The season began with a mild winter with little rainfall, after which followed a rather dry spring. Budding occurred in the second week of May, and flowering began in mid-June under ideal weather conditions; dry and pleasantly warm. The Niederösterreich region did suffer from an unexpected spell of frost and hailstorms, from which the Kamptal valley was fortunately largely spared.

The summer months brought continued warm days, interrupted only by much welcomed rainfall, that guaranteed ample water management and healthy nutrition content of the vines for an excellent development of the grapes.

Variety: 100% Gruner Veltliner
Alcohol: 13.5% vol
Acidity: 6.5 g/l
Residual Sugar: 2.0 g/l – dry
Appellation: Kamptal
Fermentation: Stainless steel

The season began with a very mild winter with little rainfall, after which followed a rather capricious spring. Unusually cold nights led to delayed budding of the vines and the average temperatures became milder from April, providing many hours of long-awaited sunshine. Flowering occurred until mid-June, marginally later than in an average year.

The summer months brought many very warm days, and these were also repeatedly interrupted by sudden and unexpected rainfall, so we had to take necessary precautions against potential fungal diseases. Fortunately, the Kamptal was largely spared from frost and hail this season.

Variety: 100% Gruner Veltliner
Alcohol: 13.0% vol
Acidity: 5.0 g/l
Residual Sugar: 1.9 g/l – dry
Appellation: Kamptal
Fermentation: Stainless steel

The 2019 growing season started moderately with a normal bud break, with flowering occurring in the 3th week of June. A relatively warm and rain-free spring was followed by ample rainfall throughout June and July, which provided nourishment for the vines in the Kamptal Valley, despite the unusually hot weather during the summer months. Much-welcomed rain helped to ward off the risk of grapevine stress in August (as in 2018). Careful crop-thinning and green harvest was performed during the first two weeks of July, and this was critical in order to achieve the desired physiologic ripeness. A dry and warm September encouraged the grapes to ripen to excellent physiological maturity, and the harvest began in the last week of September and continued right through until the end of October. The typically cooling effects of Kamptal-nights did their job in retaining freshness and the aromatic characters of the grapes, and thanks to precision during a highly selective harvest, we were able to cool the grapes and preserve the fruity character of our GRUNERs. Temperature-controlled fermentation (approx. 17°C or 62°F) was followed by extended maturation on the lees, resulting in elegant wines with longevity and fresh, lively and bright acidity. The 2019 vintage is a highly elegant, very spicy vintage with an array of fruit-driven aromas, showcasing the various terroir aspects of our beloved Kamptal Valley.

Variety: 100% Gruner Veltliner
Alcohol: 13.5% vol
Acidity: 4.7 g/l
Residual Sugar: 1.4 g/l – dry
Appellation: Kamptal
Fermentation: Stainless steel

The 2018 season began moderately. In fact, it started off as quite a “warm winter” with a very mild January and during February, when we would normally expect freezing temperatures as low as minus five degrees Farenheight, the mercury seldom fell below 32°F. This led to a warm and rain-free spring, culminating into a dry and hot summer. From mid-April to August, we experienced unusually warm summer conditions, coupled with intermittent downpours. This much needed rainfall nourished our vines to ensure steady growth and maturation, with some 300 litres of rainfall until harvest time. Two chilly weeks in mid-March transitioned into a very warm April inducing an early budding, happening around the 6th to 7th April, followed by warm and dry spring and very hot summer. Diligent crop thinning (green harvest) was performed during the first two weeks of July, and this was critical to reach the desired physiologic ripeness. A dry and warm September encouraged the grapes to ripen at excellent physiological maturity and the harvest occurred around three weeks earlier than our long-term average picking time on 10th September and continued through until 19th October. The typically cooling effects of Kamptal nights aid to retain the freshness and aromatic characters of the fruit, and thanks to the highly selective harvest, we were able to cool the grapes and preserve the fruity character of our GRUNERs. Fermentation began promptly and was temperature controlled completed without any incidents – (approx. 17°C or 62°F). Extended maturation on the lees will result in elegant wines with longevity and fresh, lively and bright acidity. The 2018 vintage is a highly elegant, very spicy vintage with an array of fruit-driven aromas, showcasing the various terroir aspects of our beloved Kamp valley.

• Alcohol: 13.5% vol
• Acidity: 4.5 g/l
• Residual Sugar: 1.0 g/l – dry
• Variety: 100% Gruner Veltliner
• Appellation: Kamptal
• Fermentation: Stainless steel

The 2017 season brought a very dry, yet cold start to the year (some might regard it as a “real winter”) with the chilly January and February oscillating between minus 10 and minus 8 degrees Celsius ( around 15°F ) transitioning into a pleasantly rain-free spring and dry summer. From mid-May to early August, we experienced unusually dry and warm conditions, coupled with short spells of sudden and heavy rainfall. This water supply was warmly welcomed, and supplied the absolute minimum that was needed to nourish the vines. First budding was comparatively early in 2017, happening around the 16th to 17th April, and the vines were consequently affected by the widespread and disastrous spell of late frost at end of April. This was followed by a second frost wave on 6th May and 10th May. Extensive thinning (green harvest) was performed during the last two weeks of July, and the latter part of August brought us much-needed rainfall. A dry and warm September encouraged the grapes to ripen at excellent physiological ripeness and the harvest occurred around two weeks earlier than our long-term average picking time on 25th September and continued through until 21st October. The typically cooling Kamptal nights help to retain the freshness and aromatic characters of the fruit, and thanks to the highly selective harvest, we were able to pick healthy and ripe grapes. Fermentation began promptly and was completed without any incidents - (approx. 17°C or 62°F). Extended maturation on the lees will result in elegant wines with longevity and fresh, lively and bright acidity. The 2017 vintage is a highly elegant, very spicy vintage with an array of fruit-driven aromas, showcasing the various terroir aspects of our beloved Kamp valley.

• Alcohol: 13.0% vol
• Acidity: 4.7 g/l
• Residual Sugar: 1.0 g/l – dry
• Variety: 100% Gruner Veltliner
• Appellation: Kamptal
• Fermentation: Stainless steel