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Product Details
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Price:HKD $460
HIRSCH, 2014 GRÜNER VELTLINER RESERVE, KAMMERNER LAMM
The slopes of this wine-growing area vineyard extend eastwards from the Heiligenstein mountain; they have a clear southerly aspect and an average gradient of about 11%. The low-lying areas have highly calcareous chernozem soils with fragments of crystalline rocks, derived from the underlying loess which in turn overlies gravel beds. The upper parts of the slopes consist predominantly of gneiss with amphibolite lenses, and occasional remnants of loess. The overlying soil is a calcareous brown earth with varying proportions of coarse material. Where the brown earth rests directly on gneiss it is generally non-calcareous but it may be calcareous where it has developed on amphibolite.
Fresh nose reminiscent of green pepper, freshly mown grass and citrus, a hint of pear compote, velvety, a touch of wax; elegantly built Veltliner, quite juicy with pronounced citrus flavors, especially grapefruits, on the palate, firm with an agreeably tart finish.

Country: Austria
Vintage: 2010s
Volume: 0.75L
Grape Variety: Grüner Veltliner
Style: Dry
Quantity ADD TO CART

Score/Award

Biodynamic

Wine Advocate 93

From the very warm bottom of the southeastern part of the Heiligenstein, the 2016 Kamptal Grüner Veltliner Lamm 1ÖTW opens deep, rich and smoky/flinty on the intense and ripe yet fresh and precise nose with its lemon zest aromas. On the palate, this is a full-bodied, rich and mouth-filling Veltliner with stunning purity, piquancy and a coolish mineral grip in the well structured finish. Fine tannins help to keep the tension of this monolithic and age-worthy Veltliner that needs two or three years to gain finesse and relaxation. Tasted as a sample ready to be bottled in late June 2017.

Stephan Reinhardt  / 1st Sep 2017


Producer

Hirsch - Kamptal, Austria

The Vineyards

It is far better to work with nature, than to try to fight it. For decades now, Josef Hirsch has followed his creed.

It's all buffalo shit!

Only natural fertilizers are employed in the vineyard, which are sourced from his old friend and companion, Robert Paget, who is an artisan cheese maker. The goats and buffalos that produce the superb raw milk used for Paget's cheeses are also the source for the rich natural fertilizers applied in the Hirsch estate's vineyards.

Sustainable farming

All of the vineyards are farmed sustainably, using integrated pest management methods to control pests and at the same time to minimize the negative effects on beneficial insects, thus creating a basis for an intact and functioning agro-ecosystem in which natural predator-prey-communities exist.

Quality management

Further quality-enhancing viticultural practices include a high density of vines per hectare, meticulous canopy management, and yield-reducing measures such as green harvesting and manual selection at harvest time.


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