2017 Veyder-Malberg 'Bruck' Riesling Wachau
Terroir: Bruck is located in the Spitzer Graben, a valley to the far western end of the Wachau and not within sight or much influence from the Danube River. Here the weather is slightly more extreme in peak summer and low winter temperatures compared to vineyards within sight of the Danube, which makes it more susceptible to frost than much of the Wachau within the river gorge. While the grapes have full southern exposure to the sun and high peak summer temperatures, the valley quickly cools off come nightfall. This combination contributes to the development of ripe phenolics with less sugar than zones of the Wachau further to the east.
Vinification: Once the grapes are picked (usually in two pickings for each vineyard, completely avoiding botrytis) they may be macerated for up to 24 hours, depending on the year—higher acid years longer, warm years close to nothing. Basket pressed for 6-8 hours to give clean juice with quality tannins which helps with mouth feel and protection against oxidation, in turn lowering the amount of sulfites needed to properly protect the wine. Tank settled up to 24 hours—cleaner fruit settles less time or none at all. Fermentations are all natural and in a mix (depending the wine) of stainless steel and 300l-1500l old barrels and usually peak between 20-25C—higher temperatures may develop unwanted reductive elements and lower temperature unwanted superficial esters. Malolactic fermentation is always natural and usually is completed in Grüner Veltliners and rarely in Rieslings. First sulfite additions are made after fermentation for Riesling in December or January following the harvest and after malolactic fermentation for Grüner Veltliner in Spring.
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