Pichler-Krutzler, Kellerberg Gruner Veltliner, Wachau

reticent, takes an hour to really let its fruit unravel, and better a bit warmer too. despite the warmer vintage the botrytis isnt excessive and acidity is sufficient. excellent rich oily smaragd style great for wasabi

Y’all…I just don’t know about this. I get what the other notes on this wine are saying, but, like, is this style/age of Gruner actually pleasurable? For me, no. This was lacking the acid to hold up to the botrytis. Heavy white pepper note. An interesting thought experiment, but was probably best enjoyed two years ago.

rich and unctuous, 14% and at peak now without really upswing to further ageing, due to moderate acidity. great botrytis affected smaragd style rendition!

richer white pepper, but needs to be colder and seems to be at peak now. definate signs of botrytis though it is dry

2015 Pichler-Krutzler Grüner Veltliner Loibenberg showed signature varietal characters of white pepper, lemon peel and grapefruit, with extra texture and weight that made it a great pairing with poultry dishes. The Wachau Grüner Veltliner was clear and pale lemon in colour without any suspensions. Freshly opened, it showed intense biscuits and baguette aromatics. Two hours in-bottle aeration allowed it to unfold to express varietal aromas of white pepper, honey and lemon zest. On the palate, it as dry, medium-bodied, with …

Some good elements of vegetal and tubers, but the weight and alcohol where just too much for the intensity of flavor and there was a vacuousness that made it seem even heavier.