Rudi Pichler is considered one of Austria's elite winemakers. He works in the Wachau, the most prestigious region in the country. It’s really one of the most breathtaking places in the wine world, with steep, terraced vineyards overlooking the majestic Danube river.

Pichler has some of the best holdings in the Wachau—there are real perks to being in the region since 1731—and he puts them to immaculate use. This bottling hails from top sites in the towns of Wösendorf and Joching, where the mix of soils and exposition helps blend complexity and intrigue into the glass. The steep slopes make for excellent drainage and also expose the grapes to full sunshine throughout the day.

The yields that Pichler achieves are low, even by the standards of the Wachau. To improve concentration and power, he utilizes a short maceration of the grapes before pressing, which enhances palate presence and richness. That's followed by fermentation and aging in stainless steel, preserving the brightness of the wine, then a leisurely seven months on the lees to build texture and let the wine harmonize before bottling.

We spent a few weeks in Austria this summer, and despite trying dozens of new bottlings, we didn’t drink anything that topped the character and charisma on display here. This wine makes a brilliant pairing with fish of any stripe, a Cobb salad, or Austrian schnitzel's distant cousin, the chicken tender. We're thrilled to be offering this wine and can’t wait for you to try it. Make sure you have enough for occasions great and small.

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