The Northeast Flashcards
Briefly describe the wine region of Weinviertel (geographical position, factors, style, famous producers). Is that region a DAC?
Weinviertel (DAC) is a rolling, wooded countryside situated north of Vienna, the capital, which is characterised by the protection to the east of Slovakia’s hills, which act as a barrier from the warm Pannonian Plain to the southeast, so that Weinviertel wines are Austria’s freshest and lightest. The predominant soil here is loess and glacial-period rock dust (which blanket all older varieties of rocks in different depths), with a limestone-acidic substrata.
It was the first DAC of Austria (since 2002, and since 2009 with the Reserve version).
It is the biggest winegrowing region in Austria, with its 13,858 ha, of which 6,700 ha are planted with Grüner Veltliner, the undoubtedly prince of the region, which covers almost half of the Austria’s Grüner Veltliner based wines.
So, the principal grape variety is of course Grüner Veltliner.
Leading viticultural towns are: Röschitz, Retz, Haugsdorf (these three, situated in the north-west part of the region), Poysdorf, Falkenstein, Herrnbaumgarten (north-east), Wolkersdorfand Mannersdorf (south-east).
And, as the divisions of the above leading viticultural towns, Weinviertel can be divided in three areas:
- north-west: again sub-divided in two “islands”: a. Retz and Pulkau Valley (‘red island’): historically renowned for wine trade, the dry microclimate present here has always favoured red wine production (Zweigelt and Blauer Portugieser flourish); b. Röschitz (‘white island’): granitic soil and primordial rock provides for fine Grüner Veltliner and Riesling.
- north-east: a. Poysdorf: spicy Grüner Veltliner, refreshing Welschriesling, rich Pinot-family whites; b. Staatz and Falkenstein: here the limestone cliffs provide for mineral-toned, fruit-forward wines; c. Schrattenberg and Herrnbaumgarten: red wine-basin zone (due to its topography).
- south: a. Wolkersdorf: community noted for its Klassik Weinviertel DAC; b. Bisamberg: with its slopes, it can gives savoury Rieslings.
- south-east: Marchfeld: due to the warm Pannonian influences combined with the microclimate in the March river, this zone is responsible for somewhat rounder Grüner Veltliner, Rieslings, Pinot-family wines and aromatic types such a Traminer -all the way up to high Prädikat levels.
Some of the best reds coming from:
• Mailberg: warming combination of loess and sand in a well-sheltered valley;
• Röschitz: west to Mailberg, where all Weinviertel soils -loam, loess, Manhartsberg granite, limestone- are to be found.
Important young producers are Ebner-Ebenauer in Poysdorf, Herbert Zillinger in Ebenthal, the Gruber family in Röschitz.
Briefly describe Traisental and Wagram (geographical position, factors, style, important producers), by highlighting if eventually these wine regions are DAC or not.
(Although mixed farming predominates there), both produce seriously fine Grüner Veltliner and the unrelated, red-skinned Roter Veltliner.
Both are DAC.
Important producers of there are Markus Huber in Traisental, whereas in Wagram Bernhard Ott (of Feuersbrunn) and Karl Fritsch (of Oberstockstall).
Very important in Wagram are the monastic cellars and influential national wine school of Klosterneuburg.
Briefly describe the wine region of Carnuntum (geographical position, factors, style, famous producers). Is that region a DAC?
Carnuntum DAC is situated below of the Danube. Its speciality consists on easy-drinking reds manly made by Zweigelt (pure or blend). Grüner Veltliner is also a focus, particularly in the villages of Göttlesbrunn, Stixneusiedl, Höflein. New, improved Blaufränkish are made in the eastern villages of Prellenkirchen and Spitzberg. (Elsewhere it can be fatally cold for vines or dangerously dry in summer).
The heavy loamy and loess soils, with some sandy-gravelly vineyard sites, make viticulture suitable.
