Martin Muthenthaler, Winemaker
AWARDS
96 Points | Robert Parker
ABOUT
Our Brandstatt proves how exciting Veltliner can be. From a location where coal and lime were once burned, the grapes matured in old oak barrels, revealing their full potential. Our first Brandstatt Veltliner is noble, slightly smoky and wonderfully mineral.
TASTING NOTES
Smoky aromas derived from slate
AWARDS
96 Points | Robert Parker
ABOUT
Our Brandstatt proves how exciting Veltliner can be. From a location where coal and lime were once burned, the grapes matured in old oak barrels, revealing their full potential. Our first Brandstatt Veltliner is noble, slightly smoky and wonderfully mineral.
TASTING NOTES
Smoky aromas derived from slate soils, accompanied by hints of stone fruit like peach and apricot. The palate is invigorated by well-integrated acidity, while the rocky terrain expresses itself through pronounced earthy minerality. This expression leans towards depth and complexity rather than overt fruitiness.
FOOD PAIRINGS
Seafood with creamy cheeses.
ALCOHOL | 13%
RESIDUTAL SUGAR | 1.5 g/l
ACIDITY | 5.8 g/l
CULTIVATION | Organic
AGING | Oak Barrel
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 10-20 years
BOTTLE SIZE | 750 ml
ABOUT
With Gut am Steg we are testing how far the extremes in the Wachau have changed over time. Situated on a northern slope of the Spitzer Graben, the grapes are by no means cool or shady, on the contrary. They enjoy most of the hours of sunshine in the valley. The secret: the fresh, loamy soils mixed with gneiss ensure the water supply
ABOUT
With Gut am Steg we are testing how far the extremes in the Wachau have changed over time. Situated on a northern slope of the Spitzer Graben, the grapes are by no means cool or shady, on the contrary. They enjoy most of the hours of sunshine in the valley. The secret: the fresh, loamy soils mixed with gneiss ensure the water supply and ensure a balanced, cool soil climate. The result: a precise, herbal and green-scented Veltliner, a taste like it used to be. The pure taste of the Spitzer Graben.
TASTING NOTES
Delicate aromas of ripe peaches, apricots, and pepper. On the palate, it has a creamy texture with a lively acidity that gives the wine tension. This wine has a bold, dry, sweet, soft and acidic taste profile.
FOOD PAIRINGS
Herbed crusted chicken, salads, ginger, lemongrass and mildly spicy Asian dishes.
ALCOHOL | 12.5%
RESIDUTAL SUGAR | 1.5 g/l
ACIDITY | 7.2 g/l
CULTIVATION | Organic
AGING | Steel Tank
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 5 years
BOTTLE SIZE | 750 ml
ABOUT
"Powerful, structured, long, spicy, salty, dense, lively, tobacco-like, crisp, juicy, mineral, stony" - said a friend. There is not much left to add, just a little bit to explain. The name Vergelt's Gott is based on the fact that in 2013, when the Veltliner was in a bad state, it was in bloom. Sudden heat, unusual for the time of ye
ABOUT
"Powerful, structured, long, spicy, salty, dense, lively, tobacco-like, crisp, juicy, mineral, stony" - said a friend. There is not much left to add, just a little bit to explain. The name Vergelt's Gott is based on the fact that in 2013, when the Veltliner was in a bad state, it was in bloom. Sudden heat, unusual for the time of year, caused a large part (70%) of the Veltliner, which was extremely sensitive in this respect, to evaporate, so that no harvest was actually to be expected. We were wrong and, although we were not able to produce a Viesslinger star in 2013, we were able to produce a cuvée from various, mostly young plots of land from Bruck and Schön. The name is therefore a thank you for the fact that everything ended well in the end.
TASTING NOTES
This wine has a creamy, silky texture with ripe but lively acidity, and notes of stone fruit, pome fruit, smoke, tobacco, dry earth and curry.
FOOD PAIRINGS
Asian dishes with shellfish, poultry, and shrimp.
