Wine of the week: Sattlerhof Kapellenweingarten Sauvignon Blanc
db‘s ‘Wine of the week’ is a Sauvignon Blanc from Familienweingut Sattlerhof, an estate in Südsteiermark, Austria led by brothers Willi and Hannes.
Willi’s sons, Andreas and Alex Sattler, have been pivotal in ensuring that the estate can continue under the next generation.
Andreas claims that as a child he saw himself becoming a “tractor mechanic or an author” – fortunately for lovers of Sauvignon Blanc, he became a winemaker.
“We always helped out [in the winery] at home, during our school and study times. This was when I slowly learned from our parents and realised what a fulfilling journey a vintage is,” he says.
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He hopes that his wines can act as ambassadors for his region, with the young winemaker declaring a desire to “help to make the whole world learn about the beauty and mysticism of Südsteiermark, and its wine and people.”
Andreas’ roots run deep in his homeland, so much so that he says that if he were a wine, his back label would read: “Defined by the area it grew in, might last a long time; maturity yet to come.”
Familienweingut Sattlerhof Kapellenweingarten Sauvignon Blanc 2021
- Producer: Familienweingut Sattlerhof
- Region: Südsteiermark
- Country: Austria
- Grape variety: 100% Sauvignon Blanc
- ABV: 13%
- Approximate retail price: £32
- Medal: Master – The Global Sauvignon Blanc Masters 2024
Brothers Willi and Hannes lead the Sattlerhof family wine estate near Gamlitz. In the vineyards, deep, crystalline quartz soils from an an ancient coral reef allow good drainage. South and southeast exposures give sufficient warmtn and sunlight, and cool Alpine breezes keep the vines relatively disease-free. This Sauvignon Blanc is aged in older, 300-litre casks for extra depth and complexity. The wine is exquisite, mid-yellow-hued and displaying white fruits, yellow peach, passionfruit and orange blossom, with a subtle, creamy oak background. The palate is mid-weight, showing excellent balance and concentration, with flavours balanced by very fresh acidity. Layered, textured and lingering, this wine would make a good choice for turbot, salmon and monkfish chunks, poached in Champagne, infused with shallot and lime, and served with a light cream sauce made with the poaching liquid. (Patricia Stefanowicz MW)
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