The older I get, the more I believe that a lot in life is coincidence. In 1999, I bought Zweigelt grapes for the first time from the Leitha Mountains region because there weren’t any in Gols. The came from the single vineyard Greiner, near the village Jois, and provided a totally new spectrum: very mineral, classy and vibrant. I couldn’t get this out of my mind, and I took a closer look at this Leitha Mountains area. What I found was breath-taking: a never-seen before, world class yet undiscovered terroir, consisting of shell limestone like in Burgundy, Champagne or Bordeaux rive droite, as well as slate and quartzite like in the Rheingau, and the Priorato, and exposed southwars towards Lake Neusiedl. This Lake, with its immense drainage basin of 1.120 km2 and its surrounding reed belt is climate-regulating and therefore one of the key factors for ripeness and aroma of the wines. Sometimes, one single vineyard consists of a huge number of different soils and rocks.

Looking at this terroir, it was quite clear that exceptional wine can be made here. Wine, with perfect ripeness, balance and elegance, that is second to none. It is above all the Austrian variety Blaufränkisch which has (because of late ripeness and remaining on the vine longer) huge potential to develop its unique terroir character. But also the white wines are promising, predominately the Chardonnay on limestone, the Pinot Blanc on slate and limestone, and the Grüner Veltliner on slate. It has to be said that the Leitha Mountains are totally different from the area of Gols, and we treat both regions according to their qualities.

The Leithaberg Blaufränkisch DAC stems from old vines of the slate and limestone-dominated vineyards of the Leitha Mountains, predominately form the village of Jois. It was produced in a very cool and humid year, which made us worry a little bit. But thanks to a heat wave at the end of August, grapes could ripen without trouble. It shows an elegant, slightly brighter color than the 2007, is more elegant, and lighter at 12.9% alcohol, 5.4g/l acidity and 1.4g/l residual sugar.

It aged 15 months in 500 litre barrels (no new oak), bottled in January 2010 and bottle-aged one year. This wine excels not in force and opulence but in balance and elegance. And for the next 15 years!

The Leithaberg Blaufränksich 2007 is characterized by the limestone soil of its single vineyards Mitterberg, Vorderberg, Blumenstängel and Altenberg. It was produced in the Blauränkisch textbook year of 2007, and shows a rare perfection in finesse, tense, fruit and length, at 13.0% alcohol, 6.3g/l acidity and 1.1g/l residual sugar.

It was fermented in small open barrels, aged 18 months in 500 liter barrels (no new oak), and bottled in August 2009. At this moment, it shows a dark, brilliant ruby-red color, a fine fruit of cherry and berries, herbal, cool mineral notes, on the palate tense, tight, complex and long. It is a perfect match with game, lamb or veal, however, given its complexity, one enjoy this without any food at all. For the next 25 years, that is.

The Leithaberg Chardonnay DAC 2009 stems from the Freudshofer, a south-easterly exposition with clayey shell-limestone soil. Typically a cool, humid and late hot year, it shows full body, fruity elegance, fresh acidity at 13.0% alcohol, 1.9g/l acidity and 6.2g/l, residual sugar.

It was aged 10 months in 800 liter barrels on the yeast and bottled in August 2010. Now it shows fine, complex fruit, full-bodied, straight, and mineral with a tight finish. It pairs well with fish, poultry and light meat. Aging potential is more than 10 years.

The Leithaberg Chardonnay stems from Freudshofer, a south-easterly exposed region with clay-shell limestone and is typical for the first cool and humid, but eventually hot year of 2008. Typically a cool, humid and late hot year, it shows full body, fruity elegance, fresh acidity at 13.0alcohol, 5.8g/l acidity and 4.2g/l, residual sugar.

It was aged 10 months in 800 litre barrels on the yeast and bottled in August 2009. Now it shows fine, complex fruit, full-bodied, straight, and mineral with a tight finish. It matches great with fish, poultry and light meat. Aging potential is more than 15 years.

The Blaufränkisch Kalk & Schiefer comes, as its name already implies, from the slate and limestone sites of the Leitha Mountains. The textbook Blaufränkisch vintage 2007 provided excellent conditions for this elegant and lively wine: 12.9% alcohol, 1.9g/l acidity and 6.2g/l residual sugar.

It was aged 15 months in 500 liter barrels (no new oak), bottled in November 2008 and Bottled-aged one year. It shows an elegant ruby-red color, fine fruit, spicy and mineral notes, on the palate round, lively and fresh with a very nice fruity finish. This wine excels not in force and opulence but in balance and elegance, with aging potential up to 15 years.

The Blaufränkisch Kalk & Schiefer comes, as its name already implies, from the slate and limestone sites of the Leitha Mountains. 2008 began not that great, with a cool and humid spring. But thanks to a hot August and September, the grapes ripened very nicely and the 2008 vintage can be considered a great vintage. It shows a slightly brighter color than the 2007, with fine herbal and spicy notes. 12.5% alcohol, 5.5g/l acidity and 1.5g/l residual sugar.

It aged 20 months in 500 liter barrels (no new oak) bottled in November 2010 and bottle-aged one year. It shows an elegant, bright red color, fine fruit and subtle herbal and spicy notes, on the palate round, lively with a nice fruity finish. This wine excels not in force and opulence but in balance and elegance. And that for the next 15 years.

The Blaufränkisch Kalk & Schiefer 2009 stems from the slate and limestone sites of the Leitha Mountains, and can be considered one of the best vintages of the decade. Early budding, together with  warm-humid conditions made perfect ripening possible. It therefore shows a dark color, structured with a superbly fine fruit, at13.1% alcohol, 5.7 g/l residual acidity, and 1.0 g/l residual sugar.

It aged 20 months in 500 liter barrels ( no new oak) and was bottled on 21 June 2011. Sowing a bright, red color, fine fruit and subtle herbal and spicy notes, it is a goes perfectly along with  beef, lamb and veal. And that for the next 10 years.

The Grüner Veltliner 2008 comes from the 20-year-old vines of the Satzen vineyards which is sandy clay and slate-dominated. It shows typical fruit, lively and fresh with tight acidity. 11.5% alcohol, 6.3 g/l acidity and 4.5 g/l residual sugar.

It was fermented naturally, aged in stainless steel and bottled in August 2009. It now shows a typical Veltliner fruit, lively and fresh and a good finish. At 8-10 Celsius, it is a great match with poultry, fish and light meat.

The Pinot Blanc Kalk & Schiefer 2009 comes from the limestone-dominated Freudshofer vineyard near Jois, as well as the slate-soiled Eisner vineyard near the village of Purbach. 13.0% alcohol, 6.3 g/l acidity and 1.4g/l residual sugar.

It was hand-picked, fermented spontaneously, aged 10 months in oak and bottled in August 2010. It now shows complex, deep fruit, on the palate dense and mineral with a captivating finish. Perfectly suited for fish, poultry and meat, with an ageing potential up to 12 years.