Grüner Veltliner Kies 2023 Kurt Angerer

Tasting Note

The nose offers aromas of yellow pear and lemon, followed by hints of white pepper and the characteristic gravel notes of Kies. On the palate, it has a medium body with juicy, apple-like fruit flavors; the acidity is soft rather than sharp, reflecting the distinctive characteristics of the 2023 vintage. The dry palate is followed by a subtle hint of bitter almond in the finish, which prevents it from feeling overly soft. It is well-balanced, pairs well with food, and is ready to drink now.

Cellaring Potential

Drink now or hold. Since the acidity of the 2023 vintage is relatively mild, Grüner Veltliner Kies is not a wine meant for 10 years of aging. Decanting is not necessary. Serve at 9-11°C. It should be cool enough to bring out the peppery notes, but not so cold that the fruit aromas are lost.

About Kurt Angerer

Most Kamptal producers name their wines after vineyards. Kurt Angerer named his after soil, Kies for gravel, Loam for loess, Spies for granite, so the same grape from the same cellar can be tasted side by side and compared. Weingut Kurt Angerer works around 14 hectares of owned land plus 19 hectares leased, all near the village of Lengenfeld, farmed sustainably with organic cultivation being tried on some plots. Grüner Veltliner is the flagship, and each parcel is fermented and bottled separately rather than blended into one house style. But the variety list runs wider than most in the region: Riesling, Zweigelt, Pinot Noir, Cabernet Sauvignon, Merlot, and half a hectare of Syrah planted out of curiosity. Kamptal is cool for red wine, and Angerer says so openly. Some years work, some don't.

Terroir & Climate

The key here is the gravel. The plots behind Grüner Veltliner Kies lie around Lengenfeld in Kamptal; this area is covered with gravel scattered over bedrock, which ensures rapid drainage so the vines never become waterlogged. The climate of Kamptal takes care of the rest. Warm air rises from the Pannonian plain, while cool air descends from Waldviertel. Thanks to this temperature difference, the aromas and acidity of Grüner Veltliner, which could otherwise turn broad, are well preserved.

Winemaking

Grüner Veltliner Kies does not use new oak barrels. Using large French oak barrels of varying ages adds texture and a touch of oxygen rather than vanilla or toasted notes. Since each plot is fermented and bottled separately, the character of the gravel remains intact. The use of sulfur dioxide here continues to decline.

Food Pairing

It is dry with a medium body and peppery notes, so it pairs better with savory dishes than with sweet ones.

• Wiener Schnitzel: Serve with a squeeze of lemon. Its acidity cuts through the greasiness of fried breadcrumbs.
• Asparagus: Green or white spears both work. A dish that wrecks most whites but not Grüner Veltliner.
• Roast chicken with root vegetables
• Fresh goat cheese, or a young Austrian mountain cheese