ALCOHOL | 13%
RESIDUTAL SUGAR | 1.3 g/l
ACIDITY | 7.4 g/l
CULTIVATION | Organic
AGING | Oak Barrel
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 5-7 years
BOTTLE SIZE | 750 ml
AWARDS
94 Points | Robert Parker
ABOUT
It couldn't be more challenging for a vine than in our monopoly site Stern, the highest sub-ridge of the Bruck. Here our vines, which are over 70 years old, are rooted in pure slate rock. This creates a small-berry grape that produces enormous concentrations and expresses the minerality of the rock lik
AWARDS
94 Points | Robert Parker
ABOUT
It couldn't be more challenging for a vine than in our monopoly site Stern, the highest sub-ridge of the Bruck. Here our vines, which are over 70 years old, are rooted in pure slate rock. This creates a small-berry grape that produces enormous concentrations and expresses the minerality of the rock like no other of our sites. The eminently spicy and salty notes are joined by additional fine citrus aromas that mature in old oak barrels for at least ten months.
TASTING NOTES
Aromas of yellow and white-fleshed fruits, herbs, vanilla and subtle wood notes come together to create a complex sensory experience. The characteristic notes of Grüner Veltliner emerge on the palate, where a subtle herbal spiciness pairs with a ripe, elegant and juicy fruit.
FOOD PAIRINGS
Asian dishes with shellfish, poultry, and shrimp.
ALCOHOL | 13%
RESIDUTAL SUGAR | 1.6 g/l
ACIDITY | 5.9 g/l
CULTIVATION | Organic
AGING | Oak Barrel
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 10-20 years
BOTTLE SIZE | 750 ml
AWARDS
93 Points | Robert Parker
ABOUT
The Veltliners from Schön sometimes close themselves off when young and often only open up their many dimensions after a year. If you give them time, however, various layers of aroma gradually emerge: behind a lot of fruit, which occasionally has an exotic touch, increasingly spicy notes emerge, accomp
AWARDS
93 Points | Robert Parker
ABOUT
The Veltliners from Schön sometimes close themselves off when young and often only open up their many dimensions after a year. If you give them time, however, various layers of aroma gradually emerge: behind a lot of fruit, which occasionally has an exotic touch, increasingly spicy notes emerge, accompanied by salty and earthy nuances. The aroma spectrum is embedded in a warm and powerful body, which - thanks to the cold nights - is always accompanied by a cool and animating acidity.
TASTING NOTES
Aromas of yellow and green plums, pears, apples, lemon and orange flavours, blond tobacco with slight vegetal notes. Flavors of juicy, creamy, ripe acids, mango nuances, tobacco and rock spice, distinct minerality, savoury grapefruit and lemon notes. This wine is complex, elegant, full-bodied, dynamic and full of energy.
FOOD PAIRINGS
Wiener schnitzel, potatoes and salad.
ALCOHOL | 13%
RESIDUTAL SUGAR | 1.6 g/l
ACIDITY | 5.7 g/l
CULTIVATION | Organic
AGING | Oak Barrel
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 10 years
BOTTLE SIZE | 750 ml
ABOUT
Firm, juicy, stimulating and lots of fresh fruit - these are the characteristics of our Veltliner from the local vineyards, which theoretically belong to the Brandstatt but actually grow outside the vineyard and on steep slopes above the house. Spice first becomes apparent on the nose and later on the palate, with stones and fruit p
ABOUT
Firm, juicy, stimulating and lots of fresh fruit - these are the characteristics of our Veltliner from the local vineyards, which theoretically belong to the Brandstatt but actually grow outside the vineyard and on steep slopes above the house. Spice first becomes apparent on the nose and later on the palate, with stones and fruit paving the way.
TASTING NOTES
Cool aromas of yellow fruit, green apples, orange zest, wet stone, and subtle herbal notes. The palate is dry and full of character with subtle and spicy aromas of lime. Flavors include citrus, lemon, grapefruit, minerals, stone, flint, earthy notes, white pepper, pepper, spices notes, oil, cream, cheese, yeasty notes, oaky notes, vegetal notes, tropical notes, and floral notes.
FOOD PAIRINGS
Pork, vegetarian, lean fish and goat's milk cheeses.
ALCOHOL | 12.5%
RESIDUTAL SUGAR | 1.2 g/l
ACIDITY | 6.2 g/l
CULTIVATION | Organic
AGING | Steel Tank
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 5 years
BOTTLE SIZE | 750 ml
ABOUT
In Roman times, this was probably the "location designation" for wines from our region. 2000 years later, with our mash fermentation, we try to show part of the production method of that time and at the same time the pure, mineral taste of the Spitzer Graben terraces. It was allowed to mature in an old oak barrel for over five years
ABOUT
In Roman times, this was probably the "location designation" for wines from our region. 2000 years later, with our mash fermentation, we try to show part of the production method of that time and at the same time the pure, mineral taste of the Spitzer Graben terraces. It was allowed to mature in an old oak barrel for over five years. Filled in a ceramic bottle, it reaches its full drinking pleasure.
