Prager Wachstum Bodenstein Riesling

Riesling Wachstum Bodenstein Smaragd bottle image

Wine Description

When Franz Prager co-founded the Vinea Wachau in 1983, he had already established a reputation as one of Austria’s best winemakers. The marriage of Franz’s daughter, Ilse, to Dr. Toni Bodenstein in the 1990s was the catalyst for sweeping renaissance at the winery. Bodenstein, a biologist, geologist and historian, spent years studying the geology of the region and focused much of his attention on preserving genetic diversity. His “Arche Noah” project, a planting of old Grüner Veltliner and Riesling clones is the result of his work. Bodenstein’s scholarly approach, passion for biodiversity, and brilliant winemaking has elevated Prager to the highest echelon of Austrian wine producers.

Prager Vineyards
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Acclaim
“The golden-colored 2013 Riesling Smaragd Wachstum Bodenstein offers a matured, rich, intense and elegant bouquet of stewed and baked apricot and bitter orange zest aromas intertwined with flinty notes. Full-bodied, intense and elegant on the vivacious and finely tannic palate, this is a concentrated but lush and elegant, finely balanced Riesling with juicy fruit and lingering salinity. It's generous and hedonistic, but in terms of finesse and elegance, it's also acceptable for the Pope.”
— Wine Advocate, Dec 2021
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Vineyard & Production Info
Vineyard name
The Wachtum Bodenstein vineyard
Vineyard size
2 acres
Soil composition
Gneiss, Mica Schist, and Silty-Loam
Elevation:
1,380-1,520 feet
Vines/acre:
2,720
Yield/acre:
1.6 tons
Exposure:
Southern
Year vineyard planted:
1990
Harvest time:
November
First vintage of this wine:
1997
Bottles produced of this wine:
3,200
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Winemaking & Aging
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
35 days
Fermentation temperature:
64 °F
Type of aging container:
Stainless steel tanks
Length of aging before bottling:
7 months
Length of bottle aging:
2 months
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Analytical Data
Acidity:
7.8 g/L
Alcohol:
13.3 %
Dry extract:
32.6 g/L
Residual sugar:
3.7 g/L