Rudi Pichler Wösendorfer Kollmütz Weissburgunder 2018

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Tasting Notes

Rudi Pichler’s Weißburgunder is from old vines planted on terraces of Gföler gneiss and loess gives a wine with great density and concentration of flavor. The wine is richly layered with aromas and flavors of stone fruit, white flowers, and minerals, coupled with lively acidity and phenolic grip.

Food Pairing

Unoaked Weißburgunder with its medium weight moderate acidity works well with a variety of fish and shellfish dishes, as well as mildly spiced Vietnamese, Thai, and Chinese cuisine. The intensity of flavor found in Rudi Pichler’s Weißburgunder allows it to stand up to pork, ham, and beef.

Production Info
Vineyard name
Ried Kollmütz
Vineyard size
103 acres
Soil composition
Gneiss, Loess and primary rock
Training method
Cane-pruned
Elevation
726-1,188 feet
Vines/acre
1,800
Average Vine Age
40+ years
Exposure
Southern
Year vineyard planted
1970
Harvest time
November
Winemaking & Aging
Varietal composition
100% Weissburgunder
Prefermentation Technique
Cold soak
Time on its skins
6 hours
Fermentation container
Stainless steel tanks
Malolactic fermentation
no
Fining agent
Vegan
Type of aging container
Stainless steel tanks
Length of bottle aging
1 month
Length of aging before bottling
7 months
Analytical Data
Alcohol
14 %
Residual sugar
3.1 g/L
Acidity
5.3 g/L

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