Austrian Wine in Depth

Austrian Wine In Depth
Last update: February 2013
www.austrianwine.com
CZECH REP
UB
LI
C
Weinviertel DAC
Kremstal DAC
Wachau
Wagram
AKIA
OV
Kamptal DAC
SL
NIEDER
EI
CH
Traisental DAC
WIEN
Carnuntum
Thermenregion
Leithaberg DAC
Neusiedlersee
B U R G E
N
Neusiedlersee-Hgelland
Weststeiermark
E
I
E
RMARK
Sdburgenland
Sd-Oststeiermark
Sdsteiermark
N
S LOV E
IA
NG
HU
Eisenberg DAC
A RY
Mittelburgenland DAC
DAC
Austrian Wine Marketing Board
Foreword
Wine is a complex product. And to many people, the wine world is

too complicated - which is why they can be more receptive to the
wine brands of large companies; brands that are sold like consumer
goods. Indeed, wine for these people can be regarded as - so to say
- just a drink. But even though they are clearly a part of wine economics, were hoping that, in time, a good number of these unaware
wine consumers will become interested in the real culture of wine.
True, this world is a complicated one, but it is also much richer.
The pleasure of wine doesnt come only from drinking the liquid and
experiencing the resulting reaction of our taste organs. It also comes
from the associations that we draw in our minds when drinking the
wine. Experiencing wine pleasure is not only a question of tasting
(sapore), but also and especially knowledge (sapere) of the
product and what goes into making it. This is also what Carlo Petrini,
the founder of Slow Food, believes. He refuses to use the term consumer. Human beings shouldnt
consume food and drink like a car that consumes gasoline. We should be taking the time to consider what we are eating and drinking. Thus consumption becomes enjoyment.
It is clear that experts and specialists must learn continuously in order to keep up to date with the
ever-changing wine world. This is why the Austrian Wine Marketing Board is providing via our continuously updated educational materials the most current compilation of information for everyone
who whether for business or personal purposes - wants to learn the latest about Austrian wine. We
cover extensively the topic of designation of origin, because it is crucial for the positioning of Austrian wine in the international arena.
It is of utmost importance that wines show their correct designations: on the bottle labels, in catalogs
and on price lists (producer as well as trade) and especially on gastronomy wine lists. Therefore, we
show on pages 20-25 the different possibilities for structuring wine lists with the correct wine designations. While there are so many possible variations, there is a common principle: the legally defined
origin of the wine must be stated! This applies also to catalogs and price lists - of wine producers as
well as traders - and especially to bottle labels. From a marketing point of view, it is key to show the
origin of the wine also on the front label which is why this became part of the DAC regulation and,
therefore, required by the wine law. In any case, it is in the winemakers own interest to do this also
for all other wines (non-DAC) as well.
Our brief inventory of the present situation should help all of those who sell wine, design wine lists,
serve wine or recommend wine with food, teach wine knowledge, talk or write about wine as well
as those who embrace wine as one of the most beautiful hobbies there is. We are already looking
forward to the next edition with a new update. Because as the ancient Greeks used to say - panta
rhei (everything flows), and this applies especially to Austria, one of the most dynamic and, at the
same time, most traditional wine countries in the world.
Heres to You!
Willi Klinger
Managing Director
Index
1.
History of Wine-growing in Austria...........................................................................................................................4
2.
The Main Climate Zones ................................................................................................................................................ 8
3.
Market Development .................................................................................................................................................... 10
4.
The Structure of the Austrian Wine Industry ..................................................................................................... 11
5.
Positioning: The Austrian Way ................................................................................................................................. 12
6. Identity ................................................................................................................................................................................. 14
7.
The Wine Designations...................................................................................................................................................16
8.
Strategy for Origin Marketing......................................................................................................................................17
9.
Structure of Wine Lists................................................................................................................................................. 20
10.
Specified Wine-growing Regions in Niedersterreich (Lower Austria) ............................................. 27
10.1. Wachau ...................................................................................................................................................................... 29
10.2. Kremstal DAC ........................................................................................................................................................... 31
10.3. Kamptal DAC .......................................................................................................................................................... 33
10.4. Traisental DAC ........................................................................................................................................................ 35
10.5. Wagram.................................................................................................................................................................... 37
10.6. Weinviertel DAC ................................................................................................................................................... 39
10.7. Carnuntum ............................................................................................................................................................... 41
10.8. Thermenregion ..................................................................................................................................................... 43
11.
Specified Wine-growing Regions in Burgenland ........................................................................................... 45
11.1. Neusiedlersee DAC ................................................................................................................................................. 47
11.2. Leithaberg DAC Neusiedlersee-Hgelland ............................................................................................. 49
11.3. Mittelburgenland DAC ........................................................................................................................................... 51
11.4. Eisenberg DAC - Sdburgenland..................................................................................................................... 53
12.
Specified Wine-growing Regions in Steiermark (Styria)............................................................................ 55
12.1. Sd-Oststeiermark................................................................................................................................................. 57
12.2. Sdsteiermark ....................................................................................................................................................... 59
12.3. Weststeiermark ...................................................................................................................................................... 61
13.
Specified Wine-growing Region Wien (Vienna)............................................................................................. 63
14.
Grape Varieties and their Importance ................................................................................................................. 64
14.1. White Wine ............................................................................................................................................................... 66
14.2. Red Wine ...................................................................................................................................................................77
15.
Vintage Charts ............................................................................................................................................................... 84
16.
The Austrian Wine Law .............................................................................................................................................. 86
17.
Wine and Food ................................................................................................................................................................ 91
18.
Wine Education .............................................................................................................................................................. 94
19.
Wine in Society ............................................................................................................................................................... 96
HISTORY OF WINE-GROWING IN AUSTRIA
1. History of Wine-growing in Austria
Grape vines existed well over sixty million years ago. During the post glacial warm period (10,000 5,000
years ago), the vines made their way along the River Danube up towards the northwestern parts of Europe.
The homo sapien humans discoved and cultivated the same wild vine that we know today as being the
common European grape vine.
700 BC

The Celts and most probably their Illyrian predecessors begin to cultivate the vine in a
primitive form and vitis vinifera grape pips dating from the Hallstatt cultural period, were
discovered in former Celtic dwellings in the wine-producing village of Zagersdorf in
Burgenland. In Lower Austria, further evidence of grape pips dating from the Bronze Age
also suggest that vines were cultivated in the Traisental region, as well as in Stillfried an der
March in the Weinviertel, at this time.
1 BC
The Romans start extensive plantings of grape vines and cultivation of the vine reaches

our latitude, with evidence found along and around the Danube, as well as close to the
Neusiedlersee, Sdburgenland and in the region of Carnuntum in Lower Austria and

Flavia Solva in Sdsteiermark.
AD 276-282 Roman Emperor Marcus Aurelius Probus repeals Emperor Domitians ban on vine plantings

north of the Alps and takes his troops to the Pannonian plains and authorises the planting

of new vineyards.
AD 482

In his biography of the holy patron Saint Severin, Roman historian Eugippius recounts that
right up until his death, he had resided in a place referred to as ui ad vineas vocabatur,
or in the vineyards. The vines, to which he refers, are thought to be near Mautern, on the
southern bank of the Danube, opposite Krems. Yet other sources suggest it might have
been in Heiligenstadt, Nussdorf or in the Viennese district of Dbling.
AD 488
The Romans finally relinquish their governance of the Province of Noricum, and in the
following period of mass migration, a vast amount of the vines are left abandoned.
AD 795

Karl der Groe, or Charlemagne, issued his Capitulare de Villis, which stated detailled
information on viticulture, vines and wine law. During the course of the Carolingian
colonialisation, viticulture was consistently encouraged in the regions to the east of France,
leading to a cadastral map of vineyards, as well as the replanting of more beneficial grape
vine varieties.
AD 890 955
Viticulture suffers a drastic setback following the Magyar invasion.
10th - 12th Century

The Cistercians introduce Burgundian viticultural methods into Austria via the Stift
Heiligenkreuz and Freigut Thallern monasteries in Thermenregion. Meanwhile, Bavarian
dioceses and abbeys settling along the Danube, begin to clear and cultivate the river and
tributaries, and building the vineyard terraces in the Wachau. At this time, monasteries
cultivated the vineyards, such as the Bavarian Niederaltaich, Herrieden, Tegernsee and
Metten Abbeys, as well as Freising, Passau and Regensburg Dioceses, along with
the Archbishop of Salzburg, who also owned territory in the region.

1170

Vienna enjoyes a viticultural boom after the House of Babenberg is relocated to the
capital city. The Viennese citizens are allowed to purchase vineyards, leading to many
parts within the inner city becoming under vine.
1327

The Seitzerkeller, owned by the Mauerbach Charterhouse, moves to the Dorotheergasse in

Vienna, and subsequently over sixty cellar rooms are converted into drinking parlours, or
so called Trinkstuben, where the proprietor serves his own produce.
1359 Rudolf IV, Duke of Austria, declares a 10% wine tax, known as the Ungeld, and introduces

laws in favour of landlords and imposes an array of tolls allowing towns and territorial

princes to charge for the transit and import of wines.
15th - 16th Century
The total area under vine in Austria reaches its zenith, and vast vineyards stretch along the
Danube from Vienna to Upper Austria in the west, and down towards Semmering in Styria,

as well as in Salzburg, Carinthia, Tyrol and Vorarlberg, with as much as three times the

vineyard acreage found today.
1524

Queen Maria of Hungary granted the vintners from the town of Rust the privilege of
branding a capital R onto their wine casks, as an early form of Protected Designation
of Origin.
1526

The Royal Esterhzy family vineyards produce the first documented noble sweet dessert
wine (most probably a Trockenbeerenauslese) from the village of Donnerskirchen,
Burgenland. Regarded as the Lutherwein, Prince Paul Esterhzy purchased a large vat
of the wine in 1653, and the same wine was enjoyed for over 300 years, the last drop
being allegedly poured in 1852.
1582

Johann Rasch (1540-1612) from the Schottenstift (Scottish Abbey) in Vienna, publishes his
well known work Von Baw, Pfleg und Brauch des Weins as the author of the first
viticulture and wine book in the German language.
17th Century

Production of wine curbs due to religious conflict, the siege of the Turks, high taxation
and the upturn in beer production.
1681

18th Century

The town of Rust on Lake Neusiedl pays the immense sum of 60,000 Gulden and 500
pails of Ausbruch wine to become a Free Imperial City.
1784

The Josephinische Zirkularverordnung Decree of 17 August 1784 allows every person to

serve and sell own produce, including wine, at any time of the year and at whatever given
price (die von ihm selbst erzeugten Lebensmittel, Wein und Obstmost zu allen Zeiten des
Jahres, wie, wann und zu welchem Preis er will, zu verkaufen oder auszuschenken). This is
therefore the beginning of the famous Buschenschank legislation, and the first step towards
the Heurigen and Buschenschnken in Austria.
1860

Baron August Wilhelm von Babo founds the first viticultural and oenological school and
research centre in Klosterneuburg, which is passed into the management of the State in
1874, and has been known as Hheren Lehranstalt fr Wein- und Obstbau (Federal College
of Viticulture, Oenology and Fruit) since 1902. This is officially the oldest viticulture school
in the world and many similar institutes emerged from this model throughout the Monachy.
Maria Theresia (reigned from 1740 to 1780) and her son Josef II (reigned from 1780 to 1790)
revitalise viticulture and during this period, renovation and research into the cultivation of
vines and wines begins.
19th Century

First sightings of Oidium (powdery mildew) in 1850 and Peronospora (downy mildew) in
1878 in vineyards. The unheeded introduction of phylloxera in 1872 destroyed extensive
vineyard acreage and viticultural livelyhood in Austria.
1890

Ludwig Hermann Goethe becomes Managing Director of the Agricultural Association, set
up to protect Austrian viticulture, and publishes pioneering documentation into viticulture
and origins of vine varieties in our latitude.
1907

The first Austrian wine law is enforced, listing what is permitted by law for the production
of wine, and prohibiting the fabrication of artificial wines.
1918

Following the breakup of the Habsburg Monachy, Austrias vineyard area is reduced some
30,000 hectares right up until the 1930s (compared with 48,000 hectares prior to the
outbreak of the First World War)
1922

Professor Friedrich Zweigelt, later Director of the Hheren Bundeslehr- und

Bundesversuchsanstalt fr Wein-, Obst- und Gartenbau college in Klosterneuburg,
successfully crosses the indigenous varieties St. Laurent and Blaufrnkisch, and creates
Austrias most significant new variety, the Blauer Zweigelt.
1936

The Ministry of Agriculture passes a new viticultural law prohibiting the planting of new
vineyards as well as hybrid direct producers. This represents a prime example of the strong
protectionist nature of the agricultural policies during the First Republic.
1950

Lenz Moser, the wine pioneer from Rohrendorf, publishes his groundbreaking book
Weinbau einmal anders (a new approach to viticulture), that argued against most of the
traditional viticultural methods. The fairly rapid conversion to the Hochkultur trellising
system during the 1950s led to a mechanised and rationalisation of viticulture, coupled
with a notable increase in yield. In the eighties, as much as 90 percent of the acreage
under vine was trained using the Hochkultur system.
1985

The wine scandel unleashes an unprecidented price reduction of tank wine after it was
discovered that Austrian wine has been adulterated by the illegal additive diethylene glycol.
Consequently, export sales of Austrian wine virtually diminish overnight and within a year,
the new, stringent wine law is introduced, to supervise and inspect Austrian wine.
1986

The Austrian Wine Marketing Board is established, to specifically promote the image and
sale of Austrian wine.
1991

The Austrian Wine Academy, the first recognised WSET school to teach to diploma level
in the German language, is established in Rust. The centre offers a wide range of courses
and programmes in German & English language, aimed at promoting wine culture.
Today, over 1,000 seminars and 20,000 participants attend these courses annually,
making it the Europes largest wine school.

1995

Following Austrias entry into the European Union, the European Community Wine
Legislation is acknowledged.
2000 2008 EU measures are introduced to promote and financially support wineries, yet at the same

time, subsidies are handed out to encourage the voluntary grubbing up of vines, to curb

surplus production.
2001 Regional wine committees, promoting wine on a local level, are established in close

cooperation with the Austrian Wine Marketing Board. Their purpose is to improve the

communication and sales of the produce in their regions, as well as to supervise agricultural

contract issues, quality measures. Their role is significant in defining a regional typicity for

the wine style and its promotion and publicity, in their specific region. The National wine

body also supervises and liases with the local committees.
2001
An amendment to the wine law allows a wine displaying regional typicity, as defined by the

regional committee, to apply the term DAC (Districtus Austriae Controllatus) to the name of

the wine producing region. Only these wines, examined and approved by the Federal

Inspection number and a further requirement for regional typicity, are allowed to print e.g.
Weinviertel DAC , onto the label. Non-defined varieties or other styles are marketed under

the larger wine producing region, e.g. Niedersterreich
2002

The London blind tasting of Grner Veltliner versus Chardonnay from prominent
international producers, is organised by Jan-Erik Paulson and hosted by Jancis Robinson
MW and Tim Atkin MW. From over 30 wines, the top four places are given to Austrian
Chardonnays and Grner Veltliners, with a further 3 wines ranked in the top ten. Similar
tastings in Vienna, Tokyo and Singapore, which included sought after wines from Ramonet,
Louis Latour, Jadot (Burgund), Gaja (Piedmont), Mondavi (California) and Penfolds
(Australia), led to similar results.
2003

The first official DAC wine displaying regional typicity and origin, the dry Weinviertel DAC
Grner Veltliner, is released with the 2002 vintage.
2006

Austrias first red wine to gain DAC status is the Blaufrnkisch from Mittelburgenland
(2005 vintage). This time, the DAC wine showing regional typicity and origin is released in
two categories, the Klassik and Reserve wines.
2007-2009
The release of the 2006 vintage witnesses further wines of origin, Riesling and Grner

Veltliner Traisental DAC . Likewise for Kremstal DAC from the 2007 vintage, and Kamptal

DAC from 2008, both varieties are available in Klassik and Reserve categories. Weinviertel

DAC Reserve is to be available from the 2009 vintage.

2010
From 1 September 2010, two further wines of origin from Burgenland are available.

The Leithaberg DAC (white from 2009 and red from 2008 vintages) as well as
Eisenberg DAC (Blaufrnkisch, Klassik from 2009 vintage, Reserve from 2008 vintage).
2012

With the introduction of the new Neusiedlersee DAC, the strategy of origin in Burgenland
with four DAC wine regions is now complete. Neusiedlersee DAC focuses on Austrias best
know red grape variety, Zweigelt (Klassik and Reserve from 2011 vintage).
The Main Climate Zones
2. The Main Climate Zones
GREAT BRITAIN
NETHERLANDS Pannonian Area & Steiermark

Danube Area, Weinviertel,
POLAND
BELGIUM
48
CZECH REPUBLIC
GERMANY
Reims
VIENNA SLOVAKIA
HUNGARY
47
Beaune
SWITZERLAND
SLOVENIA
CROATIA
FRANCE
ITALY
BOSNIAHERZEGOVINA
SERBIA
SPAIN
1) cool air from

the North
2) warm Pannonian climate

3) temperate Mediterranean climate
Despite the diversity of Austrian wines, there is a consistent

characteristic, that distinguishes them from other international wines. This characteristic is an aromatic freshness,
coupled with the complete physiological ripeness of the
grapes. There isnt a place on earth where dense, opulent
wines taste so nimble, and where fresh wines are so compact.
The Danube Area
Of course there are many regional differences, such as

on the one hand the diversity in soil structure, and on the
other hand, the varied microclimate conditions. But there are four major climate zones (Danube Area, Weinviertel, Pannonian Area and Steiermark), that are salient in the
character of the wines, three of these climates intersect in
Vienna.
WEINVIERTEL
DANUBE AREA
PANNONIAN AREA
STEIERMARK
From the Wachau in the west to Vienna, Grner Veltliner

and Riesling with great backbone are dominant. And they
are marked by the streams of warm Pannonian air wafting
across the Wagram into the side-valleys of the Danube
(Strassertal, Kamptal, Kremstal, Traisental...) and finally
through the narrow valley of the Wachau, carved deeply by
the Danube over thousands of yearsinto the primitive rock
of the Bohemian Massif. The characteristic aromas of Danube wines are the result of the big temperature difference
which occur during the day and night. These are generated
especially during sunny Septembers, whose evenings are
blanketed with cool air that makes its way down from the
north. The alluring charm of these wines lies in the freshness of the aromas along with the high physiological ripeness resulting from the long vegetation cycle that keeps
harvests going well into November.
The Main Climate Zones

The peach or gooseberry aromas of the steely Riesling, the
nutty scent of the longevity-prone Neuburger, the intense
grapy bouquet of the Muskateller, the fresh, delicate floweriness of the Weiburgunder and the piquant honey note
of the Roter Veltliner are reflections of natures breath.
Moreover, even with this freshness, the increasing layers of
loess soil give to the wines (e.g. from Krems to the east)
a creamy texture, which is especially demonstrated in the
Grner Veltliner. And more and more often, the Danube
wine-growing regions also yield elegant and fruity red wines. The distinct differences in the terroirs here are being
explored and revealed continuously by winemakers as they
develop their wines with an emphasis on vineyard typicity.
The Weinviertel
The Weinviertel, Austrias northern-most wine-growing

region, is home to the peppery Grner Veltliner. Because
of its dimensions and clear boundaries - the Manhartsberg
in the west; the Danube to the south and the Austrian border, extending from the north to the east - the Weinviertel
with its numerous microclimatic and geological differences is its own wide-open area. The typical character of the
Weinviertels classic Grner Veltliner is indeed a cohesive
one, and this has been confirmed in a recent scientific study. So it is no wonder that the Weinviertel - with its classic peppery Grner Veltliner - entered history as Austrias
first wine of origin in the new DAC appellation system. In
contrast to the Danubes Veltliners, the Weinviertel has a
more rustic aroma and character, which makes it an ideal
partner to the local cuisine. In special Weinviertel sites, the
Grner Veltliner in the Reserve quality level demonstrates
the same kind of concentration and finesse that mark the
Danube wines. The Weinviertels climate favours not only
Grner Veltliner, but also a wide range of varietals such
as fresh Welschriesling, Weiburgunder and Riesling. It is
important to note that there are also pockets of red wine
islands in the Weinviertel - for example, around Haugsdorf.
The Pannonian Area
Southeast of the Austrian capital, Vienna, the continuous

influences of the warm Pannonain climate help define the
character of the wines. In contrast to other areas, a fuller,
rounder body is characteristic of the wines from Carnuntum, the Thermenregion and Burgenland. The Pannonian
area is where Austria shows off its prowess in red wine pro-
duction. The full-bodied Zweigelt is dominant from Carnuntum to the Seewinkel. In the Steinfeld of the Thermenregion, the velvety St. Laurent is the ideal variety with its
typical morello cherry nose. And the Mittelburgenland has
been established as a DAC appellation with Blaufrnkisch
as its calling card varietal. The partly loamy soils here contribute to this varietys unique forest berry bouquet. And
on the Eisenberg in the south, it already starts to reveal
a touch of Styrian freshness. A completely different, minerally and tannin-rich type of Blaufrnkisch thrives between the Hgelland - on the western shore of the Neusiedlersee (Lake Neusiedl) and the Spitzerberg in the
Carnuntum wine-growing region. The cooler sites of the
chalk-rich Leithaberg yield particularly great Weiburgunder and Chardonnay wines with sophisticated, multilayered
bouquets. And on the slopes of the Wienerwald (Vienna
Woods), around Gumpoldskirchen, the traditional white
production is blooming again with the indigenous varieties
Zierfandler and Rotgipfler. The high humidity around the
Seewinkel, with its countless mini-lakes, is conducive to the
development of noble rot (Botrytis cinerea), which leads to
the production of supreme world-class wines in Prdikat
categories up to the highly-concentrated Trockenbeerenauslese. But great sweet wines are made also on the other
side of the Neusiedlersee lake, with the renowned Ruster
Ausbruch as their flagship.
The Steiermark
The Steiermark, or Styria, has a very special culinary identity with wine as its highlight. The typically Austrian freshness reaches its culmination point in the hilly countryside
landscape. Nowhere else in the world are there wines of
such smooth precision, aromatic brilliance and robust piquancy. The varietal that links the areabetween Hartberg
and Deutschlandsberg is Welschriesling, with its refreshing
apple fragrance and a touch of spiciness. This Steirische
nose evolves into a distinctive grapy expression with the
dry Gelber Muskateller, which and this is a little known
fact - often remains unchanged for years. Also, the Traminer is a Styrian secret tip - especially when it comes
from the volcanic terroir around Klch. Weiburgunder
and Chardonnay - which is known here as Morillon as
well as the slightly weightier Pinot Gris are included in the
Steiermarks varietal spectrum. But the winemakers of the
Steiermark have been concentrating heavily in recent years on Sauvignon Blanc. This varietal, especially from the
calcareous top sites embracing the steep hills of Sdsteiermark (South Styria), develops a special dimension and
style. Still, the impressive Styrian wine family includes also
the Schilcher, which is made from the Blauer Wildbacher
grape. This racy ros from the west of the Styrian winegrowing region is a terroir wine par excellence, enhanced
by the appreciation for and dedication to its uniqueness.
Market Development
10
3. Change in the World Wine Market

