Veyder-Malberg ‘Wösendorfer Hochrain’ Grüner Veltliner, Wachau, Austria 2023

Peter Veyder-Malberg is widely regarded as one of the Wachau’s most thoughtful and terroir-focused growers. Farming organically and working primarily with steep terraces across the northern and western stretches of the region, he captures the cooler, more understated side of Grüner Veltliner. His wines emphasize texture, purity, and mineral expression over power—an approach that has earned Veyder-Malberg a reputation as one of the most distinctive voices in contemporary Austrian wine.

WINEMAKER: Peter Veyder-Malberg

FARMING: Organic

VARIETY: 100% Grüner Veltliner

TERROIR: From the Wösendorfer Hochrain, a site in the western Wachau composed of steep south–southwest-facing terraces at 260–290 meters. Vines planted between 1987 and 1992 root into deep loess topsoil over decomposed paragneiss, giving wines with both richness and finely etched mineral structure.

VINIFICATION: Harvested across multiple pickings from the same parcel. Grapes are macerated up to 24 hours depending on ripeness (shorter maceration for riper fruit). Pressed over 6–8 hours, settled for one day, then fermented naturally at a maximum temperature of 24°C.

AGING: Aged 6 months in large 1500L Stockinger barrels. Malolactic fermentation completes naturally. First sulfur addition occurs after malolactic and before bottling. Fined (typical for Grüner Veltliner due to its protein levels) but not filtered.

TASTING NOTES: A layered and textural Grüner Veltliner showing ripe pear, quince, and yellow apple alongside white pepper, dried herbs, and a subtle nutty undertone. Loess brings roundness and generosity, while paragneiss adds tension and mineral lift. The palate is concentrated yet balanced, finishing long, savory, and quietly powerful.

FOOD PAIRINGS: Excellent with roast chicken, schnitzel, risotto, root vegetables, soft cheeses, or herb-focused dishes.