he vineyards cover 55 hectares outside the village of Cairanne, on the road to Rasteau in the Côtes du Rhône. The vines are bush trained and low yielding and are 30 years old on average. Yields are approximately 38-45 hectolitres per hectare. The grapes for this wine are grown in Les Garrigues, Paligot and Beauchières vineyards. The soil consists of ancient sandy, gravelly and stony soils in the valleys of Algues and Ouveze. The vineyards are certified organic by Ecocert.
Traditional vinification took place in concrete tanks where the wine remained until bottling, after which it was stored in temperature- controlled underground cellars until release.
The “naked white” is sourced from both sides of the Neusiedler See (Lake Neusiedl). On the west side, vines are rooted in the limestone and schist of the Leithaberg (Leitha Mountains) slopes – on the east side of the lake vines in the gravelly Parndorfer Platte (Parndorfer Plain) and humus-rich Heideboden.
Grapes are macerated with the stems overnight and both the alcoholic and malolactic fermentation are spontaneous. Aged for 14 months on the lees in used large oak casks and bottled unfined and unfiltered without the addition Sulphur.
Rooted in calcareous sandstone soils on the east-facing slopes of the Leithaberg (Leitha Mountains).
Handpicked at the beginning of September and left overnight on the skins and stems. Spontaneous alco- holic and malolactic fermentations. Matured for ten months on its own yeast in large wooden cask, bottled unfiltered and without added sulphur.
Whole berries are spontaneously fermented in oak casks for four weeks before pressing, followed by an additional seven months aging on the full lees.
Fred Loimer refers to his “mit ACHTUNG” series as “Slow Wines” because they’re produced with minimal modern technology and utilize time rather than shortcuts in their vinification. Muskateller mit ACHTUNG (Muskateller with attention) is made from biodynamically-farmed vineyards in Gumpoldskirchen.
The grapes for the NATURAL Gemischten Satz 2016 come from two old vineyards. One single vineyard is the Ried Weissleiten and the second is the Ried Ulm, both located on the Wiener Nußberg. The soil is comprised of limestone and generous clay content with a very high content of chalk.
The wine ferments on the skin with no addition of sulfur or other yeast products. After the fermentation the concrete eggs just filled up. The wine is leaving on the skins over 5 months, again with no sulfur addition. Later the wine was carefully separated from the skins and filled in used 500 L barrels. In the barrels the wine was matured about 6 weeks, before the wine was bottled without fining and filtration.
Can be enjoyed now or cellared for up to ten years.
Gemischter Satz, most often described as a field blend of different varieties cultivated and vinified together, has been a traditional wine of Viennese buschenschank and heurigen, following Joseph II’s decree releasing wine sales from the State to the producer. In fact, the buschenschank and heurigen culture originated from the sale of Gemischter Satz, as winemakers sought a way to bring forth their seasonal bounty in an approachable, easy way; it was the original farm to table concept.
Winemakers in former times made this style of wine as an easy cure all, in that different types of varieties planted together would be impervious to the unpredictability of mother nature. Where one variety may ripen early and others later, cultivating and vinifying this cornucopia of grapes together helped to insure the resulting wine was balanced and drinkable, no matter the growing or harvest conditions.
Multiple vintages are combined with still fermenting juice from the most recent vintage and bottled. The still active fermentation naturally carbonates the wine while also protecting it without the use of sulfur.
Refosco (1/3 destemmed and fermented whole berry on the skins, the other 2/3 direct-to-press and co-fermented with Grenache Blanc), rest of the grapes are traditionally fermented separately before combining; aged in neutral oak for 3 months. bottled unfined/unfiltered with 10ppm So2
50% aged under flor (actually slightly more than that this year), 50% topped-up, it possesses the salty, nutty, mineral intensity of flor-aged wine (think sherry and vin jaune) married to the tropical exuberance of traditional Provencal rosé.
Although we pride ourselves in bright energy and balance in all Stolpman Syrah cuvees, when compared to our favorite French wines, our wines are richer and more coating.
Firmer tannin develops from skins that must ward off intense sun and then those skins must be hearty enough to insulate against 40 degree drops in temperature every night. Concentration comes naturally from dry farming in a region that receives no rain during the growing season.
If we leave our Syrah grapes uncrushed through fermentation, the texture and flavor from our thick Syrah skins become less invasive. We have the opportunity to make a delicate, pretty wine. Picking at slightly lower sugar level and fermenting without Oxygen gives the wine further lift and brightness.
Completely withholding Sulfur allows for fruit purity and a naked openness and approachability. Super yummy when young.