Experts all share the same opinion; the wine world has changed more the past 30 years than it had during the 1,000 years
previously. Some of the effects of this development include:
Upsurge in quality thanks to much

improved technical processes

Ever improving basic technical quality of wines deriving from different origins
Significance of oenologists and winemakers
Professionalism an increasingly higher standard of education
New competitive situation the rise of

new wine-producing countries and markets

France no longer alone in the lead among wine-producing countries

The rise of Italian quality wines (during the 1980s)
The rise of the New World wines
USA will become the most significant wine market
Australias dynamic export
Change in the distribution channels

The importance of by-the-glass sales in the on-trade

Wine sales in supermarkets are growing rapidly the range is increasing and in-store expertise improving
Discount stores with limited range are also surprisingly successful in higher price segments
Cellar door sales were on the decline for a long time, but have now stabilized
Qualified retail is not increasing in sales by volume, but it is important for the distribution of higher-end wines
Change in the behaviour of consumers:

New consumers are drinking differently

Decline in consumption in traditional wine-producing countries

French Paradox and health consciousness
From binge drinking to tasting
Disloyal consumers want to try out something new
Wine perceived as a lifestyle object
Wining & Dining as a symbol of prosperity (Entertainment)
New type of communication and review

Appearance, language and context are changing

Increasing significance of the specialist media and ratings

English spoken media (particularly the US media) is dominating international communication

The wine szene is getting younger - the average age for beginner wine enthusiasts has dropped
from 35 to 30 years old.
The ever widening gap between

industrially produced and original wines

Commercial wines versus terroir wines

Wine corporations versus family-run estates
Globalisation of taste versus diversification
Brand versus origin
Focus on major brands in international supermarkets
Rise of the terroir wines along with organic wines in response
A new extreme trend: Natural Wines, Naked Wines, Raw Wines
Positioning
4. THE STRUCTURE OF THE

AUSTRIAN WINE INDUSTRY
In Austria, there is a surface area of 46,000 hectares under vine. This vineyard area is currently cultivated by 23,000 individual wine producers (number of harvest registrations), of which only 6,000 are counted as being bottlers.
Over the past 25 years, there has been a noticeable shift towards larger wine estates and a decline in smaller wine farms
(in 1988, there were a total of 45,000 wine estates). When compared to Australia, the small-scale structure of the Austrian wine industry is apparent. Australias vineyards has increased from 59,000 ha to 164,000 ha over the past 25 years.
In addition to this Australias yields are much higher than those of Austria. Yet Austria has three times as many bottlers.
Austria AustraliA
46,000 ha
164,000 ha
over 6,000
approx. 2,000
bottlers bottlers
45,908 ha of vineyards are currently being cultivated; a

sum that lies well beneath the possible scope of 60,000
ha. On the one hand, the drastic reduction in the number
of wine estates is down to the fact that a large number of
grape growers with a vineyard surface area of less than one
hectare have ceased to exist. On the other hand, the average producer size has increased, due to the increase of the
number of producers with more than 5 ha.
There is a noticable shift towards a larger business structure and a decrease in the number of smaller producers. Small
estates are mostly managed part-time, but there is a significant increase in full-time managed estates.
The production capacity of wineries in Austria.

The total number of Qualittswein (quality wine) bottlers in Austria is less than 6,500 wineries. In 2009, there were
1,000 producers who bottled more than 30,000 litres of wine per annum. The 2011 figures show that this has now increased to 1,400 producers. These wineries are at the forefront of the Austrian wine industry, and all of them work in close
cooperation with the Austrian Wine Marketing Board (AWMB).
over 1 Million litres
19 producers
over 1 Million litres
15 producers
500,001 - 1 Million litres
18 producers
500,001 - 1 Million litres
33 producers
100,001 - 500,000 litres
159 producers
100,001 - 500,000 litres
251 producers
50,001 - 100,000 litres
340 producers
50,001 - 100,000 litres
475 producers
30,001 - 50,000 litres
440 producers
30,001 - 50,000 litres
615 producers
10,001 - 30,000 litres
1.653 producers
10,001 - 30,000 litres
1.839 producers
5,001 - 10,000 litres
3.852 producers
5,001 - 10,000 litres
1.295 producers
2009
2011
The number of producers who bottle their own wine, displayed in litres, according to the total sum of wine bottled during a given year.
The data compares 2011 with 2009, and includes all quality levels. (Stock declaration 2009 and 2011. Sales figures provided by registered companies
obligated to report.)
A comparison of the wine sales in 2009 and 2011, as submitted by registered wineries, illustrates that the number of wine
producers with an annual volume exceeding 30,000 litres (not considering possible vintage variations) is rapidly increasing (from 976 to 1,389). At the same time, the total sum of wineries continues to decline. This shows a clear indication
of the rapid structural change within the Austrian wine industry. In line with this trend, figures state that the number of
wineries with an annual production greater than 500,000 litres of wine rose from 37 in 2009 to 48 in 2011. Data for the
100,000 litres threshold shows an increase from 196 in 2009 to 299 by 2011. The categories 50,000 to 100,000 litres and
30,000 to 50,000 litres increased by 135 wineries and 175 wineries respectively.
11
12
Basic Positions
5. Positioning: the Austrian Way

In a constantly changing world wine market, it is imperative that the Austrian wine industry takes a really good look at the
positioning of its wines and reacts to changing trends. The positioning is determined by the structures and requirements,
that Austrian wine production specifies.
Austria:
Small, yet successful thanks to strong identity
The small-scale structure can generate competitive disadvantages against the more bouyant, industrialised wine industries with highly productive wineries. For example: comparitively low volumes, few large-scale producers, brands that
are hardly known internationally, wine estates generally have little or no marketing budgets, coupled with complicated
names, amongst other factors. Yet on a more positive note, the number of Austrian wine fans worldwide is growing due
to the authenticity and individual quality of the wines, as witnessed by the steep increase in the export figures into key
markets, such as Germany, Switzerland, the United States, as well as Holland, Poland, Scandinavia and Russia.
The grape varieties, the climate, the soils, amongst other factors, are elements that define the most predominant character of Austrian wine, which is its remarkable freshness. This main characteristic is not only vital for the domestic market,
but also an asset for export. On the basis of the Austrian wine industrys structure, it is difficult to employ common marketing techniques, as Austrian wine has a mere 1% share of the world wine production, of which no more than a quarter
is exported. Therefore, Austrian wine must be marketed as a valuable niche product, and the main arguments used to
promote Austrian wine, focus on its contrast with the international progressive industrialisation of wine.
Austria
original
hand-crafted
family-run business
full of character
focus on nature
International trend
commercial
industrial
corporations
Uniformity
focus on technical equipment
Basic Positions
Austrias three basic Positions

On the outcome of a previous study, the AWMB has formulated the basic three positions of the Austrian wine marketing,
that in turn have resulted in the strategy and tactical approach in the planning of its defined activities.
5.1. AUSTRIA IS A nation with a

distinctive culinary culture

a) ...with an active culinary tradition

b) ...as the culinary hub in Central Europe
c) ...as a sustainable and beautiful holiday destination for gourmets
d) ...with healthy and high quality food
e) ...with wine being the pioneer in quality and image
STRATEGY: Intensive cooperation in tourism, the gastronomy and food industry, to strengthen Austrias reputation

as a gourmet country, and to benefit from it in wine marketing.
5.2. AUSTRIAN WINE IS ORIGINAL AND NATURAL

a) ...a hand-crafted product from highly capable family-run estates

b) ...an individual cultural asset that is full of character and has a distinct declaration of origin
c) ...is produced following sustainable principles (such as integrated agriculture, organic farming)
d) ...with a wide choice of indigenous (autochtonous) quality grape varieties
e) ...an all round companion to Austrian and international cuisine
STRATEGY: Our wine is to be positioned as a fresh and genuine product of nature, produced by friendly,

family-run estates, as opposed to the one-dimensional products from international wine corporations with

factory-like production plants. This niche marketing relies upon the collaboration of organic and integrated

farming* (together, they make up for more than three-quarters of the Austrian viticultural surface area).
*Integrated agriculture is the connecting link between industrialised, conventional agriculture, that is primarily orientated towards productivity, and
organic farming. Measures are taken to keep the impact on the environment to a minimum, yet without needing to adhere to all of the restrictions associated with certified organic agriculture.
5.3. AUSTRIAS WINE SCENE IS DYNAMIC AND INNOVATIVE

a)

b)

c)

d)

e)

f )

young, innovate and highly qualified winemakers

excellent wine education facilities (Klosterneuburg is the worlds oldest viticultural and
oenology school, founded in 1860)
efficient public support for investment for improvements in infrastructure and quality
Austrias winemakers are worldly and open-minded, and have international winemaking
experience
Winemakers are good wine tasters and capable of self-criticism
a modern approach based on great traditions boosts quality
STRATEGY: The strategy must integrate the core factors tradition/culture, nature/originality and innovation/
dynamism. Austrias tradition is alive and continues to develop. In a young and dynamic winemaking scene
(New Wines from the Old World), a consideration for tradition and the environment are second nature.
13
14
Identity
6. The Appeal comes from Identity

The perception of a product is crucial for its market positioning. It comes into the mind of the consumer following a clear
and defined product identity. For a small-structured and cost-intensive wine industry like in Austria, it is absolutely imperative that there is a clear identity in the future, in the form of a valued, environmentally conscious and yet modern image,
in order to compete with the intensively advertised branded products from international corporations. A wines identity is
down to a range of different factors.
6.1 PRODUCER (BRAND/CI)
In Austria, the winemaker or wine-producing family is often associated with the brand name, yet the domestic wine scene
has changed tremendously over the past few decades. On the one hand, a wealth of new names have made it to the top,
whereas on the other hand, many efficient wine producers, in terms of volume, have emerged. A consistent corporate
identity with corresponding corporate design (wine labels, brochures, website, wine architecture, and so on), are today
the norm within this group.
6.2 VARIETY
A wealth of high quality, indigenous (autochthonous) grape varieties, with the Grner Veltliner right at the top, strengthens
the distinct identity of Austrian wines. Yet also international varieties (such as Riesling, Sauvignon Blanc, Weiburgunder
and so on), yield terroir wines, that are full of character, in certain, well-suited Austrian wine regions. The clear emphasis
of origin is one deciding factor in being able to distinguish the wines against tough international competition.
The planting of grape varieties is controlled by the grape variety regulations of the federal states. These are quite extensive because they include also table grapes and grapes for wines for private production (for example, for the Uhudler in
Burgenland). For Qualittswein (including Prdikat wine) and Landwein, there are, for the time being, 22 white and 13 red
grape varieties (also cuves or Gemischter Satz) allowed in Austria. The Ministry of Agriculture is responsible for determining the quality grape varieties. The Austrian Federal Minister of Agriculture, Forestry, Environment and Water Management has to establish through regulation the grape varieties which will bring, because of the climate and soil conditions,
high quality grapes for pressing and fermentation (Qualittswein grape varieties). See Wine Law 2009, 10, Paragraph 6.
6.3 STYLE
A certain hinderance is often the lack of information about the style of wine. The old quality wine categories (Quality
Wine, Kabinett, Sptlese, Auslese) are usually only declared on sweet wine labels, and therefore the consumer is increasingly in the dark. During the 1980s, the Wachau proved they were open-minded with their introduction of the categories
Steinfeder, Federspiel and Smaragd. This solution however has the disadvantage, that it can only be applied to one winegrowing region. It would be very confusing to attempt to enforce a tailored category of products into every wine-growing
region. Therefore the AWMB has classified 9 categories of wine styles (see page 93, Wine & Food)
1. Sparkling wines & Co (Sekt, Frizzante, )

2. White wines, light and fresh (Steinfeder, Junker, Junger sterreicher, L+T, )
3. White wines, Classic and dry (Klassik DACs, Federspiel, Steirische Klassik, )
4. White wines, full-bodied (Reserve, Smaragd, Steiermark Single vineyard wines)
5. Ros wines (dry Ros, classic Schilcher )
6. Red wines, classic and elegant (classic and mostly unoaked red wines)
7. Red wines, intense and opulent (Reserve, big blends)
8. White wines, off-dry and medium-sweet (medium-sweet Sptlese and Auslese wines)
9. Noble sweet wines (Prdikat wines; BA, TBA, Ausbruch, Eiswein, Strohwein, Schilfwein)
Identity
DRY WINES ARE DIVIDED INTO TWO MAIN CATEGORIES, FOR BOTH RED AND WHITE
Klassik white wines
Klassik red wines
Reserve white wines
Reserve red wines
The majority of Austrian wines fit quite well into this classification of styles, including the regional specialities (Federspiel,
Smaragd) and single vineyard wines. The terms of Klassik/Classic are still open to discussion as far as the wine law is
concerned, and what is feasible within the boundaries of the DAC wines. The use of the term Reserve in the wine law has
already been amended.
6.4 Origin
A further important factor in the identification of a wine, in addition to the producer or brand name, variety and style, is
its geographic origin. This element is well suited to the overall umbrella marketing strategy. In contrast to an industrialized
grocery production, without any declaration of origin, where the base product is sourced where it is cheapest, the Austrian wine marketings fundamental strategy is the focus on the locality of its products. A strong emphasis on the origin
of wines conveys a clear quality-minded orientation, yet prevents the interchangeability of grape production. With the
declaration of a verifiable origin of wine on the label, the consumer has the opportunity to choose a quality orientated,
authentic and sustainable wine production.
The geographical designation of wine-growing areas, wine-growing regions and Grolage sites is regulated by the wine
law. Vineyard designations and field names (vineyard sites) can be found in the vineyard land registry (cadastre) at the
district administrative authorities. Presently there is an official demarcation of the wine-growing regions in each community, but not of the vineyard sites. In most of the land register are the names of just the registered sites - but not the exact
borders between the sites. Despite two private basis initiatives, there is no official site classification in Austria. The AWMB
does not take its own steps, but attempts to engage in the official definition of sites with clear borders - with a view to
thedesignation of site wines. Otherwise, the AWMB is occupied with the marketing of Wines from Austria and, along
with this, the wine-growing areas and especially the wine-growing-regions (with and without DAC designation) and their
most important wine styles.
GEOGRAPHIC ORIGINS APPLIED TO DIFFERENT LEVELS.

Country: Austria
Wine-growing area: Weinland
Generic wine-growing region: Burgenland
Specific wine-growing region or DAC region: Mittelburgenland DAC
Commune: Horitschon
Vineyard: Goldberg
Producer: Mustermann
The amended EU regulations on the common organisation of the market in wine came into force in 2009. It encompasses
a binding, unitary and common legislation framework, within which the individual Member states can base their national
wine laws. Accordingly, Austrian wine legislation has had to adapt to the amended legal structure, and the majority of the
changes were passed without any major problems. The most significant difficulty within these new wine level designations proved to be the elimination of the term Tafelwein (Table Wine). This category is now called just Wine and applies
for wines without geographic indication or designation of origin.
15
THE WINE DESIGNATIONS
7. THE WINE DESIGNATIONS

Under the aspect of origin, the new EU wine law differentiates fundamentally between wines with and without geographical indication.
7.1 WINE WITHOUT GEOGRAPHICAL INDICATION

In this category (until 2009, table wine), only the indication of country of origin is permitted (Austria or wine from other
countries of the European Union). According to the new EU law for this category, indication of grape variety and vintage
are also possible (though not grape varieties that indicate an origin, such as Weiburgunder, Blauer Burgunder or Blaufrnkisch). In Austria, indications of vintage and grape variety are permitted only when there is, at the same time, compliance with the maximum yield per hectare of 9000 kg (equal to 67.5 hectoliters per hectare).
7.2 WINE WITH GEOGRAPHICAL INDICATION

a) WINE WITH PROTECTED GEOGRAPHICAL INDICATION
(German g.g.A.: English PGI=Protected Geografical Indication; French IGP = Indication Gographique Protge; Italian IGP = Indicazione Geografica Protetta).
LAND WINE
In Austria, the traditional designation land wine replaces the
community law designation of wine with protected geographical indication. Land wine originates from one of the three
Austrian wine-growing areas: Weinland (the federal states of
Niedersterreich, Burgenland and Wien, or Vienna), Bergland
(the federal states of Obersterreich, Salzburg, Krnten, Tirol
and Vorarlberg) or Steirerland (the federal state of Steiermark).
Weinland
Bergland
Steirerland
Bergland
Until the 17th century, there were significant wine-growing regions also in Austrias western federal states. But climatic
changes, economical crises and the major success of breweries let wine-growing in the cooler parts of the country dry
up almost completely until well into the 19th century. Today, some small islands of wine-growing still exist, and there
even is a small renaissance underway in the Bergland wine-growing region. The current vineyard areas are in Krnten
(50 ha), Obersterreich (15 ha), Vorarlberg (12 ha), Tirol (8 ha) and Salzburg (2 ha). These wines can be designated as:

a)
Wines from Austria (without designation of origin formerly Tafelwein, or table wine)

b) Land wine with the designation of origin Bergland

c)
Quality wine with the name of the federal state (when the requirements for quality wine are met,

and the wine has obtained an official control number).
b) WINE WITH PROTECTED DESIGNATION OF ORIGIN

OF
ORIGI
OTECTED
PR
SIGNATIO
DE
16
(German g.U.: English PDO=Protected Designation of Origin, French AOP=Appellation dOrigine Protge,
Italian Denominazione di Origine Protetta). Protected designation of origin and protected geographical indication are established and confirmed by the member countries and reported to Brussels. They are, therefore,
guaranteed also by EU law.
QUALITY WINE
In the Austrian wine law, the traditional designation of Qualittswein has replaced the community law designation of Wine with protected designation of origin. Quality wine comes from an Austrian wine-growing
region and from one or more of the 35 permitted quality grape varieties. In marketing, we differentiate between generic wine-growing regions (each of the 9 federal states) and 16 specific wine-growing regions, from
the Wachau to Weststeiermark, of which 8 are DAC areas. DAC wines are region-typical quality wines which
have been legally defined by ministerial regulation. In Austria, the Prdikat wines are also quality wines. They are quality
wines of a special ripeness and harvest method. Also, they can be designated as generic (Burgenland) or with a specific
origin (Sdoststeiermark) as long as the specific region does not have a DAC designation for other wine styles. It is even
imaginable that, for a suitable region, a DAC especially for Prdikat wines could be created.
STRATEGY FOR ORIGIN MARKETING
8. STRATEGY FOR ORIGIN MARKETING

The Austrian vinicultural policy and the AWMB worked out a double strategy that, on the one side, gives every winemaker
in our country plenty of room for innovation, while on the other side promotes some typical wines of origin as archetypes
of Austrian wine styles:
DIVERSITY AND FLEXIBILITY

