Wieninger Pinot Noir Grand Select

點擊次數：4443

Bottled (like its “Select” counterpart) less than a month before my June tasting and thus conceivably still ill-at-ease, Wieninger’s 2008 Pinot Noir Grand Select nonetheless displays not only a much deeper and more healthy color than that “Select” version, but also more seamless fruit and balanced influence of toasty oak. (Both cuvees are sourced primarily from the Bisamberg, on the Danube’s Left Bank.) Dark cherry, red currant and purple plum all collaborate on a deliciously compote-like palate with well-integrated smokiness and a savory suggestion of salted pan juices that renders the finish compulsively mouthwatering and lip-licking. Cherry pit and bitter herbs offer welcome counterpoint. This texturally polished, satisfyingly sappy, energetic Pinot should merit following for at least the next 8-10 years Fritz Wieninger’s 2010 collection – like that of 2009 – was literally cut-down by hail (and sadly, several important sites on the Nussberg were savaged again on the eve of my brief stay in Vienna this June). Not that the poor flowering and autumn desiccation – hallmarks that they are of 2010 as a whole – spared Viennese vineyards either. Wieninger’s entire Nussberg holdings produced only 2,000 bottles worth of Riesling, though Gruner Veltliner was thankfully less dramatically reduced; and the overall 2010 crop represented around 40% of mid-term average. (I shall bring readers up-do-date very shortly on the outstanding 2008 and 2009 collections from this estate, whose impressive recent successes are owed in part, notes Wieninger, to cellarmaster Luis Teixeira’s arrival, having ushered in an era of four-hand collaboration.) The difference in grape sugar between lesser- and top-sites was relatively small in 2010, and the cool weather on top of vine trauma from hail made for relatively low finished alcohol across the board. “It’s a very Austrian vintage,” says Wieninger, well aware that the combination of moderate alcohol and pronounced acidity to which he thereby refers has been far from the norm over the past dozen or so years. “I de-acidified selectively, but not at all when it came to Riesling,” he relates, signaling a reversal of the approach taken by many growers, “because I decided that with this grape I could instead play a bit with residual sugar. And I de-acidified a bit even with my reds, otherwise the pHs were so low it would have inhibited malo.” Due to a late arrival on my part for our meeting, I omitted Wieninger’s latest bottlings of Chardonnay from my tasting.Importer: Winebow, Montvale, NJ; tel. (201) 445-0620