Country: | Austria |
Region: | Poysdorf |
Winery: | Martin Hugl |
Grape Type: | Gruner Veltliner |
Vintage: | 2020 |
Bottle Size: | 1000 ml |
Hugl Gruner Veltliner (liter) is 100% Grüner Veltliner
This is an intense and concentrated wine offering pleasant citrus and grapefruit aromas, exotic tropical fruits with a hint of freshly ground white pepper. Full-bodied dry wine with a firm mineral backbone.
A firm mineral backbone, gives it the strength of character to work well with many cuisines.
Hugl Rosselberg Horse Hill Gruner Veltliner is made from 100% Grüner Veltliner
A powerful, very ripe Grüner Veltliner, intense and full-bodied with a long finish.
The ripe grapes are processed very gently with 12 hours on the skins and then vinified in Stainless Steel tanks. No Oak.
A firm mineral backbone, gives it the strength of character to work well with many cuisines.
SALE!
Hugl Sparkling Gruner Veltliner NV is made from 100% Grüner Veltliner.
Did you know that most of the base wines for Austrian sparkling wines come from our region? Poysdorf lies on the same line of latitude as Champagne and the climate is similar in both Champagne and the Weinviertel. This gives us enough reasons to expand our portfolio with a top-quality “sparkler”. Of course, it can only be a Veltliner-Sekt!
Pale golden color with a glint of green. Yellow fruit aromas, dry with a soft, juicy structure and a pleasing streak of minerality. Notes of crisp apple and pear.
The ripe grapes are gently pressed and fermented refrigerated.
Vinified in Stainless Steel tanks. No Oak.
A firm mineral backbone, gives it the strength of character to work well with many cuisines.
Weingut Prager Stockkultur Achleiten Gruner Veltliner Smaragd is made from 100 percent Gruner Veltliner.
Franz Prager, co-founder of the Vinea Wachau, had already earned a reputation for his wines when Toni Bodenstein married into the family. Bodenstein’s passion for biodiversity and old terraces, coupled with brilliant winemaking, places Prager in the highest echelon of Austrian producers.
Smaragd is a designation of ripeness for dry wines used exclusively by members of the Vinea Wachau. The wines must have minimum alcohol of 12.5%. The grapes are hand-harvested, typically in October and November, and are sent directly to press where they spontaneously ferment in stainless-steel tanks.
Stockkultur is a 0.3-hectare plot at the top of Achleiten and was purchased by Toni Bodenstein in 2005. The name refers to the old style of training each vine to a single stake; the traditional method of vine cultivation in the Wachau before the 1950s. The vines planted in 1938 are among the oldest in the Wachau.
Tasting Notes:
Prager’s stylistic signature is that of aromatic complexity coupled with power and tension. High-density planting and long hang times ensure ripe fruit flavors and concentration, yet allowing leaves to shade the fruit lend vibrant aromatics of grasses, herbs, and wildflowers. Minerality is a constant feature of any Prager wine.
Food Pairing:
With minimum alcohol of 12.5%, Grüner Veltliner Smaragd is a concentrated and full-bodied dry white wine. Its intensity of flavor and ripeness of fruit make it ideal with high-integrity ingredients such as seared white fish or sautéed spring vegetables. Grüner Veltliner is a classic accompaniment to Wiener Schnitzel.
Review:
From vines planted in 1937 and picked as the first of the Smaragd wines, the 2020 Ried Achleiten Grüner Veltliner Smaragd Stockkultur (planted with 15,000 vines per hectare) opens with a spectacular deep and complex but refined, fresh and flinty bouquet with intense, ripe pear and biscuit aromas. On the palate, this is a dense and lush yet pure, elegant and complex, wide and powerful but also mineral Achleiten with a long, finely tannic and still sweet finish (due to more than 30 grams per liter of dry extract). Tasted at the domaine in June 2021.
At Prager, I could not determine that 2020 would be inferior to the 2019 vintage; on the contrary, the 2020 Smaragd wines fascinated me enormously in their clear, cool, terroir-tinged way. A 38% loss had occurred mainly because of the hail on August 22, although predominantly in the Federspiel or Riesling vineyards. There was no damage in the top vineyards such as Ried Klaus, Achleiten or Zwerithaler. "Interestingly, the vines are in agony for about two weeks after the hail. There was no more growth, no development of ripeness and sugar," reports Toni Bondenstein. The Veltliner then recovered earlier, while even picking a Riesling Federspiel in October was still a struggle. "Why Riesling reacted more intensively to the hail, I don't know myself either," says Bodenstein. Whole clusters were pressed to preserve acidity and to compensate for the lower extract, and compared to 2019, the 2020s were left on their lees longer. In June, however, the 20s in particular showed outstanding early shape.
-Wine Advocate 96 Points
Ruttenstock Gruner Veltliner is made from 100 percent Gruner Veltliner.
Very fruity and light Gruner Veltliner with fresh aromas of citrus and green apples. Crisp on the palate with lively acidity structure.
Pair with cold appetizers, soup, fish, vegetables, salad.
Ruttenstock Gruner Veltliner is made from 100 percent Gruner Veltliner.
Very fruity and light Gruner Veltliner with fresh aromas of citrus and green apples. Crisp on the palate with lively acidity structure.