Maintaining diversity (35 varieties, all styles) and ensuring broad flexibility for individual producers
within the frame of the generic designation of origin (federal states).
Quality Wine
Niedersterreich
Burgenland
Steiermark
Wien
CONSTRUCTING A REGION-TYPICAL
PROFILE (DAC)
The definition of a few region-typical quality wines specific to wine-growing regions with DAC designation.
If the regions define one, two or more wines as typical for their particular region, then those those
wines are designated as DAC.
Region-Typical Quality Wine

Wachau
Kremstal
Kamptal
Wagram
Traisental
Weinviertel
Thermenregion
Carnuntum
Leithaberg
Mittelburgenland
Neusiedlersee
Sdoststeiermark
Neusiedlersee-Hgelland
Sdsteiermark
Weststeiermark
Eisenberg
Sdburgenland
Wien
8.1 GENERIC QUALITY WINE: DIVERSITY & FLEXIBILITY

Quality wines from 35 approved quality grape varieties can originate from 9 generic wine-growing regions - which are
designated according to the names of their respective federal states - or specific wine-growing regions. The most important generic wine-growing regions are Niedersterreich, Burgenland, Steiermark and Wien (Vienna).
Niedersterreich
OBERSTERREICH
Wien
VORARLBERG
TIROL
Steiermark
SALZBURG
KRNTEN
Burgenland
17
18
Strategy for Origin Marketing
8.2 SPECIFIC QUALITY WINE: Profile

Austria presently has 16 specific wine-growing regions:*
8 in the generic wine-growing-region Niedersterreich:
Wachau, Kremstal, Kamptal, Traisental, Wagram, Weinviertel, Carnuntum, Thermenregion;
4 in the generic wine-growing-region Burgenland:
Neusiedlersee, Leithaberg/Neusiedlersee-Hgelland, Mittelburgenland, Eisenberg/Sdburgenland;
3 in the generic wine-growing-region Steiermark:
Sd-Oststeiermark, Sdsteiermark, Weststeiermark;
Wien (Vienna) has a special status:
it is a federal state (generic wine-growing-region) as well as the capital city (specific wine-growing region);
All specific wine-growing regions work on strong profiling with origin-typical terroir wines. For the first step, focal varieties
and region-typical wine styles are defined. When this process has been completed, the region can - via the regional and
national committees of the Ministry of Agriculture - apply for DAC status. This becomes law through ministerial directive.
a) 8 Specific Regions with Focal Varieties

Specific wine-growing regions that do not yet carry DAC status (for example, Wagram or Sdsteiermark) can theoretically produce quality wine from 35 varieties. Also here, a few focal grape varieties are regional marketing flagships:
WACHAU
WAGRAM
WIEN
CARNUNTUM
THERMENREGION
WESTSTEIERMARK
SD-OSTSTEIERMARK
SDSTEIERMARK
Wachau: Grner Veltliner, Riesling

Wagram: Grner Veltliner, (ev. Roter Veltliner)
Carnuntum: Zweigelt, Blaufrnkisch
Thermenregion: Zierfandler, Rotgipfler, St. Laurent, Pinot Noir
Sdoststeiermark: Weiburgunder, Morillon, Sauvignon, Traminer
Sdsteiermark: Sauvignon, Muskateller, Weiburgunder, Morillon
Weststeiermark: Schilcher
Wien: Wiener Gemischter Satz
* (actually 18, because Leithaberg and Neusiedlersee-Hgelland as well as Eisenberg and Sdburgenland are legally separate wine-growing regions.
However, this status should change through the creation of Neusiedlersee DAC and the elimination of Neusiedlersee-Hgelland and Sdburgenland).
Wien, or Vienna, is a special case, as it is amongst the generic as well as the specific wine-growing-regions (see above).
Strategy for Origin Marketing

b) 8 Specific DAC Wine-growing Regions
When it has been concluded that a region has an established clear focus and that just one or a few grape varieties should
represent that region, the Regional Wine Committee can apply - through the National Wine Committee, which is responsible for Austrian vinicultural policy - for DAC status with one or a few origin-typical DAC wines. When this application is
accepted and given legal status by the Minister of Agriculture, the region is then permitted to designate its origin-typical
wines with the name of the particular region together with the addition of DAC (Districtus Austriae Controllatus). All other
quality wines from the same region are, in this case, designated with the name of the federal state in which the DAC region
is located.
KAMPTAL DAC
KREMSTAL
WEINVIERTEL DAC
DAC
TRAISENTAL DAC
LEITHABERG DAC
NEUSIEDLERSEE DAC
MITTELBURGENLAND DAC
EISENBERG DAC
At the moment there are officially these following DACs in Austria:

Weinviertel DAC
Klassik (Classic): as of the 2002 vintage
Reserve:
as of the 2009 vintage
Grner Veltliner
Klassik (Classic) and Reserve
Mittelburgenland DAC Blaufrnkisch

Traisental DAC
Grner Veltliner, Riesling

Kremstal DAC

Kamptal DAC

White wine (PB/WB, CH, GV, NB)

Leithaberg DAC
White:
as of the 2009 vintage Red wine (Blaufrnkisch)
Red:
All wines with Reserve status
Eisenberg DAC
Klassik (Classic): as of the 2009 vintage
Reserve:
as of the 2008 status
Blaufrnkisch
Neusiedlersee DAC
Zweigelt (single varietal or Zweigelt-dominated cuve)

19
20
Structure of wine lists
9. Structure of wine lists

The new law of denomination has important consequences for the structure of wine lists, which are still insufficiently attended to by gastronomy and specialised trade. Still, one may find wrong denominations such as Grner Veltliner DAC
or Chardonnay Kamptal in wine or price lists. But it is important that wines are correctly denominated and wine lists
are technically correctly structured. In any case, the legal origin must be cited conforming to the law and according to
the wine label. Often the legal label with all the required data is the back label, so that the front label may be designed
attractively. The indication of origin, however, should be cited on the front label in any case. This is already obligatory for
the DAC appellations Traisental, Kremstal, Kamptal, Leithaberg and Eisenberg.
There are many different possibilities for structuring a wine list. It depends on the type of restaurant, the range of wines
and the preferences of the person in charge. But a primary classification of the wines according to basic types is essential
for all wine lists.
1st Level of Classification: Wine Type
White wines Ros wines Red wines Sweet wines (or Predicate wines) Sparkling wines/Semi-sparkling wines (may
also be named Sparkles, Bubbles ...). Some exclusive restaurants have two wine lists: Whites (including ros wines,
sweet wines and sparkling wines) and Reds.
2nd Level of Classification: Country (Austria, Italy, France, )
Within the thus structured categories for example White Wines from Austria there are again different subdivisions.
Some examples:
STYLE VARIETY ORIGIN: In such a system one first classifies the white wines into Fresh & Dry (Classic, Classic dry,
Light- and medium-bodied wines) and into Great White Wines (Reserve Whites, etc.). So the guest may first select the
desired type of wine (We first need a fresh, dry white!). Then he may choose according to variety (more or less aromatic, preferences, : Grner Veltliner, Riesling, Sauvignon ?), in a next step according to origin/site and finally according
to producer.
VARIETY ORIGIN STYLE: One may also firstly differentiate by variety, secondly by origin and finally by style. Within
the category variety one would first list the lighter, younger wines in order to facilitate the guests choice.
PRODUCER ORIGIN STYLE VARIETY: Extremely comprehensive wine lists with a lot of wines per winegrower or
wine lists, which only list a few growers with many of their wines, however, may also be structured by winegrowers (sorted by federal provinces/production sites), so that all wines from one winegrower are listed together. Catalogues of the
wine trade should be organised in the same way. Within the assortment of one individual grower one organises wines
hierarchically, from wines without denomination of origin to Landwein, generic wine region, specific appellation (DAC)
and finally the reserves.
1) SHORT WINE LIST ARRANGED BY WINE TYPE

WINE NAME: ORIGIN STYLE VARIETY
A simple structure for inns and trendy bars offering a small assortment of wines: WHITE RED SWEET
WHITE WINES
2011
Wachau Steinfeder Grner Veltliner Terrassen, Domne Wachau
2011 Weinviertel DAC Grner Veltliner Zeiseneck, Pfaffl
2010 Kremstal DAC Reserve Grner Veltliner Hhlgraben, Malat
2009 Kamptal DAC Reserve Riesling Gaisberg, Hirsch
2010
Sdsteiermark Klassik Gelber Muskateller, Polz
2010
Sdsteiermark Sauvignon Blanc Poharnig, Sabathi
2010
Wiener Gemischter Satz, Mayer am Pfarrplatz
2010 Leithaberg DAC wei Neuburger/Weiburgunder, Tinhof
RED WINES
2011 Neusiedlersee DAC Zweigelt Klassik, Pittnauer
2010 Niedersterreich Zweigelt, Brndlmayer
2009 Thermenregion Reserve St. Laurent, Schneider
2008 Mittelburgenland DAC Reserve Blaufrnkisch Biiri, Hans Igler
2009 Burgenland Cuve Bela Rex, A. Gesellmann
Sweet WINES

2008 Niedersterreich Eiswein Riesling Schneiderberg, Weinrieder 0,375

2007 Burgenland Beerenauslese Smling, Angerhof Tschida 0,375
2) MORE COMPREHENSIVE WINE LIST ARRANGED BY STYLE

A very customer-friendly structure for modern gastronomy offering a wider range of wines, but also quality inns
and restaurants with a medium-ranged choice.
CLASSIC FRESH WHITE WINES

2011 Niedersterreich Grner Veltliner Lois, Loimer

2011
Wachau Steinfeder Grner Veltliner Terrassen, Domne Wachau
2011 Weinviertel
DAC
Grner Veltliner Zeiseneck, Pfaffl
2010
Wiener Gemischter Satz, Mayer am Pfarrplatz
2010
Sdsteiermark Gelber Muskateller Klassik, Polz
2011
Sd-Oststeiermark Sauvignon Blanc Klassik, Neumeister
GREAT WHITE WINES WITH POWER

2010
Wagram Reserve Grner Veltliner Scheiben, Leth
2010 Kremstal DAC Reserve Grner Veltliner Wachtberg, Stadt Krems

2009 Kamptal

2009
DAC
Wachau Smaragd Riesling Achleiten, Rudi Pichler
2010 Leithaberg

2010
Reserve Riesling Heiligenstein, Topf
DAC
wei Neuburger/Weiburgunder, Tinhof
Sdsteiermark Sauvignon Blanc, Kranachberg, Sattlerhof
RACY ROSS

2011
Weststeiermark Schilcher Klassik, Langmann
2011 Niedersterreich Zweigelt Ros Pink!Pepp, Ewald Gruber
FRUITY RED WINES

2010 Niedersterreich Zweigelt, Brndlmayer
2009
Carnuntum Rubin Zweigelt Selection, Netzl
2010 Mittelburgenland
DAC
Classic Blaufrnkisch, Kirnbauer
GREAT RED WINES WITH POWER

2009
Carnuntum Blaufrnkisch Spitzenberg, Trapl
2009
Thermenregion Reserve St. Laurent, Schneider
2009 Eisenberg
DAC
Reserve Blaufrnkisch, Wallner
2008 Mittelburgenland
DAC
Reserve Blaufrnkisch Biiri, Hans Igler
2009
Burgenland Cuve Bela Rex, A. Gesellmann
2009
Burgenland Cuve Hill 1 (ZW, BF, ME, SY), Hillinger
SWEET GOLD

2008 Niedersterreich Eiswein Riesling Schneiderberg, Weinrieder 0,375
2007 Burgenland Beerenauslese Smling, Angerhof Tschida 0,375
21
22
3) RESTAURANT WINE LIST ARRANGED BY STYLE AND VARIETY

WINE NAME: ORIGIN STYLE
More comprehensive wine lists need more levels of classification than smaller ones. If one highlights style and/or variety
as chapter headings, the single wines can be described relatively clearly and briefly.
ROS WINES
WHITE WINES
CLASSIC & Dry

2009 Weststeiermark Schilcher Classic
Weingut Reiterer, Wies
2011 Niedersterreich Zweigelt Ros

Pink!Pepp,

Ewald Gruber, Rschitz
2009 Wachau Federspiel Ried Achleiten
Grner Veltliner
Weingut Jamek, Joching
2009 Kremstal DAC Weinzierlberg

Weingut Stadt Krems
Gemischter Satz
2010 Wiener Gemischter Satz

RED WINES
CLASSIC & ELEGANT
Weingut Zahel, Wien
Blauer Zweigelt
Gelber Muskateller
2009 Carnuntum Riedencuve

Weingut Glatzer, Gttlesbrunn

2010
Sdsteiermark Klassik

Lackner-Tinnacher, Gamlitz
Blaufrnkisch
Sauvignon Blanc
2010 Eisenberg DAC

Weingut Jalits, Badersdorf
2009 Sdsteiermark Steirische Klassik

Weingut W. Skoff, Gamlitz
DENSE & RICH
POWERFUL

Blaufrnkisch
Grner Veltliner
2008 Leithaberg DAC
2009 Weinviertel DAC Reserve

Weingut Bannert, Obermarkersdorf
Weingut Bernhard Ott, Feuersbrunn
Riesling

2010 Niedersterreich Am Berg
Weingut Pfaffl, Stetten
2009 Kamptal DAC Reserve Seeberg

Weingut Loimer, Langenlois
2009
Wachau Smaragd
Drnsteiner Kellerberg
Domne Wachau, Drnstein
Zierfandler
Weingut Tinhof, Eisenstadt
2007 Mittelburgenland DAC Reserve Biiri

2009 Wagram Rosenberg
Weingut Hans Igler, Deutschkreutz
St. Laurent
2005 Thermenregion Grande Reserve

Weingut Johanneshof, Tattendorf
Cuve
2009 Burgenland Hill 1 (BF, ZW, CS, ME)
Leo Hillinger, Jois
2005 Burgenland Bela Rex (CS/ME)

Weingut A. Gesellmann, Deutschkreutz
PREDICATE WINES

2009
Thermenregion Mandel-Hh
2009 Burgenland Sptlese Smling
Weingut Stadlmann, Schtzen am Gebirge

Weiburgunder/Pinot blanc
Angerhof Tschida, Illmitz
2008 Burgenland TBA Grande Cuve
Weinlaubenhof Kracher, Illmitz
Weingut Weinrieder, Poysdorf
2009 Leithaberg DAC

2006 Niedersterreich Eiswein

Weingut Prieler, Schtzen am Gebirge

Riesling Schneiderberg
4) RESTAURANT WINE LIST ARRANGED BY VARIETY

WINE NAME: ORIGIN STYLE
Wine lists with a higher share of Austrian wines, may also be organised according to variety. Modern wine bars and
restaurants with a wide offer may also list international wines after the Austrian ones in the respective chapter of the
variety, such as Sancerre or Marlborough in the chapter Sauvignon blanc.
WHITE WINES
ROS WINES
GRNER VELTLINER
2011 Niedersterreich Zweigelt Ros Pink!Pepp,
2010 NIEDERSTERREICH LOIS, Fred Loimer
2010 Weststeiermark SCHILCHER Klassik, Langmann
Ewald Gruber
2010 KREMSTAL DAC Weinzierlberg, Stadt Krems

2010 TRAISENTAL DAC Rafasetzen, Neumayr
2009 WEINVIERTEL DAC Reserve, Bannert
RED WINES
2009 WAGRAM Rosenberg, Ott
ZWEIGELT
2009 WACHAU SMARAGD Hochrain, Rudi Pichler
2011 NEUSIEDLERSEE DAC , Renner
2010 NIEDERSTERREICH, Brndlmayer
RIESLING
2010 NIEDERSTERREICH, Am Berg, Pfaffl
2010 CARNUNTUM Riedencuve, Glatzer
2009 KAMPTAL DAC Reserve Heiligenstein, Jurtschitsch
BLAUFRNKISCH
2009 KREMSTAL DAC Reserve Gottschelle, Stift Gttweig
2010 BURGENLAND, G. & H. Heinrich
2009 WACHAU Smaragd, Drnsteiner Kellerberg,

Domne Wachau
2009 LEITHABERG DAC , Birgit Braunstein
SAUVIGNON BLANC
2010 SDSTEIERMARK Klassik, Wohlmuth
2010 SDSTEIERMARK Kranachberg, Sattlerhof
2009 MITTELBURGENLAND DAC Reserve, Weninger

2009 EISENBERG DAC Reserve, Krper-Faulhammer
ST. LAURENT
2010 THERMENREGION, Hartl
2009 THERMENREGION Reserve Holzspur, Reinisch
GEMISCHTER SATZ
2010 WIENER GEMISCHTER SATZ, Mayer am Pfarrplatz
2009 WIENER GEMISCHTER SATZ Nussberg Alte Reben,

Wieninger
ZIERFANDLER/ROTGIPFLER
PINOT NOIR
2009 BURGENLAND, Pckl
2009 THERMENREGION Reserve, Schneider
CUVE & other varieties

2009 NIEDERSTERREICH Excellent, Pfaffl
2009 THERMENREGION Mandl-Hh,

Stadlmann
2009 BURGENLAND Bela Rex, Cabernet-Merlot,

A. Gesellmann
2009 THERMENREGION Rodauner Selektion,

Alphart
2009 BURGENLAND Cabernet Sauvignon, Kollwentz
WEISSBURGUNDER
2009 BURGENLAND Syrah, Pckl
2010 NIEDERSTERREICH, Malat
PREDICATE WINES
2010 LEITHABERG DAC , Prieler
2010 BURGENLAND SPTLESE Gewrztraminer, Sommer

2008 NIEDERSTERREICH EISWEIN Riesling, Weinrieder
CHARDONNAY (MORILLON)
2009 BURGENLAND BEERENAUSLESE Cuve, Kracher
2010 SD-OSTSTEIERMARK Klassik,

Winkler-Hermaden
2008 BURGENLAND RUSTER AUSBRUCH Pinot Cuve,

Feiler-Artinger
2010 NIEDERSTERREICH, Brndlmayer
2007 BURGENLAND TROCKENBEERENAUSLESE Scheurebe,

Angerhof Tschida
23
24
5) RESTAURANT WINE LIST ARRANGED BY WINEGROWER

Extremely comprehensive wine lists with many wines per grower as well as lists from restaurants, which offer a wide
range of wines from only a few growers, may also be structured by wine grower. In such a case it is recommended to cite
the production site and list the producers according to federal province and, within these chapters, according to winegrowing regions in geographical progression (west east south) or alphabetically.
WHITE WINES FROM AUSTRIA

ALZINGER, Unterloiben/Wachau

2010
2010
2009
Wachau Federspiel Grner Veltliner

Wachau Smaragd Grner Veltliner Steinertal
Wachau Smaragd Riesling Loibenberg
BUCHEGGER, Dross/Kremstal
2010 Niedersterreich Reserve Chardonnay
2010 Kremstal DAC Grner Veltliner Holzgasse
2009 Kremstal DAC Reserve Riesling Moosburgerin
HUBER, Reichersdorf/Traisental
2010 Traisental
2009 Traisental
DAC
DAC
Grner Veltliner Berg

Reserve Grner Veltliner Obere Steigen
BRNDLMAYER, Langenlois/Kamptal
2010 Niedersterreich Reserve Chardonnay
2010 Kamptal DAC Grner Veltliner Terrassen
2009 Kamptal DAC Reserve Grner Veltliner Kferberg
2009 Kamptal DAC Reserve Riesling Heiligenstein Lyra
SETZER, Hohenwarth/Weinviertel

2010 Weinland Grner Veltliner Landwein

2010 Niedersterreich Riesling
2010 Weinviertel DAC Grner Veltliner Ausstich
2009 Weinviertel DAC Reserve Grner Veltliner 8000
SPAETROT, Gumpoldskirschen/Thermenregion

2010
Thermenregion Rotgipfler/Zierfandler Groe Reserve
ZAHEL, Mauer/Wien

2010
2010
Wien Grner Veltliner

Wiener Gemischter Satz Classic
PRIELER, Schtzen/Leithaberg

2010
2010
Burgenland Chardonnay Sinner

Leithaberg DAC Pinot Blanc
POLZ, Granitzberg/Sdsteiermark

2010 Sdsteiermark Welschriesling Klassik

2010 Sdsteiermark Weiburgunder Klassik
2009 Sdsteiermark Sauvignon Blanc Hochgranitzberg
6) RESTAURANT WINE LIST ARRANGED BY ORIGIN

WINE NAME: (DAC ORIGIN) VARIETY STYLE
One may also structure wine lists according to wine-growing regions/DAC appellations. In such a structure the generic
wine-growing region (e.g. Lower Austria) is to be named first, followed by a more specific denomination, such as the appellation or the DAC appellations.
RED WINES FROM AUSTRIA

NIEDERSTERREICH

2010 Blauer Portugieser, Schfmann

2009 Cuve Rotspon ZW, ME, PN, Jurtschitsch
2009 Reserve Cabernet Sauvignon, Malat
CARNUNTUM

2009
2009
2008
Cuve ZW, PN, Gerhard Markowitsch

Zweigelt Dornenvogel, Glatzer
Blaufrnkisch Spitzerberg, Muhr-Van der Niepoort
THERMENREGION

2009
2010
Pinot Noir Grillenhgel, Johanneshof Reinisch

St. Laurent, Aumann
BURGENLAND

2009
2009
2009
2009
2007
St. Laurent, A. Gesellmann

Blaufrnkisch Creitzer, A. Gesellmann
Pinot Noir Drr, Rmerhof Kollwentz
Cuve Steinzeiler (BF, CS, ZW), Rmerhof Kollwentz
Cuve Admiral (ZW, ME, CS), Pckl
NEUSIEDLERSEE
DAC
2011 Neusiedlersee DAC Klassik, Pittnauer

LEITHABERG

DAC
2009 Leithaberg DAC , Kloster am Spitz

2008 Leithaberg DAC , Tinhof
2008 Leithaberg DAC , Liegenfeld
MITTELBURGENLAND DAC

2010
2009
2008
2007
EISENBERG

Classic, K + K Kirnbauer
Neuberg Vitikult, K + K Kirnabauer
Goldberg, Johann Heinrich
Reserve Drrau, Iby
DAC
2010 Eisenberg
2009 Eisenberg
2008 Eisenberg
DAC
DAC
DAC
Brndlgfangen, Jalits
Reserve Steinweg, Wachter-Wiesler
Reserve, Jalits
SDOSTSTEIERMARK

2010
Pinot Noir Reserve, Winkler-Hermaden
25
Specified wine-growing Regions in Niedersterreich (Lower Austria)

T
Niedersterreich
NIEDERSTERREICH
WEINANBAU
Wien
< 250 m
ch
rei
ster
250 - 350 m
Burgenland
> 350 m
Retz
Rschitz
D
A
a. Wagram
na
Mannersdorf
a.d. March
Matzen
Wolkersdorf
Auersthal
Do
KORNEUBURG
ar
Klosterneuburg
L
AHerzogenburg
isen
Hohenruppersdorf
T R
Jedenspeigen
Zistersdorf
MISTELBACH
Feuers- a. Wagram
A
Kirchberg
brunn
Traismauer
Nussdorf
Reichersdorf
C
Inzersdorf
A
I S
Zay
HOLLABRUNN
TA
Groweikersdorf
Stra
Groriedenthal
Gsing
W
Fels
KREMS D A
C
Drnstein
Rossatz Mautern
Furth
Gttweig
HA
Poysdorf
Hohenwarth
AC
EM
Senften-K S T Gedersdorf
berg r e m A L Rohrendorf
Mailberg
Schmid
Weienkirchen
Zbing
Langenlois
Gobelsburg
Pulkau
Kamp
KR
Spitz
Haugsdorf
Jetzelsdorf
Steiermark
Falkenstein Schrattenberg
Herrenbaumgarten
Tra
WIEN
ST. PLTEN
on
au
ha
ec
Gumpoldskirchen
ch
Fi
sc
Prellenkirchen
Hflein
Gttlesbrunn
ha
ng
R
D
G
N
EE
RS
LE
ED
C
A
E U
I E
I T
L E
ti
SI
Leobersdorf P i e s
Leitha
O
I
G
E Tattendorf
Traiskirchen
BADEN
Soo
Bad Vslau
NEU
26
S
0
5
C OEWM, 1040 Wien
TOURISVIS.COM
www.
NOTES
10 km
10. | NiedersterReich
Great wines along the Danube.

