Austrian Producers Flashcards
Emmerich Knoll
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Wachau
Winery Location: Unterloiben
- currently run by Emmerich II
- known for some of the most age-worthy and terroir-driven expressions of the Unterloiben.
- Emmerich and sons tend to predominantly Grüner Veltliner and Riesling (over 90%) as well as Chardonnay, Gelber Muskateller, Rivaner, Gelber Traminer and Pinot Noir.
- Grapes are hand-harvested and malolactic fermentation is blocked.
- Large, inert oak foudres are employed almost exclusively (some steel is used) for oxidative purposes.
- Knoll’s Smaragd Grüner Veltliner and Riesling are renowned for being able to age for decades.
- In addition to his dry bottlings, Knoll produces a Beerenauslese and Trockenbeerenauslese in vintages conducive to botrytis (including 2000, 2004, 2005, 2006 and 2007).
- labels adorning Knoll’s bottles depict St. Urban, the patron saint of winemaking
—Principal Vineyard Holdings: 15 ha
-Loibenberg: mostly loess and loam with a granite and gneiss topsoil; southern exposure and one of the warmest sites in the Wachau
-Schütt: primarily granite, loess and loam; southeastern exposure at 1,500 feet above sea level
-Kellerberg: primarily Gfoehler gneiss and slate, a cooler Wachau expression with a southeast exposure
-Kreutles: mostly loess and loam with a granite and gneiss topsoil; directly below the Loibenberg with a slightly less steep aspect than Loibenberg
-Pfaffenberg (Kremstal): primarily gneiss, granite, schist and loess; very steep slopes above the Danube
—Top Wines Produced:
Loibenberg Riesling Smaragd
Loibenberg Grüner Veltliner Smaragd
Loibenberg Riesling Federspiel
Schütt Riesling Smaragd
Schütt Grüner Veltliner Smaragd
Kellerberg Riesling Smaragd
Kreutles Grüner Veltliner Federspiel
Kreutles Grüner Veltliner Smaragd
Grüner Veltliner Beerenauslese
Pfaffenberg “Selection” Riesling
Bründlmayer?
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wines Produced?
Kamptal
Winery Location: Langenlois
Year Established: First bottled in 1947
-Often cited as Austria’s premier winery
-began under Willi Bründlmayer Sr. who came from a family of winegrowers who sold their wines to restaurants in cask.
-After WWII, acquired unused or abandoned vineyard holdings, many would become known as Austria’s best vineyard sites.
-bottled his first vintage in 1947
—“Bründlmayer” training system (now known as the Lyre training system) in the 1970’s. Willi Sr felt this system, that opens the canopy to allow sunshine on one side and shade on the opposite side, particularly suited Grüner Veltliner and Riesling.
-vineyards are farmed organically and worked by hand.
—Willi Bründlmayer Jr. grew up assisting his father and worked in both Valais and Burgundy in his teenage years; took over from his father and managed the estate since 1981
-single-vineyard Grüner Veltliner and Riesling bottlings make up the winery’s top wines, but boasts an extensive range that includes Zweigelt, St. Laurent, Pinot Noir, and Chardonnay, along with traditional method sparkling wines.
-Grapes are hand harvested and multiple passes made through the vineyard to avoid botrysized grapes completely.
-grapes are not de-stemmed or crushed before pressing to allow for as little handling of the fruit as possible
- 1 exception: a small portion of grapes from each lot are held back, de-stemmed, and macerated for several hours; used by Willi and Cellar Master Josef Knorr during blending to add texture to final wines.
-Willi and Knorr use ambient yeasts taken from previous vintages or small yeast samples off grapes still on the vine to inoculate and begin fermentation.
-Fermentation takes place in stainless steel or large neutral cask, depending on variety and site.
-Aging takes place in the temperature-controlled cellar, 3-18 months in barrel depending on variety.
-The Alte Reben, or “Old Vine” wines are fermented in new oak and the name designates wines sourced from vines over 50 years old.
-sparkling wines, the Brut and Brut Rosé age on the lees for eighteen months (Extra Brut spends 18-36 months) before riddling and disgorging.
