# Josef Fischer Grüner Veltliner Rührsdorf Federspiel (2023)

- **Producer:** Weingut Josef Fischer
- **Colour:** white
- **Type:** still
- **Grapes:** Grüner Veltliner
- **Region:** Niederösterreich, Austria
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €14
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, pear, apricot, gooseberry, lemon, grapefruit, white pepper

## About this wine

Weingut Josef Fischer, located in Rossatz on the southern bank of the Danube in the Wachau, has been family-owned since 1898. Today, fifth-generation winemaker Josef 'Joe' Fischer crafts precise, energetic wines from this cooler microclimate. The southern bank's cold air currents from the Dunkelsteinerwald forest preserve natural acidity, making it highly prized in the face of climate change. The bottle features a 'Huchen' (Danube salmon) on the label, a tribute to Joe's father, Josef senior, who has spent decades breeding and repopulating this near-extinct royal fish in the Danube.

## Interesting facts

- The label features the Huchen (Danube salmon), honoring the winemaker's father's conservation efforts to save the near-extinct species.
- Due to Wachau DAC rules, this single-vineyard Zanzl fruit is labeled under the village name 'Rührsdorf' to maintain its Federspiel status.
- The estate is certified organic and currently transitioning to biodynamic farming across its boutique 11.5 hectares.

## Food pairing

The wine's high acidity and distinct saline minerality cut beautifully through rich, fried dishes like Wiener Schnitzel, while its clean, medium-bodied profile complements delicate seafood, sushi, and fresh herbs without overpowering them.

## Wine making process

Sourced entirely from the west-facing Ried Zanzl vineyard in Rührsdorf, which features Gföhl gneiss and loess soils. The grapes are 100% hand-harvested and undergo spontaneous fermentation with native yeasts in stainless steel tanks for approximately eight weeks. Malolactic fermentation is strictly blocked to preserve the grape's natural, vibrant acidity. The wine is aged on its fine lees (sur lie) in stainless steel vats for four months before being bottled with minimal intervention.