was elegant at 14C
- moderate acids with moderate palate of orchardfruit & young kiwis
- simple, sophisticated. moderate+ body and long, developed structure, this is well balanced and yearns for food to draw more notes from it - I would use grilled foods to emphasize through contrast
2007 Langenlois Pinot Noir
- let me start by saying that I was completely unfamiliar with Austrian Pinot Noir, and had only German to compare to...
- a much richer nose then I was expecting; moderate nose of all the usual suspects: cherries, leathery oak, a hint of tobacco
- moderate acids and moderate tannins, the palate mimicking the nose with great expertise
- I would say this wine is drinking well now, and will reach it's height quite soon - not made to cellar for more then a few years it drinks like a good Burgundian (if I understand this correctly)
2005 Stienmassl Auslese Riesling
- decadence in a bottle
- fully intense nose of plastic and layer upon layer upon layer of cherries
- moderate acids give way easily to a rich palate of cherries (in all their forms), meyer lemons & kumquats
- call me a radical but I would try serving this with Foie Gras au Torchon, grilled breads & a cherry & rhubarb chutney. It may seem unoriginal that I'm suggesting rhubarb yet again - but that tartness will contrast the wine in a most delightful way.
So! So an excellent tasting with a vast profile of Lower Austria's winemaking from Fred Loimer. I was completely and utterly impressed & cannot wait to try more product from this truly skilled craftsman.
Cin-cin ! Slainte!