Rennerundsistas

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!

Certified Biodynamic. 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.

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.

Certified Biodynamic. 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!

70% Zweigelt, 30% Blaufränkisch. Macerated for 12 hours; then both varieties were direct pressed off together as 70% whole bunches, into a mix of used French 225L neutral barrels and 1200L neutral Austrian füders, as well as one 1000L clay amphora. One of the best wines vintage to vintage at the domaine—not a rosé to be taken lightly.

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.

100% Welschriesling. Taken from one 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. Stefanie’s is a love letter to the variety.

Certified Biodynamic. 20% Welschriesling, 20% Chardonnay, 20% Grüner Veltliner, 20% Muskat Ottonel, 20% Weissburgunder. Three-quarters of this blend is macerated on the skins, a quarter is direct press. All of the varieties fermented separately in a small, open-top stainless steel fermenter, with the exception of the Muskat Ottonel, which was fermented in amphora. After fermentation, each variety was pressed direct into used barrel and amphorae. Unfined, unfiltered, less than 2 g/l SO2 added during racking. Stefanie shares: “Intergalactic is supposed to be our playful, entry-level white – sort of like the Superglitzer is for our reds. It is a mix of our young white vines, a bit floral and aromatic.” For us, ‘Intergalactic’ is a kaleidoscopic, snazzy, super charming Burgenland white wine.

Certified Biodynamic. 70% Weissburgunder, 30% Chardonnay. Half the grapes saw a two-day maceration, giving off almost no tannin from the skins. All the Chardonnay grapes saw a seven-day maceration as whole berries, similar to carbonic maceration. The remaining fruit was direct-press. Everything co-fermented in a 2000L used Stockinger foudre nine months, with a small part also in amphorae (1000L of Chardonnay). Unfined, unfiltered, less than 2 g/l SO2 added at bottling. Stefanie remarks that 2019 is an exceptional vintage for this wine, as they included their very best parcel of Weissburgunder in this year’s blend. It’s also worth noting that Stefanie worked with both Tom Lubbe of Matassa and Tom Shobbrook in Australia, hence the ‘Waiting for Tom’ cuvée name.