Tasting: Refreshing pear notes with white pepper complexity. Pairing: Thai food, Seared fish salads
Grape: 100% Gruner Veltliner
The most commonly planted vine variety in Austria is planted on over 36,000 acres - particularly in lower Austria, where it represents more than half of total white grape production. In the Vienna region, it compromises about a third of all plantings. It is at its best in regions like Kamptal, Wachau, Kremstal and Vienna, where it produces wines of perfume and substance. Typically dry, full-bodied, peppery and spicy.
Region: Kamptal, Austria
The vineyards of Weingut Weszeli are situated around the town of Langenlois, in Austria’s Kamptal region. On 30 hectares, Grüner Veltliner and Riesling of the highest quality are grown. The wine estate has a long tradition, cultivating grapes and producing wine since 1679. And now, Davis Weszeli connects the old family knowledge, developed over so many generations, with his own special wine philosophy: the Principle Terrafactum. This means that he places the vineyard itself, with its tremendous biological diversity, at the very center of his work – because that is where the true character of the wine is formed. He supports the interaction of flora and fauna with every effort. This also means that hardly any machines are used in the vineyards. Whether it comes to the care of the vines, the shortening of the leaves or the harvesting, this work is carried out by hand. And this kind of respect is employed even through the gentle vinification process.
The Kamptal is a unique valley region in Austria and one that sits at an altitude of 200-300 meters. The summer days area hot, though with the warm Pannonian winds that meet the cooler Northwest winds, the nights cool down significantly, causing high diurnal fluctuations. The soil is primarily loess, gneiss, and clay, ideal for growing Gruner Veltliner and Riesling. The long growing season and sunny autumn days allow the grapes to reach full physiological maturity. The Kamptal has been long known to produce some of Austria’s finest white wines.
Vinification: Grapes are hand picked then macerated in contact with skins for 2-6 hours. Whole bunch pressed, the fermented spontaneously with wild yeasts. Wine is aged on the fine lees for 5 months in stainless steel tanks.
About the Winemaker: A father of three children, Davis switched from the hustle and bustle of city life to agriculture in order to be much closer to nature. Davis started to appreciate the art of the Kamptal vintners early on. This led to the acquisition of a traditional winery in 2011.
In his ambition for outstanding achievements, Davis aims at creating unique wines at the winery. Aspects that are particularly important to him in this context are the sustainability of organic viticulture and the authenticity of the wines: no additives and no technical tricks, but rather targeted support to the ecosystem so that the vines can fully benefit from the potential of the terroir. He approaches wine with a big understanding for the old and proven. At the same time he makes it to the test with some unorthodox approaches. Davis is sure that new findings combined with well-tried form the basis for a sustainable development of the estate.
The oenologist and winemaker, Thomas Ganser, with in-depth professional qualification acquired at the Krems School of Oenology and the University of Natural Resources and Life Sciences Vienna joined us in time for our harvest 2015. Besides his extensive training Thomas is looking back at global practical experiences. Prior to his last employment as a winemaker in a renowned Austrian traditional winery he worked for wineries in New Zealand, Australia and Chile. The nature and sport-loving German whose favorite variety is, of course, Riesling is the perfect addition to our team.
The roots of the estate date back to the year 1679. From generation to generation the knowledge of winemaking was passed on and further developed. After nearly 300 years of mixed farming, the farm developed into a pure wine estate. Subsequently, the winery was further directed into a modern and future-oriented direction by focusing on environmentally sustainable viticulture. Davis is now fully committed to his own viticultural philosophy: the principle Terrafactum.