Vineyard area: 27,128 ha
Niedersterreich is Austrias largest quality-wine-growing

area. This designation stands for a big variety of different
wine styles of international and indigenous grape varieties
with Grner Veltliner covering 44%. There are eight specific
wine-growing regions in Niedersterreich, stretching from
the Wachau in the west to Carnuntum in the east. These
can be divided into three major climatic zones: the Weinviertel in the north, the region along the river Danube, with
its adjoining valleys to the west of Vienna, and the warmer
Pannonian part in the south-east of Niedersterreich. The
extensive Weinviertel region made headlines in 2003, after the region decided to market its signature variety, the
peppery Grner Veltliner, using the term Weinviertel. Since
then, the Weinviertel DAC designation on the label guarantees having a peppery-spiced, fresh style of Veltliner in the
wine glass. More powerful wines come under the Weinviertel Reserve designation. The Weinviertels wide range
of fresh, aromatic white wines, fruit-driven red wines and
even dessert wines now bear the Niedersterreich designation of origin. Along the Danube, from Melk in the west
downstream to Klosterneuburg to the east, passing the
Kamp, Traisen and Krems tributaries, are picturesque wine
villages lined like pearls on a necklace. Grner Veltliner and
Riesling are the flaghship wines of this area with both varieties displaying their regional typicity also in Kremstal DAC ,
Kamptal DAC and Traisental DAC . The steep primary rock
sites of the Wachau evolve into loess terraces towards the
eastern part of the adjacent Kremstal, which also form the
character of the wines in parts of Traisental and Kamptal,
but particularly in Wagram, where Roter Veltliner has become another regional asset alongside Grner Veltliner.
In Kamptal, the wines contain a distinctive mineral touch,
particularly on the Heiligenstein, with its volcanic soil structure. In this part of Niedersterreich, the range of wines
are rounded off with specialities like the Weiburgunder
(Pinot Blanc), Chardonnay as well as a select range of elegant red wines. Pannonian Niedersterreich refers to the
region situated south and east of Vienna, and is home to
some of Austrias most exciting and outstanding red wines.
Both Zweigelt and Blaufrnkisch thrive in Carnuntum and
St. Laurent is the speciality in the Thermenregion. Yet there
is much more on offer, with regional white wine specialities Zierfandler and Rotgipfler flourishing around the wine
town of Gumpoldskirchen, and Pinot Noir as well as modern blends are becoming increasingly important. Hence
Niedersterreich offers the diversity in the big land of great
wines.
27
28
NOTES
10.1. | Wachau
Vineyard areA:
Principal grape varieties:
Leading viticultural towns:
1,350 ha
Spitz, Arnsdorf, Wsendorf, Joching, Weienkirchen,

Drnstein, Loiben, Rossatz, Mautern
Steep Terraces. Noble Grapes.

Monumental Wines.
The Wachau is a UNESCO world heritage site and region of natural beauty, and lies in the Danube valley between the
towns of Melk and Krems. The varieties Grner Veltliner and Riesling prevail on 1,350 hectares, partly on very steepinclined terraces. The best vineyard sites produce some of the best white wine in the world with decades of aging
potential.
In the mid-1980s, a select group of innovative producers in

the Wachau created their own codex, aptly called the Vinea Wachau, where dry white wines are divided into three
categories, based on their natural alcohol content by volume. Aromatic, light-bodied wines up to 11.5% are called
Steinfeder (named after the tall, feather-like grass stipa
pennata). The most common category is the Federspiel,
with 11.5% to 12.5% alcohol by volume, and the late-harvest,
rich and powerful, dry wines carry the term Smaragd.
The Wachau is one of Austrias most exciting and fascinating wine regions. Over millions of years, the Danube has
gorged its winding waterway through the Gfhl gneiss,
a mineral rich composition of migmatitic granite gneiss,
quartz, felspar and mica. The weathered primary granite
rock soils on steep terraces produce outstanding Rieslings.
Following the end of the Ice Age, prevailing winds carried
drifting sand that settled in the lee of the east-facing hillsides, resulting in layers of loess forming. This is where great,
opulent and expressive Grner Veltliner is cultivated. These
extremely diverse geological terrain, coupled with the con-
struction of terraces in the best aspects, and the cultivation

of vines on these steep inclines by the Bavarian monasteries during the Middle Ages, has resulted in a spectacular
and unique Wachau landscape.The climate also plays a vital role, and two major climatic influences, the western Atlantic and the eastern Pannonian, interlock with each other.
Furthermore, each single vineyard has its own microclimate, depending of its incline, exposure to the sun, soil terrain,
as well as factors as the dry stone walls and cliffsides that
absorb the suns heat during the day. The effects of the hot,
dry summer and the harsh winter are evened out by the influence of the river Danube, and cool evening breezes from
the more northerly Waldviertel region increase the day and
night temperature variation during the important months
prior to the harvest. It is thanks to this subtle factor that
the fine and precise aromatics of grapes can develop, be in
the cooler vineyards in Spitz or the warmer sites in Loibenberg. This character often gives the wine a cool fruit flavour
with subtle tropical fruit notes, ranging from the lean, lightbodied Steinfeder, through the lean structured Federspiel
and the rich style of the Smaragd. Upon visiting the historic
ambience of the Wachau, it is a must to seek out critically
acclaimed producers and recommended restaurants, and
these are often within walking distance of each other, for
example in Spitz, Weienkirchen, Joching, up to Drnstein
and Loiben. The southern bank of the Danube is also well
worth a trip. Alongside Riesling and Grner Veltliner, the
sovereign varieties with exceptional cellaring potential,
the indigenous Neuburger, along with Gelber Muskateller
(Muscat blanc) and Sauvignon blanc, offer an exquisite taste sensation.
29
30
Kremstal DAC
(FROM 2007 VINTAGE)
GRAPE VARIETIES:
QUALITY LEVELS:
Klassik:

Reserve:

ALCOHOL LEVELS:

Submission of the wine to the Prfnummer tasting commission from 1 January in

the year following the harvest;
Submiss ion of the wine to the Prfnummer tasting commission from 15 March
in the year following the harvest;
Klassik: min. 12 Vol %;

Reserve: min. 13 Vol%;
RESIDUAL SUGAR: dry

TASTE PROFILE:
Klassik: Grner Veltliner: fresh, fruit-driven aromas, aromatic, gentle spice,

no botrytis, no oak notes

Riesling: aromatic, intensive stone fruit aromas, elegant, mineral notes,

no botrytis and no oak notes;

Reserve: opulent and full-bodied wines with pronounced varietal characters,

density and with great length. Subtle botrytis and oak aging aromas

are permitted;
LABELING:
Designation of Origin (if applicable incl. Reserve) has to be declared on the front label;
10.2 | Kremstal DAC
Vineyard areA:
2,243 ha
Stein, Krems, Senftenberg, Rohrendorf, Gedersdorf,

Furth
The High Culture of Wine.

The 2,243 hectares of vineyards in Kremstal are divided into three different zones, starting with rocky soils in the
original Kremstal river valley and the historic town of Krems, along with Stein that joins the Wachau in the west, then
moving on to the deep loess soils towards the east of Krems, and finally the southern bank of the Danube opposite
Krems, around the magnificent Stift Gttweig monastery. Kremstal DAC was introduced in 2007 and stands for the
vibrant and spicy Grner Veltliner and for delicate, mineral-rich Riesling wines. Kremstal DAC wines are available either
as in classic fresh medium-bodied styles or as rich, more intense Reserve wines.
The culturally rich and historic town of Krems has always

had an affinity with wine production with a long and traditional viticultural heritage. Nowadays, the prospering town
is home to young and dynamic winemakers, an innovative
wine co-operative, a state of the art oenolgy and viticultural college, as well as the chosen location for the federal state wine fair for Niedersterreich. The town of Krems,
especially the part called Stein, is geologically similar
to the neighbouring Wachau (mostly weathered primary
rock soils). It is therefore not surprising that both Grner
Veltliner and Riesling dominate, and wines with these mineral qualities are also found in Senftenberg, as well as in
the quaint wine villages along the banks of the small river
Krems.
The vineyards to the east of Krems, towards the villages of
Rohrendorf and Gedersdorf, have a completely different
soil structure of deep loess terraces. This not only adds a
certain appeal to the landscape, it also produces a softer,
more opulent style of Veltliner. Beyond the southern bank

of the Danube are the idyllic wine villages of Furth, Palt,
Krustetten, Hollenburg, Oberfucha and Tiefenfucha, lying
beneath the monumental Benedictine Stift Gttweig monastery, which was founded in 1072. Contrary to Krems,
there is a real down to earth feeling here, preserved by the
quaint Heuriger wine taverns. As with the Wachau and
Kamptal wine-growing regions, Kremstal also has its fair
share of special climatic conditions, with cool, humid northern breezes from nearby Waldviertel coliding with warm,
dry eastern winds from the Pannonian plain. Mouthwatering and elegant white Grner Veltliner and Riesling wines,
but also Weiburgunder and supple, expressive red wines
are typical for this historic wine-growing region on the
banks of the majestic Danube, that apart from wine, has a
great deal of other culinary aspects and wine tourism attractions on offer.
31
32
Kamptal DAC
(FROM 2008 VINTAGE)
GRAPE VARIETIES:
QUALITY LEVELS:
Klassik: Submission of the wine to the Prfnummer tasting commission from

1 January in the year following the harvest;

Reserve: Submission of the wine to the Prfnummer tasting commission from

15 March in the year following the harvest;
ALCOHOL LEVELS:


RESIDUAL SUGAR: dry;

Geschmacksprofil: Klassik: Grner Veltliner: Grner Veltliner: fruit-driven aromas, gentle spice,

no botrytis notes and no oak notes.

Riesling: delicate, aromatic, intensive fruit aromas, elegant, mineral notes,

none or little (required) botrytis and no oak notes;

Reserve: opulent style, pronounced regional and varietal character, full-bodied with a

lingering finish, subtle botrytis note or oak aging is acceptable;
LABELING:
10.3 | Kamptal DAC
Vineyard areA:
3,802 ha
Langenlois, Zbing, Gobelsburg, Kammern, Strass
Grner Veltliner and Riesling.

millions of years young.
Kamptal gets its name from the river Kamp, that flows directly through it, and is also home to Austrias largest wineproducing town, Langenlois. With a vineyard area of 3,802 hectares, Kamptal is one of the most successful wine regions in Austria, and boasts a high proportion of outstanding, quality wine producers. Culture and tourism also play
a significant role and effective from the 2008 vintage, the Kamptal DAC defines wines made from Grner Veltliner or
Riesling in two styles, a classic-styled medium-bodied wine and a rich, opulent dry Reserve style.
Kamptal has the effects of the hot, Pannonian plain heat
from the east and the cooler Waldviertel region towards
the north west. The fine, delicate aromatics and retained
naturally vibrant acidity in the grapes, is due to this unique
combination of warm days and cool nights.
Kamptal boasts a variety of terroir, ranging from loess over

gravel to striking parcels of primary rock and even volcanic elements, as on the highly regarded Heiligenstein. The
name derives from the blazing sunshine that cause a hot
and dry microclimate, and the soil is geologically spectacular, as it originates from 270 million year old Permian Period,
being a desert-like sandstone base with volcanic particles.
Along the steep terraces of the south-facing slopes, that in
places are so steep that no layers of loess can form a hold,
Riesling vines are planted, producing powerful, mineral wines with exceptional aging potential. Moving southwards
towards the Danube, there is a change in the soil structure
to wider loess and loam terraces as offering the perfect
conditions for traditional, but also full-bodied Grner Veltiner, as well as the red and white Pinot varieties and Zweigelt. These wines are marketed under the designation of
Niedersterreich.
A must-visit attraction for wine enthusiasts is the Loisium wine experience, with its futuristic visitors centre
overground, leading to an underground labyrinth of several
hundred year old wine cellars with a light and sound wine
experience. Other important wine-growing towns within
a short distance of Langenlois are Schiltern, Gobelsburg,
Haindorf and Zbing, and the important wine commune of
Stra im Straertale. Smaller wine villages include Etsdorf,
Hadersdorf, Kammern, Lengenfeld and Schnberg.
33
34
Traisental DAC
(FROM 2006 VINTAGE)
GRAPE VARIETIES:
QUALITY LEVELS:
Klassik:

Reserve:

Submission of the wine to the Prfnummer tasting commission from

ALCOHOL LEVELS:


RESIDUAL SUGAR:
dry
TASTE PROFILE:

Grner Veltliner: fresh, aromatic, spicy, no botrytis, no oak notes;

Riesling: intensive, full-bodied, aromatic, mineral notes, no botrytis, no oak notes;
LABELING:
10.4 | Traisental DAC
Vineyard areA:
790 ha
Nussdorf, Reichersdorf, Inzersdorf, Traismauer,

Herzogenburg
Aromatic Grner Veltliner.

With Backbone and Finesse.
Traisental is the most recent addition to the viticultural map of Austria, and with a mere 790 hectares is amongst the
smallest wine-growing regions. Big however, are the wines, particularly Grner Veltliner. The quaint wine villages still
contain the long-established tradition of Buschenschanken wine taverns, and the larger towns, such as Traismauer and
Herzogenburg offer a fine glimpse into the regions history. The Traisental DAC designation was introduced from the
2006 vintage, and is applicable for fruity and spicy Grner Veltliners and impressive Rieslings with mineral characters.
the Bronze Age, well before any Roman influence, were
discovered and confirm an ancient form of viticulture. Furthermore, the nearby town of St. Plten (capital of the federal state of Niedersterreich) offers a wealth of modern
cultural entertainment, and from this most southerly point
of Traisental, there is a countless number of picturesque
roads leading to idyllic wine and Heuriger villages, such
as Statzendorf, Unterwlbling, Oberwlbling, Nudorf,
Reichersdorf, Getzersdorf and Inzersdorf up to Stollhofen,
Frauendorf and Gemeinlebarn.
Grner Veltliner represents the greatest proportion of

planted varieties with a share of 60 percent, more than any
other Austrian wine-growing region. Riesling is also a significant speciality of Traisental. The vines are predominantly
planted on narrow terraces with arid, very calcareous gravel soils, giving the wines quite a unique tasting profile, with
a full body and compact structure. The mineral structure
supports the flavour and vibrant acidity, giving the wines
a long aging potential. The specific climatic factors, where
the Pannonian plain influences meet the cool breezes from
the Alps result in warm days and cool nights, the perfect
recipe for precise and delicate aromas and elegant spice.
The Traisental is also a popular destination for wine enthusiasts, hikers, cyclists and those interested in culture. It is
here that evidence of grape pips, dating back as early as
A new generation of dynamic winemakers recognise the

importance of Traisental DAC as being the signature wines
for the region. These wineries play a vital role in making this
matchless style famous beyond the boundaries of Austria,
into new export markets and introducing it to international
wine critics and discerning journalists.
35
36
NOTES
10.5 | Wagram
Vineyard areA:
2,451 ha
Grner Veltliner, Riesling,

Roter Veltliner
Feuersbrunn, Fels, Grossriedenthal, Gsing, Kirchberg,

Groweikersdorf, Klosterneuburg
Grner Veltliner craves Loess.

The wine-growing region of Wagram received its new name in 2007, previously being known as Donauland. The 2,451
hectares of vines are planted in two distinct zones; to the north and to the south of the Danube. The northern, actual
Wagram part, is a massive terrain that stretches some 30km along the northern bank of the Danube as far as Kamptal,
and the areas towards the south, encompasses the quaint villages around the Tullnerfeld region as well as the historic
wine town of Klosterneuburg, just outside Vienna.
by tourism and highly rated restaurants. The quality has
improved greatly, and Wagram is no longer considered an
insiders tip, and the villages of Feuersbrunn, Fels, Kirchberg (with its vinotheque Weritas and a wide selection of
Wagram wines) and Groriedenthal have long become
firmly established as the destination of quality-orientated
producers.
Klosterneuburg: Wine, enjoyment and culture
The extensive geological features coupled with consistent
weather and climatic patterns offer the prerequisites for
producing full-bodied wines rich in aroma and flavour with
textbook terroir attributes. The deep layers of loess, that
were deposited on the shores of the receding promordial
ocean (the name Wagram comes from Wogenrain meaning shore), shape the landscape and give the wine its
unmistakable character. The Grner Veltliner in particular,
benefits with maturing hearty and spicy wines, with substance and drinking pleasure in the classic and dry styles,
as well as the rich, characterful Reserves. The indigenous
speciality Roter Veltliner provides long lasting wines and
underlines the unique qualities of the region and its genuine natural resources. Leading producers will also cultivate
some of the most opulent, full-bodied red wines in Niedersterreich, especially from the Zweigelt and Pinot Noir
varieties, and the environmentally conscious commune of
Grossriedenthal rounds off the range of wines with some
outstanding Eiswein (ice wines). The self-confidence of
successful producers rubs off on the whole Wagram region, motivating them to further improve quality, supported
The countrys largest privately owned winery, Stift Klosterneuburg, has played a formative role in Austrian wine. With
a modern management and a contemporary technological
infrastructure, this example will be used as a role model for
the future, along with the Bundeslehranstalt fr Wein und
Obstbau (Federal institute for viticulture and pomology),
the worlds first viticultural and oenology school (founded in 1860), and today is a leading wine institution with internationally recognised standards for future winemaking
generations. The wineries of Klosterneuburg cover a wide
range of viticultural activities, from the small, family owned
Heuriger to the large Sekt, or sparkling wine producers, all
at the doorstep of Austrias capital city Vienna.
37
38
Weinviertel DAC
(KLASSIK FROM 2002 VINTAGE, RESERVE FROM 2009 VINTAGE)

GRAPE VARIETy:
Grner Veltliner
QUALITY LEVELS:
Klassik:

Reserve:


ALCOHOL LEVELS:


Reserve: min. 13 Vol %;
RESIDUAL SUGAR:

Klassik: max. 6g/l

Reserve: dry;
TASTE PROFILE:

Klassik: aromatic, spicy, pepper notes, no botrytis, no oak notes;

Reserve: dry, full-bodied, spicy, subtle botrytis notes and oak aging allowed;
10.6 | Weinviertel DAC
Vineyard areA:
13,356 ha
Grner Veltliner
Rschitz, Retz, Haugsdorf, Falkenstein, Poysdorf,

Herrnbaumgarten, Wolkersdorf, Mannersdorf
Where the Pfefferl Grows.

