Weingut Geyerhof Grüner Veltliner 1. Lage Ried Gaisberg (ECO) 2016 75 cl.

This late-released special cuvée changed its name from Grosse Reserve/Gutsreserve with the 2016 vintage and now bears the name of the vineyard it comes from: Gaisberg.
Geyerhof has previously released a Grüner Veltliner from the same vineyard under its vineyard name, but it is not the same wine: the selection and, above all, the aging process are entirely different.

Gaisberg ‘Late Release’ spent 7½ years on fine lees in an acacia barrel before bottling. The extended aging has contributed to a remarkable depth, showcasing precisely what Grüner Veltliner has to offer the world: richness, elegance, and a transparency that allows the classic loess terroir to shine through. It is a full-bodied, complex, and elegant wine with depth and character—an excellent, though not identical, alternative to unaffordable white Burgundy.

The nose is intensely aromatic, with ripe notes of peach, parsnip, seaweed, and salty minerals. The palate is creamy and rounded, with balanced acidity, a mineral-driven nerve, and a dense extract sensation.
While it exhibits aging aromas, it is striking how little the extended lees aging dominates its aromatic profile: the wine is effortlessly enjoyable and can be appreciated without instructions.
Despite a very late harvest and low yield, it maintains a moderate 12.5% alcohol, which neither fatigues the palate nor the mind.

This gem from Angerner Gaisberg can age for decades if desired. If you’re looking for a light, refreshing Grüner Veltliner, the estate’s lighter cuvées are a better choice—this one does not have the fragile tension of youth but has instead gained significant depth.

Food-wise, it pairs well with the same dishes as powerful white Burgundy. If you’ve already indulged on the wine front, why not go all out in the kitchen with a roasted turbot and a voluminous sauce?

Serve the wine only lightly chilled; around 11-14°C is ideal.
And be sure to try it in a Burgundy glass.