Prager Wachstum Bodenstein Grüner Veltliner

Grüner Veltliner Wachstum Bodenstein Smaragd bottle image

Wine Description

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.

Wachstum, meaning “Growth” or “Cru,” is a nursery for Toni Bodenstein who planted 110 different clones of Grüner Veltliner in an abandoned terrace at the top of Achleiten. When initially planted in 1997, the goal of Wachstum Bodenstein was to preserve biodiversity. It is now one of Prager’s most sought-after wines.

Prager Vineyards
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Acclaim
“This super-fresh and expressive gruner veltliner has a pronounced cool climate personality in spite of its stunning concentration. So tightly wound and so precise on the remarkably sleek palate. Riesling-like stony minerality at the long crystalline finish. With aeration it develops a beautiful peachiness. Great aging potential!” — James Suckling, Oct 2023
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Vineyard & Production Info
Vineyard name
Wachstum Bodenstein (Ried Achleiten)
Vineyard size
2 acres
Soil composition
Gföler Gneiss
Elevation:
951-1,050 feet
Vines/acre:
3,520
Yield/acre:
1.5 tons
Exposure:
Southern / Southwestern
Year vineyard planted:
1997
Harvest time:
November
First vintage of this wine:
2000
Bottles produced of this wine:
5,000
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Winemaking & Aging
Varietal composition:
100% Grüner Veltliner
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
48 days
Fermentation temperature:
63 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
7 months
Length of bottle aging:
2 months
Total SO2
120
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Analytical Data
Acidity:
6.2 g/L
Alcohol:
14 %
Dry extract:
20 g/L
Total SO2
120
Residual sugar:
3 g/L