Biodynamic. Welschriesling (46%), Weißburgunder (15%), Chardonnay (15%), Grüner Veltliner (12%), Gewürztraminer (8%), Muskat Ottonell (4%). Hand picked from vines aged 8-30 years old grown on clay, sand and chalk in the Obere Heide and Goldberg vineyards. The fruit is macerated for 5 days, and 30% whole bunch fermented in stainless steel. The wine is aged for 5 months on the lees in a combination of used barriques, 1200 liter foudre and clay amphora. It’s bottled unfined and unfiltered with a 15 mg/l total S02. Intergalactic has really taken off. This is a lightly macerated white wine, with great acidity and ripe fruit that perfectly exhibits a style that is very much en vogue at the moment.

Biodynamic, Organic, No SO2 Added. 100% Chardonnay. This parcel of vines was planted in 1992 on gravel, sand, and clay soils. 50% whole cluster fermented on skins for seven days; 50% whole cluster direct-pressed into used 228L barrels for ferment. It spent ten months on the lees afterward. Unfined, unfiltered, zero SO2 added. This wine is reminiscent of a village-level Burgundy that’s chillier, lighter, and hasn’t been forced into oaky oblivion. Soft, fine, and persistent: a lovely iteration of the cooler-climate side of Burgenland. In 2022, the vintage was exceedingly hot and dry in Burgenland, meaning this release has a touch more extraction and power than others you might see from the Renner family, but the siblings made extra efforts to retain freshness and lift for wines from this year.

Biodynamic, Organic, No SO2 Added. 35% Sankt Laurent, 45% Zweigelt, 15% Rösler (a red-fleshed or teinturier variety), 5% Blaufränkisch. Fruit was pressed 40% whole-cluster and 40% destemmed, then fermented on skins for seven days. 20% of the blend was whole-cluster direct press. The blend then spent six months on lees in different types of used oak vessels, and four months in stainless steel tanks to come together. The grapes for this blend come from two different vineyard sites, one planted in 1964 and one in 2009, both on sand, clay, and gravel soils. Unfined, unfiltered, less than 2 g/l SO2 added at bottling. Superglitzer is a joyful, medium-bodied red, bright and snappy with purple and blue fruits and a clear graphite minerality. Give it a chill!

Biodynamic, Organic, No SO2 Added. 70% Weissburgunder, 30% Chardonnay. Half the grapes saw a two-day maceration, giving off almost no tannin from the skins. Stefanie shares that 2019 is an exceptional vintage for this wine, as they included their very best parcel of Weissburgunder in this year’s blend.

Biodynamic. Zweigelt (95%) and Blaufränkisch (5%) from 16 year old vines grown on sandy clay and chalk from the Schafleiten and Gebühl vineyards in Gols. The fruit is hand harvested and shortly macerated. The wine is fermented with native yeasts in stainless steel, and aged for 9 months on the lees in large 3000 liter Stockinger barrels. Bottled unfined and unfiltered with 13 mg/l total S02. Idyllic summer rosé, and an absolute sleeper! Forget about Provence, we want rosé with character and depth. Wine for both the park and the dinner table. Elegant, herbal, and always delicious. Age this wine and watch what happens!

Biodynamic, Organic, No SO2 Added. 100% Sankt Laurent. Taken from vineyard parcel 'Obere Heide,' planted in 2017 on clay and sandy soils with chalky pockets. 100% whole cluster. Named for Stefanie and Georg’s father, Helmut. Fun boy bubbles, the only zero-zero wine of the lineup.

55% Zweigelt, 30% Pinot Noir, 15% Blaufränkisch. Hand-harvested from three separate vineyard parcels planted in 1999 and 2009 on a mix of clay and sandy soils. WFT Rot is always the cuvée that shows best with time—it is in an expressive and elegant spot right now.

Biodynamic, Organic, No SO2 Added. 100% Welschriesling. Taken from one very very small vineyard parcel planted in 2001 called 'Gehbühl,' on warm sandy soil with a bit of clay and loess. Welschriesling is a super special variety that used to be much more common in central Europe, a nod to Hungarian heritage in Burgenland. Highly aromatic but also a high- acid, it can render complex wines if the fruit is handled kindly. In general, this is Stefanie’s love letter to the variety. In 2022, the vintage was exceedingly hot and dry in Burgenland, meaning this release has a touch more extraction and power than others you might see from the Renner family, but the siblings made extra efforts to retain freshness and lift for wines from this year.

Biodynamic, Organic, No SO2 Added. 100% Blaufränkisch. Stefanie says, ‘Everybody loves King Blaufränkisch, but we only bottle him separately when we see him in an excellent year.’ This wine is proof of the nobility of the grape in this climate and place. A cellar release just for Coeur!

Biodynamic, Organic, No SO2 Added. 'Pin-Oh!' is taken from one small vineyard that was planted in 2017 by Stefanie Renner and her family. The cuvée name is drawn from the actual vineyard name of the Pinot Noir site near Gols, where the Renner family works, called 'Oberheide'--the abbreviation for the vineyard is OH, hence, Pin-OH. (Officially, the family isn't allowed to use the vineyard name due to appellation regulations.) Two passes were done for harvest, one earlier and one later. The fruit was fermented all whole-cluster, on the skins for three-four days; it then was pressed and went into 500L barrels. Élevage was seven months; clarification happened via gravity, not filtration. The barrels were blended and bottled in late spring of '22, zero SO2 added. Ethereal, delicate, layered and refined. In 2022, the vintage was exceedingly hot and dry in Burgenland, meaning this release has a touch more extraction and power than others you might see from the Renner family, but the siblings made extra efforts to retain freshness and lift for wines from this year.

Biodynamic, Organic, No SO2 Added. 58% Gewürztraminer, 42% Grauburgunder. Hand picked and made from biodynamic grapes from vines planted in 2017 on Obere Heide with clay and sand soil and partial chalk pockets. 100% whole bunch fermented. 2-5 days on skins. Indigenous yeast fermentation. 6 months on lees in 225l used oak and clay amphora. In 2022, the vintage was exceedingly hot and dry in Burgenland, meaning this release has a touch more extraction and power than others you might see from the Renner family, but the siblings made extra efforts to retain freshness and lift for wines from this year.