The grape varieties included for the DAC production are:
• White: Morillon (CH), Weissburgunder, Grüner Veltliner (cuvées must be composed for a minimum of 2/3 -85%- of these varieties, and the rest from Qualitätswein varieties);
• Red: Zweigelt, Blaufränkish (cuvées must be composed for a minimum of 2/3 -85%- of these varieties, and the rest from Qualitätswein varieties).
It organises wine classification in Gebietswein, Ortswein and Riedenwein, and the overall style is dry.
The three top producers are Muhr-van der Niepoort, Gerhard Markowitsch and, further south, Johannes Trapl.
Briefly describe the wine region of Wien (geographical position, factors, style, wine marketing -Heurigen, the characteristic wine taverns, are indeed considered as UNESCO heritage since 2019-, top Viennese vineyard sites, grape varieties associated with the sub-zones). Is that region a DAC? Since when? Which are the permitted grape varieties for the production of Wiener Gemischter Satz DAC wines? When the Wiener Gemischter Satz was added to the Austrian Slow Food Ark of Flavours?
Wien, the capital city, with its 637 ha (of which 178 ha Gemischter Satz -field blend, in which different grape varieties are planted, harvested and fermented together into wine) and its woods, if famous for its Wiener Gemischter Satz DAC (as of the 2013 vintage), a blend based on at least three Wien grape varieties vinified together with no perceptible oak. (Historically, it was renowned for simple, young wines served in the typical locals called Heurigen, run up by the growers of that time). Wiener Gemischter Satz DAC wines may be with or without vineyard designation.
Top Viennese sites include of course Wien, Nussberg on the south river of the Donau (=Danube), Bisamberg on the north shore, and Mauer and Maurerberg on the boundary with the southern Thermenregion.
• Bisamberg: favourable environment for the Pinot family.
• Nussberg: Riesling, Morillon and Weißburgunder on varied limestone-rich soils.
• Mauer: rendzina soils (basically young-formed, humus-rich shallow soils that are usually formed from carbonate- or occasionally sulfate-rich parent material) give powerful white wines and opulent red cuvées.
The grapes must come from a Viennese vineyard (following the cadastre) planted with at least three white Qualitätswein varieties that are harvested and vinified together; the greatest proportion of a grape variety must not exceed 50 %, the third largest must be minimum 10%.
In 2008.
Briefly describe the wine region of Thermenregion (geographical position, factors, style, famous producers). Is that region a DAC?
The last one to be declared DAC (as from 2023, “Thermenregion DAC” can be applied to the region’s red and white wines displaying regional typicity) of Niederösterreich (Lower Austria), is characterised by its hot climate (and springs and summer, with dry autumn, with constant air flow), due to the south-eastern warm Pannonian influences (as in Burgenland), and the shelter to the north and west by mountains and the Vienna woods. Loamy soils of finely grained deposits predominate.
Historically, it also had the tradition for Heurigen (locals in the hand of vine growers).
Important producers of there are Krug Gustav, Aumann Leopold and the vinegrowers association of Burgundermacher.
Nowadays, the production in divided in:
• north: white wines, made from the autochthonous grapes of Gumpoldskirchen, i.e. the lively Zierfandler (also called Spätrot, mainly monovarietal expressions but also found in the legendary cuvée called “Spätrot-Rotgipfler”) and the heavier Rotgipfler and Neuburger,
• south: reds, concentrating on Pinot Noir and Sankt Laurent, nut also the traditional Blauer Portugieser (formerly called Vöslauer), modern wines from the Pinot-family, Merlot and Cabernet Sauvignon.
Indeed, this Burgundian arrangement (which divided the region in the white and red zones, due to the better conditions for the respectively varieties, as in Burgundy) of the vineyards is due to the Cistercian monks.
(The name Thermenregion was given by the Roman, and refers to the sulphurous hot springs of Baden -once called Aquae-, an important viticultural town in the north of the region).
