Veyder-Malberg ‘Viesslinger Bruck’ Grüner Veltliner, Wachau, Austria 2023

Peter Veyder-Malberg is one of the Wachau’s most individualistic growers—a fiercely independent vigneron farming organically in the region’s coldest pocket, the Spitzer Graben. His vineyards lie mostly on steep, high-elevation terraces of gneiss and mica schist, while Grüner Veltliner is planted on the lower slopes shaped by loess and ancient river deposits. Peter’s wines are known for their precision, restraint, and deep mineral expression, achieved through meticulous viticulture and low-intervention cellar work.

WINEMAKER: Peter Veyder-Malberg

FARMING: Organic

VARIETY: 100% Grüner Veltliner

TERROIR: From vines planted in 2000 in the Spitzer Graben, one of the Wachau’s coolest and most dramatic valleys. The site faces east on micaschist bedrock with loess-inflected topsoil, at elevations between 200–270 meters. Terraces and plateaus between Loiben and Spitz shape the wine’s linear acidity, herbal lift, and mineral backbone.

VINIFICATION: Grapes undergo up to 24 hours of skin maceration depending on ripeness (riper fruit receives shorter maceration). Pressed gently over 6–8 hours, settled for one day, then fermented naturally at a max temperature of 24°C.

AGING: Aged 5 months in a combination of stainless steel and old 300–1500L neutral barrels. Malolactic fermentation completes naturally. First sulfur addition occurs after malolactic but before bottling. Lightly filtered and fined—a necessary step for Grüner Veltliner due to its naturally high protein content.

TASTING NOTES: A pure and finely etched Grüner Veltliner with bright acidity and a delicate, mineral-driven profile. Notes of green pear, white pepper, lemon zest, crushed herbs, and wet stone unfold with clarity. The palate is taut yet textural, shaped by Spitzer Graben’s cool climate and micaschist soils, finishing long, clean, and quietly savory.

FOOD PAIRINGS: Ideal with schnitzel, fresh goat cheese, roasted root vegetables, asparagus, grilled trout, or herb-forward dishes.