In 1995 Count Hardegg decided to plant Viognier in a somewhat cooler climate to retain acidity and fruit at a stage of perfect grape maturity.

Factsheet
Variety / Blend: 97% Viognier; 3% Roussanne
Vineyard: Steinbügel, Seefeld
Soil: Calcarious sedimentation soil, sandy loam
Vintage: By hand, in boxes; middle and end of october
Grapes: 20° KMW (~23 Brix), no Botrytis
Fruit procession: Destemming and slightly crushed; maceration for 12 hours, moderate sedimentation of solids
Fermentation: No interference reg. temperature (some barrels fermented at 30° C); 7 months on lees in 300 and 500l barrels, 40% new wood; French and Austrian oak; 10 % fermented on skins for 3 months (for more structure)
Yeast: Indigenous yeast ferment; Malolactic: 10 %
Aging: 4 months stainless steel after blending
Alcohol: 13,5 % vol; Total Acidity: 6,1g/l: Residual Sugar: 1,1 g/l
Serving temperatur: 12 - 14° C
Bottled: February 2006
Best to drink: Up to 10 years of aging potential.
Wine-description: Medium green-yellow shines in the glas. The nose with invitingly honey aromas and hints of acacia blossoms, ripe yellow fruits, gently vanilla and notes of herbs. On the palate elegant, fine fruity based on a acidity structure full of finesse. Seems to be very mineralic with lemon notes in the aftertaste. A flirty wine which requires some bottle aging.