Peter Veyder-Malberg makes less than 1000 cases of wine a year — they're here, then gone again (repeat). High acid, mineral-forward wines, he farms in the cooler western fringes of the Wachau. This Grüner Veltliner was sourced from various vineyards because the quantity from each plot is too small for individual bottlings. So, inside the bottle, you're getting first-class juice sourced from some very old terraced vines. The main soil is gneiss (weathered granite) which gives Liebedich its backbone of crunchy minerality and savory aromatics of fennel seed, green and yellow apple, licorice, and mountain herbs. The ultimate food wine, it's hard to make a bad choice when drinking Grüner Veltliner, especially when it's Veyder-Malberg.