Neuberg-Schanz Weinviertel DAC Reserve 2012

Winery Schloss Maissau

Region Niederösterreich, Austria

Grapes Grüner Veltliner 100%
ProfileRich yellow apple, guava, under ripe mango, and white peach notes up front lead to a savory, spicy finish. The lees contact gives it a bit of a sourdough aroma, and a generous weight on the palate. Lots of weight and texture as well, almost a creamy finish. It is also quite floral, and slightly phenolic. The ripeness of the grapes helps round out the bitterness. Great acidity and intensity round out the finish.
Grape GrowingGrapes are farmed organically (ECOCERT) and have been certified since 2016. The certification process started in 2006, when Herr Traun came to Ewald's dad and asked him to bring the vineyard back to life. It had been commercially farmed for the previous 40 years, it was in poor health. The Grubers spent three years waiting for the chemicals to leave the soil. Then, they had to show 7 vintages of chemical free farming and were awarded the certification. These grapes were allowed to hang on the vine all the way into late October. This gives the wine a very distinctive style- similar to the Smaragd wines of the Wachau. "2012 was a quite warm year with enough but not too much rain. The autumn was very warm but the nights were still cold. So we could have a very good physiological ripeness of the grapes with no high alcohol and a good minerality. Because of the warm days we picked the grapes during the night."- Ewald Gruber
WinemakingThe grapes underwent skin contact for 10 hours, with the fermentation taking place at 20°C for around one month. Neutral yeast was used in the fermentation. After fermentation, the wine is aged on the fine lies for one year in stainless steel without stirring. In 2018, the wine was bottled but not released for another 18 months.
More About the WineThis wine got 19 points of 20 from the Austrian Wine Guide (Gault-Millau) . This wine is also the favorite of the owner of Schloss Maissau Ernst Traun. The vineyard is in front of the castle.

Wine Data


TA5.2 g/L

RS1.0 g/L

Sulfur85ppm total - 23ppm free, added 20 mg/l after one month of fermentation. The wine sat on the fine lees for a year and then had 25 mg/l added before bottling

Soilloess top-soil (2 meters deep), bedrock of granite

Altitude339m (1112 ft)

Vineyard Age37 years

Production Size233 cases

PairingAsparagus, Cauliflower, Artichokes, White Fish, Linguini and Clams, Sushi/Sashimi, Potstickers, Smashed Cucumber, Fish Consomme, Snap Peas, Shellfish, Tilapia, Fried Fish Sandwiches. Fried Catfish Cuisines: Vegetarian, Japanese, Chinese, American, Scandinavian

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