—Principal Vineyard Holdings: 80 ha
-Heiligenstein
-Käferberg: soil is sandy clay
-Loiser Berg: soils are gneiss, mica schist, some clay and loess; south and southeast facing; planted to Grüner Veltliner
-Steinmassel
-Berg-Vogelsang: soils are mica schist; southwest facing; planted to Grüner Veltliner
-Lamm: soils are chalky clay and loess on siltstone; south facing; planted to Grüner Veltliner; one of the warmest sites
—Top Wines Produced:
Grüner Veltliner Kamptaler Terrassen
Grüner Veltliner Alte Reben: fermented in 300L Austrian oak casks, aged in 2500L barrel
Gruner Veltliner Loiser Berg: made in similar style to the Berg-Vogelsang, but the exposition is different and the site experiences marginally warmer and more protected microclimate
Grüner Veltliner Berg Vogelsang: bottled early
Grüner Veltliner Ried Lamm Auslese
Grüner Veltliner Spiegel
Riesling Kamptaler Terrassen
Riesling Steinmassel
Riesling Zöbinger Heiligenstein
Sekt Brut: a blend of predominately Pinot Noir and Chardonnay with remaining amount Pinot Gris, Pinot Blanc, and Grüner Veltliner. Vintage late harvest Pinot Blanc is used as the dosage.
Brut Rosé: a blend of Pinot Noir, Zweigelt, and St Laurent.
Prager
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wines Produced?
Wachau
Winery Location: Weissenkirchen
-one of the oldest in the Wachau: first documented mention of it dates back to 1302.
-best known for its single-vineyard bottlings of eight different Rieslings and seven different Grüner Veltliners.
-Franz is a founding member of the Vinea Wachau Nobilis Distictus, where he served as chairman until 1988.
-estate is now run by his daughter, Ilse, and husband Anton (Toni) Bodenstein.
-known for their high acid levels, low residual sugar, purity and freshness.
-picked in multiple passes to avoid harvesting any grapes affected by botrytis.
-does not use any herbicides, insecticides or fertilizers
-fermentation is carried out by natural yeast, and grapes are typically de-stemmed and macerated on the skins for up to 15 hours.
-temperature-controlled stainless steel is used for the entire production of Prager wines. The wines are left in the tank on their fine lees until bottling, which typically occurs in February for the Federspiel wines and April for the Smaragd.
—Principal Vineyard Holdings: 16.5 hectares
-Achleiten Stockkultur: 0.4 ha; soil is silty-loam; vines in the top, Stockkultur parcel of the Achleiten vineyard were planted in 1938—some of the oldest in the Wachau
-Hinter der Burg: 4.4 ha; soil is mica schist; hillside vineyard behind the town of Weissenkirchen; site has been in the family since 1712 but named in the 13th century, it means “behind the castle”; planted with Grüner Veltliner in 1921
-Wachstum Bodenstein: 1.6 ha; soil is a mix of gneiss, mica schist and silty-loam; this is the highest planted vineyard in the Wachau at 460 meters, planted with 100 different clones of mostly young-vine Grüner Veltliner as well as 15 different Riesling clones
-Steinriegl: 4.8 ha; soil is calcareous, rocky and silty-loam; the only vineyard west of Weissenkirchen in the Prager holdings, this produces both Federspiel and Smaragd Riesling (Federspiel is the flagship); five separate parcels owned by the family, planted to Riesling in 1949, 1953, 1961, 1977, and 1990.
-Klaus: 1.6 ha; soil is gneiss, mica schist and silty-loam; planted to Riesling during WWI and then replanted again in 1953, located east of Achleiten
—Top Wines Produced & Inaugural Vintages:
Achleiten Stockkultur Grüner Veltliner Smaragd: Inaugural vintage 1999.
Hinter der Burg Grüner Veltliner Smaragd: Inaugural vintage 1953 (1986 for Federspiel).
Wachstum Bodenstein Grüner Veltliner Smaragd: Inaugural vintage 1997.
Steinriegl Riesling Federspiel: Inaugural vintage 1986 (1988 for Smaragd).
Klaus Riesling Smaragd: Inaugural vintage 1953 (1986 for Smaragd).
Wachstum Bodenstein Riesling Smaragd: Inaugural vintage 1997.
