Organic. 100% Grüner Veltliner from four estate vineyards (Gaisberg, Wechselberg, Hasel and Stangl) grown on deep Löss and clay. Vines are planted south facing between 215 and 330 meters above sea level, and are 25 to 65 years old. The fruit was hand harvested and whole bunch pressed to stainless steel tanks, where it was fermented with native yeasts. The wine was aged 10 months in 80% neutral barrels and 20% stainless steel tanks, and bottled with a 20 mg/l sulfur addition. Unfined and unfiltered. Ever popular, the true spirit of Kamptal Grüner shows through here. There is phenolic ripeness and freshness to balance, with a persistent, mineral finish.

Certified Organic. 100% Riesling. Sourced from 3 vineyards. Kammerner Gaisberg on primary rock (Gföhler Gneis), Zöbinger Gaisberg on primary rock (Gföhler Gneis), and Strasser Wechselberg Spiegel on primary rock (granite). Vineyards are at altitudes between 230-360 meters planted between 1986 and 2010. Whole punch pressing, maceration up to 12 hours on skins before pressing. Fermentation with native yeasts and aged for 10 months mainly in large neutral barrels and partly in stainless steel barrels (20%). Barrels are between 1200-1900 liters and between 2-30 years old. Naturally occurring malo. Sulfur added once (max 20 mg/l)- just before bottling. No fining, smart filtered once (a fine metal mesh to catch large solids). Strass has a very special microclimate because it has the first south faced slopes near the flat of the Danube. It‘s a unique combination of the very old mother rock of the Bohemian Massive and the particular influence of the Pannonian climate. Strasser Weinberge is a protected name for "village wines“ which show you all characteristics of the variety and the village. Grapes are selected from the best vineyard sides in the village and express the diversity and complexity of the origin.

Certified Organic. 100% Neuburger from 3 different vineyards. Strasser Gaisberg, planted 1982, on primary rock (Gföhler Gneis), at 328 m altitude, one terrace on Zöbinger Gaisberg, planted 1988 on primary rock (Gföhler Gneis) at 319 m (grapes used for the skin macerated portion), and Strasser Bleckenweg, planted 1960, on pure gravel at 281 m altitude. The grapes were macerated for 8 to 18 hours before pressing. Fermented with native yeast and aged for 10 months, partly in used French oak on full lees and partly in stainless steel barrels. Barrels are between 1200-1900 liters and between 2-30 years old. Naturally occurring malo. Sulfur added once (max 20 mg/l) - just before bottling no fining, smart filtered once (a fine metal mesh to catch large solids). Strass has a very special microclimate because it has the first south faced slopes near the flat of the Danube. It‘s a unique combination of the very old mother rock of the Bohemian Massive and the particular influence of the Pannonian climate. Strasser Weinberge is a protected name for "village wines“ which show you all characteristics of the variety and the village. Grapes are selected from the best vineyard sides in the village and express the diversity and complexity of the origin. Martin describes Neuburger as elegant but expressive, with earthy and nutty aromas, long and persistent palate and in their case very salty due to primary rock and zero botrytis (as a grape it's very vulnerable to botrytis owing to its tight clusters). Plantings of the grape have decreased significantly in the past 20 years in Austria due to the challenges of producing great wines (it's easier for most growers to just plant some Gruner and call it a day) but Martin seems to be attracted to championing these "forgotten" grapes that play an important part in the tapestry and diversity of Austrian wines. It's originally from the Wachau and genetic testing has shown it to be a crossing of Roter Veltliner and Sylvaner.

Organic. This is part of Martin and Anna’s line of ‘experimental’ co-ferments, named for his daughters, that we have come to love so much. Direct press Grüner Veltliner juice is fermented on spent Riesling skins for 12 days, adding depth and complexity. The Grüner Veltliner for this cuvée comes from the Wechelsberg and Hasel vineyards, with vines aged 20 to 32 years old, and grown on rocky Löss. The Riesling comes from the famed Gaisbeg vineyard, planted in 1986 on primary rock under a thin layer of Löss. After fermentation, the juice is pressed to a combination of concrete tulips, stainless steel barriques and large neutral barrels for six months of élevage on the lees. The wine is bottled with no fining or filtration, and an 8 mg/l sulfur addition. A light skin contact wine, where you feel the salinity and lees contact throughout. Martin employees super unique, small stainless steel barrels for this wine that increase the exposure of the juice to the fine lees. Distinctive, delicious and one of our favorite offerings from Martin and Anna.

