Austria’s north-eastern Weinviertal region is known for a certain style of wine – easy drinking whites, consumed by the Austrians as early as possible. But when Friedrich Rieder came here, he saw how suited the area would be to something different... intense, unhurried wines, wines that were given time to develop to their full potential. The cool, marginal climate of the area (in the north-east of Austria, bordering both Slovakia and the Czech Republic) means a long growing season, so wines can develop real richness and flavour development. In fact, the relatively low rainfall means they can often get away with hang times that would be suicide in wetter areas. There`s no oak on the wines though, it`s all about fruit purity and an intensity that is matched by freshness. (NT 26/04/19)