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Grüner Veltliner – The Austrian Giant

Gruner Veltliner is slowly increasing its grip on the conciousness of many winos around the world at the moment. Not least as it has been planted in quantities in many new world regions in Australia, New Zealand and South Africa.

Gruner Veltliner is Austria’s own white grape variety, and takes up more than a third of the vineyard area in that country. Veltliner is generally fresh and fruity, and packs an acidic punch, making it a great early drinking wine. Many are also spicy, with plenty of grape fruit character.

Many new world producers (and good Austrian ones) are tending to take a little more care in the making of these wines, and choosing appropriate and handling to make some serious wines. Not much Austrian Gru Vee (as its also known) is seen outside of Austria, as it’s snapped up by the domestic market pretty quickly. But the new world wines are just as good, and also a little more liberal in their stylisation of the variety.

Some pretty standard examples are:

Grüner Veltliner Im Weingebirge Smaragd 2007 Weingut Nikolaihof

From this amazingly passionate biodynamic domaine and what is reputed to be the oldest vineyard in Western Europe, this 2007 Grüner spent 18 months in large Füder and was only released in the Spring. With an aromatic nose of spring flowers, white pepper and peach, the palate is harmonious, complex and very long. Part of our latest Fine Wine Parce. £30.00

At the lower price end:

Hopler – Gruner Veltliner 2007

The Austrian national grape variety is marked by its primary rock character, a light green tinge, yellow apple scents, and spicy hay flavours supported by minerals. Grüner Veltliner is particularly good when served with cold starters, pastas, delicate salads or as an aperitif. £9.49

About Jono Farrington

Jono Farrington
Jono Farrington holds a Bachelor of Agricultural Science (Oenology) from the University of Adelaide (formely the Roseworthy Agricultural College). He also holds a Post Graduate Degree in Business Management from Monash University. He worked in the wine industry for nearly a decade, completing vintages in Australia and Bordeaux, before setting up an equestrian training centre.

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