Organic. This is part of Martin and Anna’s line of ‘experimental’ co-ferments, named for his daughters. Zweigelt from 30 to 36 year old vines grown on Löss, gravel and primary rock sees 24 hours of maceration before pressing. The Zweigelt juice is fermented with native yeasts, during which the skins of crushed Grüner Veltliner are added to macerate for eight days, extracting spiciness and adding texture to the Zweigelt Rosé. The wine is aged for 6 months on the lees in a combination of concrete tulips and neutral barrels. It’s bottled without fining or filtration, and an 8 mg/l sulfur addition. This is a deeper rosé that falls somewhere in the dialectic between orange wine and rosé. The Zweigelt brings texture and spice while the Grüner adds it’s characteristic aromatics. Distinctly Austrian, and highly enjoyable.

Certified Organic. Riesling (20%), Grüner Veltliner (20%), and Neuberger (60%), taken from a single-parcel, old-vines field blend. The parcel is old terraces planted in 1958, at 230-240m elevation, on loess soils within the Wechselberg vineyard site. Martin bought this traditionally co-planted parcel from an old man in his village of Strass in 2005 (much to the disapproval of older folks in the area). The plot was never re-worked or widened for tractors, so it is still worked by hand. The fruit sees 6 hours of maceration before pressing, then is fermented and aged in neutral French barriques and stainless steel barrels for ten months on full lees. Unfined/unfiltered, 14 mg/l SO2 added just before bottling. One of the Arndorfers' most complex and accomplished wines, a piece of Kamptal heritage.

Certified Organic. 100% Roter Veltliner. Sourced from a vineyard Zöbinger Gaisberg - south-facing terraced vineyards planted in 1979 on pure primary rock (Gföhler Gneis) altitude between 317 - 323m. Maceration up to 12 hours on skins before pressing. Fermentation with native yeasts aged for 10 months on the lees 44 % in 228 liter used French oak (4-8 years old), 56 % in 75 gallon stainless steel barrels with zero battonage or racking. Naturally occurring malo. No fining, just smart filtered once (a fine metal mesh to catch large solids). Sulfur added once (max 20 mg/l)- just before bottling. Roter Veltiner (which bears little in common with Gruner) is a vigorous grape, late-ripening grape that requires poor soils to limit its yields. When it is planted in just the right spot, it can produce truly spectacular wines with surprising weight that age extremely well. And rarely does it get to inhabit such hallowed terroir as the upper altitudes of the famed Gaisberg vineyard (an erste lage site) where one will generally find just Riesling. It would be a bit like finding some Aligote in Perrieres or Dolcetto in Cannubi). Martin purchased this site, against the advice of his father, in 2010, specifically because of the old vine Roter and the chance to make a benchmark expression of the grape. Roter a labor of love that doesn't make a lot of financial sense, but in the hands of Martin & Anna one can see why it's worth pursuing.

Certified Organic. Vineyards: Strasser Wechselberg - planted 1959 - clay soil - 306 m altitude. Strasser Gaisberg - planted 1964 - loess soil - 226 m altitude. Strasser Hasel - loess soil - planted 1972 - altitude 276. Vinification: maceration up to 24 hours before pressing, whole bunch pressing, fermentation with native yeasts aged for 10 months on the lees in used French oak (2-3 years old), of 228 liters. Naturally occurring malo. No fining, just smart filtered once (a fine metal mesh to catch large solids). Sulfur added once (max of 20 mg/l) - just before bottling.

Certified Organic. 50 % Chardonnay, 50 % Neuburger. Chardonnay is sourced from Strasser Offenberg (planted 1985) and Strasser Gaisberg (planted 1994). Soils are chalk and loess. 250-300 m altitude. Both grapes are picked on the same day and pressed together. Neuburger macerated for 8 hours on skins before pressing and Chardonnay added as whole bunch to the Neuburger mash and pressed immediately. Fermentation with native yeasts and aged for 10 months on the lees in French oak, of 228 liters (1-4 years old) with zero battonage or racking. Naturally occurring malo. No fining, just smart filtered once (a fine metal mesh to catch large solids), Sulfur (max of 20 mg/l) added once - just before bottling.

Certified Organic. Zweigelt fermented on Sauvignon Blanc skins & mash. Whole-bunch Zweigelt cofermented with crushed Sauvignon Blanc for about two weeks in stainless steel. It's pressed into a mix of used French oak and stainless steel, where it ages for six months. Unfined/unfiltered and handled by gravity only. 10mg/l SO2 just before bottling. One of three newer, experimental natural wines named after Martin’s three daughters, a way for him to continue pushing the limits of his winemaking.

