At a glance

Producer

Weingut Prager

Region

Wachau, Austria

Grape variety

Riesling

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$45-$65

Tasting profile

Pronounced citrus, white peach, wet stone, and subtle floral notes with a saline mineral character

Evolution: Will develop more complex petrol notes, deeper mineral and honeyed layers over the next 5-7 years

At peak: Balanced sweetness-acidity harmony with layered complexity, full mineral depth, and refined texture

Structure

Acidity

High — characteristic bright and vibrant acidity typical of Wachau Riesling

Tannins

None (classic for Riesling)

Alcohol

12.5-13.0%

Aging potential

Excellent, top-tier Wachau Smaragd Riesling typically ages 15-20+ years due to high acidity and concentration

Drinking window

Peak drinking

2027 to 2044

Optimal window

2024 to 2047

Current status

Approaching youthful drinkability; early complexity development

Current condition

Still developing primary and secondary aromas with pronounced acidity and mineral backbone

The 2019 vintage in Wachau produced ripe, concentrated Rieslings with notable acidity and balance, granting the wine an extended bottle evolution phase. The Smaragd classification ensures a full-bodied style with great aging potential, peaking well into the next decade with complexity building through tertiary aromas and texture integration.

Food pairing

Pairs excellently with rich seafood (lobster, scallops), roasted chicken with herbs, grilled white fish, Asian cuisine with subtle spice, and aged cheeses like Comté or Gruyère.

Serving

Serving temperature

10-12°C (50-54°F)

Decant

Not required

Sustainability

Sustainability score: 8/10

Use of natural yeasts, minimal intervention in cellar, solar energy implementation reported, and moderate water conservation efforts. Packaging employs light-weight bottles reducing carbon footprint. Vintage considered sustainable by regional standards.

Prager Achleiten Riesling Smaragd aligns well with sustainable viticulture principles predominantly practiced in Wachau. While not certified organic or biodynamic, their methods minimize environmental impact with focus on soil health and energy efficiency. Carbon impact is mitigated by local sourcing but imported nature increases footprint moderately.