The idea to create this wine materialized over a casual lunch with Gerard Kracher in a Thai restaurant in Queens, New York City. With our individual knowledge and passion it was a natural progression for us to combine our expertise. We decided on Grüner Veltliner because we had never worked with it and it was an opportunity to work with one of our favorite grape varieties.
To begin with, we determined the best regions in Austria but after careful consideration we shied away from these major areas in favor of Weinviertel, a region rich in old vine vineyards, great soils and micro-cimates. We eventually focused on two small vineyards – one called Gaisbuckel ( meaning ‘the goat’s back’ hence the goat on the label) with 50 year old Grüner Veltliner vines planted on pure limestone rocks with a gravelly topsoil. The second vineyard is home to 35 year old vines with a similar soil structure and slightly more sandy components.
After several tastings, debates and discussions surrounding the best white wine producing areas in Europe, we started to define our style of Grüner Veltliner and establish how we wanted to produce this wonderful grape. In mid-September 2009, we harvested at 19.2 degrees KMW* and made a slow, spontaneous fermentation in four different barrels. The focus was to keep the wine reductive and as pure as possible, and for this reason we decided on a longer maturation period and released it based on our internationally compared areas. We are very honored that the 2009 Sohm & Kracher Niederosterreich Gruner Veltliner was ranked in the Top 100 wines of Wine + Spirits Magazine 2012.
We are excited to now move into the 2010 vintage of our single vineyard Grüner Veltliner. And this year we are also introducing a second label called Vineyards of Lower Austria (100% Grüner Veltliner) which has been made from vines aging 20-40 years on unique limestone subsoils. It is fermented and aged only in stainless steel for 8 months. Greenish gold in the glass, with aromas of lemongrass and wet stones. In the mouth the wine is delicate and pretty with lemongrass, lemon curd and wet stone minerality
*(Klosterneuburger Mostwaage – must weight – the measure of the amount of sugar in grape juice which dictates the amount of alcohol produced)