I only recently (past 3 years) set aside a few whites for aging, so these are just starting to come out of my cellar. Some Chablis, white Rioja, German Rieslings, and tonight's Grüner Veltliner - no rhyme or reason, just wherever my (infinite) curiousity took me.
So, does aging improve your Gruner? Too early to tell - the 2006 Höpler Grüner Veltliner welcomed with a nose of freshly cut apples, a hint of white flowers, some minerality and creamy custard later but pretty simple overall. An initial impression of softness on the palate is misleading, hiding its firm acidic structure and mouthfull of juicy apples - ripe and crisp, with a notable minerality. That acid and minerality points to continued improvements with cellar time, but it is too early to see this improvement.
plastic cork. 11.5% alcohol
Price: C$22 (Opimian)