# Gamlitz Sauvignon Blanc (2023)

- **Producer:** Weingut Lackner-Tinnacher
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Steiermark, Austria
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** gooseberry, lemon, grapefruit, orange, peach, grass, bell pepper, herbaceous, bread, toast, butter

## About this wine

Weingut Lackner-Tinnacher, located in the picturesque hills of Steinbach near Gamlitz, has been a family-run estate since 1770. Today, the winery is managed by biologist and oenologist Katharina Tinnacher, who took over in 2013 and transitioned the vineyards to certified organic farming. The estate is a member of the prestigious STK (Steirische Terroir- und Klassikweingüter) association, celebrated for producing highly expressive, terroir-driven wines. Katharina's philosophy centers on restraint and precision, deliberately avoiding the loud, tropical style of Sauvignon Blanc in favor of elegant, structured, and deeply mineral wines that reflect the unique cool-climate alpine influences and steep slopes of Southern Styria.

## Interesting facts

- The estate has been family-owned since 1770, with biologist Katharina Tinnacher taking over management in 2013.
- This wine is sealed with a premium Vino-Lok glass stopper, ensuring 100% protection against cork taint.
- Vines are grown on incredibly steep alpine slopes at elevations reaching up to 500 meters above sea level.

## Food pairing

The high acidity and crisp, mineral profile of this Sauvignon Blanc make it an exceptional partner for seafood and dishes with high fat or cream components. The wine cuts through the richness of goat cheese and buttery sauces, while its subtle herbal and citrus notes mirror the fresh flavors of green vegetables like asparagus and fresh herbs.

## Wine making process

The grapes for this village-level Ortswein are sourced from six organically farmed parcels around Gamlitz, featuring steep slopes at elevations of 350 to 500 meters. The soils are a complex mix of gravel, marl, sandstone, and sand. Following a meticulous hand-harvest, the grapes undergo a 12-hour skin maceration to extract aromatic precursors. Fermentation is triggered spontaneously by native yeasts, with 70% of the juice fermented in stainless steel tanks and 30% in large, neutral oak casks. The wine is then aged on its fine lees for 18 months—split equally between stainless steel and large wooden barrels—before being bottled under a Vino-Lok glass closure to preserve freshness.