F.X. Pichler
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau, Austria
Winery Location: Oberloiben
Year Established: 1898
Summary: F.X. Pichler is often cited as one of the Wachau’s finest estates, having achieved cult status in Austria and membership in Vinea Wachau. Franz Pichler Sr. began a selection of his finest Grüner Veltliner grapes in 1928, but the winery gained most of its acclaim under Franz Xaver (or “F.X.”) Pichler, who took over in 1971. The winery’s trademark is their single-vineyard Grüner Veltliners and Rieslings, the majority of which are Smaragd level (80% of production is Smaragd, the remaining Federspeil). F.X.’s son Lucas joined in 1996, and took over winemaking in 1999 with F.X. continuing to manage the vineyards. Lucas took complete control of vineyard management and winemaking on F.X.’s official retirement in 2009, the same year a new cellar was constructed. In addition to their vineyard-designate wines, they make two top-end cuvees, “F.X. Unendlich” (German for never-ending), first made in 1988, and “M” (for “monumental”), first made in 1991. Each is a selection of the best grapes from different vineyards.
Principal Vineyard Holdings: 18 ha
Frauenweingarten: sandy soil, planted to Grüner Veltliner for Federspiel wines
Klostersatz
Oberhauser: subsite within Klostersatz, gravel soils; planted to Riesling
Burgstall: gneiss and granite soil; planted to Riesling for Federspiel wines
Steinertal: located between Loibenberg and Pfaffenbergl soil is weathered gneiss,
Loibenberg: primitive rock soil; planted to Riesling and Grüner Veltliner
Dürnsteiner Liebenberg: soil is gneiss and mica schist
Dürnsteiner Kellerberg
Average Total Production: 10,000 cases
Top Wines Produced:
Grüner Veltliner Dürnsteiner Liebenberg Smaragd Grüner Veltliner Loibner Berg Smaragd Grüner Veltliner Loibner Steinertal Smaragd Grüner Veltliner Kellerberg Smaragd Grüner Veltliner Urgestein Terrassen Grüner Veltliner ‘M’ Smaragd Riesling Burgstall Federspiel Riesling Steinertal Smaragd Riesling Loibner Berg Smaragd Riesling ‘M’ Reserve Riesling Dürnsteiner Kellerberg Smaragd Riesling Unendlich Smaragd (1998) Style / Vinification Techniques: Wines are made according to the principles of Vinea Wachau – grapes are harvested by hand (F.X. Pichler harvests late for prime physiological ripeness) and there is no chapitalization or additives. The wines are aged in traditional large oak casks and are not fined prior to bottling.
Schloss Gobelsburg
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Kamptal, Austria
Winery Location: Langenlois
Year Established: 1171/1996 (current proprietors)
Summary: Schloss Gobelsburg has a long viticultural history dating back to the 12th century when Cistercian monks began cultivating the land. The estate changed ownership several times over the years, before Michael and Eva Moosbrugger purchased the winery in 1996. Michael began under the mentorship of Willi Bründlmayer and continues managing the winery and making the wines today. Michael developed a system, referred to as his “dynamic cellar concept,” for wines to be transported in casks on wheels in lieu of pumping to various locations within the cellar because of the varying temperature areas within the large cellar. Gobelsburg’s “Tradition” line of Grüner Veltliner and Riesling are in homage to the traditions of the early 19th century, part of Michael’s endeavor to make wine as it had been during the pre-technological era and to understand the ideas behind these wines. The winery also produces Gobelsburger, their well-known second label that permits the use of purchased fruit. Their holdings include 50%, Grüner Veltliner, 25% Riesling, with the remaining plantings dedicated to Zweigelt, Blauburgunder, St. Laurent, and Merlot.
Principal Vineyard Holdings: 49 ha
Heiligenstein: planted to Riesling Gaisberg: planted to Riesling Lamm: planted to Grüner Veltliner Renner: planted to Grüner Veltliner Grub: planted to Grüner Veltliner Steinsetz Average Total Production: 20,000 cases
Top Wines Produced:
Grüner Veltliner Renner Grüner Veltliner Steinsetz Grüner Veltliner Lamm Grüner Veltliner “Tradition” Riesling “Tradition” Riesling Gaisberg Riesling Heiligenstein Gobelsburger Grüner Veltliner Gobelsburger Riesling NV Brut Reserve: a Gruner and Riesling dominated blend with Pinot Noir, Zweigelt, and St. Laurent. Style / Vinification Techniques: In the winery, a combination of stainless steel tanks and large, neutral oak casks are used, wines are fermented using indigenous yeast. Timber from Manhartsberg (a region north of Langenlois) is used for the large and small oak casks in lieu of oak from France or the United States.
