Rudi Pichler

Riesling Ried Kirchweg Smaragd

Rudi Pichler

Riesling Ried Kirchweg Smaragd

Smaragd is the Wachau designation for dry late harvest wines, above 12.5% alcohol through natural fermentation.  The best smaragd wines can age well for decades. Documented as early as 1050, the site in Wösendorf, at the foot of the Hochrain, is influenced by the sediment and stone soils of its highly situated vineyards, producing wines with a dense mineral texture and fine fruity flavors.

Tasting Notes

Documented as early as 1050, the site in Wösendorf, at the foot of the Hochrain, is influenced by the sediment and stone soils of its highly situated vineyards, producing wines with a dense mineral texture and fine fruity flavors.

Food Pairing

Pair with pork belly lardons, coconut crusted blackfish with pineapple salsa, or green apple sorbet with lime zest. 

Smaragd is the Wachau designation for dry late harvest wines, above 12.5% alcohol through natural fermentation.  The best smaragd wines can age well for decades. Documented as early as 1050, the site in Wösendorf, at the foot of the Hochrain, is influenced by the sediment and stone soils of its highly situated vineyards, producing wines with a dense mineral texture and fine fruity flavors.

Tasting Notes

Documented as early as 1050, the site in Wösendorf, at the foot of the Hochrain, is influenced by the sediment and stone soils of its highly situated vineyards, producing wines with a dense mineral texture and fine fruity flavors.

Food Pairing

Pair with pork belly lardons, coconut crusted blackfish with pineapple salsa, or green apple sorbet with lime zest. 

Vineyard & Production Info

Vineyard name:
Kirchweg
Soil composition:
Gneiss, Rocky, and Sand
Training method:
Cane-pruned
Elevation:
726-1,188 feet
Vines/acre:
1.8
Yield/acre:
1.2-2.16 tons
Exposure:
Southern / Southwestern
Harvest time:
October-November

Winemaking & Aging

Maceration length:
1-2
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
64-72 °F
Maceration technique:
Cold Soak Maceration
Type of aging container:
Stainless steel tanks
Size of aging container:
1000-5000 L
Length of aging before bottling:
7 months
Length of bottle aging:
1 month

Analytical Data

Acidity:
8.5 g/L
Alcohol:
12.5 %
Residual sugar:
1.1 g/L