Prager Achleiten Riesling

Riesling Ried Achleiten 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 a 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.

Achleiten sits east of Weißenkirchen and is one of the most famous vineyards in the Wachau. The steeply-terraced vineyard existed in Roman times. Some sections have just 40 cm of topsoil over the bedrock of Gföler Gneiss, amphibolitic stone, and slate. “Destroyed soil,” as Toni Bodenstein likes to say.

Prager Vineyards
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Acclaim
“This is bursting with tropical fruit, singing across the palate, displaying complexity with multiple layers unfolding like verses. The palate is packed with spiced peach, pineapple and lemon curd, with a creamy midpalate that is underscored by mouthwatering acidity. The finish is flooded with white tea and savory mineral notes.”
— Wine Enthusiast, Jul 2022
“This Riesling is defined by bracing acidity, but it also reveals lime, apple, thyme and quinine flavors that are intense and persistent. Tightly wound and compact on the finish, leaving a fresh, chalky feel.”
— Wine Spectator, May 2022
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Vineyard & Production Info
Vineyard name
Ried Achleiten
Vineyard size
55 acres
Soil composition
Gföler Gneiss
Elevation:
686-1,175 feet
Vines/acre:
2,960
Yield/acre:
1.6 tons
Exposure:
Southeastern
Year vineyard planted:
1952-1953
Harvest time:
November
First vintage of this wine:
1955
Bottles produced of this wine:
6,900
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Winemaking & Aging
Varietal composition:
100% Riesling
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
28 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
Total SO2
115
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Analytical Data
Acidity:
7 g/L
Alcohol:
13.5 %
Dry extract:
25 g/L
Total SO2
115
Residual sugar:
2.5 g/L