Weingut Emmerich Knoll Ried Kreutles Gruner Veltliner Smaragd 2020

Austria - Wachau
WE94, WS91
Grüner Veltliner

This is rich, yet elegant, with loads of white raspberry, sweet pea, citrus oil and dried sage. It shows a bit of viscosity, with powerful spice notes that carry through to the long finish, along with plenty of macadamia nut and herbs. It is brilliantly harmonious already, but this will reveal much more with the years to come. Best after 2025. - WE94

Shows aromatic complexity, with nectarine, white flower and beeswax notes woven with savory dried green herbs, fleur de sel, agave and chamomile.  Packs a powerful beam of saline-laced acidity that drives the persistent finish, whcih is lined with mineral and juicy lim accents.  Drink now through 2030 - WS91

The Winery

Weingut Emmerich Knoll is one of Austria's most well-known wine producers. The Knoll estate is located in the Wachau region, in the village of Unterloiben. It was established in 1825 and is still family-owned and operated. Knoll is best known for its age-worthy, expressive Riesling and Grüner Veltliner wines from unique sites on the northern bank of the Danube.

The estate covers 14 hectares (35 acres) on highly regarded vineyard sites including the Schütt, Loibenberg, Kellerberg, Kreutles and Pfaffenberg vineyards.

These sites are planted to around 45 percent Riesling and 45 percent Grüner Veltliner, with the remainder planted to Chardonnay, Yellow Muscat, Rivaner, Blauer Burgunder and Gelber Traminer. Soil types vary from site to site but are primarily composed of loess, loam, granite, and gneiss topsoils.

Emmerich Knoll is a member of the Vinea Wachau Nobilis Districtus and follows the association's strict quality control regulations and three-tier ranking system, producing Steinfeder, Federspiel and Smaragd level wines. Some of the estate's top wines include the Kellerberg Riesling Smaragd, Loibenberg Grüner Veltliner Smaragd, and Beerenauslese and Trockenbeerenauslese wines that are made only in vintages conductive to the development of botrytis.

The estate handpicks the grapes at specific ripeness and must weights, blocks malolactic fermentation for freshness, and uses large oak fourdres almost exclusively for an oxidative winemaking process. - Information from Wine Searcher



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