GUT OGGAU

2021 JOSEPHINE

Roesler is a crossing of Zweigelt and an unnamed variety that has extreme cold hardiness, resistance to mildew, and deeply coloured fruit. It is blended with Blaufrankisch for this cuvée. The vines are 35 years old and are planted in gravel. The grapes are destemmed and allowed to ferment in 500L, 1000L, and 1500L neutral oak barrels. Élevage is done in 500L barrels for 8+ months before the wine is bottled, unfined and unfiltered.

2021 JOSCHUARI

This wine is made from old Blaufrankisch vines planted on poor gravelly soils higher on the slope. Two-thirds of the grapes are destemmed and fermented in large neutral oak barrels. The final third is direct pressed into barrel, made like a rosé. Because of this wine’s concentration, it sees extended barrel ageing. As with the other wines, it is unfined and unfiltered.

2021 EDMUND

This 55-year-old vineyard is as wild as it gets. The vines are unpruned, and the limestone soils aren’t tilled at all. Essentially, they’ve left it to fend for itself and merely harvest the grapes. The variety is undisclosed, and information comes only in whispers and rumours, but according to one source, this white grape was fermented on skins for ten days. After an eighteen-month élevage, the wine is bottled unfined, unfiltered, and without SO2.

2021 MECHTHILD

This wine comes from their oldest Grüner Veltliner vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for two days before being pressed off in an ancient tree press, painstakingly restored in their old farmhouse. The wine then spends several years in barrel before racking and bottling without SO2, fining, or filtration.

2021 BERTHOLDI

This wine comes from their oldest Blaufrankisch vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for several days before being pressed off in an ancient tree press, painstakingly restored in their old farmhouse. The wine then spends several years in barrel before racking and bottling without SO2, fining, or filtration.

2021 ATANASIUS

The grapes for this cuvée come from a low-yielding plot of 35-year-old Zweigelt and Blaufrankisch. The vines are planted on gravel and limestone. The grapes are destemmed and fermented in 500L and 1200L barrels. 2/3rds spent three weeks on the skins, and 1/3rd was direct pressed. Élevage is done in the same barrels for a year. The wine is bottled unfined, unfiltered and without SO2.

2021 TIMOTHEUS

Grüner Veltliner and Weissburgunder are the two components of this cuvée. They come from 40- year-old vines planted on a complex combination of limestone, slate, gravel, and sand. A third of the grapes are destemmed and fermented on skins for three weeks while the rest are pressed whole cluster into old 500L barrels. The two wines are combined and spend an additional year in large neutral oak. The wine is bottled unfined and unfiltered.

2021 EMMERAM

40-year-old Gewürztraminer vines are the muse for this bottling. They are planted on limestone and sand and tend to yield less than two tons per hectare. 2/3rds of the grapes are destemmed and pressed directly into 500L neutral barrels to ferment. The final 1/3rd is fermented on skins for several weeks. The wine is bottled unfined and unfiltered.

2021 MASKERADE ROSÉ

Stephanie and Eduard acquired some new vineyards several years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from Blaufrankisch direct pressed into large neutral Austrian oak for fermentation and élevage. The final wine is bottled unfined, unfiltered, and without Sulphur.

2021 THEODORA

35-year-old Grüner Veltliner and Welschriesling vines are planted on gravel and limestone. Two- thirds of the grapes are destemmed and crushed into used 500L, 1000L, and 1500L barrels to ferment and mature for nine months without batonnage. One third of the grapes are fermented on skins for a short period of time. It is unfined, unfiltered, and has no added Sulphur.

2021 WINIFRED

35-year-old Blaufrankisch and Zweigelt vines are planted on gravel. The grapes are destemmed and pressed directly into neutral large format Austrian oak barrels. After fermentation the wine spends eight months on lees in neutral puncheon on lees with no batonnage. The final wine is bottled unfined, unfiltered, and without Sulphur.

2021 CECILIA

This brand new cuvée is a blend of red and white grapes from a 1.4ha limestone-rich plot plowed by horse. As with most of their wines, 2/3 of the grapes are direct pressed while 1/3 is fermented on skins. Fermentation and élevage take place in neutral 1500L barrels. It is bottled unfined, unfiltered, and without SO2. Stylistically it falls somewhere between orange and rosé. 12% ABV

2020 JOSEPHINE

Roesler is a crossing of Zweigelt and an unnamed variety that has extreme cold hardiness, resistance to mildew, and deeply coloured fruit. It is blended with Blaufrankisch for this cuvée. The vines are 35 years old and are planted in gravel. The grapes are destemmed and allowed to ferment in 500L, 1000L, and 1500L neutral oak barrels. Élevage is done in 500L barrels for 8+ months before the wine is bottled, unfined and unfiltered.