Organic. 80% Zweigelt and 20% Pinot Noir from young vines grown on loam and gravel at 240 to 280 meters above sea level. The fruit was hand harvested and macerated with mostly whole bunches for 12 days before pressing. It was fermented with native yeasts in stainless steel, and aged for 6 months on the lees in predominantly large 2000 liter barrels. The finished wine was bottled unfined and unfiltered with a 12 mg/l SO2 addition. This blend does something that is so pleasant in Austrian reds. There is tension, acidity, and texture - all in one very affordable package.

Certified Organic. Martin loves Müller-Thurgau made with skin contact, and this special example of the style comes from a single vineyard called Merschein. The vineyard is located in a tiny little side valley behind the Gaisberg and Heiligenstein, with vines planted in 1976—it has a similar soil profile to the famous Heiligenstein: lots of primary rock and loess. The vineyard is also relatively chilly, which results in a long, slow growing season for Müller-Thurgau. whole cluster skin fermented for 2 weeks. The free run and pressed juice are separated with a small part of the press being added back in at blending. Unfined and unfiltered, with a small amount of SO2 at bottling.

Organic. 70% Grüner Veltliner and 30% Riesling. Both varietals are grown on rocky Löss from 215 to 360 meters above sea level, from vines planted from 1960-2008. The fruit was hand harvested, and the Riesling saw 4 short hours of maceration before both varieties were pressed together and co-ferment in large neutral barrels. The wine was then aged for 15 months on the lees in barrel, and bottled unfined, unfiltered with 16 mg/l sulfitage. This is a wine that punches far above its weight class. Marrying classic Kamptal varieties with the energy and lift that Martin and Anna’s wines exhibit so well.

Certified Organic. Another masterpiece from Martin and Anna - but if you’ve been paying attention this will come as no surprise! The vinification takes place in four parts: 24% Grüner Veltliner juice fermented with destemmed and crushed Sauvignon Blanc. 24% Grüner Veltliner juice fermented with destemmed and crushed Neuberger. 20% Grüner Veltliner juice fermented with whole clusters of Chardonnay. 32% macerated Sauvignon Blanc. Fermentations occur in neutral oak. The wines were rested in barrel on the full lees for one year, at which point they were blended and bottled unfined and unfiltered with a 10mg/L SO2 addition. Fans of the ’22 vintage might find this iteration more austere due to the exclusion of Roter Muskateller (Muscat Rouge à Petit Grains). However, the macerated Sauvignon Blanc gives beautiful herbal and citrus notes that allude to long macerations of this variety commonly found further south in Steiermark. The palate gives way to fine chalky tannins, and well integrated acidity. This is a wine that is quickly becoming a staple of the Arndorfer line (but only for us). Gerne is a way of saying thank you in German, commonly used in a service setting. This cuvée was born during the pandemic when many in the service industry were out of work. Portions of the proceeds were donated to charities geared towards helping people in the hospitality industry that were in need.

Certified Organic. 25% Neuberger, 25% Chardonnay, 30% Grüner Veltliner, 20% Riesling. All of these grapes are taken from one of Martin's most important vineyard sites in the Kamptal, the Gaisberg, as a way of giving a snapshot of the terroir of the whole hillside. The Chardonnay and Neuberger are cofermented; Grüner and Riesling are vinified on their own; everything is fermented in neutral French oak barrels and aged on full lees for ten months, then blended together. Unfined, unfiltered, with 20mg/l SO2 added just before bottling. This wine was formerly three separate 'die Leidenschaft' bottlings; Martin has combined the wines to give the most nuanced picture of the site.

Certified Organic. 100% Neuburger. This Neuburger is taken from three special vineyard sites: 40 year-old vines in the Strasser Gaisberg on gneiss, 35 year-old vines in the Zoebinger Gaisberg on gneiss, and 60 year-old vines in the Strasser Bleckenweg, on gravel. 30% of the fruit is fully skin-fermented; the rest is macerated for two hours before pressing off into used French oak. Aged for 11 months on full lees in used French oak where it fermented. Unfined/unfiltered, 12mg/l SO2 added just before bottling. 'Herrengasse 4' is the new name and label for the wine that was formerly bottled as Neuburger Strasser Weinberge. Martin and Anna wanted to set this cuvée apart, as Neuburger is special to them--a historical variety, but a bit of an underdog. Herrengasse 4 is Martin’s grandparents’ address; his grandfather planted the first Neuburger vines on the property: so Martin says 'the passion for Neuburger was born at Herrengasse 4.'