Brandstatt

Brandstatt is my recultivation project in the Spitzer Graben, the coolest area of the Wachau, at about 450 m above sea level. The originally neglected mica slate vineyard was gradually replanted with Riesling after the walls were repaired. My aim is to press an uncompromising wine on this original terraced vineyard, in which the terroir and an old winemaking tradition are more important than the grape variety. This may involve maceration as well as long ageing in local acacia barrels.

2024: Alcohol 12.5% vol., dry at 2.3g/l residual sugar, 6.2g/l acidity, pH 3.1

2023: Alcohol 12.5% vol., dry at 1.9g/l residual sugar, 6.4g/l acidity, pH 3.2

2022: Alcohol 12.5% vol, dry at 2g/l RZ, 7.7g/l acidity, pH 3.1

2021: Alcohol 13.0% vol, dry with 1.4g/l RZ, 9.0g/l acidity, pH 3.03

2020: Alcohol 12.5% vol, dry at 3g/l RZ, 8.7g/l acidity, pH 3.1

2019: Alcohol 13.5% vol, dry with 1.4g/l RZ, 7.2g/l acidity, pH 3.2

2018: no wine because of hail

2017: Alcohol13% vol., dry at 3.7g/l residual sugar, 7.3g/l acidity, pH 3.25

 2016: Alcohol12.6% vol., dry at 1.7g/l residual sugar, 6.6g/l acidity, pH 3.22

2015: Alcohol12.5% vol., dry with 2.4g/l residual sugar, 7.0g/l acidity, pH 3.2

2014: notbottled, grapes are used for Schöner Riesling .

2013: Alcohol 12.5% vol., dry with 2g/l residual sugar, 6.0g/l acidity, pH 3.4