Pack includes 3 wines, 1 bottle of each. Non ammendable.
Gut Oggau / Stephanie & Edouard Tscheppe-Eselbock
Stephanie and Edouard Tscheppe-Eselbock took over one of the oldest properties in the town of Oggau, Eastern Austria in 2007. The manor’s oldest walls date back to the 17th century. It is there where the couple produce single plot, distinctive wines from native varietals that are separated by character and personality rather than hillside location. For the vines a 20-year period of neglect was fortunate, as this allowed for all pesticide and chemical treatments to be washed away. This let them begin working immediately on the vines according to biodynamic principles. Stephanie and Edouard focus on quality as a permanent quest, their aim is to achieve a natural vine balance and process the grapes as gently as possible, allowing them to make the best use of their vineyard’s strength. Their 13 hectares of vines are spread across dozens of tiny vineyards. Each of these sites are vinified separately and then either bottled as a single site or blended to created complex field blends. Ceritified and farmed according to ‘Demeter’ biodynamics, Gut Oggau’s wines have become one the most sought after, cult-status wines in Austria.
Gruner Veltiliner & Welschriesling from 35 year old vines planted on gravel and limestone. Grapes are hand harvested and destemmed. Fermentation takes place in used 500, 1000 and 1500-litre barrels. The wine stays in barrel for an elevage of about 9 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulphur. High-energy, fresh, vibrant skin contact white wine.
Cecilia rosé is a “gemischter satz” (a field blend) of red and white grape varieties grown on a 1.4ha plot on limestone. 2/3 of the grapes are pressed directly and 1/3 are crushed and undergo a short maceration. The must ferments spontaneously in large wooden vats and then matures in 1500l wooden barrels. No fining, no filtering, no sulphur addition. Crunchy and bright red fruit on the nose and palate, a dry, energetic rosé.
Blaufrankisch grown on limestone and slate. Grapes are hand harvested and destemmed. Fermentation takes place in used 500, and 1200-litre barrels, and the juice spends about 3 weeks in contact with the skins. The wine goes through elevage in the same barrels for about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulphur.
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