Gruner Veltliner Renner, Gobelsburg
The site lies at the foot of the Gaisberg on eroded gneiss with a high proportion of paragneiss, mica and amphibolite, under
a topsoil layer of loess. So you get a lot of fruit and a lot of minerality and a lot of ripeness—and a heaving TON of value-for-
It was the best GV I tasted from 2014, though part of me wonders whether it was simply more available to the palate than the
famously tardy Lamm. We shall see.
Meanwhile, this is shimmeringly, phosphorescently, gorgeously mineral. Can this “mineral” flavor be delicious. Seductive?
Oh baby! It’s not without fruit; you have corn and spring-onion here, fritters and beigneits, violets and hyacinth; it has both
impressive mass and the most filigree possible detail. What a wine!! -Terry Thesie
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