Nikolaihof
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau, Austria
Winery Location: Mautern (dry climated; good for organic viticulture.)
Year Established: 1894
Summary: Nikolaihof is one of the oldest estates in Austria, reaching back 2,000 years to Roman times, making it the oldest winery in the Wachau. The winery is located in Mautern, at the southern bank of the Danube, protected by the rain shadow of the Krems hillsides. The Saahs family purchased the estate from the church in 1894 (and boasts a 4th century Roman wine cellar still in use!), but winemaking did not really take off commercially until the 1960s. At the time, they could not afford the prevailing chemical treatments, so they worked without using chemical pesticides or herbicides. They officially began practicing biodynamic farming in 1971, and were the first Austrian winery to be Demeter certified in 1998. To this day, the estate is well known as somewhat of a bastion of biodynamic farming and principles. While Riesling (55%) and Grüner Veltliner (35%) dominate their plantings, small quantities of Neuburger, Gelber Muskateller, Gewürztraminer, Frühroter Veltliner, and Chardonnay are also grown. Klaus Saahs retired in 1985, and Klaus and Christine Saahs recently handed over winemaking responsibility to their son Nikolaus.
Principal Vineyard Holdings: 22 ha
Steiner Hund Klausberg Im Weingebirge Vom Stein Süssenburg Average Total Production: 8,300 cases
Top Wines Produced:
Grüner Veltliner Hefeabzug
Grüner Veltliner Im Weingebirge Federspiel
Grüner Veltliner Im Weingebirge Smaragd
Riesling Vom Stein Federspiel
Riesling Vom Stein Smaragd
Grüner Veltliner/Riesling “Nikolauswine” Trockenbeerenauslese
Style / Vinification Techniques: The winemaking philosophy is focused on their biodynamic growing methods, with careful attention in the vineyard, and little cellar intervention. Harvest is always by hand, and the winery employs what they refer to as “natural fermentations,” using indigenous yeasts and little temperature control. The wines typically see long aging on the lees in neutral, old Austrian oak vessels. Sulfur additions are minimal, only before bottling, and Nikolaus eschews fining and filtration whenever possible. Their winemaking tradition also includes wines under their Vinothek label; these wine rest in 3,000L neutral oak casks, unsulfured for fourteen (or more) years before being bottled.
Hirtzberger
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau, Austria
Winery Location: Spitz an der Donau
Year Established: The Hirtzberger family first purchased land and planted vines in the village in the late 1800s.
Summary: The Hirtzberger estate is located in the western end of the Wachau in Spitz, where the Hirtzberger family has lived and farmed for five generations. Franz Hirtzberger Sr. took over in 1983 and built a reputation for dry, terroir-oriented wines before the Austrian’s 1985 wine scandal. He was one of the founding members of Vinea Wachau (along with Joseph Jamek, Franz Prager, and Wilhelm Schwengler). During the eighties, Franz expanded the family’s vineyard holdings and renovated the cellar. The Hirtzberger philosophy centers around harvesting as late as possible, often with multiple passes through the same vineyard to achieve the best physiological ripeness. Franz Hirtzberger Jr. has recently taken the reins from his father and continues to manage the winemaking in the same fashion.
Principal Vineyard Holdings: 15 ha
Donaugarten: lowest altitude vineyard above Danube, planted to Grüner Veltliner for Steinfeder wines
Rotes Tor: soil is gneiss, mica, and schist; planted to Grüner Veltliner Federspiel and Smaragd wines
Axpoint: younger vineyard, soil is predominantly clay; planted to Grüner Veltliner for Smaragd wines
Honivogl: planted to Grüner Veltliner
Setzberg: highest altitude of their vineyards, soil is gneiss
Hochrain: soil is sandy loam over weathered rock; planted to Riesling
Singerriedel: soil is gneiss, mica, and schist; planted to Riesling for Smaragd wines
Pluris: soil is primarily clay; planted to Grauburgunder
Steinporz: soil is weathered gneiss; planted to Weissbergunder
Schlossgarten: planted to Chardonnay
Average Total Production: unknown
Top Wines Produced:
Axpoint Grüner Veltliner Smaragd Hochrain Riesling Smaragd Honivogl Grüner Veltliner Smaragd Kirchweg Grüner Veltliner Smaragd Pluris Grauburgunder Smaragd Rotes Tor Grüner Veltliner Federspiel Rotes Tor Grüner Veltliner Smaragd Setzberg Riesling Smaragd Singerriedel Riesling Smaragd Steinerterrassen Riesling Federspiel Steinporz Weissburgunder Smaragd Style / Vinification Techniques: All vineyards harvested by hand. Both commercial yeasts and indigenous yeasts have been used for fermentation in temperature-controlled stainless steel. Following fermentation wines are aged in large, older 30-50 hectoliter foudres. Winemaking is more reductive in style and wines do not see extended time on the lees or bâtonnage.
