Sauvignon blanc Steirische Klassik
QWt Südsteiermark, Erich & Walter Polz, 2017
Expressive nose of elderflower, gooseberry and Granny Smith apple. Racy and bold on palate, with menthol and white fruit. Good length and a fresh finish.
|Origin:||Österreich / Steiermark / Südsteiermark|
|Grape variety:||Sauvignon Blanc|
|Ripening potential:||2 to 3 years|
|Serving temperature:||10 to 12 °C|
|Food pairing suggestion:||Apéro pastries, Goat's cheese|
|Vinification:||fermentation in steel tank|
|Maturation:||in steel tank|
Austria – Sumptuous culture, accessible to all
Austria is characterized by unbelievable topographical diversity. A flat steppe in the east, forests and hills in the Alpine regions, wetlands and Mediterranean landscapes in the south. This in addition to a rich tradition and even greater love. It’s no surprise that the Romans found joy on this patch of Earth and cultivated wine growing. Austrian wine is not abundant, but it is high quality.
Styria: the fresh, white wave
The southern cultivation area of Austria surprises with its refreshing white wines. Sauvignon Blanc, Riesling and Chardonnay (referred to here as Morillon) impress with their own profiles. Since the opening of the border with Slovenia – where the Iron Curtain once hung in its more moderate form – a dynamic, cross-border wine culture has developed. It almost seems as if the vibrancy of the hilly landscapes is reflected in the wines themselves.
Südsteiermark: Weisse Klasse in vielen Nuancen
Nirgendwo sonst zeigt der Sauvignon Blanc so einen Facettenreichtum wie in der Südsteiermark. Als «Steirische Klassik» lernen wir ihn geradlinig und erfrischend unkompliziert kennen, im «High End»-Bereich begegnet er uns als vielschichtige und auch lagerungsfähige Lagen-Selektion von alten Reben, die heute zumeist im grossen Eichenfass ausgebaut wird. Neben dem Sauvignon überzeugen hier besonders auch die Muskateller Weine. Sie vereinen intensive Aromatik mit animierender Bekömmlichkeit.
Weingut Erich & Walter Polz
The family vineyard of Erich and Walter 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.
The Polz family produce white grape varieties on more than 90% of their 70 hectares, with Sauvignon Blanc being the predominant grape variety. Furthermore, Chardonnay (known as Morillon in this region), Welschriesling, Pinot Blanc and Yellow Muscat thrive here. All grapes are carefully harvested by hand and reflect the great passion and competence of the winery.
The Sauvignon blanc can be recognized with your eyes closed. Its typical bouquet is marked by green notes: freshly cut grass, tomato bunches, gooseberry. Citrus fruits, cassis and flint join into the mix. In warmer latitudes it also shows exotic aromas, such as passion fruit. Its acidity is decidedly lively. In all likelihood, it comes from the Loire Valley, where it is vinified in Pouilly-Fumé and Sancerre in its purest form: varietally, and without timber. In the 18th century, it found its way to Bordeaux. Ambitious producers assemble it there with Sémillon into substantial whites, which are aged in oak barrels. The Sauvignon blanc has been a sensational success in the past 20 years in New Zealand. With its refreshing sweet-and-sour style, winemakers from down under have conquered the world. The rich Sauvignons from Styria and crisp examples of South Tyrol and Friuli are worth mentioning as well. It pairs with anything from the sea. Or do it like they do on the Loire, and enjoy it with goat cheese.