WEINGUT STROHMEIER
PAST WINES
SONNE NOº6
This wine marks the glorious return of our favorite cuvée from Franz and Christine. The last couple vintages have been quite challenging with huge losses to hail and frost. Finally, 2017 yielded an appropriate crop and grape quality to reintroduce this wine. It features Sauvignon Blanc from Bad Gams, a steep vineyard planted on Gneiss. The grapes are hand destemmed and fermented in acacia barrel for one month before being pressed off back into barrel for an additional year. The wine is bottled without sulphur, fining, nor filtration. 12% ABV
TLZ WEISS Nº8
This wine is comprised of 70% Pinot Blanc and 30% Chardonnay from three vineyards: Stainz, Bad Gams, and Lestein. Soils are predominantly hard gneiss and iron rich schist. The grapes are pressed into neutral 500L Austrian oak for eleven months with full lees. The wine is bottled without fining, filtration, nor sulphur. This is a return to single vintage bottling thanks to the supreme quality of 2017. 11.5% ABV
WEIN DER STILLE NOº9
This wine comes from the devastating 2016 vintage where Franz lost more than half his crop to frost and hail. The grapes come from his vineyard in Stainz where Sauvignon Blanc is planted alongside small amounts of Chardonnay, Pinot Blanc, and Muskateller. The soils here are primarily Gneiss with high levels of silica and iron. The grapes are whole-cluster fermented in 500 and 600L barrel. After nine months on skins the wine is pressed off and spends and additional 15 months in barrel before bottling without sulphur. 12% ABV
TLZ ROT Nº8
This wine is made from 95% Zweigelt with 5% Blauer Wildbacher, all from the Bad Gams vineyard. This steep site features gneiss soils with lots of iron and silica. After whole-cluster fermentation the wine is pressed off into 550L neutral Austrian oak. After 8-12 months on lees the wine was racked. This wine was not fined, filtered, and had no sulphur added. This wine is also back to representing a single vintage, 2017. 11.5% ABV
GELB NOº4
This wine represents Franz’s absolute best Chardonnay grapes from Bad Gams vineyard. They select cluster by cluster to get only the ripest, healthiest grapes. After a four-hour maceration period the juice is pressed off into 500L neutral Austrian oak barrels. After over a year on full lees the wine is racked and bottled without fining, filtration, nor sulphur. 12% ABV
KARMIN NOº8
This wine is Franz’s top rosé. It is made from Blauer Wildbacher from Bad Gams vineyard where 40+ year old vines cling to a steep Gneiss hillside. The grapes are painstakingly hand selected for the ripest, healthiest grapes. After being destemmed, the juice macerates with the skins for four hours. It is then pressed off into Austrian oak and acacia barrels for over a year of maturation on full lees. 11.5% ABV
TLZ SONNE Nº5
Sauvignon Blanc from a vineyard block called Bad Gams is used for this cuvée. Destemmed grapes are fermented on the skins in large oak barrels for four weeks before being pressed off. Élevage is done in 500L acacia and oak barrels for eleven months. It is bottled unfined and unfiltered with no sulphur. 12% ABV
ROSÉ SEKT
This wine is made from Blauer Wildbacher from 35-40 year old vines. The skins soak with the juice for ten hours before being lightly pressed off into stainless steel. It spends eight months on the lees before being bottled with a small amount of super ripe reserve wine aged in oak barrels. A small amount of yeast and sugar are added for secondary fermentation, after which the wine spends and additional year on lees. The final wine retains 5 bars of pressure and has no dosage. No sulphur was used at any point in the winemaking process. 12% ABV
TLZ WEIß Nº7
Pinot Blanc makes up the lion’s share of this blend with chardonnay filling in the gaps. Soils are made primarily from gneiss with a high iron and silica content. The juice spends a mere two hours on the skins before being pressed off into 500L neutral oak for fermentation and élevage. The final wine is a combination of the 2014 and 2015 vintage, bottled without fining, filtration, nor sulphur. 11.5% ABV
TLZ INDIGO Nº1
This release is made entirely from Blauer Wildbacher. The grapes are destemmed and fermented on the skins for 3 weeks before being pressed off into small (225L, 300L, and 500L) oak barrels. It spends 18 months in these barrels before being bottled unfined, unfiltered, and with no added sulphur. 12% ABV
TLZ WEIN DER STILLE Nº6
Sauvignon Blanc with a tiny percentage of co-planted Chardonnay, Weißburgunder, and Muskateller make up this blend. Franz only uses the ripest clusters from a vineyard block called Stainz for this cuvée. Whole clusters are added to 500L and 600L barrels where they ferment and macerate for a full year before being pressed off. The resulting wine is settled in old oak barrels for a further year before bottling. 13.5% ABV
TLZ ROT Nº6
This wine is made from 75% Zweigelt and 25% Blauer Wildbacher from the Bad Gams vineyard. Whole clusters are fermented in barrel and permitted to sit with the skins for a year. The wine is then pressed off and aged for a further year in barrel before being bottled unfined, unfiltered and with no added sulphur. 12.5% ABV
TLZ ROT Nº7
This wine is a blend of both the 2015 and 2016 vintage. This wine is made from 95% Zweigelt with 5% Blauer Wildbacher, all from the Bad Gams vineyard. This steep site features gneiss soils with lots of iron and silica. After whole-cluster fermentation the wine is pressed off into 550L neutral Austrian oak. After 8-12 months on lees the wine was racked. Eventually the two vintages were blended together. This wine was not fined, filtered, and had no sulphur added. 11.5% ABV