Champagne meets Austria in this elegant, flavorful, traditional method bubbly. Grüner Veltliner is hand picked, lightly pressed and spends three years on the lees before being disgorged in July of 2019. No dosage is added (no SO2 either, except in the press) and the energy of the wine pulsates across your palate on the first sip. The aromatics are earthy, like arugula, tarragon and grass. Savory, herbal notes marry with lemons, unripe pear, toast, cheese rind, black pepper and a leathery component makes for an interesting and unique complexity. A super introduction to Christian Madl.
This tiny estate on the Czech border in Poysdorf makes not only some of the best sparkling wines in Austria, but anywhere outside of Champagne. Everything at this address is treated like Champagne – grapes are hand harvested, pressing is gentle and Christian uses only the cuvée for producing his wines. Christian uses Welschriesling, Riesling, Chardonnay, Pinot Blanc, Pinot Noir, Grüner Veltliner and Zweigelt for his wines. Wines are fermented in stainless steel and wood, depending on the cepage, vineyard and wine he is producing. Bottling is normally done in spring when the liqueur de tirage is added. All of Christian’s wines are on the lees for a minimum of 15 months and up to 60 months. Every bottle is hand riddled prior to disgorgement. Dosage is always done by trial and tasting and is never formulaic.