Koreaa, Judith Beck
Koreaa is essentially a Gemischter Satz or field blend, composing of co-fermented Grüner Veltliner, Scheurebe, Welschriesling, Weissburgunder, Muskat and some Zweigelt, all grown near Lake Heideboden on the regions famous seewinkelschotter soil, ancient silt, sand and gravel stones from an ancient lake bed.
This is an extraordinary bone-dry white, which takes you in all sorts of directions. 2-day skin maceration in old oak, before pressing, spontaneous wild yeast ferment and maturation for 6 months in old oak barrels on its lees. The nose is herbal spiced, candied orange, tropical yellow fruits with a touch of honey, an oily mouth-filling palate, lush yet with great balancing acidity. One you just keep coming back to in the glass.