Hirsch
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Kamptal, Austria
Winery Location: Kammern
Year Established: 1878
Summary: Johannes Hirsch, considered a young pioneer of both Kamptal and Austria as a whole, manages the family winery along with his father and his wife Sandra. Their biodynamic farming practices are a core part of the Hirsch philosophy. Hirsch was also one of the first estates to bottle its entire portfolio under screwcap—a much more common practice currently than it was when Hirsch started doing so. The estate grows Grüner Veltliner and Riesling exclusively, making three single-vineyard bottlings of each, with recent plans to expand further. Generally the wines are lower in alcohol and, though predictably dry, may be bottled with residual sugar if the fermentation does not finish dry naturally. Johannes releases his wines when he feels they have seen proper maturation regardless of current vintage.
Principal Vineyard Holdings: 31 ha
Kammerner Lamm
Zöbinger Gaisberg
Zöbinger Heiligenstein
Average Total Production: 12,500 cases
Top Wines Produced & Inaugural Vintages:
Grüner Veltliner Grüner Veltliner Heiligenstein Grüner Veltliner Renner Grüner Veltliner Lamm Riesling Zöbing Riesling Gaisberg Riesling Heiligenstein Brief Description of Style & Vinification Techniques: Grapes are hand harvested and whole cluster pressed. Fermentation begins by indigenous yeasts and commercial yeasts are not added if fermentation does not finish. Wines are often left on their lees into the following year after harvest, though this practice varies by variety and vintage.
Rudi Pichler
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau
Winery Location: Wösendorf
Year Established: 1904
Summary: The Pichler family has been making wine in the Wachau since the late 19th century. Rudolph “Rudi” Pichler III took over from his father in 1997, and has expanded the estate’s vineyard holdings and built a new, modernized cellar in 2004. The estate’s focus is primarily Grüner Veltliner and Riesling, though small amounts of Weissburgunder and Roter Veltliner are planted as well.
Principal Vineyard Holdings: 12.5 ha owned, 3 ha purchased
Achleithen Hochrain Kollmütz Kirchweg Terrassen Average Total Production: 8,300 cases
Top Wines Produced & Inaugural Vintages:
Grüner Veltliner Federspiel Grüner Veltliner Smaragd Achleithen Grüner Veltliner Smaragd Hochrain Grüner Veltliner Smaragd Kollmütz Grüner Veltliner Smaragd Terrassen Riesling Federspiel Riesling Smaragd Achleithen Riesling Smaragd Hochrain Riesling Smaragd Kirchweg Riesling Smaragd Terrassen Weissburgunder Smaragd Kollmütz Brief Description of Style & Vinification Techniques: Indigenous yeasts are used for fermentation, though temperature control is used in the cellar. Rudi does not use commercial yeast to finish stuck fermentations, choosing to allow residual sugar if fermentation does not finish. He experiments with fermenting wines on the skins for extraction and prefers blanketing with carbon dioxide in lieu of sulfur additions. Stainless steel, large format neutral oak, and small oak barrels are all used for fermentation and aging, but oak is never prominent in the wines.
Nigl
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Kremstal
Winery Location: Senftenberg
Year Established: 1985
Summary: Up the narrow valley of the Krems river, Nigl is situated just below the ancient castle of Senftenberg. The Nigl family has been farming in the area for over 200 years but has only grown grapes since the 1960s. After Martin Nigl earned his oenology degree, he took over the family vineyards in 1985 and began bottling and selling wine under the family name. In addition to the estate’s vineyards, Nigl also purchases grapes from growers in the area, accounting for the majority of their entry-level wines. Martin Nigl is known for a very pragmatic style of winemaking, farming sustainably with no herbicides or insecticides, but if necessary he will spray sulfur to control odium. In addition to mostly Grüner Veltliner and Riesling, Nigl grows small quantities of Sauvignon Blanc, Weissburgunder, Chardonnay, Pinot Noir, Gelber Muskateller, Zweigelt, St. Laurent and Merlot.
