Gelber Muskateller 2022
DAC Südsteiermark, Polz, 750 ml
Description
Harmonious, fruity, aromatic. Lemon verbena, Moroccan mint, elderflower, jasmine blossom. Multi-layered aroma - herbaceous-spicy with citrus; grapey-juicy, many herbal notes, nutmeg, fresh animating finish.Food recommendation: light light miso soup, light Asian dishes.
Attributes
| Grape variety: | Gelber Muskateller |
| Producer: | Polz |
| Label: | Vegan |
| Ripening potential: | 1 to 5 years |
| Drinking temperature: | 8 to 10 °C |
| Food Pairing: | Apéro pastries, Vegetable dip, Mild Asian dishes |
| Vinification: | fermentation in steel tank |
| Maturation: | in steel tank |
| Volume: | 11.5 % |
Polz
The family vineyard of Erich Polz is situated in an idyllic field in the middle of hilly Southern Styria, about an hour’s drive south of Graz. The business was originally founded in 1912. In the late 1980s, the brothers took over their parents’ vineyard. Christoph Polz, Erich’s son, became the fourth generation to assume the role of winemaker in 2011.
The Polz vineyards are situated in one of the best winegrowing regions of Southern Styria around the Grassnitzberg where the Illyrian climate prevails. The area is characterised by a special harmony of Alpine, Pannonian and Mediterranean climates. As a result, the wine grown here is of the finest quality. The geological composition of the soil, many hours of sunshine and well-distributed rainfall offer almost perfect conditions for viticulture.
Gelber Muskateller
A sweet family
Over 200 varieties have “Muscat” in their names, and many are completely unrelated. What they share is a fragrance of fresh grapes. Muscat owes its name to the intense aroma. It derives from the word “musk”, and appears in documents dating from 1230. The most common representative of the Muscat line is the white Muscat blanc à petits grains. In Italy, it is known as Moscato Bianco, and in Germany and Styria as Gelber Muskateller. In Switzerland it is called Muscat du Valais. Researchers largely agree that it originated in Greece, and from there found its way via Italy to southern France. When crafted with expert hands, it turns out fresh, floral and spicy with a slightly tart note. Pressing it into high quality wines is not very easy. Sweet forms have greater renown, such as Muscat de Rivesaltes and Muscat de Beaumes-de-Venise from southern France or Muscat from the Greek island of Samos.
