2018 Adelaide Hills Grüner Veltliner


The first time I tasted Grüner Veltliner was just after a 24-hour flight to Vienna. I hired a car and drove straight to Wachau for a wine tasting with Roman Horvath MW, Director of Winemaking at Domäne Wachau. I fell in love with the variety and from that moment, I knew that I wanted to make my own. It was just a matter of finding the best location in Australia, which turned out to be the Adelaide Hills.

This is a full bodied, crisp dry white with delicate aromatics of white peaches, pear and white pepper. Fermentation and maturation in neutral oak provides texture on the mid palate and contributes to the very long finish.

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SKU: 2018Gruner Categories: ,


In the vineyard

The vineyard is planted on the eastern slopes of a hill between Gumeracha and Lobethal. This elevated location is ideal as it’s warm enough for excellent ripening and flavour development, yet protected from the hot afternoon sun. The grapes were hand-picked early in the morning when the temperatures were low and then whole bunch pressed about half an hour later. Fortunately, the rain held off just enough, as it poured later that afternoon.

In the winery

The winemaking was very simple – cold settled the juice for 4 days, without any enzyme or sulphur dioxide, then fermented in neutral oak barrels using only indigenous yeasts. Fermentation was very slow and steady, taking just over two months. The wine was then left on lees for a further 3 months to develop a creamy texture which helps integrate the natural acidity. The wine was then racked several times and bottled without fining or filtration. 166 dozen produced.

Food Match

Serve chilled, this wine can be enjoyed with or without food. I like it with antipasto platters, or even just hommus and crackers.

Additional information


Single Bottle, Six Pack


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