Tegernseerhof 'Bergdistel' Grüner Veltliner Smaragd, Wachau, Austria 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
DECANT Napa - 2999 Solano, Napa, CA
2999 Solano Avenue
Ste A
Napa CA 94558
United States
Tegernseerhof's origins date back over 1000 years when Holy Roman Emperor Henry II granted land to the Benedictine monastery of Tegernsee in the Wachau. Established in 1176, the winery has remained in the Mittelbach family for five generations. Today, it stands as a testament to the family's dedication to preserving ancient vinicultural knowledge and traditions.
- WINEMAKER: Martin Mittelbach
- FARMING: Sustainable practices, with a focus on maintaining the health and biodiversity of the vineyards
- VARIETY: 100% Grüner Veltliner
- TERROIR: The Tegernseerhof vineyards occupy some of the finest slopes in Wachau, set on steep terraces with optimal exposure to sun and wind. The 'Bergdistel' wines are a blend of grapes from several small plots, including areas further west of Dürnstein near Weissenkirchen. The soils are composed predominantly of primary rock (gfogel gneiss) with some loess, enhancing the wine's minerality and vibrancy.
- VINIFICATION: Hand-harvested in small bins, grapes are whole-cluster macerated for 6-36 hours. Primary fermentation lasts 1-2 months at controlled temperatures (below 23°C), and some wines naturally undergo malolactic fermentation.
- AGING: Aged for 6-9 months on lees in stainless steel tanks, which contributes to texture and complexity. Filtered but not fined before bottling.
- TASTING NOTES: The 'Bergdistel' Smaragd wines are generous and vibrant, offering rich flavors that unfold immediately upon opening. They are approachable yet complex, showing layers of ripe stone fruit, green apple, and subtle spice, with a pronounced mineral backbone and refreshing acidity.
- FOOD PAIRINGS: Complements dishes such as grilled fish, Wiener schnitzel, creamy pasta with herbs, or vegetable-based dishes like asparagus and artichoke.
Tegernseerhof's origins date back over 1000 years when Holy Roman Emperor Henry II granted land to the Benedictine monastery of Tegernsee in the Wachau. Established in 1176, the winery has remained in the Mittelbach family for five generations. Today, it stands as a testament to the family's dedication to preserving ancient vinicultural knowledge and traditions.
- WINEMAKER: Martin Mittelbach
- FARMING: Sustainable practices, with a focus on maintaining the health and biodiversity of the vineyards
- VARIETY: 100% Grüner Veltliner
- TERROIR: The Tegernseerhof vineyards occupy some of the finest slopes in Wachau, set on steep terraces with optimal exposure to sun and wind. The 'Bergdistel' wines are a blend of grapes from several small plots, including areas further west of Dürnstein near Weissenkirchen. The soils are composed predominantly of primary rock (gfogel gneiss) with some loess, enhancing the wine's minerality and vibrancy.
- VINIFICATION: Hand-harvested in small bins, grapes are whole-cluster macerated for 6-36 hours. Primary fermentation lasts 1-2 months at controlled temperatures (below 23°C), and some wines naturally undergo malolactic fermentation.
- AGING: Aged for 6-9 months on lees in stainless steel tanks, which contributes to texture and complexity. Filtered but not fined before bottling.
- TASTING NOTES: The 'Bergdistel' Smaragd wines are generous and vibrant, offering rich flavors that unfold immediately upon opening. They are approachable yet complex, showing layers of ripe stone fruit, green apple, and subtle spice, with a pronounced mineral backbone and refreshing acidity.
- FOOD PAIRINGS: Complements dishes such as grilled fish, Wiener schnitzel, creamy pasta with herbs, or vegetable-based dishes like asparagus and artichoke.
Tegernseerhof's origins date back over 1000 years when Holy Roman Emperor Henry II granted land to the Benedictine monastery of Tegernsee in the Wachau. Established in 1176, the winery has remained in the Mittelbach family for five generations. Today, it stands as a testament to the family's dedication to preserving ancient vinicultural knowledge and traditions.
- WINEMAKER: Martin Mittelbach
- FARMING: Sustainable practices, with a focus on maintaining the health and biodiversity of the vineyards
- VARIETY: 100% Grüner Veltliner
- TERROIR: The Tegernseerhof vineyards occupy some of the finest slopes in Wachau, set on steep terraces with optimal exposure to sun and wind. The 'Bergdistel' wines are a blend of grapes from several small plots, including areas further west of Dürnstein near Weissenkirchen. The soils are composed predominantly of primary rock (gfogel gneiss) with some loess, enhancing the wine's minerality and vibrancy.
- VINIFICATION: Hand-harvested in small bins, grapes are whole-cluster macerated for 6-36 hours. Primary fermentation lasts 1-2 months at controlled temperatures (below 23°C), and some wines naturally undergo malolactic fermentation.
- AGING: Aged for 6-9 months on lees in stainless steel tanks, which contributes to texture and complexity. Filtered but not fined before bottling.
- TASTING NOTES: The 'Bergdistel' Smaragd wines are generous and vibrant, offering rich flavors that unfold immediately upon opening. They are approachable yet complex, showing layers of ripe stone fruit, green apple, and subtle spice, with a pronounced mineral backbone and refreshing acidity.
- FOOD PAIRINGS: Complements dishes such as grilled fish, Wiener schnitzel, creamy pasta with herbs, or vegetable-based dishes like asparagus and artichoke.
Tegernseerhof's origins date back over 1000 years when Holy Roman Emperor Henry II granted land to the Benedictine monastery of Tegernsee in the Wachau. Established in 1176, the winery has remained in the Mittelbach family for five generations. Today, it stands as a testament to the family's dedication to preserving ancient vinicultural knowledge and traditions.
- WINEMAKER: Martin Mittelbach
- FARMING: Sustainable practices, with a focus on maintaining the health and biodiversity of the vineyards
- VARIETY: 100% Grüner Veltliner
- TERROIR: The Tegernseerhof vineyards occupy some of the finest slopes in Wachau, set on steep terraces with optimal exposure to sun and wind. The 'Bergdistel' wines are a blend of grapes from several small plots, including areas further west of Dürnstein near Weissenkirchen. The soils are composed predominantly of primary rock (gfogel gneiss) with some loess, enhancing the wine's minerality and vibrancy.
- VINIFICATION: Hand-harvested in small bins, grapes are whole-cluster macerated for 6-36 hours. Primary fermentation lasts 1-2 months at controlled temperatures (below 23°C), and some wines naturally undergo malolactic fermentation.
- AGING: Aged for 6-9 months on lees in stainless steel tanks, which contributes to texture and complexity. Filtered but not fined before bottling.
- TASTING NOTES: The 'Bergdistel' Smaragd wines are generous and vibrant, offering rich flavors that unfold immediately upon opening. They are approachable yet complex, showing layers of ripe stone fruit, green apple, and subtle spice, with a pronounced mineral backbone and refreshing acidity.
- FOOD PAIRINGS: Complements dishes such as grilled fish, Wiener schnitzel, creamy pasta with herbs, or vegetable-based dishes like asparagus and artichoke.