Ott 'Am Berg' Grüner Veltliner 2025

We have a soft spot for Grüner Veltliner. It's got the same kind of refreshment and food-friendliness as a good Riesling, but with a bit more weight through the middle. And instead of flowers and minerals, it plays around in the vegetable and pickle space. Which is honestly more our speed.

Bernhard Ott gets called "Mr. Grüner Veltliner" because he's so devoted to the grape. Most of his 60 hectares are planted with it. He works with more than 80 parcels, spread across Wagram and Kamptal, and he's been farming biodynamically for years. He helped start the respekt-BIODYN group in 2007, and is not interested in high alcohol or heavy extraction. 

This is the 2025 Am Berg, from lower-lying vines around Engabrunn, Feuersbrunn, and Grossriedenthal. Fermented spontaneously, mostly in stainless steel. It's bone-dry and delicious. The nose is yeasty with a little crushed yarrow. The palate is peppery and bright, with a tingle and nice tension.

Cook schnitzel, fried fish, a plate of good pickles.