Wachau DAC: describe factors, geography and relative wine style, grapes, important producers that characterise it, and how many named Rieden (single vineyard) in how many ha, and particularly describe Achleiten Ried, and which is its profile key point of distinction during a blind tasting.
Moreover, talk about factors, style and grapes of the following notorious sub-zones:
• Spitzer Graben side valley (plus, three important producers of there);
• The Loibens (Unter- and Ober-);
• Dürnstein (where is present the Domäne Wachau co-op).
Which is the other important co-operative?
How can macro-divided Wachau?
Where come from most of the Wachau’s great wines?
Who pioneered biodynamic viticulture there? When?
Which countries touch the Donoa (Danube)?
At the end, talk about Vinea Wachau private growers’ association.
Who are two of the younger-generation producers that don’t sale their wine under one of the three categories of the Vinea Wachau’s designation system? Why?
Regarding geographical restrictions that Vinea Wachau impose to its members, who is the producer that examples that?
Wachau DAC, Austria’s most famous specified wine region, is a complex meeting point of northern and southern climates and a rich mosaic of different soils and rocks. So, with its 1.350 (3% of the country’s vineyard) ha and 20 km of lenght (with vineyards on steep terraces that stretch along the Danube from Melk to Krems), is not a surprise if there are around 150 different Rieden, of which Achleiten (to the northeast of Weissenkirchen) is well defined regarding boundaries, and the combination of gneiss (a coarse to medium grained banded metamorphic rock formed from igneous or sedimentary rocks during regional metamorphism. Rich in feldspars and quartz, gneisses also contain mica minerals and aluminous or ferromagnesian silicates) and amphibolite is the secret for its mineral signature, that is a boon during blind wine tastings.
(Moreover, marble with characteristic greys and white stratification appears in the western Wachau).
Situated 65 km before Wien, marked by the Danube (Donau), it is characterised by steeply sloped ranging 490 m, by drawing a landscape that goes from the river to the crowning woods.
What gives the (almost invariably dry, or dryish, white) wines of the Wachau their distinction is geography. Indeed, the Pannonian warm influences heat particularly the eastern end of Wachau, making possible the realisation of very powerful, concentrated wines (potentially 15% vol.) that perhaps are able to retain a vibrant acidity due to the high variation temperature between day and night, thanks to the cooling northern air from the woods above.
These steeply slopes need irrigation during summer (low rain levels, 500 mm per year or less), even if cool nights and the Danube act as a regulator. So, thanks to this dry climate, fungicides are not needed.
GRAPES: 1. Grüner Veltliner: the traditional grape of the Wachau, here expresses itself in a vivid, green-tinged, high-spirited, peppery profile. It has a long ageing potential. It is mainly planted on the lower banks, in loess and sand soils. 2. Riesling: planted in the highest, less fertile gneiss soils top-hills, Wachau Rieslings stand out for a character that makes together the steely cut of the Saar in a mouth-filling structure as full as an Alsace GC.
TOP PRODUCERS: for both the above mentioned white grape varieties, Hirtzberger (at Spitz), Prager (Weissenkirchen), F.X. Pichler (Oberloiben), Emmerich Knoll, Tegernseerhof (of Mittelbach family) and Leo Alzinger (these three, at Unterloiben), Johann Schmelz (Joching), Rudi Pichler (Wösendorf), and, of course, the huge and admirable Domäne Wachau co-op (Dürnstein).
NOTORIOUS SUB-ZONES:
• Spitzer Graben side valley: located west of Spitz (almost the western part of Wachau), here the cooling northern influences reach their strongest levels, and producers such as Peter Veyder-Malberg, Martin Muthenthaler and Johann Donabaum take full advantage of the mica schists and lower temperatures to make seriously elegant wines.
• Loibens (Unter- and Ober-): it enjoys a softer climate (than even Weissenkirchen).