2020 JOSCHUARI

This wine is made from old Blaufrankisch vines planted on poor gravelly soils higher on the slope. Two-thirds of the grapes are destemmed and fermented in large neutral oak barrels. The final third is direct pressed into barrel, made like a rosé. Because of this wine’s concentration, it sees extended barrel ageing. As with the other wines, it is unfined and unfiltered.

2020 EDMUND

This 55-year-old vineyard is as wild as it gets. The vines are unpruned, and the limestone soils aren’t tilled at all. Essentially, they’ve left it to fend for itself and merely harvest the grapes. The variety is undisclosed, and information comes only in whispers and rumours, but according to one source, this white grape was fermented on skins for ten days. After an eighteen-month élevage, the wine is bottled unfined, unfiltered, and without SO2. 12% ABV

2021 MASKERADE ROT

Stephanie and Eduard acquired some new vineyards several years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Blaufrankisch and Zweigelt. The grapes are partially destemmed, and partially direct pressed. It finishes fermentation in old Austria oak before being bottled without fining, filtration, or Sulphur.

2021 MASKERADE WEISS

Stephanie and Eduard acquired some new vineyards several years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Gruner Veltliner, Weissburgunder, and Welschriesling. The grapes spend a short time macerating on skins in stainless steel before being pressed off. It finishes fermentation in stainless steel before being bottled without fining, filtration, or Sulphur.

2021 BRUTAL

This wine is made from a rare grape called Roesler. It is direct pressed into barrel for fermentation and elevage. Thanks to its intensely coloured flesh, the wine is always a deep vivid pink despite the lack of skin contact. It is bottled unfined, unfiltered, and without SO2.

2020 BERTHOLDI

This wine comes from their oldest Blaufrankisch vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for several days before being pressed off in an ancient tree press, painstakingly restored in their old farmhouse. The wine then spends several years in barrel before racking and bottling without SO2, fining, or filtration.

2020 MECHTHILD

This wine comes from their oldest Grüner Veltliner vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for two days before being pressed off in an ancient tree press, painstakingly restored in their old farmhouse. The wine then spends several years in barrel before racking and bottling without SO2, fining, or filtration..

2020 ATANASIUS

The grapes for this cuvée come from a low yielding plot of 35-year-old Zweigelt and Blaufrankisch. The vines are planted on gravel and limestone. The grapes are destemmed and fermented in 500L and 1200L barrels. 2/3rds spent three weeks on the skins, 1/3rd was directly pressed. Élevage is done in the same barrels for a year. The wine is bottled unfined, unfiltered and without Sulphur.

2020 THEODORa

35-year-old Grüner Veltliner and Welschriesling vines are planted on gravel and limestone. Two thirds of the grapes are destemmed and crushed into used 500L, 1000L, and 1500L barrels to ferment and mature for nine months without batonnage. One third of the grapes are fermented on skins for a short period of time. It is unfined, unfiltered, and has no added Sulphur.

2020 WINIFRED

35-year-old Blaufrankisch and Zweigelt vines are planted on gravel. The grapes are destemmed and pressed directly into neutral large-format Austrian oak barrels. After fermentation, the wine spends eight months on lees in neutral puncheon on lees with no batonnage. The final wine is bottled unfined, unfiltered, and without Sulphur.

2020 THEODORA 3L

35-year-old Grüner Veltliner and Welschriesling vines are planted on gravel and limestone. Two thirds of the grapes are destemmed and crushed into used 500L, 1000L, and 1500L barrels to ferment and mature for nine months without batonnage. One third of the grapes are fermented on skins for a short period of time. It is unfined, unfiltered, and has no added Sulphur.

2019 BERTHOLDI

This wine comes from their oldest Blaufrankisch vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for several days before being pressed off in an ancient tree press painstakingly restored in their old farm house. The wine then spends several years in barrel before racking and bottling without SO2, fining, or filtration.

2019 MECHTHILD

This wine comes from their oldest Grüner Veltliner vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for two days before being pressed off in an ancient tree press painstakingly restored in their old farm house. The wine then spends several years in barrel before racking and bottling without SO2 fining, or filtration.

2020 EMMERAM

40-year-old Gewürztraminer vines are the muse for this bottling. They are planted on limestone and sand and tends to yield less than two tons per hectare. 2/3rds of the grapes are destemmed and pressed directly into 500L neutral barrels to ferment. The final 1/3rd is fermented on skins for several weeks. The wine is bottled unfined and unfiltered.

