Tassilo

The Tassilo wnes are from the ancient vineyards of an Abbey in the Wachau that was founded in the year 777 by Duke Tassilo III.  The Abbey records indicate that the vineyards were first planted in the year 893.

 

The sites chosen for the vineyards at the time, which are still the same vineyards now, show insights and knowledge about viticulture that are still important today as a particularly barren and rocky site was chosen that also had a beneficial micro-climate near the Danube.  The characteristics of the site produce a striking minerality, precision, and complexity to the wines which I immediately noticed with each wine during my initial visit.

 

A fun part of the heritage of the site is that the labels include an image of the "Tassilo goblet" which is still part of the Abbey's art collection.  It is fun to think about the monk's enjoying some great Gruner Veltliner over 1,000 years ago from the same goblet!

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Views from the Ried Alte Point vineyard

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More views of the Wachau Tassilo vineyards

The Wines

Tassilo “Steinmauer” Grüner Veltliner 2020

 

The Steinmauer cuvee is from an enclosed vineyard near the Abbey site that is surrounded by a stone wall (Stein Mauer!).  Aromas include honeysuckle, narcissus, white flowers, pink grapefruit, and cherries.  Flavors include honeydew melon, white grapefruit, white peaches, pear, and green apple.  There is medium body, good balance and acidity, and a really minerally and refreshing full finish.

 

Food pairings would include crab, shrimp, oysters, clams, mussels, sole, swordfish, seafood pasta and salads, paella, veal, pork, chicken, grilled sausages, Asian pork, chicken, seafood, vegetable, and noodle dishes, Mexican pork and chicken dishes, fish tacos, creamy yellow curries, creamy pasta dishes, green salads, and medium, creamy, and rich cheeses.

 

Tassilo Ried Alte Point Grüner Veltliner 2020

 

The word Ried in Austria signifies a single vineyard site with notable characteristics from the wine.  Although not exactly an equivalent to classifications such as Grosse Lage (Grand Cru) or Erste Lage (Premier Cru) in Germany or France, the designation and only be used after approval from local wine industry groups. For  this Ried Alte Point cuvee, aromas include pineapple, Meyer Lemon, ripe honeydew melon, green apple, citrus blossoms, honeysuckle, and cherries.  Flavors include Meyer Lemon, ripe pear, ripe melon, kiwi, and pineapple.  There is medium body, perfect balance and acidity, and a rich minerally full finish with a hint of charming salinity.

 

Food pairings would include sole, crab, shrimp, seabass, red snapper, clams, calamari, seafood soups, pasta, and salads, veal, pork, chicken, cassoulet, paella, Asian pork, chicken, seafood, and vegetable dishes, Mexican pork, chicken, and bean dishes, enchiladas, chile verde, medium cheeses, and green salads.  
 

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