Biodynamic. 100% Sauvignac (a white Piwi variety: a cross of Sauvignon Blanc x Riesling x "unknown resistance partners;" i.e. a mystery hybrid grape that no one can identify yet. Sauvignac is described as a late-ripening, loose-berried, and frost-hardy vine with pink hard-skinned berries.) This Sauvignac spent around eight days on the skins (all cold-macerated). After pressing, it went into neutral wood (225L-500L) for thirteen months on full lees; then it was racked and aged for a further two months on fine lees. Unfined, unfiltered, ~15mg SO2 added just before bottling. Kobatl is located in a tiny pocket of the appellation of Vulkanland where heavy/dense volcanic soils dominate; winemaker Michl Gingl says these soils are the key to his wines and express "fruity and intense" flavors and aromas, as well as keeping general pH levels of his wines low. 2020 in Vulkanland was a cooler vintage: it kept acidity levels high, assisted in keeping pH levels low, and allowed for especially nice skin-macerated wines. This wine is unlike anything we have ever seen: it smells cool, green, and like someone infused the following fresh green herbs into a "normal" white wine: basil, tarragon, spearmint, chocolate mint. Depth and persistence on the palate.

Biodynamic. 100% Souvignier Gris (a white PiWi variety: a cross of Cabernet Sauvignon x Bronner, an aromatic northern Italian hybrid). Grapes are picked by hand into small crates, then brought into a cold room at the winery to rest for around a day. This Souvignier Gris spent around three days hours on the skins (cold-macerated); after pressing, it went into neutral old barrels for thirteen months on full lees; then it was racked and aged for a further two months on fine lees. Unfined, unfiltered, ~15mg SO2 added just before bottling. Kobatl is located in a tiny pocket of the appellation of Vulkanland where heavy/dense volcanic soils dominate; winemaker Michl Gingl says these soils are the key to his wines and express "fruity and intense" flavors and aromas, as well as keeping general pH levels of his wines low. 2020 in Vulkanland was a cooler vintage: it kept acidity levels high, assisted in keeping pH levels low, and allowed for especially nice skin-macerated wines. This wine is saline, mineral, and subtle: it's not a wine focused on aroma, but rather of power and persistence on the palate, with a sparkly sense of volcanic rock hiding out underneath.

Organic. 100% Sauvignac (a PiWi variety, where the vinifera genes predominate. Cross between Sauvignon Blanc, Riesling, and a mystery hybrid variety). Taken from two vineyard parcels on soils of weathered volcanic rock and basalt. Direct press; fermented and aged in stainless steel for eight months on full lees, then racked off to fine lees for three more months' aging. Unfined, unfiltered, ~15ppm SO2 added just before bottling. Notes of elderflower, white pepper, nettle, with a grassy and tropical palate. This wine has amazing tension and length; it's a great sign of what PiWis can do on the right soils and in the right hand.

Organic. 100% Muscaris (a PiWi variety, in which vinifera genes predominate. Cross between Muskateller and the hybrid Solaris). Taken from three vineyard parcels on soils of weathered volcanic rock and basalt. Direct press; fermented and aged in stainless steel for eight months on full lees, then racked off to fine lees for three more months' aging. Unfined, unfiltered, ~15ppm SO2 added just before bottling. Notes of chamomile, white tea, lemon meringue and powdery white rock. This wine has amazing tension and length; it's a great sign of what PiWis can do on the right soils and in the right hand.

Organic. 100% Bronner. Single-vineyard selection from one of vintner Michl Gingl's favorite parcels, right on the edge of the deep Styrian forest ('Waldstück' literally means 'parcel in the woods'). Soils are intense, weathered volcanic rock along with genuine black basalt; the cool micro-climate of this parcel gives way to a Bronner that is not nearly as robust, textured, or aromatic as it can be in, say, Alto Adige. Direct press, spontaneous fermentation in stainless steel. Aged on full lees for four months, then fine lees for seven months. Unfined, unfiltered, around 15ppm SO2 added just before bottling. Lovely notes of meadow herbs, green apple, pineapple, with tension and a ton of length on the palate.