Salomon Undhof, Kremstal

Ried Kögl Riesling Erste Lage DAC, 2016


750 ml

Varietal: Riesling

Since centuries the KÖGL is “the legendary Riesling site” of SALOMON UNDHOF, a classified single vineyard. South facing stone walled terraces sheltered from westerly winds by the offshore Steiner Kreuzberg. The soil is strongly weathered bedrock soil with a high percentage of crystalline schist and a thin chalky topsoil. The Kögl vineyard is located directly along the border between Stein/Donau and Krems/Donau, extending into both towns.

Harvest Oct.; 12 hours maceration on skins. Gentle pressing with separation of free run juice and press juice. Sedimentation of grape juice for 36 hours, fermented in stainless steel tanks for 10 weeks. Racking off the gross lees 1 week after the end of alcoholic fermentation. Extended fine lees contact until May, bottling in June 2017.

Residual Sugar 1,6 g/l
Acidity 5,7 g/l

In the nose focused and concentrated flavors of white pear, apple and lemon zest. This dry wines’ minerality and spiciness give it plenty of crispness. On the palate ripe peach with an underlaying delicate honey. Elegant, smooth and long in the finish. Best until 2040.

The 2016 Riesling Ried Kögl 1ÖTW has a clear, fresh and elegant nose with herbal, floral and fruit aromas intermixed with some crystalline aromas before the bottling. It's delicious! Round and elegant on the perfectly balanced palate but also pure, fresh/piquant, finessed and salty, this is a gorgeous Riesling classic from steep gneiss terraces in Krems-Stein. Harvested in late October/early November and fermented and aged in stainless steel, this is an appealingly lean and straight yet really intense and aromatic dry Riesling with good grip and acidity. The finish is long and complex and reveals persistent flavors of perfectly ripe apricots. This is simply a gorgeous Kögl!” – Stephan Reinhardt, Robert Parker

Rose and rosemary aromas mark this fragrant white, with flavors of apple, white peach and pine allied to a caressing texture. Balanced, ending with mouthwatering acidity.” – Wine Spectator

Robert Parker: 92 points, Wine Spectator: 92 points, Falstaff: 94 points, Jancis Robinson: 17/20 points