Austrian wine enthusiasts know the Weinviertel. But nowadays the largest Austrian wine growing region is slowly
gaining also international recognition. With a vineyard area of 13,356 hectares, the success of Weinviertel is down to
Grner Veltliner and the regionally typical Weinviertel DAC and Weinviertel DAC Reserve wines.
The vast Weinviertel stretches from the Danube in the
south to the Czech border in the north, and from the Manhartsberg in the west to the border of Slovakia in the east.
Yet Weinviertel is not just about Grner Veltliner, there are
a wealth of other grape varieties. The region can be divided up into three sub-regions, based on their geological
aspects and climatic conditions.
A highlight of the western part of Weinviertel is the area
around the historic wine-trading town of Retz, with its labyrinth of underground wine cellars. The dry micro-climate
here always has favoured red wine making as well. In the
Pulkautal - around the villages of Jetzelsdorf and Haugsdorf - and in the extensive Mailberg basin area, fruit-toned
Zweigelt and Blauer Portugieser are thriving. For lovers of
white wine, the anchor point is another island, but this one
features primary rock formations around Rschitz, where
Grner Veltliner and Riesling grow with mineral finesse.
The winemakers in the northeastern part of the Weinviertel, around Poysdorf, focus especially on spicy Veltliners,
fresh Welschrieslings and weighty Burgundy wines. The
northern border of the Weinviertel, toward Moravia, reveals
the limestone cliffs of Staatz and Falkenstein, which have
excellent conditions for fruit-toned, minerally wines. Herrnbaumgarten and Schrattenberg, villages to the north of
Poysdorf, were predestined for their outstanding red wines
thanks to the areas vineyard basin site.
Further south east, along the edge of the Marchfeld around
the village of Mannersdorf an der March, the climatic effects of the warm Pannonian climate are felt, which in
combination with the Morava river (the Austrian name is
March, referring to the river that flows into the Danube),
offer optimal growing conditions for Grner Veltliner, Riesling, the Pinot varieties, as well as the aromatic Traminer,
from dry to luscious dessert wines. After Mannersdorf, the
journey back to Vienna passes through the wine-growing
town of Wolkersdorf, and great Rieslings with pronounced
aromas also grow close to the political boundary with Vienna, on the steep inclines of the Bisamberg hillsides.
Despite this wide spectrum of wines, Grner Veltliner remains the undisputed protagonist in the Weinviertel, and
with some 6,200 hectares planted, equates to roughly
half of all plantings in Austria, and for that matter, half of
its world-wide vineyard area. The signature aroma of the
Weinviertel Grner Veltliner is a peppery-spice, the pfeffrigen flavours of white, green, and in riper styles, black
pepper over a fruit-driven bouquet and refreshing acidity, and this is omnipresent, even though the local climatic
conditions and soil structures vary. Effective from the 2002
vintage, it was therefore decided that these three tasting
elements should form the criteria for the specific tasting
profile of Weinviertel DAC , Austrias first designated regiontypical wine classification, or to coin the French term, Appellation. In addition to the dry, fruity and unoaked Weinviertel DAC , the more intense, richer style of Grner Veltliner
is availabe in Weinviertel DAC Reserve, authorised from the
2009 vintage.
39
40
NOTES
10.7 | Carnuntum
Vineyard areA:
910 ha
Zweigelt, Blaufrnkisch
Gttlesbrunn, Arbesthal, Hflein, Petronell,

Prellenkirchen
Historic sites.
Zweigelt with vigour.
Archeologists have been excavating the rich soils of Carnuntum for Roman ancient cultural remains for decades now.
Equally remarkable as their findings is the 910 hectares of prime and fertile soil for red wines that reflect regional typicity. The Rubin Carnuntum wine is produced by a selection of the regions dynamic producers. With the image of
the Roman Heidentor (Heathens Gate) imprinted on its label, it is a recognition of the regions cultural history.
The Carnuntum wine-region stretches from Vienna in the

west to the border of the Slovak Republic in the east. The
vineyards are spread out over three principal hilltops and
lie south of the Danube, these being the Leithagebirge
(Leitha mountain ridge), the Arbesthaler Hgelland (hillside around Arbesthal) and the Hainburger Berge (mountain
range around Hainburg). The soil structures consist mostly
of stony, dense loam and loess or sand and gravel, that
offer the best conditions for red wine production, particularly the widely planted indigenous Blauer Zweigelt, along
with the international varieties Cabernet Sauvignon and
Merlot. Even Blaufrnkisch is favoured by producers, with
some great wines coming from the Spitzerberg vineyards
towards the east of the region. The Pannonian, continentallike climate typically brings hot summers and cold winters,
an influence that in combination with the moderating effects of the nearby Danube and Neusiedlersee (Lake Neusiedl) enable the grapes to reach full physiological maturity. A new generation of local winemakers have learnt how
to capitalise on this advantage, and are producing modern,
approachable red wines with precise fruit and elegance, yet
have retained their individuality and origin. These factors

have given Carnuntum a highly regarded name for wine
within a comparitively short space of time. White wines are
also playing an increasingly important role here, particularly Grner Veltliner, Pinot Blanc and Pinot Gris, that excel
with their balanced structure and weight. A strategic advantage for the area is its highly effective use of tourism, an
essential factor for wine sales, and the beautifully restored
Marchfeld castles, the action-packed Carnuntum archeological park, the Donau-Auen National Park, as well as its
close vicinity to Bratislava, the Slovak capital city, provide
plenty of opportunities to introduce tourists and visitors
to the local wines. The wine-growing villages of Gttlesbrunn, Hflein and Prellenkirchen, well-known for their
idyllic Buschenschank offering local food and wine, have
always been sought-after destinations, particularly for daytrippers from nearby Vienna. Yet increasingly more people
are making a special trip to a ever-growing list of critically
acclaimed restaurants, especially as the local Carnuntum
wines, prominent on all wine lists, pair so well to the regional cuisine.
41
42
NOTES
10.8 | Thermenregion
Vineyard areA:
2,196 ha
Zierfandler, Rotgipfler,
St. Laurent, Pinot Noir
Gumpoldskirchen, Traiskirchen, Pfaffsttten, Baden,

Soo, Bad Vslau, Tattendorf
Wines with a History.

Wines with a Future.
The Thermenregion wine-growing region was formed as part of the 1985 wine law, when the districts of Gumpoldskirchen and Bad Vslau were amalgamated. The 2,196 hectares of vines stretch from the edge of the Wienerwald forests,
around the outskirts of Vienna and southwards along a range of hills and the Anninger mountain (675m) to beyond the
town of Baden. In the northern part, around the village of Gumpoldskirchen, white wine thrives with the indigenous
Zierfandler (or Sptrot) and Rotgipfler varieties, whereas red wines produced from Sankt Laurent and Pinot Noir are
predominant in the more southerly vineyards.
Vines have been cultivated in this climatically favourable
region south of Vienna for over 2,000 years. Roman legionnaires stationed in Carnuntum and Vindobona (in todays
Vienna) introduced viticulture into the Pannonian region
and cultivated vines brought from their own countries. The
Thermenregion takes its name from the thermal, sulphuric
water springs from Thermae Pannonicae, or todays Baden. The Cistercian monks revitalised viticulture during the
Middle Ages, and the design of the vineyard sites, as well as
the character of the villages, visibly resemble the Citeaux
Abbey of the Cistercians in Burgundy.
The Cistercian monks were viticultural experts in their own
right, and recognised and made use of the regions unique
terroir. The vines benefit from the effects of the Pannonian
climate, with its hot summer and dry autumns, and an average of 1,800 hours of sunshine during the year. During the
autumn, there is a continuous circulation of air in the grape
vines, rapidly drying the berries after dew or rain.The geological diversity range from relatively heavy, dense clay,
sandy loam and brown earths with a high shell limestone
content. The weathered layers of pebbly soil over deepreaching alluvial deposits encourage drainage and retain
warmth. The Steinfeld vineyard, with its stony, barren gravel soils, offer the perfect prerequisites for fine red wines.
The region is home to white grape varieties rarely found
elsewhere, and the Zierfandler (Sptrot) and Rotgipfler varieties can be vinified individually or as the legendary blend
known as Sptrot-Rotgipfler. Other traditionally cultiva-
ted varieties include the Blauer Portugieser (or Vslauer)

along with Neuburger, and more modern wines are cultivated using the Pinot varieties, St. Laurent and Zweigelt,
as well as Merlot and Cabernet Sauvignon. Red wine-producing villages include Bad Vslau, Soo, Tattendorf and
Teesdorf, whereas the traditional white wine-growing areas
are around Perchtoldsdorf, Gumpoldskirchen, Pfaffsttten,
Baden, Guntramsdorf and Traiskirchen.
The combination of nature and culture offer a wide selection of excursions and activities, including a visit to the
Freigut Thallern, (founded by the Cistercian monks of Heiligenkreuz Abbey, and being one of the oldest wineries
in Austria). Or perhaps a cultural visit to the spa-town of
Baden, with its theatres, operettas, health spas (with grape treatment on offer as well) to a drive along the romantic Weinstrae, the road that meanders through the vineyards, making a stop at one of the many cosy Heuriger
wine taverns, or to take a hike up to the hilltops along the
original Viennese Imperial water pipeline (I. Wiener Hochquellenleitung).
43
Specified wine-growing Regions in Burgenland
BURGENLAND
N I
E D
E R
S
T E R
R E I C
H
WEINANBAU
A. SEE
Rust
St. Margarethen
R
E MATTERSBURG
L
Mrbisch
E
Zagersdorf
I
a. See
S
U
Pttelsdorf
E
LE
Nickelsdorf
RS
EE
Gols
Mnchhof
Podersdorf
LE
a. See
a. See
ED
C
A
D E L
R G GOggau
SI
IT
E
AB
Frauenkirchen
E E
R S
EISENSTADT
NEUSIEDL
Weiden
Purbach
Donnerskirchen
L E
D
E A C
D
E N
a. See
M
E R
T H
au
Jois
Winden
on
Kittsee
> 350 m
250 - 350 m
< 250 m
NEU
Andau
Illmitz
Apetlon
Neckenmarkt
Deutschkreutz
Horitschon
K
MI
L
TE
N
E
G
R OBERPULLENDORF
BU AC
D
Lutzmannsburg
Pinkafeld
Rechnitz
44
A
D
D
R
E
T
GSSING
Moschendorf
Heiligenbrunn
Eisenberg
Deutsch Schtzen
Steiermark
K
R
Burgenland
ch
rei
ster
Wien
rem
St
N
U
Niedersterreich
ka
S
E
Pi
OBERWART
JENNERSDORF
S
0
TOURISVIS.COM
www.
NOTES
10 km
C OEWM, 1040 Wien
11. | Burgenland
Powerful wines from the land of sunshine.

Full-bodied and rich red wines are produced under the influence of the hot, continental Pannonian climate, in the
eastern region of Burgenland. Within this area, there are
many distinctions that play an equally important role. For
example, the Eisenberg hill in the most southerly part of
Burgenland, enjoys a complex soil structure and touch of
refreshing climatic influences from neighbouring Steiermark, that provide ideal growing conditions for Blaufrnkisch and other red wine varieties with fine mineral characters and unmatched elegance.
The dense loam soils of Mittelburgenland and the area

around Pttelsdorf north of the Rosaliagebirge produce
Blaufrnkisch with particularly deep fruit and exceptional
length. In Neusiedlersee-Hgelland, on the west shores of
Neusiedlersee (Lake Neusiedl), the variety produces wines
with expressive minerality and gripping tannins.
The soils on the east-facing slopes of the Leithagebirge
(Leitha mountain range) consist principally of limestone
and slate, providing a unique terroir for Blaufrnkisch, yet
also for complex white wines, especially Weiburgunder,

Chardonnay and Grner Veltliner. Exceptional dessert wines, such as the legendary Ruster Ausbruch, complete the
range of Burgenlands wine-producing competence.
The indigenous Blauer Zweigelt variety tends to dominate on the eastern shores of Neusiedlersee (Lake Neusiedl),
where it produces powerful and juicy red wines, along with
Blaufrnkisch and St. Laurent, and the region of Seewinkel enjoys a unique microclimate, giving it the reputation
as being one of the best places in the world to produce
high quality noble sweet wines. A high amount of humidity
is naturally created by the large lake along with a countless number of smaller, shallow lakes around the vineyards,
encouraging the development of noble rot (botrytis cineria) during the autumn, enabling the production of great
Beerenauslese and Trockenbeerenauslese dessert wines.
Cherished varieties for these delicious wines include Chardonnay, Scheurebe, Traminer and Welschriesling, the latter
having the potential to produce exceptional quality levels.
The innovative and pioneering wine producers in Burgenland are the regions biggest asset and most certainly the
reason behind their successful wine economy. This is often
why their wines have received so many awards and accolades in recent years, even with international varieties and
full-bodied red wine blends. Effective from the 2005 vintage, Mittelburgenland DAC was the first wine in Burgenland to be given DAC status, and has since been joined by
Leithaberg DAC and Eisenberg DAC . With the introduction
of the new Neusiedlersee DAC , the strategy of origin in Burgenland with four DAC wine regions is now complete.
45

Fischamend
Maria Elend
Wildungsmauer
NEUSIEDLERSEE
WEINANBAU
< 250 m
Fi
Ebergassing
250 - 350 m
sc
ha
STDTE & DRFER

Schwadorf
N
R Gallbrunn
Hollern
Hflein
Arbesthal
Rohrau
Schnabrunn Prellenkirchen
Gttlesbrunn
Stixneusiedl
> 350 m
Gramatneusiedl
Kittsee
Hundsheim
PetronellCarnuntum
Deutsch-Haslau
Trautmannsdorf
a.d. Leitha
Gtzendorf
Pama
BRUCK
A.D. LEITHA
Gattendorf
Le
a.d. Leitha
46
it
RN
DO
a. Leithagebirge
Breitenbrunn
Purbach
a.d. Wulka
Wulkaprodersdorf
E i.Siegendorf
Burgenland
Zagersdorf
EOggau
D
E
I St.i.Margarethen
Burgenland
L
L
E
G
L
Mnchhof
Podersdorf
Rust
Mrbisch
a. See
Halbturn
a. See
a. Gebirge
SE
H Schtzen
Oslip
Trausdorf
Wulka
Gols
ER
DL
Donnerskirchen
Nickelsdorf
a. See
IE
a. Neusiedlersee
Weiden
Frauenkirchen
US
St. Georgen
T
EISENSTADT
NE
TE
Stotzing
AT
Leithaprodersdorf
PL
NEUSIEDL
A. SEE
a. See
a. Leithagebirge
Zurndorf
ER
Jois
Winden
Hof
RF
PA
Mannersdorf
ha
Kaisersteinbruch
Sommerein
Deutsch
Jahrndorf
Zicksee
S E U
E W
St. Andr
I
a. Zicksee
N K
E
E L
Lange
Lacke
Illmitz
Andau
Tadten
Apetlon
Wallern
Schattendorf
S
Pamhagen
0
2 km
C OEWM, 1040 Wien

TOURISVIS.COM
www.
LEGAL REQUIREMENTS FOR:

Neusiedlersee DAC
(from 2011 vintage)
Includes the political district of Neusiedl am See, except for the communities of Winden and Jois.
Grape variety:
Klassik: Zweigelt

(pure variety, although a touch of an additional variety is acceptable);
Reserve: Zweigelt-dominated cuve blend

(minimum of 60% Zweigelt; remainder must comprise of indigenous grape varieties);
Quality levels:
Klassik:

Reserve:

Submission of the wine to the Prfnummer tasting commission from 1 February

in the year following the harvest, and available to the consumer from 1 March
in the year following the harvest;
Submission of the wine to the Prfnummer tasting commission from 1 February
in the second year following the harvest, and available to the consumer from
1 March in the second year following the harvest;
Alcohol levels:

Klassik: mind. 12.0 Vol %;

Reserve: mind. 13.0 Vol %;
Residual sugar:
max. 4g/l
Taste profile:
Klassik: typical for the variety, fruity, spicy, aging in oak barrels or stainless steel;

Reserve: typical for the variety, fruity, spicy, powerful, aging in traditional large oak

casks or small oak barrels (barriques);
11.1 | Neusiedlersee DAC
Vineyard areA:
7,649 ha
Zweigelt,
Welschriesling (sweet)
Gols, Mnchhof, Halbturn, Podersdorf, Frauenkirchen,

Illmitz, Apetlon, Andau
The Diversity of Zweigelt.

Strong Wines. Great Names.
The Neusiedlersee wine-growing region is situated on the eastern shores of the large, shallow steppe lake, the Neusiedlersee or Lake Neusiedl. The designated vineyard area stretches from the wine town of Gols in the north, through
the flat terrains of the Heideboden and down to the Seewinkel, adjacent to the Hungarian border. A wide variety of
grapes flourish on its 7,649 hectares. Since March 2012, the new Neusiedlersee DAC stands for fruity and harmonious
red wines made from the Zweigelt variety and that reflect the regions climate and soil. The wines also are available
with the additional designation of Reserve either as a pure Zweigelt or as a Zweigelt-dominated cuve blend. The
Neusiedlersee DAC region includes the political district of Neusiedl am See, except for the communities of Winden and
Jois.
The white wines with the Burgenland designation of origin,
reflect their beautiful body and balance when they come to
the market as Qualittswein (quality wine). The new generation of dynamic winemakers of this region are successful
above all with powerful red wines, and the distinctive micro-climate in the Seewinkel brings with impressive frequency some of the greatest noble sweet wines of the world.
These vines, planted in vast, enclosed vineyards flourish
on long hours of sunshine. A drawn out growing period is
encouraged by the influence of the Pannonian climate, of
hot, dry summers and cold winters, as well as the moderating effects of the large surface area of water from the
vast Neusiedlersee (Lake Neusiedl) and the countless, shallow, salt lakes found scattered inbetween many of the vineyards. Regular autumn fog and high humidity therefore
provide the ideal conditions for the benevolent form of noble rot (botrytis cinerea), the basis of high quality dessert
wines, such as Beerenauslese and Trockenbeerenauslese,
especially made from the white wine variety Welschriesling. These sweet specialities have undoubtedly contributed to the international recognition of Seewinkel, despite
the region being much younger than other, more traditional
Austrian wine-growing regions. The diversity in soils, from
loess and black earth to gravel and sandy sediment, provides the conditions for a wide range of varieties to flourish.
Alongside Welschriesling, the regions leading white variety, a wealth of white wines are produced from Pinot Blanc,
Chardonnay and aromatic varieties. The favourite red variety is Blauer Zweigelt, followed by Blaufrnkisch, St. Laurent and Pinot Noir, as well as a choice of more recently
planted international grape varieties. The red wines from
Neusiedlersee are clearly on the right road to success, and
come in a wide variety of styles from unoaked, fruit-driven
examples, to those matured in oak, and as a single varietal
or as a blend.
Alongside the culinary attractions, there are many opportunities to burn those caleries by cycling, horse riding or
various water sporting activities, as well as a wide choice
of accommodation in all categories for an overnight stay.
The wine-growing towns include Neusiedl and Gols on the
northern shore, Andau, Frauenkirchen and Mnchhof towards the east of the region, and moving southwards are
the quaint villages of Podersdorf, Illmitz, Apetlon and Pamhagen. The Schloss Halbturn also holds regular concerts
and cultural exhibitions throughout the year.
47

