Muhr-Van der Niepoort Gruner Veltliner "Prellenkirchen" 2013
Together with Portuguese Dirk Niepoort, best known for his Port and Douro wines, Austrian Dorli Muhr resuscitated her family vineyards to produce some of Austria’s very finest Blaufränkisch.
The appellation. In a region, Carnuntum, known for its vivacious and affable Zweigelt, the Spitzerberg estate Muhr-van der Niepoort stands out for producing some of Austria’s very finest Blaufränkisch, regionally and stylistically distinct from the fine Blaufränkers of nearby Burgenland, but every bit as expressive as wines from Gols or Deutschkreutz.
The Romans planted vines in this limestone-rich Carnuntum region many ages ago, but it had fallen into wine oblivion during much of the 20th century. Dorli resuscitated her family vineyards here, on a cooler, south-facing, western foothill of the Little Carpathians.
In Carnuntum, Dorli cultivates thirteen hectares—mostly old-vines Blaufränkisch with some Syrah and Merlot—in the protected nature preserve of the Spitzerberg (the end of the Lesser Carpathians, where layers of limestone soil cover the basic granite), with Grüner Veltliner and Riesling planted in Prellenkirchen.
In the cellar. The grapes are not treated with any sulphur, and no cultured yeasts is used; A very gentle maceration is conducted without any mechanical tools. All together, the winemaking is the same as many decades before. The wines mature in wooden barrels for two years before they are released. The emphasis is focused on handwork, articulate in the finished wines as elegance of expression and refined ageability that let the unique terroir comes through. The resulting wines have precision and sophistication, perfectly reflecting Dorli’s personality.
Our Notes: Prellenkirchen is part of the Carnuntum winemaking region known for its warm Pannonian climate and stony chalk and loess soils. The wine is a blend of Grüner Veltliner, complemented with 10% Riesling that offers additional freshness and lively aromas. The grapes are crushed by foot with their stems and pressed after two days of maceration. Then, the must is fermented and matured in used French oak. This is a distinctive wine, aromatic and mineral, with an elegant acidity.
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