Hahndorf Hill Winery in the Adelaide Hills are at the forefront of promoting Grüner Veltliner in Australia. This is an Austrian variety that Hahndorf Hill are clearly passionate about, having imported some clones from the motherland in 2006. The first release was 2010 and it is with plenty of anticipation that the 2012 is released after near perfect vintage conditions.
Grüner is planted elsewhere in Australia with Lark Hill being another notable proponent but the greatest concentration of plantings is in the Adelaide Hills.
Larry Jacobs, winery co-owner fancies this wine as being the next big thing. He says “Grüner is waiting in the wings to charm your taste buds.” Waiting in the wings for white wine drinkers to tire of their current obsession with sauvignon blanc.
What savvy swiggers turn to next remains to be seen but one thing’s for sure, I won’t be waiting to tuck into this variety. I’m in.
Grüner is adaptable as a food wine and has a relatively subdued nose. Sometimes peppery on the palate it is versatile and malleable. Nothing pokes out or dominates; it is eminently drinkable with or without food.
This particular wine features a lovely aromatic nose with white flowers and an ever-so-slight tropical edge with hints of apple and pineapple.
The palate is soft with some sparkly acid showing early. It’s hard to quantify any dominant fruit flavours. There’s some apple, pear and maybe even some sweet citrus but it’s really all about the lovely clean, fresh mouthfeel, hence its appeal.
This is very easy drinking. Some may find it too subtle but it’s the gentle approach and pure smashability I like.
Hahndorf Hill are doing some really interesting things there in them Hills and have been biodynamic for the past 4 years. This Grüner and their Blaufränkisch are well worth checking out.
Keep an eye out for this, it may not stem the Kiwi sauvalanche but it might just become your new ‘go to’ summer white.
And in keeping with the summer vibe I cooked up some garlic chilli prawns, inspired by a day at the beach and a few waves. This dish is so easy and so tasty. I wasn’t sure whether this GRU or a Hunter semillon would match best, so I tried both.
Both wines were a worthy match though it was the GRU I continued to ‘taste’ well after dinner was finished. Recipe link here.
RRP: $28 at cellar door