• Dürnstein: the natural capital of Wachau and the scenic climax of the valley, in which is present the Domäne Wachau co-op. More then, the district is home to another large but highly rated co-operative, the Freie Weingärtner Wachau.
Wachau can be divided into Upper, Middle, and Eastern—or ‘Lower’. Cooler continental influences are stronger in the Upper Wachau, whereas warmer Pannonian ones in the Eastern.
Steep terraces facing the sun on the left (northern) bank of the Danube, but especially refined wines are grown in the cool Spitzer Graben side valley west of Spitz,
with just Nikolaihof showing what the south (right) bank could do (creating a revenge movement of the right bank of the river, which brought out producers as Georg Frischengruber -in Rührsdorf, centre of Wachau-, Fischer -Rossatz, central Wachau-, and the PUR project run by Johannes Trapl -Carnuntum DAC-); indeed, this distinctive producer of Mautern (eastern edge of Wachau) pioneered biodynamics back in the 1970s.
The Donoa runs through Austria, Slovakia, Hungary, continental Croatia, Serbia, Romania and Bulgaria.
Vinea Wachaus Nobilis Districtus is based on three principles:
- Codex Wachau, for which the members cannot buy in grapes, in order to make the purest, most expressive wines possible;
- Local Taste Codified (the own system of wine designation for Vinea Wachau), for which wines are divided in three sub-categories (note well: this differentiation is based on the degree of ripeness of the grapes and the subsequent alcohol in the wine, which is unrelated to Steiermark’s three-tier system followed by the Wachau DAC -which divides the sites in an almost similar burgundian-pyramid classification, respectively in Gebietsweine -regional wines-, Ortsweine -villages wines- and Riedenweine -single-vineyard wines-):
1. Steinfeder: light wines up to 11,5%, designed for early-drinking consumption;
2. Federspiel: from slightly riper grapes, that gives 11,5 to 12,5% alcohol, good in its first five years;
3. Smaragd: (named after a local green lizard) can be seriously full-bodied, with (often much) more than 12,5% alcohol, designed for ageing.
Pichler-Krutzler and Peter Veyder-Malberg, because they feel their wines perfectly expressive of grape, vineyard and vintage (without necessarily worshipping ripeness for its own sake).
- Geographical restrictions: for which no more than 10% of members’ vineyards may be in another boundary region; in fact, Pichler-Krutzler, which have also holdings in Eisenberg DAC (Burgenland), disqualify them from membership of Vinea Wachau.
1.Kremstal and 2.Kamptal DAC: geography, factors, grapes, style, important producers, Österreichischer Sekt g.U. (Austrian Sekt with PDO, for which Austria in 2016 drew up a protocol based on three categories, i.e. Klassik, Reserve, Grosse Reserve).
- Kremstal DAC: marked by the Donoa tributary which gave its name, the twin cities of Krems and Stein marked the eastern boundary of the Wachau. 2,360 ha is the Kremstal vineyard area. It develops both above and under the Donoa, with a lil bit hotter climate rather than Wachau, due to the lower altitude (207 m vs 490 m), and together with the clay and limestone soils (plus strangely soft loess, half soil, half rock), these two factors contribute to the density of both Grüner Veltliner and Riesling. Very important are also full-bodied red wine based on Zweigelt. Two important south-facing vineyards situated on the north bank of the Donoa, Goldberg (northern) and Pfaffenberg (southern from the previous,almost in the Wachau), produce particularly subtle wines thanks to the granite and gneiss present there. Terraces are present also here, as in the neighbouring Wachau, as well as the low rain levels (516 mm as annual average, with just 46 mm in harvest period, September) and the risk of drought (together with spring frost, talking about the principal viticultural hazards). Regarding the style, Kremstal is very similar to Wachau, and less charged in prices, and, in general, can be described as an intermediate zone between the sharp focus of the Wachau and the greater variety of Kamptal. Among the important producers are Malat and Nigl (which make racy whites, with a similar Wachau concentration), Salomon-Undhof (who made wine in south-Australia, also), Sepp Moser (biodynamic), Ilse Maier (at Geyerhof on the south bank of the Donoa, organic since more than 30 years -even if she il less radical than her sister, Christine Saahs of Nikolaihof in the Wachau), and, as co-op, the Stadt Krems winery and vineyards (owned by the town, managed by Fritz Miesbauer, who also made wines at the abbey Stift Göttweig, which include also the 12th-century Wachtberg vineyard).