Principal Vineyard Holdings: 25 ha
Hochäcker
Pellingen: 5 ha planted to Grüner Veltliner and Riesling
Senftenberger Piri: 10 ha across three plots; bottled under the name Piri
Rehberger Goldberg: 3 ha Riesling
Kirchenberg: 4 small terraces situated next to the winery
Average Total Production: 30,000 cases
Top Wines Produced & Inaugural Vintages:
Grüner Veltliner Gärtling Grüner Veltliner Kremser Freiheit Grüner Veltliner Senftenberger Piri Grüner Veltliner Alte Reben Grüner Veltliner Privat: made from the best grapes of the oldest vines at the top of Senftenberger Piri Grüner Veltliner Trockenbeerenauslese Riesling Dornleiten Riesling Senftenberger Piri Riesling Hochäcker Riesling Privat Riesling Trockenbeerenauslese Brief Description of Style & Vinification Techniques: The house style tends toward a very structured, linear profile (commonly attributed to the weathered, granite soil of most of the vineyards). Harvest tends to last a little over a month so as to pick bunches at peak ripeness—and always by hand. In the winery, stainless steel tanks and commercial yeast strains are used for the entry-level wines, while native yeasts and large, used oak barrels (1600-2000 liters) are used for the Privat and alte reben bottlings.
Veyder-Malberg
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau, Austria
Winery Location: Spitz an der Donau
Year Established: 2008
Summary: The winery was founded in 2008 and is named after founder and winemaker Peter Veyder-Malberg, a relative newcomer to the Wachau. After previous work in advertising, Peter worked in Napa, Tuscany, New Zealand, and Germany and worked for fourteen years as Manager of winegrowing and oenology at the Graf Hardegg estate (Weinviertal). Peter is dedicated to working his vineyard parcels entirely by hand and began his label around the concept of working with some of the Wachau’s older vineyards that cannot be worked by machine, standing risk of being cleared. Farming is organic and biodynamic. Each wine carries a “Handarbeit” label on the neck signifying “handmade” (excluding the Liebedich Grüner, with fruit from a parcel requiring tractor work). Adhering to his belief that wine quality is connected to vineyard site rather than sugar and alcohol levels, he does not use standard Wachau designations (Steinfeder, Federspiel, Smaragd).
Principal Vineyard Holdings: 4 ha
Kreutles: planted to Grüner Veltliner Liebedich: planted to Grüner Veltliner Hochrain: planted to Grüner Veltliner Weitenberg: planted to Grüner Veltliner, oldest parcel (55+ years) Bruck: planted to Riesling Buschenberg: planted to Riesling Average Total Production: 1700 cases
Top Wines Produced:
Kreutles Grüner Veltliner
Liebedich Grüner Veltliner
Hochrain Grüner Veltliner
Weitenberg Grüner Veltliner – fermented and aged in wooden barrels
Bruck Riesling
Buschenberg Riesling
Style / Vinification Techniques: Peter farms organically and biodynamically, but is not certified. Grapes are hand harvested and pressed gently, sometimes with stems. An initial racking is done prior to fermentation, carried out by indigenous yeasts (commercial yeasts are added only to finish the wine if and when fermentations become stuck). Grüner Veltliner occasionally sees a light fining with bentonite, and minimum sulfur is added prior to bottling.
Alzinger
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau, Austria
Winery Location: Unterloiben
Year Established: Alzinger has been producing grapes for three generations, though they sold their grapes to co-ops until 1980, when Leo Alzinger founded the winery. In 1986, Alzinger stopped selling grapes and focused entirely on estate production.
Summary: Leo Alzinger Jr. trained at the college of Klosterneuburg and is now helping his father, Leo Sr., in the vineyards and winery. The estate started with four hectares and has now grown to 11 ha. Riesling is cultivated on the higher, rockier parcels, and Grüner Veltliner is cultivated on the lower loess-based parcels.
