wine still
reserve
Emmerich Knoll Loibner Ried Loibenberg Riesling Smaragd
Wachau, Austria
About this product
The Loibenberg — 'Loiben hill' — is the benchmark Wachau Riesling site for Knoll: a south-facing gneiss-primary rock slope above the Danube at Unterloiben, producing Riesling of extraordinary mineral precision and longevity. Unlike Pichler's powerful concentration, Knoll's Loibenberg has a distinctive tension — the gneiss mineral backbone stretches the wine's acidity through a long, slow finish of crushed stone and citrus peel. In top vintages (2007, 2015, 2017, 2019) this rivals the Mosel's greatest Auslesen for mineral depth, but in a dry (Smaragd) format that makes it more food-versatile. Minimum 12.5% ABV; exceptional structure to age 20+ years.
The deductive profile Library
appearancePale gold with green highlights; brilliant clarity
noseCrushed stone and citrus peel dominance unusual in Austria — more mineral than fruit-forward; lime, yellow peach, and gneiss rock over grapefruit acidity
palateDry; full-bodied Smaragd (12.5-13% ABV); extended mineral finish; lime zest and wet stone persistence 25+ seconds; extraordinary tension
conclusionReserve quality; the Wachau insider's benchmark; peak 8-20 years from vintage
Service
glassWhite Burgundy or large Riesling glass
decantOptional at 5+ years
temperature c12
programme positionRich fish, shellfish, Viennese cuisine
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Open The LibraryThe quality ladder Library
4Single vineyard, gneiss primary rock, Smaragd classification; exceptional vintages only achieve full mineral expression; 20yr cellaring
3Alternative single-vineyard Smaragd Rieslings — slightly more accessible than Loibenberg
211.5-12.5% ABV; lighter, fresher style; earlier drinking; good food wine
1Lightest tier; immediate freshness; aperitif register
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Open The LibraryTasting profile
Crushed stone and citrus peel dominance unusual in Austria — more mineral than fruit-forward; lime, yellow peach, and gneiss rock over grapefruit acidity
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Pairings
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seafood
Emmerich Knoll Loibenberg Riesling Smaragd elevates lobster; the Wachau granite mineral and the lobster sweetness align
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fish
Knoll Loibenberg's Danube terroir pairs with the Danube catfish; both are expressions of the Wachau's river culture
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veal
A great Wachau Riesling Smaragd belongs with the finest Wiener Schnitzel; both represent Austria's culinary heritage
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seafood
Wachau Riesling's mineral precision and citrus-stone acidity cuts browned butter fat without overwhelming sole's delicacy; capers' saline tang echoes the gneiss mineral character of the Loibenberg site
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celebration
Knoll Loibenberg Smaragd's Wachau mineral elevates the Austrian river crayfish; the Riesling bisque links directly to the glass
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cheese
Loibenberg's Riesling mineral bridges the Alpine Bergkäse; Vorarlberg cheese and Wachau wine share Austrian patrimony
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dessert
Wachau Riesling Smaragd's apple and mineral character bridges the apple strudel; the dessert and the wine share the apple register
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pork
Knoll's complex Riesling Smaragd bridges the rich beef and onion preparation; spaetzle absorbs the wine's flavour
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spicy
Wachau Riesling Smaragd's mineral depth bridges Pad Thai's sweet-sour complexity; Austrian Riesling and Thai food affinity
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