- Kamptal DAC: this productive buffer zone between Kremstal and Weinviertel, is the source of such outstanding wine that it has been called the K2 of Austria (Wachau being Mount Everest). With its 3,907 ha, it presents south-facing vineyards, loess soil, protection from northern chill by mountains (Waldviertel), similar climate and aspect of Kremstal and Wachau (warm influences from the Pannonian plain, and, more than, the meeting of the cooling Waldviertel influences from the north-west, and the eastern warm winds of the Pannonian, means that a vibrant acidity in the wines is absolutely retaine, and a signature feature of the Kamptal’s wines), even if, due to the lower altitude, is about 1°C warmer than the Wachau. The density of their Grüner Veltliner and Riesling (plus a range of other varieties) is similar to Wachau. The main river influences come from the south-flowing tributary of the (east-flowing) Donoa, the Kamp, 150 km long, which give cool nights that results in lively wines. The most important wine centres are Langenlois, Zöbing (slightly above Langenlois, famous for its Heiligenstein vineyard), Godelsburg (famous for its baroque Schloss Godelsburg). Famous producers are Willi Bründlmayer (the star producer of Langenlois), Michael Moosbrugger (in Schloss Godelsburg), Jurtschitsch (run by Alwin Jurtschitsch since 2009), Weingut Hirsch (lither, more precise wines), Fred Loimer (which has experimented with large oak casks for fermentation, by inspire younger producers). Many Kamptal producers are certified organic or biodynamic.
- Österreichischer Sekt g.U.: Kamptal is probably the most important Austria’s region for Sekt, with Bründlmayer a pioneered, and now joined by Loimer and Schloss Gobelsburg. In Kremstal, very famous producers for that wine category are Malat and Sepp Moser (the last one famous for its biodynamic approach).
- Overall, terracing and many of the soils are very similar to those of the Wachau, but vineyards tend to be much further from the Danube. Many of the finest vineyards cluster round Langenlois, in Kamptal.
What is it OTW?
Österreichische Traditionsweingüter, founded in 1992, is an elite group with the aim of classifying the outstanding vineyards sites of the Danube region. The regions which belong to the OTW are Kamptal DAC, Kremstal DAC, Traisental DAC, Wagram, Wien DAC, Carnuntum DAC.
By 2019, 81 vineyard sites had been classified as an Erste Lage (Premier Cru, or First Growth). Grosse Lage refers to Grand Cru. Nowadays, 77 are the wineries member of OTW.
Michael Moosbrugger, of Schloss Gobelsburg Winery (based in Kamptal), has been president of the association since 2007.
To make a comparison, is the Austrian answer to Germany’s elite VDP (Verband Deutscher Prädikats und Qualitätsweinguter) group (200 vinegrowers from 13 different Germany wine regions, founded in 1910, is the oldest national association of quality wine producers in the world).
Burgenland: briefly introduct this Federal State of Austria.
How many DACs are present there? For which grapes, style and producers are famous for? Made a briefly description of each one.
What are “Zicklacken”? What they ensure every year?
Burgenland was the first Austrian province (note well that the first DAC was Weinviertel in Niederösterreich in 2002, with its erbaceous and spicy Grüner Veltliner) to have been carved neatly into the DACs so beloved of Austrian wine officialdom. It is Austria’s red wine powerhouse one hottest wine region; indeed, the warm Pannonian influences (at which particularly Mittelburgenland is subjected) ripen grapes (in a scenario similar to that of Medoc) while retaining acidity due to the morning mists.