2020 MASKERADE ROT

Stephanie and Eduard acquired some new vineyards three years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Blaufrankisch and Zweigelt. The grapes are partially destemmed, and partially direct pressed. It finishes fermentation in old Austria oak before being bottled without fining, filtration, or Sulphur.

2020 MASKERADE WEISS

Stephanie and Eduard acquired some new vineyards three years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Gruner Veltliner, Weissburgunder, and Welschriesling. The grapes spend a short time macerating on skins in stainless steel before being pressed off. It finishes fermentation in stainless steel before being bottled without fining, filtration, or Sulphur. 

2020 MASKERADE ROSÉ

Stephanie and Eduard acquired some new vineyards three years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from Blaufrankisch direct pressed into large neutral Austrian oak for fermentation and élevage. The final wine is bottled unfined, unfiltered, and without Sulphur.

2019 JOSEPHINE

Roesler is a crossing of Zweigelt and an unnamed variety that has extreme cold hardiness, a resistance to mildew, and deeply colored fruit. It is blended with Blaufrankisch for this cuvée. The vines are 35 years old and are planted in gravel. The grapes are destemmed and allowed to ferment in 500L, 1000L, and 1500L neutral oak barrels. Élevage is done in 500L barrels for 8+ months before the wine is bottled, unfined and unfiltered. Also available in magnums.

2019 JOSCHUARI

This wine is made from old Blaufrankisch vines planted on poor gravelly soils higher on the slope. Two thirds of the grapes are destemmed and fermented in in large neutral oak barrels. The final third is direct pressed into barrel, made like a rosé. Because of this wine’s concentration, it sees extended barrel ageing. As with the other wines, it is unfined and unfiltered.

2020 TIMOTHEUS

Grüner Veltliner and Weissburgunder are the two components of this cuvée. They come from 40 year old vines planted on a complex combination of limestone, slate, gravel, and sand. A third of the grapes are destemmed and fermented on skins for three weeks while the rest are pressed whole cluster into old 500L barrels. The two wines are combined and spend an additional year in large neutral oak. The wine is bottled unfined and unfiltered.

2019 BRUTAL

This wine is made from a rare grape called Roesler. It is direct pressed into barrel for fermentation and elevage. Thanks to its intensely coloured flesh, the wine is always a deep vivid pink despite the lack of skin contact. It is bottled unfined, unfiltered, and without SO2.

2019 THEODORA

35-year-old Grüner Veltliner and Welschriesling vines are planted on gravel and limestone. Two thirds of the grapes are destemmed and crushed into used 500L, 1000L, and 1500L barrels to ferment and mature for nine months without batonnage. One third of the grapes are fermented on skins for a short period of time. They capture a small amount of CO2 at bottling which keeps the wine fresh. It is unfined, unfiltered, and has no added Sulphur.

2019 WINIFRED

35-year-old Blaufrankisch and Zweigelt vines are planted on gravel. The grapes are destemmed and pressed directly into neutral large format Austrian oak barrels. After fermentation the wine spends eight months on lees in neutral puncheon on lees with no batonnage. The final wine is bottled unfined, unfiltered, and without Sulphur.

2019 MASKERADE ROT

Stephanie and Eduard acquired some new vineyards two years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Blaufrankisch and Zweigelt. The grapes are partially destemmed, and partially direct pressed. It finishes fermentation in old Austria oak before being bottled without fining, filtration, or Sulphur.

2019 MASKERADE WEISS

Stephanie and Eduard acquired some new vineyards two years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Gruner Veltliner, Weissburgunder, and Welschriesling. The grapes spend a short time macerating on skins in stainless steel before being pressed off. It finishes fermentation in stainless steel before being bottled without fining, filtration, or Sulphur. 

2019 MASKERADE ROSÉ

Stephanie and Eduard acquired some new vineyards two years ago and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from Blaufrankisch direct pressed into large neutral Austrian oak for fermentation and élevage. The final wine is bottled unfined, unfiltered, and without Sulphur.

2019 TIMOTHEUS

Grüner Veltliner and Weissburgunder are the two components of this cuvée. They come from 40 year old vines planted on a complex combination of limestone, slate, gravel, and sand. A third of the grapes are destemmed and fermented on skins for three weeks while the rest are pressed whole cluster into old 500L barrels. The two wines are combined and spend an additional year in large neutral oak. The wine is bottled unfined and unfiltered. 12% ABV

2018 JOSEPHINE

Roesler is a crossing of Zweigelt and an unnamed variety that has extreme cold hardiness, a resistance to mildew, and deeply colored fruit. It is blended with Blaufrankisch for this cuvée. The vines are 35 years old and are planted in gravel. The grapes are destemmed and allowed to ferment in 500L, 1000L, and 1500L neutral oak barrels. Élevage is done in 500L barrels for 8+ months before the wine is bottled, unfined and unfiltered. Also available in magnums.

