“This inhabits a different league from the two generic Pichler Grüner Veltliner bottlings in its depth, intensity and sense of ripeness. Caramelized, roasted parsnip and turnip, toasted hazelnut and pit-tinged peach are underlain both on the nose and on the expansive, glycerol-rich palate by wet stone and an ore-like suggestion of humus and mineral matter. Yet for all that, there is also a crunchy, juicy evocation of cucumber. Artichoke-like nutty piquancy, alkalinity, notes of iodine, a lava salt-like combination of smokiness and mouthwatering salinity, along with iodine-laced sweetness of lobster-shell reduction, combine for an intriguing and profoundly satisfying finish of prodigious length. This veritable mineral soup experienced as long a period of pre-fermentative skin contact as any Pichler 2016, yet its texture is like satin. Expect it to prove long-lasting and well worth following.”
— Vinous, Dec 2018