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Grüner Veltliner, Kammerner Renner’17 Hirsch, 750 ml

Grüner Veltliner, Kammerner Renner’17 Hirsch, 750 ml
¥4,950

The citrus colored 2013 Grüner Veltliner Renner Erste Lage comes from a vineyard that is situated below and to the west of the Kammerner Gaisberg. The soil is a calcareous sandy silt that has formed from the underlying loess, alluvial deposits, and fragments of crystalline rocks such as gneiss, amphibolite and mica schist what could eventually explain the lovely mix of fruit and salinity in this wine. Its precise and fully ripe fruit flavors are highlighted by piquant earthy/mineral flavors that underline the freshness of this piquant, medium-bodied and elegant, well balanced Veltliner. The lovely blend of ripe fruits and salty minerals leads to a delicate finish which makes this an extremely animating wine. (Stephan Reinhardt, The Wine Advicate, 92 Pt)

Kammerner Renner
The western slope at the foot of Kammerner Gaisberg, separated by the Hohlweg from Lamm, yields wines that could very well earn the Prädikat 'lightfooted racer`. The soil is rich in limestone and is composed of loamy-sandy silt that has established itself upon loess, mixed with alluvial material from crystalline rock and mica schist. The wine fairly radiates a cheerful sense of lightness, with aromas of apricot and meadow blossoms – a fine partner for summery vegetable dishes or a light cold supper.

Food recommendations:
Fish with a higher fat content such as salmon, butter fish and catfish, shellfish, lobster and octopus, veal, almost all types of poultry chicken, duck, goose and game birds, sushi and sashimi, mature hard cheese and red cheeses

Variety: Grüner Veltliner

Origin: Austria, Kamptal

Body: medium - full

Suggested Serving Temperature: 11° - 13° C

dryRecommended Stem: Zalto Whitewine

Zalto Whitewine

you can find all Zalto Denk'Art stems here

Find more information on this producer in Japanese:
http://www.estatewinesjapan.com/images/OSS/hirschWEB.pdf




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This product was added to our catalog on Thursday 01 August, 2019.

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