Just thirty-five miles northwest of Vienna, the Kamptal appellation’s steeply terraced vineyards fan out along the river into magnificently cultivated plains for a stunning view unmatched by just about anywhere else in the world.
It is here, along with neighboring Wachau and Kremstal, where the world’s most classic expressions of Grüner Veltliner are found. A favorite among sommeliers the world over due to its vast versatility with food, the Grüner Veltliner varietal is one of the upcoming varietals in the world. This dry, slightly spicy example from organic producer Weszeli is a refreshing and laser focused example which will leave you wanting glass after glass. This is a wine you buy by the case as wines from the incredible 2013 vintage will not be around for much longer.

It is here, along with neighboring Wachau and Kremstal, where the world’s most classic expressions of Grüner Veltliner are found. A favorite among sommeliers the world over due to its vast versatility with food, the Grüner Veltliner varietal is one of the upcoming varietals in the world. This dry, slightly spicy example from organic producer Weszeli is a refreshing and laser focused example which will leave you wanting glass after glass. This is a wine you buy by the case as wines from the incredible 2013 vintage will not be around for much longer. 

Niederösterreich, or Lower Austria, is home to the country’s three most prestigious appellations, Kamptal, Kremstal and the Wachau, which all follow the path of the Danube River and deliver mesmerizing examples of Grüner Veltliner and Riesling. Kamptal is named for the River Kamp tributary of the Danube and is based around the town of Langenlois. Advantageously situated for growing Grüner and Riesling, this charmed spot enjoys heat from the Pannonian plain in the east and cooling effects from the Waldviertel region to the northwest. This unique microclimate inevitably delivers warm days and cool nights that encourage phenolic ripeness while retaining crisp acidity. Different from the steeply terraced vineyards higher up the slope, the 2013 Weszeli Grüner Veltliner is from several unique parcels along the rolling plains near the river, which are all comprised of unique loess soils. The loess soils were formed by ancient windblown deposits from the ice age and deliver a unique minerality and rich quality to the varietal.

Rupert Summerer’s family has been growing grapes, among other crops, since 1679. His father was responsible for converting the entire estate to vine. Rupert was joined by Davis Weszeli and the estate was renamed in 2011. Rupert and Davis are dedicated to the “Principle Terrafactum,” which focuses on biological diversity and a thriving ecosystem in the vineyards. Each wine is subsequently nurtured according to what the site it is derived from demands. This wine was harvested by hand and gently pressed, then the juice was fermented in climate-controlled stainless steel then matured for six months prior to bottling. The result is a wine of savory complexity, spice and refreshing purity.

This 2013 Grüner Veltliner is a laser beam in the very best sense. It exhibits a pale straw core with heavy green reflections on the rim. The nose is incredibly savory and greets the senses with aromas of green peach pit, fresh green apple core, lime blossom, grapefruit pith and cucumber peel. The palate is mineral-driven and light in texture with high, refreshing acidity. Flavors confirm the nose with additional layers of kaffir lime leaf, daikon radish, white pepper and crushed stones. A quaffable wine that simultaneously delivers complexity and quality, this 2013 Grüner, from the greatest Austrian vintage in the last decade, is truly a wine to purchase by the case. An ideal candidate to drink over the next few years, this wine will only continue to evolve. To enjoy now, decant for thirty minutes in all-purpose white wine stems at 50-55 degrees (not too cold). There are endless possibilities that compliment this wine. For an incredible pairing experience, try this poached red snapper with pickled radish and salsa verde on rye.