Rudi Pichler Achleithen Riesling Smaragd, Wachau, Austria

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Salted purple plum and citrus wreathed in bitter-sweet flowers mark the nose and clear, juicy palate of Pichler’s 2010 Riesling Smaragd Achleiten. The shimmeringly interactive sense of fruit, flower, and diverse mineral elements that characterize wines from this great site is practically electrically charged. Crustacean shell reduction, fruit pit piquancy, a tart tang of dark berries, and mouthwatering salinity all render the prolonged, dynamic, succulently-fruited finish of this sleek, elegant beauty unforgettable, and the next sip irresistible. For its combination of richness, transparency to detail, and energy, this is hard to beat, and doubly hard anywhere outside of Achleiten. Look for at least 12-15 years of bliss with it. “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