GRU Gruner Veltliner 2013 is born – from buds to bottle

September always brings a sense of renewal in the vineyard. The vine sap is rising strongly and fresh green shoots seem to pop out overnight, signalling the end of the winter dormancy. It’s extraordinary to think that the entire new vintage is tightly compressed and contained in tiny, sleepy, grapevine buds over the winter period – and then suddenly, under the pressure of Spring, unable to contain themselves any longer, the little brown buds explode with new life. Here are some pictures of the amazing evolution of the humble grape vine bud, from early bud burst in image 1, through to fully recognisable green shoot in image 3. (Double-click on pics to get great 2½ D view … )

Image 1

Image 2

Image 3

The period of time between image 1 and image 3 is about 14 days. At this stage one can almost start imagining how the new vintage in 2013 will be – even though there is still nearly half a year to come before the fruit will finally be harvested.

But one is still allowed to dream!

Fast forward back to the present – and I can happily report that the Hahndorf Hill GRU Gruner Veltliner 2012 has been well received. It has proved to be a very pretty wine with gentle citrus and spicy stone-fruit aromatics – even a touch of tropical pineapple – and wonderfully vibrant on the palate with a crystalline purity, a gritty edge of nectarine pip and a salty, slaty mineral tail.

This is what some of the critics had to say:

94++ Points – Philip White, InDaily
“Larry Jacobs and Marc Dobson should be delighted with this textbook example of this Austrian variety they chose years ago to trial to perfection at their pioneering Hahndorf vineyard … it all adds up to a perfumed, complex, highly distinctive white, their best effort yet … An absolute delight … Grrrrrruner!”

Jancis Robinson
” … real ripe GV aromas and a nice, mouth filling palate – not to mention very impressive persistence for a bone dry wine with relatively low alcohol. Many congratulations. Very neat, very varietal and very well balanced.”

I am now raring to go with vintage 2013 and although it is still no more than a twinkle in the eye, I am already planning our potential fermentation options and can virtually smell and taste the end result!

For pre-release allocations of GRU 2013 and further information, please go to: http://bit.ly/ilfxBa