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.

Organic w/biodynamic principles. 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 (which often takes place in Nov!) 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.

Certified Organic w/ biodynamic principles. Deep loess and chalky clay soils are the base for this Grüner Veltliner which is sourced entirely from Schodl’s estate vineyards. 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 for four months until bottling in mid-March.

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 w/ biodynamic principles. 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 w/biodynamic principles. 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 w/ biodynamic principles. 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.

Certified Organic w/ biodynamic principles. 70% Grüner Veltliner, 30% Scheurebe. Fruit is taken from parcels all from the Schödl estate vineyards In den Kreuthern, Kirschgarten, and Blumenthal. The Grüner macerated for two days before adding Scheurebe berries; it was then cofermented on the skins in stainless steel for 3 weeks. Afterward, the wine was pressed off into 500L neutral barrels to age for seven months on full lees. Unfined/unfiltered, with 10 mg/l SO2 at bottling. 'Free Your Mind' is always a very limited release, one of the more playful wines the Schödls make--no one in Niederösterreich puts these two grape varieties together, hence the cuvée name.

Certified Organic w/ biodynamic principles. 40% Grüner Veltliner, 20% Riesling, 40% Welschriesling. The GV and Welschriesling are sourced from the Schödls' Kreuthern parcel; the Riesling is from Blumenthal. The wine received 24 hours' worth of skin contact before being pressed off to co-ferment in a mix of stainless steel, a big oak cask, and 500L oak barrels (all neutral wood). Seven months' of aging on full lees in these respective vessels. 15 mg/l SO2 were added before bottling. 'Frühstückswein' is a fake German word we made up with the Schödls that translates to 'breakfast wine'--it's a blend the siblings made especially for the New York market, meant to be a crushable, fun, but still pretty representation of what the Schödls do. Exclusive to NY; they serve it with seltzer as a spritz, we pair it with a bacon egg and cheese.

Certified Organic w/ biodynamic principles. 50% Pinot Noir, 50% Sankt Laurent. We’re excited to have this new entry from our sibling trio in the Weinviertel, whose farming is outstanding and whose wines become more and more exciting each year. The Pinot Noir is whole cluster pressed; the Sankt Laurent gets twelve hours on the skins in the press—the two are then combined and fermented in 1300L, 500L, and 300L used old barrels. Bottle unfined, unfiltered with 10 mg/l SO2 added at bottling. A pure-fruited, slightly deeper rosé, with some zesty and pithy notes coming from the woodsy St. Laurent. Crushable.

Certified Organic w/ biodynamic principles. 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.