The vineyard is just over 8 hectares in size and is made up of decomposed slate, which is essential to the very mineral character of the wine. The Hütte enclave is broadly recognised – along with Scharzhofberg – as the leading vineyard in the region. In addition, 2010 is rightly hailed as one of the greatest vintages in the last 20 years.
The must is fermented in large old oak barrels, which allows for a prolonged and sensitive fermentation, without imparting any oak flavour or aroma. The wine then rests on its lees for a six month period.
Drink now and over the next 10 years.
Founded in 1803 the present owners of the famous von Hövel estate are the von Künow family. All the vineyards are farmed to organic principles and only natural, indigenous yeasts are used in fermentation.
A stylish aperitif, but will work really well with any Thai or Malaysian dish where the emphasis is on vegetables and/or fish/white meat including any ingredients such as lemon grass, ginger, coconut, lime leaves, star anise, coriander and mild chilli.
In the press
Wine Spectator: 90 points
Stephen Tanzer: 90 points