Schödl

Sustainable. Vines range in age from 5-30 years in age. Loess & loam soils mixed with limestone. Picked in early October at low brix for an emphasis on freshness and lower alcohol. After gentle pressing the juice is fermented in stainless steel at cold temperatures. Aged on the fine lees for 4 months before bottling.

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.

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.

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. On the slopes and the plateaus around the town of Loidesthal, Grüner Veltliner achieves an ideal balance between acidity and ripeness. 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-March.

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.

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. 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.

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-bodied, 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.

Organic w/biodynamic principles. Sourced entirely from Schodl’s plots in both Loidesthal and Blumenthal. Sandstone and chalky loess soils. The grapes were harvested at the beginning of October. After destemming the berries went into stainless steel fermenter and went through natural fermentation for 10 days. After skin contact the wine rests in large oak fuders of 2000L in an old natural loess cellar with a constant temperature of 14° C. After 10 month the wine was blended and bottled.