Nowadays it extends on 13.100 ha of carefully tended vines (2.000 of which are in Seewinkel, near the village of Illmitz, on the south-east shore of lake Neusiedl), and since 2009 the majority of is dedicated to red varieties, between which the racy, juicy Blaufränkish is the most popular and expressive. Zweigelt, Sankt Laurent, Pinot Noir and even Merlot and Cabernet Sauvignon are also planted. Moreover, Burgenland grows a wider range of different grapes than any other Austrian state, with Weissburgunder (Pinot Blanc), Neuburger, Muskateller (small-berried Muscat), Muscat Ottonel, and Sämling 88 (Scheurebe) all of interest to white winemakers, by propose in the market as well complex whites and extraordinarily fine nobly sweet wines.
The 8 DAC regions of Burgenland are mainly famous for important reds and for some of the most delicious and appreciate sweet white wines of the world. Also the regional Burgenland appellation is use for those producers who decided to not produce wine under the DAC system or for Land Wein (regional wines), too.
(NEUSIEDLERSEE AND LEITHABERG): most of the best wines made around the shallow Neusiedler See comes from the northern end, particularly north-east (where full-bodied reds are made), Leithaberg DAC and Rust DAC (in which exceptional sweet white wines are made).
(NORTHEAST MITTELBURGENLAND): right on the Hungarian border is a nucleus of particularly propitious red wine vineyards, where Blaufränkish flourishes. Its relatively high acidity is a useful counterbalance to eastern Pannonian warmth.
By 2023, Burgenland can announce 8 DACs, that north to south are: Carnuntum DAC, Thermenregion DAC, Neusiedlersee DAC, Leithaberg DAC, Ruster Ausbruch DAC, Rosalia DAC, Mittelburgenland DAC, Eisenberg DAC.
• Carnuntum DAC: 2019, W: Ch, Weissburgunder, Grüner Veltliner (cuvées must be composed by a minimum of 2/3 of these varieties, rest Qualitätswein white grapes); R: Zweigelt, Blaufränkisch () -see the previous question about that specified DAC winegrowing region-.
Thermenregion DAC: 2023, star region for Zierfandler (Spätrot) and Rotgipfler; permitted grape varieties for DAC are huge -see question 127/127 of Austrian Wine Identity Chapter, plus the specified question regarding this DAC region-.
• Neusiedlersee DAC: The flat and often sandy east shore of Lake Neusiedl -an extraordinary giant marshy pool about 36 km long and on average only 1 m deep- are the source of Austria’s greatest sweet white wines and many of its impressive reds. The secret is that elusive shallow lake is the perfect scenario for misty, long, warm autumns, encouraging noble rot development.
DAC Klassik wines must be 100 per cent Zweigelt (no oak influences, usually, characterises by a fruity-spicy, harmonious profile, with a typical scent of blackcherry and fine black fruits, plus subtle herbal notes, with balanced body and soft tannins), whereas the Reserve wines must be a minimum of 60 per cent Zweigelt and can be blended with Blaufränkisch, Pinot Noir or Sankt Laurent (oak, finely grained tannins and juiciness to the palate, multi-layered, complex wines, with a black fruit profile, elderberry, spice and mineral tones).
Sweet Neusiedlersee DAC wines are represented by Spätlese and Auslese, whereas Reserve version offers Beerenauslese and TBA (which both can be made with all the Qualitat white grapes).
Red Neusiedlersee DAC -both, Klassik or Reserve versions- is reserved just for Zweigelt; other red varieties (such as Blaufränkish, PN or Sankt Laurent) must undergo on the market simply as Burgenland, as well as the dry white wines (distinguish that white Neusiedlersee DAC Klassik is about fruity sweet style, whereas Reserve nobly sweet).