Principal Vineyard Holdings: 11 hectares total; 55% planted to Grüner Veltliner, 40% to Riesling, 5% to Chardonnay
Loibenberg: 1.5 ha; steep terraces
Steinertal: 5.5 ha; cooler microclimate; the un-terraced, lower part of Steinertal goes by Muhlpoint
Liebenberg: 0.5 ha
Durnsteiner
Hollerin
Average Total Production: 5,000-6,000 cases
Top Wines Produced:
Frauenweingarten Grüner Veltliner Federspiel Loibenberg Grüner Veltliner Smaragd Muhlpoint Grüner Veltliner Federspiel Muhlpoint Grüner Veltliner Smaragd Steinertal Grüner Veltliner Smaragd Durnsteiner Riesling Federspiel Hollerin Riesling Smaragd Liebenberg Riesling Smaragd Loibenberg Riesling Smaragd Steinertal Riesling Smaragd Inaugural Vintage (for top wines): 1985 for Loibenberg; 1991 for Steinertal
Style / Vinification Techniques: Leo Junior and Senior believe in harvesting their old vines later than their neighbors in order to push physiological ripeness, yet they still pick pristine (non-botrytized) fruit. They employ whole-cluster fermentation with short skin maceration.
Domäne Wachau
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wachau, Austria
Winery Location: Dürnstein
Year Established: 1938
Summary: Previously known as Freie Weingärtner, Domäne Wachau is a cooperative association of growers with about 800 members. For many years, the cooperative was reputed as a top quality cooperative. But internal politics in the early 2000s led to the departure of the team of directors, and the cooperative underwent various changes in the next few years as wine quality declined. In 2004 Roman Horvath MW was brought on with winemaker Heinz Frischengruber, to reestablish the cooperative among the region’s best, and in 2008 the cooperative changed its name to Domäne Wachau. Today, Domäne Wachau remains the largest producer in the Wachau, working with 250 growers (contracted for five-year terms) who cultivate approximately 450 hectares.
In recent years, Domäne Wachau established a quality assurance initiative that provided a reward system in which co-op members could participate voluntarily through the use of holistic and sustainable viticulture methods to ensure fruit quality. Grüner Veltliner (55%) and Riesling (18%) make up the majority of production. The cooperative is the largest producer of Neuburger in the Wachau, but also produces small amounts of Rivaner, Pinot Blanc, Chardonnay, and Muskateller. Blauer Zweigelt, St. Laurent, and Pinot Noir red wines make up only 6% of production.
Principal Vineyard Holdings: 450 ha
Average Total Production: unknown
Top Wines Produced:
Grüner Veltliner Federspiel Kollmitz Grüner Veltliner Federspiel Kaiserberg Grüner Veltliner Federspiel Loibenberg Grüner Veltliner Smaragd Axpoint Grüner Veltliner Smaragd Pichlpoint Grüner Veltliner Smaragd Achleiten Grüner Veltliner Smaragd Kellerberg Riesling Federspiel Bruck Riesling Federspiel 1000-Eimer-Berg Riesling Federspiel Loibenberg Riesling Smaragd Singerriedel Riesling Smaragd Achleiten Riesling Smaragd Kellerberg Riesling Smaragd Loibenberg Style / Vinification Techniques: Domäne Wachau practices protective juice handling and reductive fermentation. The juice is given two days to settle and cool fermentation using commercial yeasts in temperature-controlled stainless steel follows. Smaragd wines ferment slightly warmer than others. Single-vineyard wines remain on the fine lees and may be aged in large neutral cask. Sulfur additions are made several weeks after fermentation and again prior to bottling.
Loimer
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Kamptal, Austria
Winery Location: Langenlois
Year Established: 1962
Summary: Fred Loimer Jr. currently acts as manager and winemaker of the Loimer estate. He attended Austria’s Klosterneuburg University and later worked internships at wineries in Nahe and Napa Valley. In 1997 he took over from his father and purchased and renovated an addition to the cellar in 1998. Loimer’s modern winery and cellar allows for grape and wines to be gravity-fed into the older cellar without use of pumps. During the ’90s, the wines were made in a richer, sometimes overripe style with high alcohol levels; the style has evolved into a lighter, more classic style. The vineyards have been biodynamically farmed since 2006, certified by Austria’s RESPEKT. Loimer’s range includes three general levels: the entry-level Kamptal DAC Grüner Veltliner and Riesling are blends of different vineyard parcels while Kamptal DAC Reserve represent single-vineyard Langenlois origin. The third tier of wines represent the Langenlois “Erste Lage” sites, Käferberg, Spiegel, Seeberg, and Steinmassl.