Pair with cold appetizers, soup, fish, vegetables, salad.
Hugl Gruner Veltliner (liter) is 100% Grüner Veltliner
This is an intense and concentrated wine offering pleasant citrus and grapefruit aromas, exotic tropical fruits with a hint of freshly ground white pepper. Full-bodied dry wine with a firm mineral backbone.
A firm mineral backbone, gives it the strength of character to work well with many cuisines.
The Martin Hugl Estate
This is a young family-run winery located in the north-east of Austria, in Ketzelsdorf-Poysdorf. The owners Sylvia and Martin Hugl aim to produce fruity, full-bodied wines that are typical of the region and the soils. They make use of the experience of their parents and combine it with their know-how and modern techniques to create high-quality wines. To keep quality high they limit quantity by cutting back, thinning, and green harvesting. A careful handling of the grapes during harvesting is as necessary, along with a cool fermentation in the cellar.
Total production in 2009 was 340,000 liters: 76% white, 24% red (actually no rose and sparkling wine, production - rose is planned for vintage 2010)
For the European market they use only varietal names and offer two types of wines made from Grüner Veltliner: Weinviertel DAC – a regional brand with specially controlled quality and rules for selling it, and Grüner Veltliner classic as a second type of Grüner.
Names of their Grüner Veltliner single vineyards, and quantities produced:
Zapfersberg: 5,000 liters
Rösselberg: 15,000 liters
Waldberg: 25,000 liters
Unführ: 3,000 liters
Luss: 3,000 liters
Baumfeld: 3,000 liters
Junge Geringen: 10,000 liters
Alte Geringen: 15,000 liters
The Martin Hugl Vineyard
In addition to using the best cellar technologies, they emphasize the work in the vineyards and the soils. Prime south- and south-west-facing hillsides and the loam soil ideally suited for wine growing are the basic conditions for high quality. They own and cultivate 22 hectares of vineyards and cooperate additionally with several partners who are cultivating grapes according to their quality targets. They buy grapes from 25 hectares of vineyards.
Grüner Veltliner is the most widely planted grape variety in Austria, accounting for 37% of the country's total vineyard area, about 50,875 acres. Most of these vines are in the large wine region known as Niederösterreich (Lower Austria), along the Danube River, north of Vienna. It also grows in a few other Eastern European countries, such as Slovakia, Yugoslavia and the Czech Republic, but the variety is most closely associated with Austria, where it has been cultivated since Roman times. Grüner Veltliner is the indigenous variety of Austria.
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines (MAGNUM) is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The 2018 Chateauneuf du Pape les Origines offers up scents of lavender and thyme on the nose, accenting red berries and cherries. This full-bodied effort reveals an intriguing tautness on the palate, with tart, redcurrant and pie-cherry notes juxtaposed against hints of dark chocolate. It seems to have tightened up a bit since I tasted it last year. The tannins are more prominent here than in many 2018s, suggesting that a couple of years in the cellar wouldn't hurt, as there's ample concentration and plenty of fruit-driven length on the finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 251,October 2020), 94+ pts
The aging is as Mounir ages his Burgundies: extremely long, never racked, no fining, no filtration. It would be easy to say that we expected the experience running one of Burgundy’s leading producers, Lucien Le Moine, would show in Mounir’s wines. But the actual results need to be tasted to be believed and understood: a wine with beguiling fruit and savory richness, yet extraordinary finesse and detail.
Mounir Saouma likes to describe Châteauneuf-du-Pape as a mosaic, with all the wild traditions and differences together making for very different interpretations. Omnia, Latin for “all,” is his attempt to encompass the entire region’s terroir and winemaking history (and perhaps future) in one glass. The fruit comes from 9 vineyard parcels across all 5 of the Châteauneuf communes, Châteauneuf-du-Pape, Courthezon, Sorgues, Bedarrides and Orange (in early vintages, when the Saoumas did not have all the vineyards they have today, they would purchase fruit; today, Rotem & Mounir Saouma is 100% Estate). The wine is then vinified and aged in foudres, cement and 500 liter barrels – a little bit of everything.
2019 was another warm and dry vintage in the southern Rhône, marked by insistent drought and repeated heat waves during the season. With little disease pressure or frost, the crop was close to normal size, but bunch and berry-size was reduced during the growing season by the lack of water. The grapes were thus concentrated and rich in sugar and acidity, although potential alcohol levels were often quite high. Vineyards at higher elevations – Châteauneuf du Pape and Gigondas in particular — handled the heat better, and the wines from those AOPs are rich yet also remarkably fresh and energetic. Despite the initial concerns about the growing season, 2019 looks to be a watershed vintage in the Southern Rhône, producing rich wines with exceptional concentration and aging potential
Inviting aromas of sliced strawberries, red cherries and rose. Full-bodied with vibrant acidity and succulent fruit. Fine, structured tannins are vertically aligned with the fruit. More dark-fruited than the nose lets on and entirely delicious. I love the subtle spice here.
-James Suckling 94 Points
Very refined, with silky and fine-grained structure carrying alluring bergamot, rooibos tea, incense, dried cherry and lightly mulled raspberry notes along. A long sanguine thread weaves through the finish. Hard to resist now with so much charm, but this will benefit from cellaring. Grenache, Syrah and Mourvèdre.
-Wine Spectator 94 Points