Creamy and lush, with pear sauce, apple cobbler and gooseberry flavors. Citrusy midpalate, with a long, rich finish that echoes with hints of lemon curd, nutmeg and anise. Drink now through 2020. 28 cases imported.??–KM??Region: Austria / Nieder?sterreich / Wachau Select to Add

Tropical fruit notes dominate this medium-bodied style, offering notes of dried pineapple and guava, with subtle shadings of curry. Spiced melon accents appear on the finish. Drink now. 14 cases imported.??–KM??Region: Austria / Nieder?sterreich / Wachau Select to Add

The upper sectors of Rudi Pichler’s Hochrain are on nearly implacable mica-schist, which he speculates helps restrain the fruit from too quickly hitting high must weights, and certainly his just under 14% alcohol 2010 Gruner Veltliner Smaragd Hochrain exhibits fascinating complexity and formidable density without heaviness or heat. Latakia tobacco and ore-like mineral notes; bittersweet herbs and salt, pungently and invigoratingly inform a lush, ripe melony matrix. This long-finishing beauty ought to perform well for at least the next dozen years. “Early on, we were concerned about the high acidity,” admits Rudi Pichler “but when we did the first analyses, still in September, they already showed a one-to-one ratio of tartaric to malic acid. And the rain was not a bad thing really, as it insured that the vines deposited enormous extract in the grapes. In the end, a small adjustment to the Riesling Federspiel as wine was the only de-acidification I did.” Pichler is a stickler for getting his wines to finish dry, and residual sugar was the last thing he said he could imagine benefiting his 2010s. “For us, leaving behind sugar just doesn’t work. The sugar and acidity stand in opposition to one another, and I just don’t like that sort of wine, it’s not harmonious” he insists. Anywhere from 36 hours to three days of pre-fermentative skin contact – about which Pichler is seldom shy – probably enhanced the sense of extract and wealth of flavors on display in this collection; and given what was apparently the unusually high ratio of tartaric to malic acidity in Pichler’s fruit he could afford losing as precipitant some extra measure of the former, which typically happens with extended maceration. “But you have to know which parts of your vineyards can support this treatment,” he adds. Long stays on the lees – also part of the usual regimen – were surely beneficial. It would be very hard to argue with the success one tastes here from 2010, a vintage in which Pichler harvested all the way up to November 23, and one that in all modesty he clearly considers (as do I) a personal triumph.Importer: Winebow, Montvale, NJ; tel. (201) 445-0620

Precise and well-focused, with plenty of mineral and white pepper accents to the white fruit and glazed citrus flavors. The finish is filled with mango and cream. Drink now through 2016. 25 cases imported.??–KM??Region: Austria / Nieder?sterreich / Wachau Select to Add