Nikolaihof - Grüner Veltliner 'Zwickl' 2021 (750ml)
Price: $29.99
| Producer | Nikolaihof |
| Country | Austria |
| Region | Wachau |
| Varietal | Grüner Veltliner |
| Vintage | 2021 |
| Sku | 206978 |
| Size | 750ml |
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Nikolaihof Description
Nikolaihof is one of the oldest wine estates in Austria, with a history going back almost 2000 years to the Roman Empire. Originally chosen by the Romans because it was considered a Celtic holy site prior to 800 B.C., the foundations of the current house date to a Roman tower which existed as early as 63 B.C. Wine has been produced here since the time of the Celts and continued throughout the time of the Romans. Germanic monks obtained the estate during the collapse of Rome, and the first written evidence of winemaking comes from 470 A.D. This writing documented the monk’s ownership of the vineyard ‘Im Weingebirge’, the earliest named vineyard site in all of Europe that Nikolaihof still farms to this day.
The Saahs family acquired Nikolaihof in 1894 and carried on the traditions that the monks had long established. Integrated farming continued, and even as grape growing and winemaking took a larger role at Nikolaihof in the 1960s, chemicals were never used in farming. Essentially, this estate has always been organic. Nicholas and Christine Saahs took over the estate in the late 1960s, and Christine began the conversion to biodynamic farming. Nikolaihof has been practicing biodynamics since 1971, making them one of the longest biodynamic practicing wineries in the world. Nikolaihof became Demeter certified biodynamic in 1998. Nikolaus (Niki) Saahs, Christine and Nicholas’ son, took over in 2005 and has since been joined at the estate by his partner, Katharina Salzgeber who is now the estate’s cellarmaster.
Nikolaihof still functions as an independent, biodiverse farm, growing all kinds of herbs, fruits, and flowers, tending beehives for honey, and even using seeds for grapeseed oil. The average age of the vines at the estate is around 50 years old and the vineyards are farmed without herbicides, pesticides, artificial fertilizers, or synthetic sprays. Instead, stinging nettles, manure, valerian root, and other specially produced preparations are used. Natural fermentations are the rule, in Austrian oak vessels, deep in the cold, 700-year-old cellar. Long lees contact and aging are the norms, with some wines aging as long as 15 years before being bottled.
This is, in essence, an unfiltered Hefeabzug, and you can get two wines in the same bottle if you want. How? It’s fallen bright in the top one-third, and if you pour carefully you will have a clear wine. You can then shake the rest of the bottle to mix the sediment and pour yourselves a cloudy glass of tasty atavism. They encourage this!
Tasting Note: Showing a hazy straw hue due to its unfiltered nature. The nose opens with notes of crushed white pepper, apple skin, and fresh herbs, underscored by wet stone and citrus zest. On the palate, it’s vibrant and textured, combining the lively acidity typical of Wachau with a gentle leesy roundness. Flavors of pear, green plum, and lemon peel lead into a savory, slightly nutty finish, enhanced by the wine’s natural turbidity and depth. The overall impression is pure, energetic, and quite complex.
Wine Pairing: Grüner Veltliner in this unfiltered style pairs beautifully with simple, ingredient-driven dishes that highlight freshness and subtle spice. Ideal with light fish preparations, steamed mussels, or roasted chicken with herbs.