Mannersdorf
Mllendorf
Grohflein
Pttsching
Neudrfl
Katzelsdorf
Bad-Sauerbrunn
Trausdorf W
Sigle
IE
ROSAL
E
E
S
R
S E
E W
I N
K E L
Zagersdorf
Lange
Lacke
Illmitz
Mrbisch
a. See
Apetlon
NGE
Marz
BIR
Forchtenstein
Oggau
Rust
i. Burgenland
i. Burgenland
Pttelsdorf
MATTERSBURG
St. Margarethen
Siegendorf
Stttera
a.d. Wulka
Wulkaprodersdorf
Zemendorf
Oslip
ka
ul
a. See
a. Gebirge
Kleinhflein
WIENER
NEUSTADT
Podersdorf
Schtzen
E
H
T
St. Georgen
EISENSTADT
Lichtenwrth
Gols
Neufeld
a.d. Leitha
Eggendorf
Ebenfurth
Donnerskirchen
Hornstein
Stotzing
Felixdorf
Pottendorf
Sollenau
a. See
a. Neusiedlersee
ie
Weiden
Purbach
EE
G
Siegersdorf
E
A. SEE
NEUS
> 350 m
Matzendorf
Leithaprodersdorf
NEUSIEDL
a. See
IEDL
250 - 350 m
n
ti
A a. Leithagebirge
< 250 m
th
ei
Jois
Winden
Breitenbrunn
Enzersfeld
Hlles
STDTE & DRFER
RHof
NEUSIEDLERSEE
HGELLAND
WEINANBAU
a. Leithagebirge
Ebreichsdorf
ERS
48
Schattendorf
N
GE
W
S
0
Sieggraben
2 km
C OEWM, 1040 Wien

www.
Trautmannsdorf
a.d. Leitha
Reisenberg
Trumau
Oberwaltersdorf
M
PA
Sommerein
Kaisersteinbruch
Weiden
a. See
Purbach
WIENER
NEUSTADT
Trausdorf
k
ul
i. Burgenland
E
Frauenkirchen
Zicksee
S E
E W
I N
K E L
Siegendorf
i. Burgenland
Sigle
Zagersdorf
E
ROSALIENGEBIRG
Mrbisch
a. See
Pttelsdorf
Illmitz
Lange
Lacke
Apetlon
MATTERSBURG
D
A N
L L
E
G
H
Marz
Rust
Wulkaprodersdorf
Oggau
Oslip
St. Margarethen
E E
R S
E
Stttera
L
Zemendorf
N E U S I E D
a. See
a.d. Wulka
Pttsching
Neudrfl
Podersdorf
Kleinhflein
Grohflein
Mnchhof
Mllendorf
A
Schtzen
a. Gebirge
H
Gols
St. Georgen
EISENSTADT
Eggendorf
Donnerskirchen
IE
Neufeld
a. Neusiedlersee
US
Hornstein
a.d. Leitha
TE
A. SEE
LE
Stotzing
Ebenfurth
Forchtenstein
AT
NEUSIEDL
Leithaprodersdorf
Bad-Sauierbrunn
a. See
Breitenbrunn
a. Leithagebirge
t
ei
ha
Hof
Lichtenwrth
Katzelsdorf
PL
Winden
Pottendorf
N Siegersdorf
Felixdorf
NE
Sollenau
in
Schnau
st
ER
Jois
e
Pi
RF
a. Leithagebirge
Tattendorf
Teesdorf
Gnselsdorf
DO
Mannersdorf
Ebreichsdorf
Kottingbrunn
RN
Bad
Vslau
> 350 m
Oeynhausen
250 - 350 m
a.d. Leitha
Gtzendorf
STDTE & DRFER
Tribuswinkel
< 250 m
BRUCK
A.D. LEITHA
Gramatneusiedl
WEINANBAU
Stixneusiedl
in
t
es
LEITHABERG
ri
TOURISVIS.COM
Schattendorf
2 km
C OEWM, 1040 Wien

www.
TOURISVIS.COM
49
11.2 | LEIthaberg DAC
NEUSIEDLERSEE-HGELLAND
Vineyard areA:
3.576 ha
Weiburgunder, Chardonnay,
Blaufrnkisch
Leithaberg DAC: Jois, Winden

Leithaberg DAC/Neusiedlersee-Hgelland: Purbach,
Donnerskirchen, Schtzen, Oggau, Mrbisch, Grohflein
Neusiedlersee-Hgelland: Rust, Pttelsdorf
Minerality in White,
Red and Sweet.
The Leithagebirge, or Leitha mountain range, is the region for versatile wine producers, as no other wine-growing
regions offers such diversity of wine styles. The 3,576 hectares are planted on the west shore of Neusiedlersee (Lake
Neusiedl), and include the legendary Ruster Ausbruch, the internationally renowned noble sweet dessert wine, that
epitomizes the strong identity of the region.
Schloss Esterhazy castle, along with the lakeside musical festivals in Mrbisch, the open air opera in the historic
quarry in Sankt Margarethen or the wide variety of wine
courses at the Weinakademie (Wine Academy) in Rust.
The dry style of wines display the aromas of the mineral

rich slopes of the Leithagebirge inclines, where layers of
granite primary rock emerge through layers of chalk and
lime. The specific region-typical wines, labelled with the
Leithaberg DAC designation, also have a legally defined viticultural area, encompassing the political districts of the
free town of Eisenstadt, including its outskirts, up to the
smaller wine-growing towns of Jois and Winden. The Leithaberg DAC white wine may be only produced using the
varieties Weiburgunder (Pinot Blanc), Chardonnay, Neuburger and Grner Veltliner, either as a single varietal or as
a blend of these varieties. The red Leithaberg DAC is produced using Blaufrnkisch as the principal grape variety,
yet up to 15 percent of the blend may contain Zweigelt,
St. Laurent or Pinot Noir. The wines labelled as Leithaberg
DAC display consistent mineral characters and are relatively
full-bodied, with declared alcohol levels of 12.5 % to 13.5 %
by volume. Alongside the DAC designated wines, there are
a wide selection of other varieties and styles vinified in the
west of the Neusiedlersee, that are usually marketed under
the general description of Burgenland.
The region has become a real wine Mecca for tourists, with
its wealth of quality orientated wineries and dedicated
producers. Cultural programmes, including wine, are on offer in Eisenstadt, the federal state capital, with its famous
Legal requirements for Leithaberg Dac

(white from 2009 vintage, red from 2008 vintage)
Includes the political district of Eisenstadt, the town of
Eisenstadt and the communities of Jois and Winden as well
as some vineyards in the community of Neusiedl am See.
Grape varieties: Pinot Blanc/Weiburgunder, Chardonnay, Neuburger,

Grner Veltliner

or a blend of these varieties, Blaufrnkisch

(min. 85% Blaufrnkisch, max. 15 % St. Laurent, Zweigelt

or Pinot Noir)
Quality levels: White: Submission of the wine to the Prfnummer

control tasting commission only during April and November

in the year following the harvest, and available to the

consumer from 1 September in the year following the
harvest.

Red: Must be aged in oak barrels. Submission of the

wine to the Prfnummer tasting commission only during

April and November in the second year following the

harvest, and available to the consumer from 1 September

in the second year following the harvest.
Alcohol levels: min. 12.5 Vol %;
Residual sugar: white: dry, red: <2,5g/l;
Taste profile: Taste: regionally typical, compact, spicy, delicate with

minerals, little or no use of oak.

Aroma: regionally typical bouquet, fruity, spicy and

refreshing, pleasant primary fruit aromas.
Labeling:
Designation of Origin (incl. DAC)

has to be declared on the front label;
50
MITTELBURGENLAND
WEINANBAU
Sieggraben
STDTE & DRFER
< 250 m
250 - 350 m
Ritzing
> 350 m
Hollenthon
Deutschkreutz
Neckenmarkt
Kobersdorf
Lackenbach
2 km
C OEWM, 1040 Wien
Horitschon
TOURISVIS.COM
www.
Raiding
Markt
St. Martin
Dramarkt
Kirchschlag
Nikitsch
Kleinwarasdorf
Growarasdorf
Kaisersdorf
i.d. Buckligen Welt
Oberpullendorf
Unterpullendorf
Lutzmannsburg
Rab
Bernstein
Gn
ni
tz
Frankenau
Lockenhaus
Geschriebenstein
884 m
Bad
Tatzmannsdorf
(FROM 2005 VINTAGE)
GRAPE VARIETy: Blaufrnkisch

QUALITY LEVELS:
Klassik:

Reserve:


1 May in the year following the harvest, and available to the consumer
from 1 August in the year following the harvest;
1 January in the second year following the harvest, and available to the
consumer from 1 March in the second year following the harvest;
ALCOHOL LEVELS:
Klassik: min. 12.5 Vol % (max. 13 Vol %);
single vineyard/cru site (e.g. Hochcker) min. 13 Vol % (max. 13.5 Vol %);

RESIDUAL SUGAR:
max. 2,5g/l
TASTE PROFILE:
Klassik:

Reserve:

fruit-driven aromas, spicy, full-bodied, matured in stainless steel,

traditional large neutral oak casks or used small oak barrels;
fruit-driven aromas, spicy, full-bodied, matured in traditional large oak casks
or small oak barrels;
11.3 | Mittelburgenland DAC
Vineyard areA:
2,117 ha
Blaufrnkisch
Neckenmarkt, Horitschon, Deutschkreutz,

Lutzmannsburg
Racy Red Wines.

Blaufrnkisch with Character.
Blaufrnkisch is the leading grape variety throughout the 2,117 hectares of vineyards in the Mittelburgenland winegrowing region, and best represents the region-typical characteristics for Mittelburgenland DAC . The four main wine
villages of Deutschkreutz, Horitschon, Lutzmannsburg and Neckenmarkt, as well as two very modern co-operative
wineries, support the view that large scale production and high quality is possible.
The centre of the red wine culture in Austria lies just after
the small town of Sieggraben, south of Lake Neusiedl, and
close to the Hungarian border. The view of dense forests
amongst the vineyards might not give the impression that
the climate conditions of the Neusiedlersee regions have
any influence here at all, but they do. It was only during
the end of the 1970s and early 1980s that the region began
producing red wines with any form of regional typicity and
character. Blaufrnkisch is the variety that started off this
red wine boom, despite its origin still being relatively unknown, and it is particularly significant that this variety has
acquired such critical acclaim in both Austria and abroad.
The topographic and climatic conditions favour viticulture,
and many of the vineyards are protected from the elements
by the Buckligen Welt region towards the west, along with
the Sopron Mountains in the north, and the Koszeg Mountains in the south. Thus dry and warm winds from the Pannonian Plain blow into the region from the east. The soils
are consistent, with mostly heavy, dense and deep loamy
layers that absorb and retain water, an asset in dry vintages

with little rainfall. Alongside Blaufrnkisch, the red wine varieties of Zweigelt, Cabernet Sauvignon and Merlot display
a full-body and supple structure, and perform very well as
an international blend. Yet in recent years, the Blaufrnkisch has achieved notable critical acclaim as a single varietal wine.Two of the regions modern co-operative wineries have already recognised the Blaufrnkisch trend, and
have focussed their investments and energy into high quality red wine production, aimed at improving their chances
of continued success in the domestic and export markets.
Mittelburgenland has also become a popular destination
for tourists, particularly those wishing to visit the modern
thermal health spas, all having been constructed during the
past few years, and this inviting region of Burgenland offers a wide selection of activities.
51
EISEN BE R G
L M I T T E
D
L A N
N
E
B U R G
Friedberg
(SDBURGENLAND)
Grafenschachen
Pinkafeld
Stadtschlaining
Pllau
Gropetersdorf
a. See
Hannersdorf
Kaindorf
Wrth
a.d. Lafnitz
bersbach
Sulz
Strem
GSSING
Moschendorf
Strem
Heiligenbrunn
Eltendorf
Riegersburg
a.d. Raab
Kirchbach
Strem
St. Stefan
Kapfenstein
Neuhaus
a.d. Raab
Minihof-Liebau
St. Anna
a. Aigen
FruttenGieelsdorf
M
E R
E I
T
T S
O S
D S
St. Martin
i. Rosental
JENNERSDORF
Fehring
i.d. Steiermark
i. Lafnitztal
Maria Bild
a.d. Raab
Heiligenbrunn
Heiligenkreuz
Weinberg
Hohenbrugg
Wildon
Eberau
Gaas
Schau
Kalsdorf
GSSING
Winten
i. Burgenland
Rudersdorf
FRSTENFELD
S
R
i. Burgenland
Kukmirn
St. Michael
i. Burgenland
Growilfersdorf
Winten
Studenzen
Eberau
Markt
Hartmannsdorf
tz
Rauchwart
i. Burgenland
Eisenberg
Kohfidisch a.d. Pinka
DeutschSchtzen
Harmisch
St. Kathrein
Ilz
i. Burgenland
b. Graz
ri
Gleisdorf
st
ei
Grohartmannsdorf
F
b. Graz
Stegersbach
S
M T
A R
Gropesendorf
Grosteinbach
Eggersdorf
St. Marein
Burg
Olbendorf
nit
Pischelsdorf
i.d. Steiermark
Eisenberg
Kohfidisch a.d. Pinka
Csaterberg
DeutschLanitzhhe
Schtzen
Harmisch
St. Kathrein
Laf
St. Johann
b. Herberstein
Gropetersdorf
Hannersdorf
Puch
b. Weiz
GRAZ
Schachendorf
Stubenberg
Schachendorf
Burg
i. Tauchental
OBERWART
Rechnitz
WEIZ
Markt Allhau
HARTBERG
i. Tauchental
Rechnitz
Neumarkt
Anger
Neumarkt
Ausschnitt
Bad
Tatzmannsdorf
Birkfeld
> 350 m
Geschriebenstein
884 m
Ausschnitt
250 - 350 m
ka
< 250 m
Bernstein
in
STDTE & DRFER
WEINANBAU
52
Bonisdorf
S
0
2 km
C OEWM, 1040 Wien

TOURISVIS.COM
www.
Eisenberg DAC
(RESERVE FROM 2008 VINTAGE, KLASSIK FROM 2009 VINTAGE)

GRAPE VARIETIES: Blaufrnkisch
QUALITY LEVELS:
Klassik:

Reserve:


1 June in the year following the harvest, and available to the consumer from
1 September in the year following the harvest;
1 January in the second year following the harvest, and available to the
consumer from 1 March in the second year following the harvest;
ALCOHOL LEVELS:

Klassik: min. 12,0 Vol %;

Reserve: min. 13 Vol %;
RESIDUAL SUGAR:
max. 4g/l
TASTE PROFILE:
Klassik: fruit-driven aromas, mineral and spicy aromas, little or no notable use of oak;

Reserve: fruit-driven aromas, mineral and spicy notes, full-bodied, matured in traditional

large oak casks or oak barrels;
LABELING: Designation of Origin (incl. DAC) has to be declared on the front label;
11.4 | Eisenberg DAC

Sdburgenland
Vineyard areA:
498 ha
Blaufrnkisch
Eisenberg, Deutsch Schtzen, Rechnitz
Zesty Blaufrnkisch.
This is probably the most unspoilt wine landscape of Burgenland, with some 498 hectares of vineyards stretching from
the town of Rechnitz in the north, to Gssing in the south. Authentic red wines are produced here, predominantly from
Blaufrnkisch, that display subtle mineral spicy notes, but there are also vibrant and elegant white wines, along with
the unique and quirky wine speciality, the Uhudler.
There are many surprising aspects of Sdburgenland, the

most common being the structure of the wineries. The majority are hobby winemakers, or supplement their income
with another job or profession, and only a small number
of the larger producers cultivate the small vineyard area.
Much of the wine produced will be sold through the local Buschenschank wine taverns, and it cannot be disputed that the region regards itself as being a Weinidylle,
or idyllic for wine. The effects of the Pannonian climate
is felt, along with the some climatic influences from the
neighbouring Steiermark. Especially the Eisenberg hill is
historically significant and, together with the vineyard of
Deutsch-Schtzen, it has become the central point of the
region. Its Austrian name reveals its dense, iron-rich soils,
that give the Blaufrnkisch wines an elegant character with
mineral aromas. The result is a unique, individual and truly
unconventional wine that perfectly reflects its terroir; the
vineyard site, soils and climate. The masters of these wines
can be found around the village of Deutsch-Schtzen. The
region-typical Blaufrnkisch has been authorised to car-
ry the Eisenberg DAC designation from the 2009 vintage

(Eisenberg DAC Reserve effective from the 2008 vintage).
Crisp and fruity white wines from the Welschriesling and
Weiburgunder (Pinot Blanc) varieties are produced along
the towns of Rechnitz in the north and Moschendorf in the
south. A wide variety of interesting wines are furthermore vinified in the idyllic surroundings of the Csaterberg vineyards near the town of Kohfidisch, as well as along the
Pinkatal wine road from the Winten vineyards to the Kulm
and Gaas sites. In the most southerly point, around the villages of Heiligenbrunn and Moschendorf, the Uhudler, a
particular speciality made from hybrid vines. Its pungent
aroma of wild strawberries has resulted in the wine being
surprisingly popular. Sdburgenland remains an insiders
tip, far from the overcrowded traditional wine-growing
towns. However, there is a spirit of optimism amongst the
younger generation of winemakers, particularly as the
thermal health spa resorts, along with the festivals held in
the Burg Gssing castle bring the tourists to the region,
without jeopardising the peaceful, idyllic wine landscape.
53
54
Specified wine-growing Regions in Steiermark (Styria)
STEIERMARK
WEINANBAU
< 250 m
250 - 350 m
N
GE
UR
ELB DAC
ITT
ND
LA
> 350 m
Niedersterreich
Wien
Burgenland
ch
rei
ster
HARTBERG
it
it
N
Lan
D
E
O
M
S
A
S
T
Bad
Kapfenstein
- Gleichenberg
itz
DEUTSCHLANDSBERG
St. Anna
a. Aigen
Straden
Tieschen
LEIBNITZ
Kitzeck
i. Sausal
Su
Wies
Eibiswald
ab
FELDBACH
ch
A
M Stainz
na
T
R
ai
Greisdorf
o. Stainz
ur
Ra
St. Stefan
Ligist
FRSTENFELD
GRAZ
Gleisdorf
tr
is
Fe
fn
La
Steiermark
lm
D
S R M
I E
S T E
Klch
Gamlitz
Ehrenhausen
Ratsch
a. d. Weinstrasse
BAD
RADKERSBURG
Spielfeld
Leutschach
NOTES
5
C OEWM, 1040 Wien
TOURISVIS.COM
www.
10 km
12. | Steiermark (Styria)
One of the worlds best Sauvignon terroirs.

There are undoubtedly other wine-growing regions with

more weighty and alcohol-richer wines, but seldom does a
region offer such a brilliantly fresh and elegant style of region-typical wines as in southern Steiermark. The three designated Styrian wine-growing regions all offer their own
local speciality, and are situated in the south of the federal
state of Steiermark. Towards the west, the spicy Schilcher
Ros dominates, a variety that truly expresses its terroir
amongst the unique and picturesque undulating hills. In the
Sausal region and along the Sdsteirischen Weinstrae,
the idyllic wine road that meanders through the vineyards,
the aromatic Sauvignon Blanc and Gelber Muskateller varieties reign, and towards the south-eastern region, known
as the Vulkanland for its remains of volanic activity, the trio
of aromatic varieties is rounded off with Traminer, a real
treat for connoisseurs.
The most abundant variety is the Welschriesling, with is
bouquet of green apple, and is a refreshing, quaffable style
of wine with far more fans than wine critics care to consider. The Pinot varieties offer more complex wines with a
fuller body, particularly the Weiburgunder (Pinot Blanc)

that produces a refined, mineral-rich wine from the shelllimestone soils. Likewise, Chardonnay (also known here as
Morillon) and Grauburgunder (Rulnder, Pinot Gris) elegantly combines freshness with weight and body, and both
can develop beautifully with bottle age. Each new vintage is celebrated with a light-bodied young wine called the
Junker, which debuts during the first week of November.
In the Spring following the harvest, the traditionally dry
Klassik wines, denoting those wines displaying varietal
character and no oak aging, are released. One needs to
have patience for the dry, full-bodied, Lagen wines, that
are usually produced from very ripe grapes from established single-vineyards. Styrian producers are maturing these
wines gently and naturally, so that the result is a genuine
and distinctive, world class, typically Styrian style.
55
56
NOTES
12.1 | Sd-Oststeiermark
Vineyard areA:
1,400 ha
Traminer, Weissburgunder,
Morillon
Hartberg, Frstenfeld, Kapfenstein, St. Anna am

Aigen, Klch, Straden, Bad Gleichenberg
Volcanic Slopes.
Spicy Wines.
It is the pockets of vineyards, planted on the rich and fertile slopes of the long extinct volcanos, that give the wine
landscape of the Sdoststeiermark its magical touch. The 1,400 hectares of vines are cultivated compactly around the
wine-growing towns of Klch, St. Anna am Aigen and Straden. The Traminer, with its enticing, highly aromatic bouquet
is a regional speciality, and the majority of the wines are sold through the Buschenschank wine taverns or cellar door
sales.
For many centuries, the region was the centre of an ongoing borderland dispute, hence the presence of imposing castles and fortified towns sitting proudly on basalt
clifftops. Of course the borders are open nowadays, and
the former castles of Riegersburg, Schloss Kapfenstein
and other venues offer an attractive ambience for an array
of cultural and culinary events, with the local wines also
playing a role. A remarkable variety of wines are cultivated
in the Sdoststeiermark, more so than in other Austrian
regions, ranging from Welschriesling, Morillon, Weiburgunder, Grauburgunder (Pinot Blanc, Gris and Chardonnay respectively), Gelber Muskateller, all kinds of Traminer,
Sauvignon Blanc and even small parcels of Riesling, along
with a wealth of red wine varieties, especially Zweigelt. All
the wines display a delicate mineral spice, an asset of the
unique local geological conditions.
Four main wine roads link the picturesque hills and dales,
and a good port of call is the vinotheque in St. Anna am
Aigen, that stocks virtually all of the regions wines. There
are also a wide selection of tourist attractions, including
the thermal health spa resorts, located along the volcanic

fault. The most significant wine-growing towns are Bad
Radkersburg, Feldbach, Gleisdorf, Hartberg, Kapfenstein,
Klch, Riegersburg, St. Peter, Straden, Tieschen and Weiz.
In the north of the region, the Ringkogel vineyards near
Hartberg reach a peak of 650 metres above sea level,
amongst Austrias highest cultivated vines. The climate is
described as illyric, meaning that the continental effects of
the hot and dry Pannonian climate meet the warm and humid Mediterranean influences. The majority of the vines are
cultivated on warm volcanic, basalt, sand, loam and weathered primary rock soils. The styrian Vulkanland is one of
Austrias most unspoilt tourist destinations. Its delightful,
perfectly signposted themed hiking routes, guide visitors
through the magical landscape, to then perhaps make a
stop at a friendly Buschenschank, to taste the local wines
and regional specialities, especially the homemade Styrian
pumpkin seed oil.
57
58
NOTES
12.2 | Sdsteiermark
Vineyard areA:
2,340 ha
Sauvignon Blanc,
Muskateller
Gamlitz, Ratsch, Berghausen, Spielfeld, Leutschach,

Kitzeck
Zesty Sauvignon Blanc.

