Huber Grüner Veltliner Sekt 2014

If you turn up at most people's houses with a bottle Grüner Veltliner, they'll probably look excited and will say 'Ooh, sounds exotic!!' to which you'll smoothly say 'It's Austrian darling. Not a very well-known grape variety. Oodles of zingy orchard fruit,' and they will be suitably impressed.

If you turn up with a limited-supply, sparkling Grüner Veltliner, they'll look really excited and say 'Oh, you shouldn't have!' to which you'll say 'Yah. It's a limited supply sparkling Grüner Veltliner. Pretty rare. Delicious.' You may want to tone down the nonchalance a little if you actually want to be let through the door.

A limited-supply sparkling Grüner Veltliner from one of Austria’s most exciting young winemakers, Markus Huber.

33 year old Markus Huber is one of Austria´s rising winemakers, producing excellent dry white wines, especially Gruner Veltliner and Riesling, from the Traisental in east Austria. Named as wunderkind in Decanter magazine, having being named best white wine producer at the London International Wine Trade Fair 2011, Markus says his aim is to reflect the soil and the unique character of every growing season in his wines. The wines are counted among the best whites in Austria every year.
Reichersdorf lies in the heart of the Traisental valley, with a climate similar to that of Burgundy and on the same latitude as Beaune. This location, paired with cool nights, warm days and a unique limestone mix soil produces beautiful, unmistakable wines.

As with many young men, Markus’ dream was to become a professional football player. But, luckily for the wine world, he decided to follow the family tradition of winemaking. Together with his close-knit team, he has achieved huge success and numerous awards on the international stage, including a top ranking in the Gault Millau with 16/20 points and three stars at the Falstaff awards.

The grapes underwent whole cluster pressing and were fermented at 19C, followed by three months in steel tanks. 12 months followed on the lees, in classic bottle fermentation.

You can smell fine orchard fruit and delicate herbs and spices in the nose, with a beautiful interplay of green apple, citrus and slight hints of peach on the palate. The finish is long-lasting, powerful juicy, with a persistent, fine mousse. Serve with Austrian cuisine, poultry, white meat and also with Asian cuisine.

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