Domane Wachau

Domane Wachau’s grapes are grown in the Wachau region in Austria, on the steep stone terraces along the banks of the Danube, and grapes have been grown in the region for over 2000 years!

The whole region specialises in two varieties, Riesling and Grüner Veltliner.

Domäne Wachau is one of the largest wineries in Austria and only produces premium quality wines.

Here’s a great article on the Wachau if you want to learn more.

There is a classification system specific to the Wachau to help people understand the wines they’re drinking. There are 3 categories:

Steinfeder
The lightest wines of the region, which even be sparkling wines. Grapes harvested for Steinfeder wines must achieve at least 15–17°kmw, not be subjected to chaptalization during production and finish with an alcohol level no greater than 11.5%.

Federspiel
Made from riper grapes harvested at least 17°kmw and producing wines with an alcohol level between 11.5–12.5%.

Like the other classification, the wines can not be chaptalized. The maximum residual sugar for these wines is 4 g/l.

Smaragd
The ripest wines that must contain at least 12.5% APV. The maximum residual sugar level for these wines is 9 g/l.

All grapes destined for this designation must attain at least 18.5°kmw.

The wines have to be aged in bottle and not released untill at least the following May.

These are the best of the best in Wachau, and good vintages can age for well over 20 years.

2018 Simpsons Wine Estate Flint Fields Blanc de Noirs
+3

2018 Simpsons Wine Estate Flint Fields Blanc de Noirs

00097
AU$89.95
In stock
1
Product Details

Description

Simspsons' describe this as This Great British Classic Method Blanc de Noirs exemplifies English finesse and balance and is created from exclusively estate grown Pinot Noir Clone 115, hand-picked from our vineyards situated on the iconic chalk slopes of the North Downs of Kent.

Harvesting & Vinification: Grapes from Pinot Noir Clone 115 were hand-picked over a five day period. We use this particular clone to create a more full-bodied style owing to a slight accentuation of tannins, developing into a more luxurious mouth-feel.

Secondary Fermentation & Ageing: The base wine underwent malolactic fermentation and spent three months in tank ageing on light lees. After a series of tastings, the wine was blended, filtered and bottled to obtain the ‘prise de mousse’. Following the bottle fermentation, the wine spent twenty-seven months ageing on yeast lees prior to disgorgement, followed by four months ageing under cork, prior to release in November 2021.

Tasting

With a golden hue and a fine, persistent bead, this wine has a luxurious, vanilla and fine pastry nose. On the palate it is elegant and poised, with poached pear and generous red fruit flavours perfectly married with hints of almond croissant and wonderful savoury nuances. It is bone dry and has a smooth, elegant finish.

Food Pairings

Serve with appetisers, such as smoked salmon bellini or shellfish.

Ageing

Cellaring Potential: Drink through to 2025, or potentially longer, depending upon cellaring.

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