TASTING NOTES
Flavors of lime, lemon, and grapefruit with refreshing acidity, balanced richness and earthy minerality.
FOOD PAIRINGS
Pork, lean fish, vegetarian dishes, mild and soft cheese.
ALCOHOL | 13.5%
BOTTLE SIZE | 750 ml
ABOUT
Our three-quarter time is a little out of line with our wines. At the foot of Oberranna Castle, this Riesling ripens well into November before it is harvested. The resulting delicate acidity complements the residual sweetness in three-quarter time to create a charming, lively Riesling with only 9.5% alcohol by volume. Our tip: enjoy
ABOUT
Our three-quarter time is a little out of line with our wines. At the foot of Oberranna Castle, this Riesling ripens well into November before it is harvested. The resulting delicate acidity complements the residual sweetness in three-quarter time to create a charming, lively Riesling with only 9.5% alcohol by volume. Our tip: enjoy it ice-cold as an aperitif.
TASTING NOTES
Lively citrus notes of lime, grapefruit and lemon at the forefront followed by hints of stone fruit. This wine offers distinct minerality, adding complexity and a sense of place.
FOOD PAIRINGS
Spicy foods, grilled scallops, oysters, sushi, and creamy cheeses.
ALCOHOL | 9.5%
RESIDUTAL SUGAR | 35.7 g/l
ACIDITY | 9.6 g/l
CULTIVATION | Organic
AGING | Steel Tank
FERMENTATION | Spontaneous
OPTIMAL MATURITY | Immediately
BOTTLE SIZE | 750 ml
AWARDS
95 Points | Robert Parker
ABOUT
Our Brandstatt Riesling, in its first bottling with the 2022 vintage, probably shows the highest class of Riesling from the Wachau in Spitzer Graben. From a site where coal and lime were once burned, matured in old oak barrels, the grapes reveal their full potential.
TASTING NOTES
Fascinatingly clear, p
AWARDS
95 Points | Robert Parker
ABOUT
Our Brandstatt Riesling, in its first bottling with the 2022 vintage, probably shows the highest class of Riesling from the Wachau in Spitzer Graben. From a site where coal and lime were once burned, matured in old oak barrels, the grapes reveal their full potential.
TASTING NOTES
Fascinatingly clear, precise and intense on the nose, where the intensity and saline complexity comes from the terroir rather than fruit, which is obviously perfectly ripe, healthy, beautifully clear, bright and fresh. Full-bodied, lush and quite rich yet vital and elegant on the palate, this is an apparently slightly sweet yet legally dry Brandstatt Riesling that is lush and sensual as well as savory and intellectual. The long,. intense, seriously structured finish reveals fine tannins and exciting mineral substance.
FOOD PAIRINGS
Spicy Asian cuisine, seafood, goat cheese and brie.
ALCOHOL | 12.5%
RESIDUTAL SUGAR | 7.3 g/l
ACIDITY | 7.4 g/l
CULTIVATION | Organic
AGING | Oak Barrel
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 10-20 years
BOTTLE SIZE | 750 ml
ABOUT
Slim, juicy, powerful - three pillars that define the Riesling from Bruck. These intentions are supported by a lively acidity that paves the way for the precise fruit and the fine herbal notes. In addition, there is always a smoky note that is inherent in the Bruck, which goes hand in hand with stony and earthy aromas that emphasize
ABOUT
Slim, juicy, powerful - three pillars that define the Riesling from Bruck. These intentions are supported by a lively acidity that paves the way for the precise fruit and the fine herbal notes. In addition, there is always a smoky note that is inherent in the Bruck, which goes hand in hand with stony and earthy aromas that emphasize the individuality of the location. To ensure that these components are also transparent in the wine, the Riesling is matured in steel tanks. The vital and crystal-clear style gains additional depth through the long yeast contact, and the short maceration time ensures a grippy texture.
TASTING NOTES
Deep straw yellow in color. Delicate citrus aromas of kumquats, grapefruit, yellow plums, peaches, nectarines, crushed stone and herbs. Juicy, bright, clear, savoury, with flavors of orange zest and ripe stone fruit. Its impressive fruitiness and radiantly mineral make this wine very dynamic.
