Kurt Angerer’s ancestors have been making wine since 1848. Kurt learned his trade with his father, Franz Angerer. With a brief detour to Australia, Kurt continued the family tradition of Austrian winemaking in Lengenfeld, Kamptal. He now manages 27 hectares of vines that he inherited, purchased or leased. Although these include a many varietals, it is with Grüner Veltliner that Angerer shows his true mettle. These wines are transparently terroir driven and demonstrate the influence of gravel and granite on the variety, as well as what can be gained (or lost) through the marriage of oak and Gruner Veltliner. The Keis Gruner Veltliner is produced from a vineyard with red gravel soil and is fermented in stainless steel. It has a fresh and herbal nose and has a peppery edge with fresh acidity. This wine would pair well with salmon, sea bass or other flavorful fish. It would also go well with turkey and light summer stews. |