2018 JOSCHUARI

This wine is made from old Blaufrankisch vines planted on poor gravelly soils higher on the slope. Two thirds of the grapes are destemmed and fermented in in large neutral oak barrels. The final third is direct pressed into barrel, made like a rosé. Because of this wine’s concentration, it sees extended barrel ageing. As with the other wines, it is unfined and unfiltered.

2019 EMMERAM (magnum)

40 year old Gewürztraminer vines are the muse for this bottling. They are planted on limestone and sand, and tends to yield less than two tons per hectare. 2/3rds of the grapes are destemmed and pressed directly into 500L neutral barrels to ferment. The final 1/3rd is fermented on skins for several weeks. The wine is bottled unfined and unfiltered.

2018 BERTHOLDI

This wine comes from their oldest Blaufrankisch vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for several days before being pressed off in an ancient tree press painstakingly restored in their old farm house. The wine then spends several years in barrel before racking and bottling without Sulphur, fining, nor filtration.

2018 MECHTHILD

This wine comes from their oldest Grüner Veltliner vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for two days before being pressed off in an ancient tree press painstakingly restored in their old farm house. The wine then spends several years in barrel before racking and bottling without Sulphur, fining, nor filtration.

2018 maskerade rot

Stephanie and Eduard acquired some new vineyards last year and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Blaufrankisch and Zweigelt. The grapes are partially destemmed, and partially direct pressed. It finishes fermentation in old Austria oak before being bottled without fining, filtration, or Sulphur.

2018 maskerade weiss

Stephanie and Eduard acquired some new vineyards last year and are working tirelessly to convert them to biodynamics. Until then, they don’t believe the wines will show quite the same depth of personality, so they’ve kept the characters on the labels masked, and bottled in 1L bottles for early consumption. This wine is made from a co-planting of Gruner Veltliner, Weissburgunder, and Welschriesling. The grapes spend a short time macerating on skins in stainless steel before being pressed off. It finishes fermentation in stainless steel before being bottled without fining, filtration, or Sulphur.

2018 maskerade rosé

Stephanie and Eduard acquired some new vineyards last year and are working tirelessly to convert them to biodynamics. They assumed this particular site would be perfect for another still rosé, but the wine had other plans. After an extremely slow fermentation they were reminded of a wine they made in 2015 that finished fermentation in bottle. They decided to replicate the experiment resulting in a moderately fizzy petillant-naturel. It is made from direct-press Blaufrankisch fermented initially in neutral Austrian oak barrels. It is unfined, unfiltered, and sees no added Sulphur. 

2013-17 JOSCHUARI

This wine is made from old Blaufrankish vines planted on poor gravelly soils. The grapes are destemmed and fermented in in large neutral oak barrels. Because of this wines concentration, it sees a full two years in old oak before bottling. As with the other wines, it is unfined and unfiltered. 12.5% ABV

2015-17 TIMOTHEUS

Grüner Veltliner and Weissburgunder are the two components of this cuvée. They come from 40 year old vines planted on a complex combination of limestone, slate, gravel, and sand. A third of the grapes are destemmed and fermented on skins for three weeks while the rest are pressed whole cluster into old 500L barrels. The two wines are combined and spend an additional year in large neutral oak. The wine is bottled unfined and unfiltered. 12% ABV

2017 BERTHOLDI

This wine comes from their oldest Blaufrankisch vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for several days before being pressed off in an ancient tree press painstakingly restored in their old farm house. The wine then spends several years in barrel before racking and bottling without Sulphur, fining, nor filtration.

2017 MECHTHILD

This wine comes from their oldest Grüner Veltliner vines, over sixty years old, planted on limestone and slate. The juice ferments on skins whole-cluster for two days before being pressed off in an ancient tree press painstakingly restored in their old farm house. The wine then spends several years in barrel before racking and bottling without Sulphur, fining, nor filtration.

2019 BRUTAL

This wine is made by pressing Roesler, a teinturier, directly into neutral barrel for fermentation. After a short élevage, the wine is bottled without fining, filtration, or sulphur. Requirements for a Brutal are organic vineyards, nothing added during winemaking, and nothing removed before bottling.

2018 EDMUND

This wine comes from a complete wild vineyard, unpruned with no-till limestone soils. They’ve left it to fend for itself and merely harvest the grapes. The variety is undisclosed, and information comes only in whispers and rumours but according to one source this white grape was fermented on skins for ten days. This is the first year we’ve received an allocation.

2016 rosé