From Lush, Romantic Hillsides.
The Sdsteiermark is synonymous with fresh, aromatic white wines, particularly Sauvignon Blanc. On 2,340 hectares
of planted vineyards, there is plenty of room however, so a wealth of other varieties, from Welschriesling to Morillon
(Chardonnay) and Gelber Muskateller to Traminer. The viticulture here is amongst Europes finest, with its charming
scenery, yet it also includes some of the hardest and most challenging terrain, because most of the vineyards are planted on extremely steep inclines.
The soil structures in the Sdsteiermark are as diverse as

the grape varieties, ranging from sandstone and slate, to
marl and shell limestone. The warm and humid Mediterranean climate results in a long and drawn out growing period for the vines, with cool nights that help to encourage
the development of fine aromatic elements in these distinct
and delicately fresh wines. The varied styles of wines allow
producers to demonstrate their versatility, and range from
light-bodied, fruit-driven Junker young wines, the first
wine of the new vintage, to the aromatic Klassik wines,
that show true varietal character, and finally the very-ripe,
rich and opulent Lagen or reserve style of wines, that usually come from special allocations in single vineyard sites.
Sauvignon Blanc in particular, has achieved consistently
high marks in recent years, and today, the Sdsteiermarks
signature variety enjoys critical acclaim through the world.
The best producers want to keep it this way, and many are
open-minded, exchanging knowledge and techniques, making a point of regularly visiting other international wine-
growing regions, or taking work experience placements

at wineries all over the world. The modern viticulture and
oenology school in Silberberg strives to prepare learning
winemakers for their chosen professions with all the right
qualifications, from theory-based courses, practical skills
and experience. The Sdsteiermark is worth a visit in all
seasons, yet particularly during the autumn months, with a
gentle drive on the signposted wine roads, either along the
Styrian-Slovenian border, or up towards the Sausal region,
west of the main town of Leibnitz. The traditional, idyllic
towns of Ehrenhausen, Gamlitz, Leutschach and Kitzeck
are worth a visit, as are the single-vineyard sites of some
regions best wines, such as Czamillonberg, Grassnitzberg,
Kittenberg, Nussberg, Obegg, Sernauberg, Kranachberg
or Zieregg. Some of these great wines may be found on
international wine lists from top restaurants around the
world, yet they are all available in the local restaurants. The
Archduke Johann of Austria, who originally pioneered and
actively promoted viticulture in the region, was well ahead
of his time with his European, forward thinking vision, and
he have would been certainly be proud of his wine producers today.
59
60
NOTES
12.3 | Weststeiermark
Vineyard areA:
500 ha
Blauer Wildbacher
Stainz, St. Stefan ob Stainz, Deutschlandsberg
Home of the Schilcher.

The Weststeiermark is the home of Schilcher, or to call it by its correct name, the Blauer Wildbacher. The variety is
predominant planted in the 500 hectares of vines, and the local winemaking families surprisingly produce a wide
range of styles, from the racy Schilcher ros with its crisp acidity, to deeply coloured red wines with gripping tannins
as well as charming sparkling wines. There is very little known about its origin, yet it has become an internationally
recognised regional speciality.
humid Mediterranean and southeastern European influences, and relatively high rainfall.
Despite being the smallest wine-growing region in the Steiermark, there is evidence that the Weststeiermark was once
home to viticulture as early as the ancient Illyrian Celts, and
later by the Romans. The vineyards stretch up the steep
inclines in a long and narrow tier, some vines growing at a
height of 600 metres above sea level, from the foothills of
the Koralpe and the Reinischkogel mountains to the border
with Slovenia in the south. The undulating shape of the terrain help to protect the vineyards against prevailing winds.
The direct path between Ligist in the north, via St. Stefan
ob Stainz and down towards Deutschlandsberg and Eibiswald in the south is depicted by deep valleys, steep inclines, and countless quaint and picturesque Kellerstckeln,
referring to the small cellar huts dotted in between the vineyards. A drive through the pretty wine-growing villages
of Greisdorf, Gundersdorf, Wildbach and Wies offers great
views and tasty wines. The soil conditions in the Weststeiermark are quite different from its neighbouring regions,
and mainly consists of gneiss, schist and layers of sedimentary rock. The climate is described as illyric, with warm and
These natural elements help to form the individual style of

the local wines; a style that is omnipresent in the region
as the Schilcher. The source for this quirky and increasingly popular ros wine is the Blauer Wildbacher, an ancient grape variety that was originally regarded as a rather
rustic peasant wine, with harsh and aggresive acidity. Talented winemakers have slowly brought the best out of the
Schilcher, which ranges from a wonderfully fruity, refreshing aperitif to a refined, lingering dessert wine. The red
wines should also not be disregarded, and despite their rarity, these individual style of wines help to enrich Austrias
wide selection of terroir wines. The Schilcher is a magnet
for wine tourists, and this unmistakable character of wine
is a genuine ambassador for one of Europes most unspoilt
and picturesque wine landscapes.
61
62
Specified wine-growing Region Wien (Vienna)
NOTES
Specified wine-growing Region Wien (Vienna)
13. | Wien (Vienna)
Vineyard areA:
Leading vineyard sites:
612 ha
Gemischter Satz (Field Blend)
Bisamberg, Nussberg, Kahlenberg, Georgenberg
The New Interpretation of

a Long Wine Tradition.
Until recently, wines from Wien, or the wine-growing region of Vienna, Austrias capital city, were regarded as being
simple Heuriger, or wine tavern wines. Nowadays, they enjoy cult status and are listed in gourmet restaurants. This
paradigm shift is thanks to a small number of forward thinking producers, who revived the traditional Viennese wine
blend, the Wiener Gemischte Satz, which is now internationally acknowledged as being a truly Austrian wine.
al conditions for Riesling, Chardonnay and Weiburgunder
(Pinot Blanc), particularly around Heiligenstadt, Nussdorf,
Grinzing, Sievering and Neustift am Walde.
Yet is viticulture really possible in a capital city? In some

parts of the world, vines are planted just for show, a mere
tourist attraction. But Vienna is different. The 612 hectares
of planted vines play a significant economical role, provide a sustainable amount of greenery around the city, and
form the basis for high quality wines. Right up until the late
Middle Ages, vineyards also flourished within the inner city
walls of Vienna, in todays prestigious First District, yet nowadays, vines are cultivated in the outer districts and the
outskirts of Vienna. Wine producers from the northern
wine-growing villages of Strebersdorf, Stammersdorf and
Jedlersdorf also have vineyards planted on the Bisamberg,
north of the Danube, with its favourable conditions for the
Pinot varieties. In the west of the City, from Ottakring, Hernals and moving northwest towards Ptzleinsdorf and the
19th District, the mineral-rich shell limestone soils offer ide-
In the south parts of Vienna, black earth soils around Mauer, Rodaun and Oberlaa favour the production of full-bodied white wines and rich, supple red wines. Virtually all
Viennese producers cultivate a vineyard with the traditional Gemischter Satz varieties. There are strict guidelines,
and this definition refers to the wine from any one vineyard,
that is planted out with a number of different varieties, that
are harvested, pressed and vinified at the same time. In
earlier times, this form of viticulture was often a precaution against irregular yields and variable harvests, yet today,
this style of wine has become extremely popular, either as
an easy drinking, medium-bodied style, or as a powerful
Reserve wine with aging ability. Likewise, the prime singlevineyard Nussberg has been rediscovered, and has attracted a large number of dynamic and innovative producers
from all parts of Vienna, even those who have decided to
turn to winemaking from different professions.
The attraction of the traditional Viennese Heuriger wine
taverns is undiminished, and popular with local and tourists
alike. There is no distinction between the larger, more prestigious examples with large buffets, that are open all year
round, or the smaller, Buschenschank versions, hidden
amidst the vineyards and only serving food and wine for
a few weeks per year; they are always full. Even the most
discerning patron is likely to be satisfied with the wide selection of top class wines served by the glass.
63
64
grape varieties and their Importance
14. Austrian Grape Varieties
In Austria, there are 35 grape varieties - 22 white and 13 red - officially approved for the production of Qualittswein
(quality wine) or Qualittswein of a special ripeness and type of harvest (Prdikatswein sweet wine) and Landwein.
The proportion of red wines has doubled over the last two decades and now represents one third of Austrias vineyards, which total 46,000 hectares.
Austria has excellent sites for internationally known varieties such as Riesling, Pinot Blanc, Chardonnay, Muskateller, Traminer, Pinot Noir, Merlot, Cabernet and Syrah. But even more important is the precious portfolio of local grape varieties,
with Grner Veltliner at the top of the list. This white variety alone accounts for almost one third of Austrias vineyards. In
addition to Grner Veltliner, other white varieties - Neuburger, Rotgipfler, Zierfandler and Roter Veltliner - as well as the
red varieties Zweigelt, Blaufrnkisch, St. Laurent and Blauer Wildbacher, are highly respected and, in fact, treasured once
again.
Genetically, many grapes have Traminer and Heunisch as parent varieties. Traminer, one of the oldest European varieties,
likely descends from wild vines that grew during antiquity. Heunisch is the name for a variety family that may have been
brought by the Magyars from Hungary to Central Europe, where it quickly spread. At least 75 of the varieties known today
have Heunisch in their family tree - for example, Chardonnay and Riesling.
Knowledge about viticulture and grape breeding have a long tradition in Austria. In fact, it has long been supported by the
Federal Institute for Viticulture and Pomology at Klosterneuburg, which celebrated ist 150th birthday in October 2010. It
is the oldest wine-growing school in the world. The department for grape breeding is managed by Dr. Ferdinand Regner,
an internationally recognized expert. His research in grape variety identification, with the help of DNA analysis, has earned
outstanding recognition worldwide.
Autochthonous varieties
Here, autochthonous refers to grape varieties that are almost exclusively the result of natural cross-breeding or mutation in a particular growing area, and have a long history in that area. Throughout their development, they adjusted well to
the local conditions and today give their best quality under these same conditions.
Todays autochthonous grape varieties are increasingly appreciated as true resources of a region, and the basis for wines
that reflect their incomparable terroir.
New Breeds
A new breed results from the intentional combination of two or more grape varieties (single ore multiple crossings) with
the focus on the new variety revealing all of the good characteristics of the parent varieties while the bad characteristics
are suppressed. Despite intense efforts, however, there has been only partial success. The cross-breeding of vines is both
time- and cost-intensive. In Austria, new cultivars are bred at the Lehr- und Forschungsuzentrum fr Wein- und Obstbau
(Federal Institute for Viticulture and Pomology) in Klosterneuburg.
The following new breeds are part of the Austrian quality grape variety range:
White wine varieties: Mller-Thurgau, Muskat-Ottonel, Scheurebe, Jubilumsrebe, Goldburger
Red wine varieties: Blauburger, Zweigelt, Rathay, Roesler
The aim of todays new cultivars is mainly to improve varietal resistance to fungal diseases. These crossings are called
PIWI (fungal resistant) varieties. The resistance, against one or more fungal diseases, is always partial. And now, there
is a series of partially- resistant varieties for which fewer phytosanitary measures against fungal disease have to be
performed.
The following partially resistant varieties are included in the Austrian quality grape variety range:
Red wine varieties: Rthay, Roesler
For the production of wine without protected designation of origin or geographical indication with grape variety- or
vintage-designation, the following partially-resistant grape varieties are permitted for planting:
White wine varieties: Bronner, Muscaris, Cabernet blanc, Souvignier gris, Johanniter
Red wine varieties: Regent, Cabernet Jura
White Wine

Austria
Total in ha
Grner Veltliner
Welschriesling
Mller-Thurgau
Weiburgunder
Riesling
Chardonnay
Sauvignon Blanc
Gemischter Satz
Neuburger
Muskateller
Frhroter Veltliner
Scheurebe
Muskat-Ottonel
Traminer
Bouvier
Grauburgunder
Roter Veltliner
Goldburger
Rotgipfler
Zierfandler
Sylvaner
Jubilumsrebe
Furmint
Other White Varieties1
Total White
Austria Nieder-
Total in % sterreich
13,517.69
3,597.11
2,102.47
1,995.48
1,863.27
1,431.24
932.71
806.95
651.66
526.88
424.04
398.13
359.89
320.82
234.42
221.78
193.45
149.98
105.23
85.37
43.04
13.11
8.88
154.82
30,138.42
29.44%
7.84%
4.58%
4.35%
4.06%
3.12%
2.03%
1.76%
1.42%
1.15%
0.92%
0.87%
0.78%
0.70%
0.51%
0.48%
0.42%
0.33%
0.23%
0.19%
0.09%
0.03%
0.02%
0.34%
65.65%
Burgenland
43.70%
4.97%
5.12%
3.23%
5.69%
1.73%
0.76%
2.18%
1.56%
0.85%
1.46%
0.18%
0.33%
0.33%
0.10%
0.15%
0.71%
0.09%
0.38%
0.31%
0.10%
0.01%
0.00%
0.32%
74.26%
Steiermark Wien
10.64%
10.27%
2.72%
3.98%
1.09%
4.09%
1.43%
0.96%
1.59%
0.51%
0.15%
1.38%
1.91%
0.99%
1.47%
0.69%
0.01%
0.58%
0.00%
0.01%
0.02%
0.07%
0.06%
0.36%
44.98%
0.09%
25.01%
18.70% 4.95%
7.40% 2.64%
12.10% 8.40%
1.80% 13.70%
7.80% 7.49%
12.10%
1.73%
0.67%
8,28%
0.00% 1.34%
5.10% 1.14%
0.01%
0.68%
3.70% 0.17%
0.13% 0.19%
1.90% 1.65%
0.04% 0.35%
1.90% 0.80%
0,00%
0.04%
1.00% 0.59%
0.00% 0.17%
0.00%
0.12%
0.26% 0.26%
0.00% 0.00%
0.00% 0.00%
1.32% 0.37%
76.02%
80.07%
For the production of wine without protected designation of origin or geographical indication with grape variety- or vintage-designation, the following white wine varieties are permitted for planting: Bronner, Muscaris, Cabernet blanc, Souvignier
gris, Johanniter.
1
RED Wine

Zweigelt
Blaufrnkisch
Blauer Portugieser
Blauburger
St. Laurent
Blauburgunder
Merlot
Cabernet Sauvignon
Blauer Wildbacher
Roesler
Syrah
Cabernet Franc
Gemischter Satz
Rathay
Other Red Varieties2
Total Red
Austria
Total in ha
Austria Nieder-
Total in % sterreich
6,476.15
3,225.45
1,621.52
903.44
778.39
648.56
648.63
594.48
450.40
160.93
136.99
56.37
51.10
9.12
8.52
15.770.05
14.11%
7.03%
3.53%
1.97%
1.70%
1.41%
1.41%
1.29%
0.98%
0.35%
0.30%
0.12%
0.11%
0.02%
0.02%
34.35%
Burgenland
12.26%
0.55%
5.86%
2.58%
1.28%
1.02%
0.82%
0.75%
0.00%
0.31%
0.09%
0.08%
0.09%
0.03%
0.02%
25.74%
Steiermark Wien
19.14%
22.06%
0.14%
1.17%
2.93%
2.35%
2.86%
2.62%
0.00%
0.51%
0.82%
0.24%
0.18%
0.00%
0.00%
55.02%
10.40% 8.01%
0.40% 0.74%
0.08%
0.86%
0.70% 1.61%
0.37%
1.41%
0.40% 3.53%
0.50% 1.33%
0.40%
1.67%
10.60%
0.01%
0.08% 0.23%
0.01% 0.00%
0.02%
0.18%
0.00%
0.34%
0.02% 0.01%
0.00% 0.00%
23.98%
19.93%
For the production of wine without protected designation of origin or geographical indication with grape variety- or
vintage-designation, the following red wine varieties are permitted for planting: Regent, Cabernet Jura.
Total in Austria
45,908.47
65
66
14.1 White WiNE
Grner Veltliner
Origin: Austria, Niedersterreich, Burgenland.
Parentage: Natural offspring of Traminer and St. Georgen.
The second parent variety was found in St. Georgen in
Austrias Burgenland. This grape variety was named after
its discovery location because, following genetic research,
it could not be attributed to any known variety. The Grner
Veltliner is not related to the Roter Veltliner and Frhroter
Veltliner.
Vineyard area: 13,518 ha, 29.4%
Grner Veltliner is the most important autochthonous grape
variety in Austria. It was most widespread in the 1950s because of the introduction then of Lenz Mosers Hochkultur
(High Culture) training system. Today, the variety is widely
planted especially in Niedersterreich and northern Burgenland. As an origin-typical DAC wine, this variety holds
special rank in several wine-growing regions. While its cultivation decreased by 22% between 1999 and 2009, it still
maintains the dominant position in Austrias total vineyard
surface area.
Important ampelographic features:
Leaf: medium-sized, pentagonal to circular, with five to seven lobes, and a moderately hairy underside. The typical
white woolly hair on the shoot tip gives the variety its synonym - Weigipfler.
Grape cluster: medium to very large; medium density; conical; shouldered, with large round to oval berries; greenishyellow, to foxy-yellow on the sun-exposed side.
Ripening time: mid-season
Importance, Conditions: The most important grape variety
in Austria. Grner Veltliner achieved worldwide awareness
and popularity at the end of the last century. It is a fertile
variety and therefore requires yield regulation. It grows especially well in deep loess soils, does not like dryness, is sensitive during flowering, and is susceptible to peronospora,
Roter Brenner (Pseudopezicula tracheiphila) and chlorosis.
Wine: Grner Veltliner delivers all quality levels - from light,
acidity-toned wines to the highly ripe Prdikat wines. The
site and the yield are crucial to the quality. Spicy, peppery
versions are preferred; so are versions yielding stone fruit
notes. Less desired are wines with Smlingston - an intense
aroma similar to that of the Scheurebe (Smling 88) variety.
Welschriesling
Origin: Northern Italy (Riesling italico).
Parentage: Unknown Elbling is the most closely related
variety. Welschriesling is not related to the Weier Riesling
variety.
Vineyard area: 3.597 ha, 4,3 %.
The versatile Welschriesling can cover almost all quality
levels: from base wine for neutral, acidity-accented sparking wines (the grapes come mostly from the area around
Poysdorf in the Weinviertel) to easy-drinking Buschenschank (tavern) wines from the Steiermark, to the noble
sweet TBA wines from Burgenland, especially from the Seewinkel. The vineyard area planted with this grape decreased
slightly between 1999 and 2009.
Leaf: with three to five lobes, smooth, serrated with sharp
teeth.
Grape cluster: medium length, very dense berries, conical,
shouldered, with medium-large wings; round berries with
thin skins; spotted; very juicy; yellowish-green colour.
Ripening time: Late
Importance, Conditions: The wines are very good for the
production of sparkling wine, but they are also excellent for
Prdikat wine as well. The quality range is very extensive.
In the vineyard, Welschriesling needs early-warming sites
and soils with an ample magnesium supply. The vine is very
sensitive to dryness too much can result in a lack of shoot
development.
Wine: Yields wines with generous acidity and a fruity bouquet exuding notes of green apple and lemon. While dry
Welschrieslings can be very fresh culinary companions, the
Prdikat versions are amongst the truly great sweet wines
of the world. Beerenauslese and Trockenbeerenauslese styles have a golden-yellow hue, the bouquet wafts with exotic
fruit and the palate delivers a fine honey note along with the
characteristic acidity.
Mller-Thurgau
WeiSSBurgunder
Origin: Germany, Geisenheim Research Center.
Origin: France, Burgundy.
Parentage: New breed - from Riesling x Chasselas de Courtillier (=Madeleine Royale).

This variety was bred in 1882 in Geisenheim by the Swiss
botanist, Hermann Mller, from the canton of Thurgau. For
a long time, it was believed that Riesling and Sylvaner were
the parent varieties, but eventually, genetic research provided clarity. Mller Thurgau is the oldest successful new
breed spread throughout the world. The synonyms Rivaner
and Riesling-Sylvaner point to the original, but incorrect,
parentage information, and now the name Riesling-Sylvaner
is prohibited as it is misleading.
Parentage: Mutation of Grauer Burgunder.
(Rivaner)
Vineyard area: 2,102ha, 4.6%.

