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  1. Wamrod


    686 Tasting Notes

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Community Tasting Notes (15) Avg Score: 93.7 points

  • On retrouve en effet des arômes typiques du Grüner Veltliner... le vin sent le poivre vert et le tabac. Paradoxalement, c'est aussi et surtout très mûr : fruits exotiques, fruits confits... et minéral en même temps. Le vin est très gras. Il y'a une amertume racée qui nous suit tout au long de la dégustation. C'est étonnement long... long... long.

    Impressionnant : très mûr et vert en même temps. Très gras...beaucoup d'amertume... mais équilibré quand même. Quel vin atypique. J'adore.

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  • Tech G's Birthday Bash (Reno, NV): Deep yellow color... aromatic intensity out the wazoo... very ripe aromas for gv of tropical fruits, flowers, minerals... no barrique notes, no malo notes, no botrytis... on the palate the wine has plenty of acidity to keep the huge midpalate in check, the highish ETOH is also well contained. Great balance, very good length, insane intensity, great complexity... not a "finesse" wine per say but delivers its power with good finesse, a fine, full texture, good expression of place. Easily "outstanding" wine for me that borders on "extraordinary"witht he caveat that is a ripe, full throttle style of gv... really good example of a wine with tons of minerality and tons of fruit aromas... drinks well now but has structural elements to age 10+ years. Awesome.

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  • Just an absolutely stunning wine in every way. It had me thinking, it had me guzzling the glass 'til it was drained in no time. Specifically, the main thing it had me thinking about is greenness, and how that concept is so often misused in the lexicon of wine tasting. This is probably the most verdant wine I've ever had. Burying your nose in the glass and taking a taste feels like traipsing through a meadow of waist-high grass in some kind of faerie fantasyland or at the very least a soap commercial. And yet the terms green and vegetal are almost always used to condemn something as underripe. Time for this to stop. Just because something is vegetal doesn't mean it's underripe! Haven't you ever heard of ripe vegetables? This wine is green, but lusciously green, in the fashion of sun-kissed vegetation at the precise moment when it seems to embody the freshness of spring and you want to keep eating it plucked right off the plant, and then when you do it oozes with sappy grüner veltliner juice.

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  • A really unique wine.

    Medium to light gold straw.

    The nose and palate were complex and layered, with notes of pear and passion fruit. All at once, this wine was rich and tasty, with good acid - yet at the same time it was fresh and light on its feet, very refreshing.

    The acid presented more as exotic (ie passion fruit) than citrus.

    I just couldn't get enough of this - very highly recommended. Was fantastic.

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  • Pre-Mothers' Day gathering at Holger's and Shelley's: Exotic nose of white fruits, flinty mineral and floral/herb notes. Palate is both penetrating and ethereal. Exudes finesse and complexity. Great length. Even following a very distinct and expressive dry Riesling this GV really showed its class. Stunning.

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  • By Peter Moser
    November/December 2009, IWC Issue #147, (See more on Vinous...)

    (F.X. Pichler Gruner Veltliner Smaragd M) Subscribe to see review text.


  • By Jon Rimmerman
    2/13/2010, (See more on Garagiste...)

    (F.X. Pichler Gruner Veltliner Smaragd "M") Weekend

    Dear Friends,

    A few notable examples have arrived (or will do so in the next week or so). All of the entrants below merit serious attention and all are at excellent prices for their genre.

    Have a great weekend -

    - Jon Rimmerman

    2007 Domaine des 3 Celliers Chateauneuf du Pape "Privilege" VERY RARE - not available in the US
    This unique wine, built around 10-20% Vaccarese, will be something special in 8-12 years - it is so pent up, the bottled wine is akin to a barrel sample. If you are searching for the rarest examples of 2007 Chateauneuf-du-Pape, here you go:

    2004 Valdicava Brunello di Montalcino 1.5lt EXTREMELY LIMITED at this price
    (Last year, magnums of 2004 Valdicava were $250-300 on discount - now they are $165. That about sums up the market for at current prices of $210-250+)

    FX Pichler 6-Packs (limit 1/person)
    Here's an interesting 6 bottle pack of FX Pichler at a great price. It focuses on the new 2008 vintage with a "bonus" bottle of 2005 Gruner Veltliner "M" that is almost free. To get the 2005 "M" I had to purchase these as pre-packed 6-packs - it's a great deal if you are a collector of FX Pichler. In most pre-packs, they leave out the best/most desirable wine but this pack includes the 2008 "M" (a wine that is very difficult to come by in the US with an eye-popping score and review from Peter Moser of Tanzer's IWC). One bottle each of the following 6 wines:

    2005 F.X. Pichler Gruner Veltliner Smaragd "M"
    2008 F.X. Pichler Riesling Smaragd Oberhauser
    2008 F.X. Pichler Riesling Smaragd Steinertal
    2008 F.X. Pichler Riesling Smaragd Loibner Berg
    2008 F.X. Pichler Gruner Veltliner Smaragd Urgestein Terrassen
    2008 F.X. Pichler Gruner Veltliner Smaragd "M"

    ...we also have...

    Blood Orange Oil 16 oz (Please limit requests to 12 bottles/person)
    Wow - the response to yesterday's Roasted Garlic Oil was shocking even for me - it's right up there as the most requested item of the last several years and Niki isn't even close to sifting through all of the requests. All I can say is...thank you. I was going to wait until March to put this out (the sister oil of the Garlic oil) but the order for the Garlic oil is going to be so large that Tom wants to produce the Blood Orange oil next week to insure we receive both of them for spring shipping.

    As you may guess, this Blood Orange Oil is produced with the same artisinal care as the Roasted Garlic Oil with the same base blend of natural and anti-oxidant rich grape seed and extra virgin olive oil (don't worry, he produces this in a separate kitchen than the garlic - nothing can live or breath in the garlic kitchen...except the garlic). Tom presses fresh blood oranges (in season right now - no spray/naturally raised) and concentrates the juice in a salad spinner of sorts with a blend of proprietary spices. The mixture is combined with the two oils (grape seed/olive) and the result is a gorgeous and citric explosion that can be used as a salad dressing base (like the Garlic Oil), dipping oil (with sea salt and pepper), marinade for roast pork or on steamed/grilled vegetables. Try brushing this oil on your favorite barbeque items while they will thank Tom. This oil can also be used in baking instead of sunflower or canola oil when an aromatic hit of fruit is desired. Warning - this item is addictive once you try it a few times. If you are a fan of Meyer lemon oil, this is the next progression and it's a lot more concentrated in flavor...

    Thank you,

    Jon Rimmerman
    Seattle, WA

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