FOOD PAIRINGS
Poached sea bass, soba noodles, asparagus and leeks.
ALCOHOL | 12%
RESIDUTAL SUGAR | 3.3 g/l
ACIDITY | 7.5 g/l
CULTIVATION | Organic
AGING | Steel Tank
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 10+ years
BOTTLE SIZE | 750 ml
ABOUT
Like no other grape variety, Riesling is suitable for sweet interpretations. The Mosel has shown us how. In this sense, my Riesling version from Glimmerschiefer was created quite differently - completely without botrytis and with 50 grams of residual sugar, it is sweet but not picky. Slim, taut, mineral, it is a reflection of its te
ABOUT
Like no other grape variety, Riesling is suitable for sweet interpretations. The Mosel has shown us how. In this sense, my Riesling version from Glimmerschiefer was created quite differently - completely without botrytis and with 50 grams of residual sugar, it is sweet but not picky. Slim, taut, mineral, it is a reflection of its terroir. The acidity ranges from the tip of the tongue to the back of the palate and buffers the strong fruit as well as the delicate sweetness. Lively, fresh and only just beginning to develop.
TASTING NOTES
Flavors of lime, grapefruit, and lemon with notes like jasmine, white flowers and honey. Complex minerality, earthiness and flavors of wet stone.
FOOD PAIRINGS
Spicy foods, seafood, shellfish and creamy cheeses.
ALCOHOL | 9.5%
RESIDUTAL SUGAR | 55.5 g/l
ACIDITY | 9.2 g/l
CULTIVATION | Organic
AGING | Steel Tank
FERMENTATION | Spontaneous
OPTIMAL MATURITY | >5 years
BOTTLE SIZE | 750 ml
AWARDS
96 Points | Robert Parker
ABOUT
Riesling is not opulent and powerful per se, and if it does sometimes give that impression, it is mainly due to its enormous expressiveness and concentration. The Riesling from the Stern represents a style that combines dark, earthy and mature aromas with crystal-clear and elegant components. A vital a
AWARDS
96 Points | Robert Parker
ABOUT
Riesling is not opulent and powerful per se, and if it does sometimes give that impression, it is mainly due to its enormous expressiveness and concentration. The Riesling from the Stern represents a style that combines dark, earthy and mature aromas with crystal-clear and elegant components. A vital acid backbone buffers the powerful body and provides the basis for a juicy and tight texture. Constant stirring of the yeast and the advanced age of the vines complement the wine's characterful spectrum. It matures and develops in large acacia wood barrels for a good 10 years and generally demonstrates the quintessence of our efforts.
TASTING NOTES
Citrus flavors with hints of yellow plum and notes of earth, smoke and wet stone.
FOOD PAIRINGS
Richly flavored vegitarian dishes, grilled meats with herbs and Asian cuisine.
ALCOHOL | 12.5%
RESIDUTAL SUGAR | 1.9 g/l
ACIDITY | 7.3 g/l
CULTIVATION | Organic
AGING | Acacia Barrel
FERMENTATION | Spontaneous
OPTIMAL MATURITY | 10-20 years
BOTTLE SIZE | 750 ml
World Cultural Heritage coupled with a landscape that is nothing short of inspirational – welcome to the Wachau, the narrow Danube River valley running from Melk to Krems. Extraordinarily distinctive wines grow here on 1,323 hectares, a great many of them on steeply terraced hillsides, wines which may be declared as “Wachau DAC” as of the 2020 vintage. Some of the world’s greatest white wines, with decades of potential for development, are produced from the best vineyard sites, especially from Grüner Veltliner and Riesling.
Since the mid-1980s, the Wachau winegrowers’ association “Vinea Wachau” has classified the dry white – and on rare occasions also rosé – wines of the Wachau into three categories according to their natural alcohol content. Fragrant light wines up to 11.5% abv are called “Steinfeder” (named after the feathery grass Stipa pennata). The classic category (11.5–12.5% abv) has been christened “Federspiel” (a term used in falconry). Powerful Reserve wines (minimum 12.5% abv) bear the name “Smaragd”, referring to the emerald-coloured lizards that are particularly fond of frolicking in Wachau vineyards on sunny days.
VINEYARD AREA |1,323 ha
ACTIVE WINERIES | 200+
PREDOMINANT GRAPES | Grüner Veltliner & Riesling