Leo Alzinger Jr took over the family domaine in 2002 after returning from harvest in New Zealand. Prior to that he traveled to other regions to gain more experience. “The most significant experience came with my work in in Germany in the Pfalz at Müller-Catoir in the vintage 2000.
Harvest at Alzinger happens later than some of Leo’s neighbors in Unterloiben, something he attributes to old vines and the specific exposition of his parcels. The extra time on the vine doesn’t increase sugar levels, Leo says, but rather pushes physiological ripeness to greater balance. Tasting the wines next to some of the other Wachau greats, it becomes apparent that elegance and pristine fruit is what Leo looks for in winemaking, rather than opulence. Alzinger’s wines are never forceful or assertive; they are instead amazingly sanguine and calmly transparent.
This Riesling is made from multiple vineyards in Dürnstein. The Soil is clay mixed with gneiss, mica schist, & loam. The wine is spontaneously fermented (wild yeast) in stainless steel, and aged in steel with a small amount of neutral Austrian oak.
Always crystal clear, animating and wholesome, herbs, citrus and fresh stone fruit. Playful but substantial texture, inviting acid kick, drinkable early on and yet with potential.
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