Among top producers are Alois Kracher (which put Illmitz on the world wine map with an extraordinary range of intensely sweet, rich, even dramatic whites based on carefully designed blends, notably Chardonnay and Welschriesling) and Angerhof-Tschida (another Illmitz superstar). Whereas, the best Neusiedlersee reds tend to come from slightly higher Grund further away from the lake, around the village of Gols (with Hans and Anita Nittnaus of the Pannobile group representing a winery which produce more subtle, less alcoholic and obviously oaked red wines if compared with the initial offerings. Krutzler for red wines is also a very important name. Other important historical producers of Neusiedlersee DAC regarding reds are Paul Achs, Gernot Heinrich, Juris, Umathum) in the northeast, and, across the lake in the west, from the
• Leithaberg DAC: here the soil consists on a ripetion of strata made by acidic, crystalline schist (which imparts the desire dynamic tension and backbone to the wine) and gneiss between fossil limestone-rich soils (called ‘Leitha limestone’, that brings a slightly salty note and an element of elegance to the wines), on the 484 m hills Leithaberg, arguably Austria’s strictest and most terroir-driven (rivalled only by the irony Eisenberg DAC in Südburgenland). It is one of the oldest winegrowing region of the world (discoveries of grape seeds dates back to the 8th century BCE), located in the Burgenland side of the Leitha Range, the left bank of the Lake Neusiedl,
Leithaberg DAC can apply to either red or white wines. Red DAC wines requires a minimum 85% Blaufränkisch, whereas the remaining maximum 15% must be mandatory filled by Pinot Noir/Sankt Laurent/Zweigelt. The wines must be aged in oak (which only give a distinctive profile to the wine, without overwhelming the signature Leithaberg minerality and concentration). Due to the altitude, it gives distinct mineral note and vivid tannins. Climatically, Lake Neusiedl and its warm winds bring the ripeness to the grape, while the mountains give cool night temperatures, and this combo results in fruitiness, freshness, finesse and vivacity.
Whereas, DAC whites can be blends or single varietals made from the grape varieties Weissburgunder (Pinot Blanc), Chardonnay, Grüner Veltliner or Neuburger.
Some Chardonnay of limestone-rich vineyards (with also slate), such as Gloria, produces wines in a similar Bunrgundian style and quality. Producers of these distinctive reds are Birgit Braunstein, Prieler, Kloster am Spitz, Markus Altenburger, Licthenberger-González, Leo Sommer, Franz Pasler, and biodynamic Schönberger.
• Ruster Ausbruch DAC: village in Neusiedlersee-Hügelland, it was introduced in the DAC system in 2020, due to the substantial geological difference from the homogeneous Leithaberg DAC, of which before to became an itself DAC it was part of. The land of the most historical Burgenland’s wine, it is still famous for its speciality, Ruster Ausbruch, a Trockenbeerenauslese mainly made with Furmint, the white star of Rust. Dry Furmint has been emerging from Rust, with Michael Wenzel a particularly accomplished producer of both dry and sweet wines. Other leading producers are Feiler-Artinger, Ernst Triebaumer, Heidi Schröck and Andi Kollwent (of the Römerhof estate, in Grosshöfleim, which is considered Austria’s best all-round cellar-master). Vines situated on the western border of the lake are a little higher and far away from the lake itself, if compared with those of the eastern shore, so less prone to noble rot, making these sites situable for red wine production (as in the far west Wiener Neustadt -Thermenregion- and southern to it, in Mattersburg -Rosalia DAC-).
• Rosalia DAC: created in 2017 (to filled the gap between Leithaberg and Mittelburgenland), was the first DAC to embrace rosé as well as red wines, from Blaufränkish or Zweigelt, the predominant grape varieties favoured by the Pannonian climate and the sandy, young soils. Weingut Alfred Fischer is a very famous producer. The heavy clay soils impart a particular depth of fruit, spiciness, finsse and lenght on the palate to Blaufränkish (60% of the area under vine, which counts in just 297 ha).
