Bernhard Ott

Ott Ried Stein 1 ÖTW Kamptal DAC Grüner Veltliner

Ott Ried Stein 1 ÖTW Kamptal DAC Grüner Veltliner

Region: Kamptal
Grape: Grüner Veltliner
Appellation: Kamptal DAC
Vineyard: Stein
Soil: Gföhler gneiss at the bottom, red sands, white sands, a layer of chalk and a little loess on top
Production: Stainless steel Short maceration on the press, fermented in stainless steel and left on the lees until bottling in the late Summer.
Farming:  Respekt certified biodyamic
Classification: 1 ÖTW (Erste Lage, equivalent to Premier Cru)

Stein

Stein is actually a vineyard that Bernhard farms that’s in the Kamptal, specifically the village of Engabrunn.  Bernhard’s village of Feuresbrunn is right on the border of  Kamptal and the Wagram and Bernhard has roots in these Engelbrunn vineyards going back to his Great Grandfather who started farming these sites in 1889 . Stein means stone and as the name would suggest, this vineyard is loess with a lot of gneiss. It might remind you more of the wines from Renner than the heavy loess wines from Rosenberg, which recall the Lamm more than any other site. Long maceration here in the press prior to natural fermentation in steel. 100% estate fruit, Respekt certified Biodynamic.

Info

Producer:
Vintage:
2016
Country:
Austria
Region:
Wagram
Appellation:
Wagram
Variety:
Gruner Veltliner
Color:
White
Farming Practice:
Certified Biodynamic

Sizes Available

Full Bottle AT-OTT-05-16 6/750ml

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Press & Reviews

Wine Advocate
Score
91-92
Date
2017-08-31
James Suckling
Score
95
Date
2017-10-03
"A very distinctive grüner veltliner from the flinty nose through the sleek and sinuous body to the intensely mineral finish. Made from biodynamically-grown grapes. Drink now. Screw cap."
Vinous Media
Score
93
Date
2018-10-04
"From stony terraces at the eastern edge of the Kamptal (and as such contiguous with the top Wagram vineyards in which Ott has holdings), this leads with an unexpectedly evolved evocation of moss and wet stone, backed however by intimations of fresh lime and crabapple, snap pea and green bean. The palate is glossy but infectiously juicy and harbors all of the crunch and tang that the nose led one to anticipate. Alkaline, stony, saline and kelp-like notes lend intrigue and oyster liquor-like saliva-inducement to the otherwise refreshing, bracing finish. This is one of those wines that as you work it around in your mouth almost seem to be literally, grittily infused with mineral matter. (While the label states “13%,” more precisely we’re at 12.7% alcohol and the wine manages to project a certain sense of buoyancy.)"

REVIEWS FROM PAST VINTAGES