Principal Vineyard Holdings: 80 ha; 60 ha in Langenlois, Kamptal; remaining ha in Gumpoldskirchen, Thermenregion
Loiserberg: soil is gneiss and mica slate, planted to 5-50 year-old Riesling; southeast-facing; 330-400m above sea level
Schenkenbichl: soil is gneiss, south and southeast-facing
Lauser: gneiss soil; 10-year-old vines west-facing
Käferberg: soil is sand and clay; southeast-facing; planted to 10-50-year-old Riesling; 310-345m above seal level
Seeberg: soil is mica slate and weathered gneiss; planted to 20-50 year-old Riesling vines and 20-year-old Grüner Veltliner
Spiegel: loess soils; east and southeast-facing; planted to 20-50-year-old Grüner Veltliner vines; 270-300 m above sea level
Steinmassl: soil is gneiss and mica slate, planted to 15-50 year-old Riesling vines
Kogelberg: soil is weathered gneiss; southeast facing; 330-350 m above sea level; planted to 40-year-old Grüner Veltliner vines
Heiligenstein: soil is reddish-brown sandstone, coarse conglomerates, minor siltstone; planted to 20-30 year-old Riesling vines
Average Total Production: 50,000 cases
Top Wines Produced:
Grüner Veltliner Kamptal DAC
Grüner Veltliner Terrassen Kamptal DAC Reserve
Grüner Veltliner Loiserberg Kamptal DAC Reserve
Grüner Veltliner Käferberg Kamptal DAC Reserve
Grüner Veltliner Spiegel Kamptal DAC Reserve
Riesling Kamptal DAC
Riesling Terrassen Kamptal DAC Reserve
Riesling Loiserberg Kamptal DAC Reserve
Riesling Steinmassl Kamptal DAC Reserve
Riesling Seeberg Kamptal DAC Reserve
Riesling Heiligenstein Kamptal DAC Reserve
Style / Vinification Techniques: Grapes are hand harvested and see a few hours of skin maceration prior to fermentation. Fermentation begins from indigenous yeasts in stainless steel or 1,250-2,500L neutral cask. The Grüner Veltliner wines ferment in neutral cask, while Rieslings wines are typically split between stainless steel and neutral acacia barrel for fermentation. Following fermentation, wines age on their heavy lees for an average of 4-6 months and are then racked into stainless steel for another 2-3 months of aging on their fine lees before bottling.
Bernhard Ott
Region of Production? Winery Location? Summary/Style? Principal vineyard holdings? Top Wine Produced?
Region of Production: Wagram
Winery Location: Feuersbrunn
Year Established: 1889
Summary: Bernhard Ott is the fourth generation of Otts producing wine in the lower Wagram. He made his first vintage in 1993 and took over from his father in 1995. Upon taking over winemaking responsibilities, Bernhard updated and modernized the cellar, including adding new stainless steel tanks, began bottling with stelvin closures, and converted the vineyards to biodynamic farming. The Ott vineyard holdings are now entirely converted and certified by Austria’s RESPEKT.
Although he makes a couple of Riesling wines, Bernhard is primarily known for his focus on Grüner Veltliner. He is considered a rising star in Austrian wine, and leads the way in Wagram with his diligent and sustainable vineyard management. Ott is an outspoken proponent of biodynamic practices and every year is one of the earliest to harvest in the region. He firmly attributes this change from the winery’s former late harvesting practice to his adoption of biodynamic farming practices.
Principal Vineyard Holdings: 30 ha
Feuersbrunner Spiegel
Feuresbrunner Rosenberg
Engabrunner Stein (in the Kamptal)
Average Total Production: 25,000 cases
Top Wines Produced & Inaugural Vintages:
Grüner Veltliner Am Berg Grüner Veltliner “Der Ott” Grüner Veltliner “Fass 4” Grüner Veltliner Spiegel Grüner Veltliner Stein Grüner Veltliner Rosenberg Grüner Veltliner “Qvevre”: made in Georgian amphora Riesling Vom Rotem Schotter Brief Description of Style & Vinification Techniques: Grapes are hand harvested, de-stemmed, and fermented in stainless steel. Bernhard embraces a more reductive winemaking style and does not stir the lees of his wines. His Grüner Veltliner “Qvevre” is an outlier of his portfolio for its fermentation in Georgian amphora.
