Organic w/biodynamic principles. Sourced from Schodl’s plot in the town of Blumenthal. Loess mixed with iron-rich sandstone soils. This makes the earth kind of red and so this Riesling is called “red soil” (rote erde in German). Grapes are harvested in mid-Oct. After destemming the berries have skin contact for a few hours to extract flavor from the skins. After gentle pressing, the juice went through fermentation in stainless steel tank with natural yeast at a temperature with 18°C. Aged on the fine lees until bottled in mid-Feb.
Certified Organic and Biodynamic. 60+ year old vines planted on chalky, limestone-rich loess soils. The age of the vines here produces very small, concentrated berries with incredible flavor and minerality. After harvest, the berries are destemmed and allowed to spend at least 12 hours on the skins to help extract the flavors of the skins. After gentle pressing, the juice is then racked to both large oak foudre (1000 liter) as well as concrete eggs. Spontaneous fermentation and ageing on the lees until the wine in bottled the following Sept. This is a stirring, elegant wine – proof that the Schödls can also do wines of refinement and ageworthiness, without losing their light hand and the freshness that have become the signature of the winery.
Biodynamic. 100% Grüner Veltliner from deep Löss and chalky clay soils near Loidesthal and Blumenthal. Grown on gently sloping hills and plateaus that offer the perfect interplay of ripeness and freshness, this entry level wine is anything but. The fruit was hand harvested and whole bunch pressed to stainless steel where it’s fermented with native yeasts. The wine rests in tank for 8 months on the fine lees, and is then bottled unfined and unfiltered with a small sulfur addition. A beautiful, bright bouquet of orchard fruits is followed by a crisp, mineral finish. The 2024 features longer lees aging than past iterations, and the wine shows more depth, while still maintaining an approachable every-day feel.
Certified Organic w/biodynamic principles. Sourced from Schodl’s plot in the town of Blumenthal. Loess mixed with sandstone soils. Grapes are harvested in mid-Oct. After destemming the berries have skin contact for a few hours to extract flavor from the skins. There is more skin contact here than w/ Löss & Lehm bottling and the yields are also lower on this bottling. After gentle pressing, the juice went through fermentation in stainless steel tank with natural yeast at a temperature with 18°C. Aged on the fine lees until bottled.
Certified Organic and Biodynamic. 100% Grüner Veltliner. Deep loess and chalky clay soils are the base of what makes this Grüner tick: sourced from three of the family vineyards Blumenthal, In der Kreuthern, and Steinberg, the parcels blended here are a representation of all of the most important soil types and aspects across their vineyards. 10% fully skin-fermented, 90% grapes crushed and macerated for 24 hours. The wine is then fermented in a mix of concrete egg, clay amphora, and large format wood--both oak and acacia. The wine spends ten months on full lees before blending. Unfined/unfiltered, 10 mg/l SO2 at bottling. 'Grün Grün Grüner' is something of the Schödls' flagship wine, as it represents their personal preference how to display this famous variety in their home of Loidesthal, as well as it being a picture of all their vineyards.
Certified Organic and Biodynamic. 40% Grüner Veltliner, 20% Weissburgunder, 40% Red and White Riesling. All the fruit comes from the Schödls' estate vineyards In den Kreuthern and Blumenthal. The grapes are all harvested the same day, then are crushed and macerated for six hours, pressed into stainless steel, and put into bottle around 20 g/l RS. Aged for four-five months in bottle on lees, depending on disgorgement batch. Usually around 1-2 g/l RS in the completed pét-nat, but this isn't a sticky-sweet sparkler: it's lean, pretty, and deeply refreshing.
Certified Organic and Biodynamic. 100% Sankt Laurent taken from the single Schödl vineyard In den Kreuthern. 10% of fermentation was done whole cluster, 90% whole berry; it was fermented in a large neutral oak fermenter for about ten days. Afterward, the wine had 14 days of skin contact, then was pressed off into 300L oak barrels for seven months' worth of aging on lees. Unfined/unfiltered, 10 mg/l SO2 at bottling. The most delicious Sankt Laurent the Schödls have made yet: bright, medium weight, with a sense of weightlessness and complexity all at once. A fine argument for the caliber of this grape that's often overlooked as a red variety in northern Austria. Joyful stuff.
