From the garage to the world markets, only, for 15 years

Rainer and Christina Vess (father and daughter) work in tandem both in vineyards and in the winery - deciding when to pick, what yeast to use and when to bottle. Christina develops the marketing and sales of the winery, and Rainer spends more time in the cellar. This is a successful combination and Weingut Rainer Wess is considered to be a fast rising star in the Austrian wine industry.

 

After studying oenology at Klosterneuberg in the 1980s and spending several years in various estates in Bordeaux, Rainer returned to Austria in the late 1990s. At first & nbsp; rents about a hectare of land on the Lohbenberg hill in the Wachau Valley - steep and accessible only by hand. From this one hectare within 10-15 years managed to grow to the 15 hectares it has today.

 

Rainer Vess creates a unique range of wines that reflect the geological, climatic and geographical diversity of two wine regions: Kremstal and Wachau. Most of the vineyards are located in Wachau, at the foot of the Loibenberg hill. The rest are in Stein, K & ouml, gl, Pfaffenberg and around Krems. The winery itself is located in the Zandgrubbe vineyard on the outskirts of Krems. Opened in 2010, it is housed in the former cellars owned by the local abbey.

 

Throughout the growing season, cool air descends from high heights to the slopes of Wachau and Kremstal. This reduces the heat in the lower part of the slope, formed by the sun, reflected in the waters of the Danube. The collision of the two temperature influences creates a specific balance that contributes to increasing the complexity of the wines.

 

The harvest is usually harvested from early October to November. Wess ensures that the grapes have an optimal balance of physiological maturity and acidity without the intervention of the noble mold Botrytis. The fruit is collected manually and drove to the winery in small plastic crates. Wess vinifies batches to provide complete control over the process and individual expression of each variety and vineyard.

 

Rainer Wess is practicing a short maceration (soaking with the skins), which lasts only a few hours. The grape juice is then gently and slowly extracted using a pneumatic press. This procedure ensures that the grapes are protected from oxidation and that the juice is as clean as possible before fermentation begins. Allow to clear up naturally in small 300 liter stainless steel fermentation tanks and ferments at temperatures between 18 and 22 degrees, which ensures elegance and depth of aroma and taste. Fermentation may last from 10 days to 2 months, depending on various factors such as the quality of the crop and the wine being produced. Finally it matures on its fine sludge,  which contribute to its complexity and wealth. It is bottled the next spring.

 

Approximately 60% of the land is planted with Grünmüller Veltliner and 40% with Riesling (recently planted with Pinot Noir).

 

A few years ago Rainer Vess became a member of the Association of Austrian Traditional Wineries (Österreichischen Traditionsweingüter), which was founded in 2010 and is in the process of classifying the remarkable places in the Danube region (except for Wachau, which has own system). By 2016 62 vines are classified as Erste Lage - the highest class (imagine the Grand Cru in Burgundy). They can only grow Riesling or Grüner Veltliner, and the wine must be in dry style with the label "1ötw".

 

We have selected wines from Rainer Wess for you, both in a more fruity and lightweight style of Grüner Veltliner from one of the most famous vineyards in Austria - Pfaffenberg, which traditionally produces complex wines with a potential for aging over 10 years.

Wachau Gruner Veltliner

The grapes for this wine come from vineyards around Durnstein and Unterloiben, with predominantly alluvial soils. The grater is picked manually to select only the best grains. Vines are between 10 and 40 years of age.

 

Krems Riesling - 2016

The grapes come from 20-50 year old grapes grown in the two vineyards - Stein and Kremsleithen. Shale soils are predominant, and even in warm years, the Riesling from these vines is rather elegant and delicate than powerful.

 

Pfaffenberg Gruner Veltliner

The harvest is collected manually from the steep terraces of Pfaffenberg, in the western part of the Kremstal valley. The wine ages in traditional large oak barrels, to give complexity to taste and aroma.

 

Kogl Gruner Veltline

The 50-year-old vineyards located at the top of Steiner Kogl produce exclusively mineral Grover Veltliner. Some of the soils there are shale, and the vineyard is terraced, which requires mainly manual processing.

 

Loibenberg Reserve Riesling

The vineyard from which the grapes comes is terraced and is located in the eastern part of the Wachau Valley. The wines from the Loibenberg massif are softer and more powerful than the Pfaffenberg origin. They are also characterized by exotic and warm tones.