• Mittelburgenland DAC: the kingdom of Blaufränkish, indeed nicknamed ‘Blaufränkischland’, more often from single vineyards, that can give beautiful expressions particularly in the northeastern portion of Mittelburgenland. The heavy, deep clay soils characterised by great water capacity impart a particular depth of fruit and lenght on the palate to Blaufränkish (particularly in Horitschon municipality) -but also powerful and structured Zweigelt, Merlot and Cabernet Sauvignon are found-. In youth, the wines have a dark, purple-violet colour and exude a characteristic, spicy, very fruity bouquet of wild berries; they show structure, becoming more complex and supple with appropriate cellaring.
Three DAC styles are found here, all of which must have minimum 85 per cent Blaufränkisch:
• DAC – typically aged in stainless steel tanks or large oak casks
• DAC + Vineyard designation (Ried) – slightly higher minimum alcohol level and typically aged in
large oak casks or barriques
• DAC Reserve – slightly higher minimum alcohol level, a longer minimum time maturing
and typically aged in large oak casks or barriques.
Among top producers are Moric (Roland Velich), Albert Gesellmann, Hans Igler, Kirschbaum, Weniger,
• Eisenberg DAC (“Iron Mountain”): Blaufränkish also reigns in Südburgenland, even if here, far away from the lake, wines result lighter than those of Mittelburgenland, with distinct minerality and spice: a reflection of the high iron content of the soil (plus slate and ferrous loam), especially around Deutsch Schützen-Eisenberg. Between best producers are the Krutzler family (with their most famous wine Perwolff), Uwe Schiefer (whose their single vineyard Reihburg Blaufränkish is also notable), Wachter-Wiesler and Kopfensteiner. Nowadays some young producers are experimenting with dry white wine production based on Welschriesling from old Rechnitz vines. (In the neighbourhood of Rechnitz to the north and Moschendorf in the south, particularly fruity and lively Welschrieslingans Weissburgunder are produced under the designation of origin “Burgenland”).
“Zicklacken” are the little bodies of water that characterise the southern sub-region of Seewinkel, in Burgenland, which are responsible for a constant surrounding humidity which encourages the onset of Botrytys cinerea (noble rot), makes it possible to harvest great Beerenauslese and TBA regularly here.
Which wine regions regard Weinland Österreich? Why exists?
‘Weinland Österreich’ consists of Lower Austria and Burgenland, which together account for more than 90% of Austria’s vineyard area. The main motive for this legal construct is to enable Landwein to be blended across a very large area.
How mandatory must be labelled red wines (based on Zweigelt, and a little Pinot Noir in Kamptal) made in Kamptal DAC and Kremstal DAC?
Only Niederösterreich.
Just Grüner Veltliner and Riesling can be labelled as DAC.
Which are two important producers of Weinviertel?
Which is the grape variety that qualify as DAC?
Which is the character of Weinviertel DAC wines?
Sohm and Kracher.
Grüner Veltliner.
Typically, Grüner Veltliner from Weinviertel is the most peppery in Austria, thanks to the cooling winds from the north, and has citrus and green fruit aromas, with medium to medium (+) body and high levels of acidity. Reserve wines have a minimum of 13% abv and allow for some oak ageing and/or the inclusion of some botrytis affected grapes (which adds richness and complexity, but the wines are still dry). Quality level range from good to very good and price from inexpensive to premium.
Which is the local speciality of Thermenregion?
Rotgipfler: full-bodied with peach flavours
Zierfandler: aromatic with aromas of peach, honey and spice
Or a blend of these two.
How big is the Niederösterreich’s vineyard area?
28,145 ha.
Which are the leading viticultural towns of the Wachau?
• on the northern bank: Spitz, Wösendorf, Joching, Weissenkirchen, Dürnstein, Loiben
• on the southern bank: Arnsdorf, Rossatz, Mautern