Biodynamic. Scheurebe (40%), Riesling (30%), Grüner Veltliner (20%), and Gelber Muskateller (10%) from Loidesthal and Blumenthal, grown on chalky Löss. The fruit is hand picked in September, co-fermented and macerated for 2 weeks in stainless steel. The wine is aged for 8 months in used 500 liter oak and acacia barrels, and bottled unfined and unfiltered with a 10 mg/l S02 addition. Past vintages have included only Scheurebe and Grüner, but in 2024 the Schödls added some Riesling, and a bit of Gelber Muskateller for lift and texture. Fresh, bright and aromatic, always limited, and one of our favorite macerated whites from Austria.
Biodynamic. Grüner Veltliner (30%), Welschriesling (30%), Weißburgunder (20%), Roter and Gelber Muskateller (20%). The Roter and Gelber Muskateller are macerated for 10 days to extract flavor and structure, and the rest of the fruit is direct pressed to maintain freshness and balance. The juice is fermented with native yeasts in stainless steel, large oak casks and 500 liter neutral barrels. The wine is aged for 7 months on the lees in these vessels, then blended and bottled unfined and unfiltered with a 15 mg/l sulfitage. Frühstückswein is a made up word that roughly translates to ‘breakfast wine.’ In our opinion, as affordable orange wines go; there isn’t a better value on the market. Exclusive to NY/NJ, and now available in 750ml.
Biodynamic. Pinot Noir and Sankt Laurent grown on chalky löss in the Schödl’s top Pinot and Sankt Laurent vineyards in Kreuthern. The fruit is hand harvested and macerated for a few hours before pressing. Co-fermented with native yeasts in 500 liter neutral barrels, and aged in barrel on the lees for 8 months. The wine was bottled with no fining or filtration, and a 10 mg/l S02 addition. Always a riper, darker rose, the wine offers beautiful blood orange and herbs on the nose, and elegant, silky texture on the palate. High drinkability!
Certified Organic and Biodynamic. 100% Roter Muskateller. The Roter is sourced entirely from the Schödl estate vineyard In den Kreuthern, on chalky loess soils. The grapes were fully skin-fermented in stainless steel for about 10 days, then pressed off into one 1300L oak cask for malolactic fermentation and seven months of élevage on full lees. (The barrel is pretty special for this wine: it's a fuder from 2012 made of local Weinviertel oak--the Schödl siblings' father’s 50th birthday cask.) Unfined/unfiltered, 10 mg/l SO2 at bottling. Pale fuschia in color, zesty, floral, pink peppercorn aromatics. The Schödls have done some harvests in South Africa, where their pals call everything 'bloody;' hence the name/wink toward Red Muskat.
Certified Organic and Biodynamic. Our loved natural producer in the Weinviertel is well-known for their excellent, pristine pét-nat, but in reality the Schödl siblings actually learned the traditional method first, from their father who loves the style. This 100% Chardonnay represents one of their finest releases of traditional method sparkling since mastering more natural techniques, with 85% of the base/vintage wine aged in neutral barriques, and 15% of the reserve blend coming from a solera of older vintages. 20+ months on lees, hand-riddled and disgorged at the winery. Elegant, round on the palate, with a lot of nerve at the finish. Base vintage for the current release is 2022.
Certified Organic and Biodynamic. This is the Schödl family’s finest example of Brut Nature rosé traditional-method sparkling they’ve made yet. 100% Pinot Noir from two calcareous-loess plots; 85% of the base/vintage wine aged in neutral barriques, and 15% of the reserve blend coming from a solera of older vintages. 20+ months on lees, hand-riddled and disgorged at the winery. Notes of ripe, sweet raspberry fruit, wild strawberry, red apple, and a little caramelized shortbread. Very juicy and creamy on the palate, with a fine mineral finish. Gorgeous stuff for rosé Champagne heads.