This variety grows in all Austrian wine-growing regions. But
between 1999 and 2009, its growth declined by 36.1%, as
did its significance.
Leaf: medium-sized, vesicular, circular, with five lobes,
deeply lobed with twisted middle lobe.
Grape cluster: medium to large; medium density; cylindrical with oval greenish-yellow berries. The fruit has a slight
muscat flavour.
Ripening time: early
Importance, Conditions: The variety ripens very early and
is therefore offered in the form of must, Sturm (partially
fermented) and En primeur wine. In blends with other
white varieties, Mller Thurgau is used for popular young
wines, which should be drunk fresh. At the other end of the
ripeness spectrum, Prdikat wines are produced wines
whose development potential are often underestimated.
This variety needs deep soils with good water retention. It is
very susceptible to peronospora, oidium, berry- and stem
rot, Roter Brenner (Pseudopezicula tracheiphila ) and phomopsis. Compared to other varieties, more plant protection
is necessary.
Wine: The variety brings early ripe, mild wines with a slight
muscat taste. When the acidity is on the low side, the wines
age quickly. Prdikat wines can reach a very high quality
potential.
(Pinot Blanc, Klevner)

Growth level remains unchanged. Its relative, the Chardonnay (Burgunder x Heunisch), gained more importance before and after the turn of the millennium.
Leaf: medium-sized, pentagonal, with three to five lobes,
not very deeply lobed.
Grape cluster: medium, dense berries, cylindrical, shouldered, often with small wings. Berries are round to oval, with
yellowish-green thin skin.
Ripening time: mid- to late-season
Importance, Conditions: Because of its subdued character, Weissburgunder is often used for blending (cuve) with
other varieties and is sometimes vinified in small oak barriques and undergoes malolactic fermentation.
In the vineyard, it demands quite a lot from soil and site.
Compared to Chardonnay, Weissburgunder is more prone
to Botrytis because the grapes are more compact.
Wine: Only in good vineyard sites does this variety yield
the highest quality. Young wines have a blossomy expression and piquant acidity, while mature versions tend to develop bread and nut flavours. Maturation goes slowly and the
highest quality is achieved after longer bottle ageing.
67
68
Riesling
(Weisser Riesling, Rheinriesling)

Origin: Germany, Oberrhein.
The earliest documentation of the name was in 1435, in Rsselsheim.
Parentage: Natural crossing of Weiem Heunisch, Vitis sylvestris and Traminer. The variety was probably taken from
wild vines on the Oberrhein (the Upper Rhine). Roter Riesling is a red grape variation, a bud mutation of the Weier Riesling. The Weier Riesling is not related to the Welschriesling variety.
Vineyard area: 1,863 ha, 4.1 %.
This variety was brought from the Rhine to the Danube in
Austria and is now next to the Grner Veltliner the most
important white wine variety in the Wachau. In premium
vineyard sites, especially in the wine growing regions Wachau, Kremstal, Traisental, Kamptal as well as Wien (Vienna), Wagram and Weinviertel, the Riesling yields highly ripe
grapes because it is a late harvest variety. The vineyard area
for Riesling increased by 13% between 1999 and 2009. In
Germany, Riesling is the most widely grown white variety
for all quality levels of wine.
Leaf: medium-sized, circular, with five lobes, coarse surface,
very hairy underside.
Grape cluster: small but dense, cylindrical, shouldered, usually no wings, small yellowish-green grapes with scar marks.
Ripening time: late
Importance, Conditions: Riesling is a world-known variety that, next to Grner Veltliner, has great prominence and
importance in the wine-growing regions along the Danube
river and its tributaries, an area so rich in weathered primary rock soils. Theres good reason that Riesling is called
the king of white wines. The late ripening grape is highly
demanding in the vineyards, and is sensitive to grape stalk
necrosis, stalk rot and grape Botrytis. The Botrytis is mainly
undesirable - except for noble rot, for Auslese wines - because it can ruin the typical varietal aromas.
Wine: Young Riesling wines exude charming fruitiness and
flavour, and can develop into great and complex wines
through ageing. For these, notes of stone fruit are dominant
and include peach, apricot and exotic fruits. Wines especially from the terroirs of the Wachau, Kremstal, Kamptal
and Traisental reflect a minerality reminiscent of slate or
flint. Riesling ripens slowly and reaches the highest quality
as aged wines with rose-like scent. Depending on the level of ageing, they develop a pleasurable petrol tone, something that perhaps not all wine consumers like. When the
late harvest grapes are infected with noble rot, then special
wines are the result Auslesen and Beerenauslesen styles
with outstanding quality.
Chardonnay
(Morillon)

Parentage: Natural crossing of Burgunder and Heunisch.
Chardonnay gained importance in Austrian vineyards only
at the end of the last century, although the variety already
had long been cultivated here, especially in the Steiermark.
In earlier days, often no differentiation was made between
between Weier Burgunder (Pinot blanc) and Chardonnay.
Even statistically, both varieties were ranked together as
one grape (Weier Burgunder). In the Steiermark, the name
Morillon is traditionally used as a synonym for Chardonnay.
Leaf: medium-sized, pentagonal, few lobes, exposed petiole, open.
Grape cluster: medium; dense round berries, conical, often
has wings, yellowish-green colour.
Morillon is genetically identical to the Chardonnay variety.
Specialists see little differences in the colour of the leaves
and buds. There are also no differences in the characteristics of the bunches.
Importance, Conditions: The variety is grown throughout
the world and yields some of the most expensive wines anywhere. It is also used for base wine in champagne production. Warm sites with deep soil, good water retention and
ample limestone content are required.
Wine: Depending on maturity levels, wines can range from
unripe, thin and grassy to fully ripe and powerful. There are
two types of maturation in classic steel tanks, which
accentuates fruit and animated acidity; and the the most widely used method internationally malolactic fermentation
and ageing in barriques.
The most important feature of a great Chardonnay is complexity, which comes through only when grapes are grown
in especially good sites with calcareous soil. The best examples of these complex Chardonnays are from northern
Burgenland and Steiermark, and from some sites in Niedersterreich and Wien (Vienna).
Sauvignon Blanc
Origin: France, the Loire.
This variety was introduced in the Steiermark in the 19th
century by Archduke Johann. At that time, it was known as
Muskat-Sylvaner.
Parentage: Natural crossing of Traminer and Chenin blanc.
The former name (Muskat-Sylvaner) is no longer permitted
for use, as it is misleading. There is no relation to any muscat or sylvaner varieties and, moreover, the Sauvignon blanc
has no muscat aroma.
Neuburger
Origin: Austria, Wachau.
The former Neuburger memorial (now N wine memorial)
is a reminder of the origin of this autochthonous variety.
Parentage: Natural crossing of Roter Veltliner and Sylvaner.
Vineyard area: 933ha, 2.0%.

In Austria, growth doubled between 1999 and 2009 and
continues to increase in Niedersterreich, Burgenland and
the Steiermark.
Vineyard area: 652 ha, 1.4%.

The Neuburger has significance in the Wachau and the
Thermenregion. Over a ten-year period (1999 - 2009) its
vineyard presence decreased by 40.4%.

Leaf: circular with five lobes, corrugated edge, round archshaped teeth, very hairy underside.
Grape cluster: small, dense grapes; cylindrical; shouldered;
round to oval greenish-yellow berries with spicy, herbalgrassy flavours.

Leaf: large, with three to five lobes; main nerve stem is red.
Grape cluster: small to medium with very tightly compact
berries; cylindrical, yellow-green grapes with thick skins,
spotted and fleshy.
Ripening time: mid- to late-season

Importance, Conditions: In the Steiermark as well as in Burgenland and Niedersterreich, outstanding top-quality wines with great ageing potential are produced. This variety
needs good sites, but with rather meager soils. It is a robust
variety that requires leaf maintenance. The methoxypyrazine (pepper and green pepper aromas) and marcaptane
(scents of grapefruit, passion fruit and black currants) are
very photosensitive and can be reduced significantly by
measures such as defoliation around the grape zone. These
photosensitive aromas are responsible for the characteristic
smell and taste. The thicker the leaves are during the ripening period, the higher is the methoxypyrazine content. The
vintner can influence this content according to the time of
partial defoliation - if a green vegetative type of the variety
is wanted or not. Sauvignon blanc is highly prone to peronospora and oidium.
Wine: Grown worldwide, this variety has a characteristic
bouquet, which can be intrusively unripe and grassy when
the grapes are not fully ripe. When the grapes have good
ripeness, they develop complex aromas of black currants,
gooseberries and tropical fruit. The wines develop according to the level of maturity from discreet to very complex. The complex versions have wonderful ageing potential
especially from malolactic fermentation and barrique maturation. When the grapes are very ripe, the complex aromas
retreat and a powerful, spicy wine unfolds.
Ripening time: early- to mid-season

Importance, Conditions: The planting of this grape is heavily decreasing. There are two reasons for this: while Neuburger delivers excellent wine quality, it still cannot really
compete with Grner Veltliner; also, it can be weakened easily by disease and the vines could die.
Fortunately, though, the vines have a very strong shoot
growth and prefer dry, meager sites. In deep fertile soils,
couloure could occur. The variety also is highly sensitive to
late frosts and winter frosts, and is somewhat prone to oidium and peronospora. It is very susceptible to Botrytis
compact grape bunches are not an advantage.
Wine: Neuburger delivers mostly robust, full yet mild wines
with a neutral taste. The young versions are spicy and flowery. Later a nutty flavour develops. Very good for Qualittswein and Prdikat wines.
69
70
Muskateller
(Gelber Muskateller,
Roter Muskateller)
Origin: Unknown, but possibly from Italy or Greece.

Parentage: It is one of the oldest grape varieties and yields
different types, especially in Italy. Roter (Red) and Gelber
(Yellow) Muscat are differentiated by the colour of their berries.
Since the end of the last century, this variety has been planted more and more, and has increasing market significance.
Between 1999 and 2009, its vineyard coverage increased
from 143 ha to 527 ha - a 267% rise!
Leaf: medium-sized, five lobes, deeply serrated, with sharp
pointed teeth and nodules at the tips.
Grape cluster: medium, loose to dense round berries, conical, greenish yellow (Yellow Muscat) or meat red (Red Muskateller) in colour; nutmeg flavour.
Ripening time: late
Importance, Conditions: Gained popularity with consumers especially at the end of the last century and since
then, plantings in all wine-growing regions have increased.
The variety makes little demands on the soil, which is an
advantage to wine-growers. But in the vineyard, it can be
difficult and challenging. It is rot-prone and its yield is unpredictable because of a sensitive flowering phase. Also, it
needs warm, airy sites; the variety is highly susceptible to
oidium and Botrytis.
Wine: Delivers wines with a more or less intense nutmeg
aroma and flavour. With too little ripeness, the wines are
low in extract and therefore thin and have marked acidity.
The Muskateller is especially delicious as an aperitif and with
appetizers.
Frhroter Veltliner
(Malvasier)
Origin: Austria, Niedersterreich.

Parentage: Natural crossing of Roter Veltliner and Sylvaner.
This old autochthonous grape variety is widely grown in the
Thermenregion, Weinviertel and in the Wagram. Its representation in vineyards decreased by 32.2% between 1999
and 2009.
Leaf: Cuneiform to pentagonal, three to five lobes, stalk is
red up to the main nerve, slightly open petiole.
Grape cluster: large with thick berries, cylindrical shape,
shouldered with elliptic, rose-coloured berries with a neutral
taste.
Ripening time: early
Importance, Conditions: The significance of the Frhroter
Veltliner is decreasing. It is marketed mainly as a table grape, as an en Primeur or an open house wine especially in
the Thermenregion, Weinviertel and the Wagram. Has few
demands on soil and site.
Wine: The early drinking, gently acidity wines are low in alcohol and present a bouquet that is mainly herbaceous with
whiffs of flowers and bitter almonds.
Scheurebe
(Smling 88)
Origin: Germany, Landesanstalt fr Rebenzchtung, Alzey.

Parentage: Bred in 1916 by Georg Scheu as a smling, or
seedling, from Riesling (or a still unknown variety) at the
Landesanstalt fr Rebenzchtung in Alzey. Scheu numbered all of his young plants consecutively, and this particular
one was Seedling Number 88 thus the name Smling 88, a
synonym for the Scheu Vine, or Scheurebe.
Grown mostly in Burgenland and the Steiermark. Between
1999 and 2009, the varietys total vineyard surface in Austria dropped by 25% therefore, its importance is in decline.
Leaf: medium-sized, circular, deep-lobed
Grape cluster: medium-sized; cylindrical; shouldered; dense, round yellowish-green berries with a typical nutmeg-nuanced Smling flavour.
Importance, Conditions: Waning in importance. At the
Neusiedlersee (Lake Neusiedl), the TBA, Strohwein and
Schilfwein styles are vinified.
Requires good vineyard sites; sturdy with a high tolerance
for dryness and limestone and very resistant to winter frost.
Wine: Only fully ripe grapes bring full-bodied wines. With
unripe grapes, the Smling tone is obvious and unpleasant.
When highly ripe, Prdikat wines are possible.
Muskat-Ottonel
Origin: France, Angers.
Parentage: New breed from Gutedel (Chasselas) and Muskat de Saumur, by Jean Moreau, a private grower in Angers.
Grown mainly at the Neusiedlersee (Lake Neusiedl) in Burgenland. Surface total in vineyards is decreasing.
Leaf: small, pentagonal, five lobes, deeply-lobed
Grape cluster: small to medium, cylindrical, mostly without
wings; dense with round to oval berries, greenish-yellow colour, the grape skin has a fine nutmeg taste.
Importance, Conditions: Significant in Burgenland.
To wine-growers, the variety can be difficult in the vineyard.
It makes high demands on the site (warm, wind-protected)
and the soil (good retention of water and nutrients). Its very
sensitive flowering phase means an often irregular and low
yield. It tolerates only a low limestone content in the soil and
is easily susceptible to chlorosis when the weather is cool
and wet.
Wine: Can yield full yet mild wines with a delicate nutmeg
flavour. Highly ripe grapes can deliver mild, very supple Prdikat wines, which partner well with sweet dishes.
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Traminer
(Gewrztraminer, Roter Traminer,

Gelber Traminer)
Origin: Likely from southeast Europe. In the Middle Ages,
the variety was found in Sdtirol (South Tyrol), now in northern Italy. In fact, Traminer was named after the lively South
Tyrolean town of Tramin, long-established in the wine trade.
Parentage: Selected from wild vines, Traminer is one of the
oldest European varieties and was even likely known by the
Romans as Vitis aminera.
The variety is differentiated by its range of colours. Roter
Traminer has red grapes; Gewrztraminer shows light red/
pink grapes; and with yellow grapes is the Gelber Traminer. These also deliver different spicy flavours influenced by
their terroirs. Name-wise, all of the Traminer types can be
referred to as Gewrztraminer. Traminer is often a natural
crossing partner for other varieties, including the Grner
Veltliner (Traminer x St. Georgen).
Though grown worldwide, the variety is cultivated in Austria mainly on small vineyard sites for the production of
specialities. The sites are spread over all of the countrys
wine-growing regions; the Sdoststeirischen Vulkanland is
particularly well-known for Traminer. Overall, however, the
varietys representation in vineyards is decreasing.
Leaf: small; round with five lobes; slightly sinuous; wide
overlapping petiole.
Grape cluster: small; medium density, conical, shouldered,
often with small wings; grapes are round to oval with thick
skins. Firm flesh with low acidity; high sugar content and an
intense spicy taste.
Ripening time: mid- to late season
Importance, Conditions: This is a special variety for highly
ripe aromatic wines.
Very demanding of soil and site. It is particularly sensitive
during flowering - bringing low yields, but grapes with a
high sugar content.
Wine: The wines are low in acidity, but rich in extract and
aromas (roses, lemon, forest berry, raisin, dried fruit), have
good durability and excellent ageing potential. Prdikat wines often have a residual sweetness and a discreet, harmonious bitter touch.
Bouvier
Origin: Austria, Bad Radkersburg (Steiermark).
Parentage: Breed from Gelber Muskateller x weier Burgunder. This variety was bred at around 1900 by Lothar Bouvier
in Bad Radkersburg.
Bouvier is found mainly in Burgenland. Between 1999 and
2009, its vineyard area decreased by one third.
Leaf: medium; circular with five lobes, deeply lobed.
Grape cluster: small- to medium-sized; medium dense to
loose grapes; cylindrical; often with wings; round, greenishyellow grapes with thick skins.
Ripening time: very early
Importance, Conditions: Bouvier is marketed mainly as a
table grape, as must, sturm (still-fermenting grape juice)
or as young wine. In Burgenland, its primary growing region,
the variety makes also Prdikat wines that usually express a
mild character with a delicate nutmeg tone. On the varietys
down side are its unpredictable and low yields.
Wine: The wines are mild, extract-rich and, depending on
the site, have a more or less strong nutmeg bouquet.
Pinot Gris
(Grauburgunder, Rulnder)
Grauburgunder (Pinot gris) was brought from Burgundy to
Austria in the 13th or 14th century by Cistercian monks
which is why the variety once was referred to as the Grauer
Mnch, or gray monk. The grape made its way to Germany
from Burgundy or Champagne, and in 1711, it was found in
a vineyard which no longer exists - by businessman Johann Seger Ruland from Speyer. From there, the variety
was planted under the name of Rulnder.
Parentage: mutation of the Blauburgunder (Pinot noir)
variety.
Mostly in northern Burgenland and the Steiermark. The vineyard area decreased by 24% between 1999 and 2009.
Leaf: pentagonal, three to five lobes, slightly overlapping
petiole.
Grape cluster: small, densely compact berries; cylindrical;
occasionally shouldered, with small round berries having
greyish-red thin skins.
Before the grapes ripen, it is difficult to differentiate the variety from Blauburgunder (Pinot noir) and Weiburgunder
(Pinot blanc). Only the colour of the ripened grapes and the
ripening time confirm the identity.
Ripening time: mid-early season
Importance, Conditions: The variety reaches a high natural
sugar content and is, therefore, well-suited for Sptlese and
Auslese wine styles. The vines are demanding and prefer
warm slope sites with deep nutrient-rich soil and good water retention.
Wine: Yields mild Qualitats- and Prdikat wines with fine,
understated varietal aromas that last and last. When harvested very early, the wines become light and sparkling. As
it is prone to Botrytis which develops to noble rot when
it appears later in the season the Grauburgunder often
shows a strong palate characterized by the Botrytis with a
typical honey tone. Achieves high quality as an aged wine.
Roter Veltliner
Parentage: Selected from several varieties: Weiroter, Brauner, Silberweier Veltliner and Gelbling. Roter Veltliner is
actually the original variety of the Veltliner group. As an autochthonous variety, it holds a special position amongst
the Veltliners as a natural crossing partner for Neuburger,
Zierfandler and Rotgipfler.
It grows in limited areas of Niedersterreich, especially in
Wagram, Kamptal and Kremstal, and occasionally in the
Weinviertel and Wien (Vienna). Between 1999 and 2009, its
representation in vineyards decreased by 24.9 %.
Leaf: large, five lobes, deeply sinuated.
Grape cluster: medium to large with very compact berries;
conical conical with grapes coloured from greenish-yellow
to flesh-red; thick skinned; uneven ripening.
Ripening time: late
Importance, Conditions: Losing importance because the
sites needed are extremely good for the Grner Veltliner.
The variety needs early warming sites with deep loess soils.
During flowering, it is extremely sensitive to winter and late
frosts. It is also very prone to Botrytis and peronospora.
Overall, it does not have easy varietal characteristics, and
this limits its growth.
Wine: Roter Veltliner is a high yielding variety, which is why
yield limitation is necessary for achieving high quality versions. Then very characteristic and elegant, extract-rich wines
with fine aromatics and enormous ageing potential can be
created. Without yield regulation, the wines are somewhat
thin and simple.
73
74
Goldburger
Rotgipfler
Origin: Austria, LFZ Klosterneuburg.
Origin: Austria, Thermenregion.
Parentage: New breed from Welschriesling and Orangetraube created by Dr. Fritz Zweigelt in 1922 at the Teaching
and Research Centre for Viticulture and Horticulture (LFZ)
in Klosterneuburg.
Parentage: Natural crossing of Traminer and Roter Veltliner,

this autochthonous variety is related to Weigipfler (synonym for Grner Veltliner).

The variety has little significance in terms of area, and is
cultivated only in Austria.
Vineyard area: 105ha, 0,2%.

Found almost solely in the Thermenregion. Its cultivation is
decreasing.

Leaf: medium-sized, round, five lobes.
Grape cluster: small with compact berries, cylindrical, often
with wings; grapes are small with a greenish-yellow colour,
are spotted, juicy and have a neutral taste.

Leaf: medium-sized; circular; five to seven lobes; veins are
red; deeply lobed. A key characteristic: reddish-bronze vine
shoots (thus the name Rotgipfler).
Grape cluster: medium to large; very compact juicy berries;
conical; greenish yellow colour.
Ripening time: mid to late season
Importance, Conditions: The variety makes few demands

on the soil and so far has despite its somewhat early ripeness (the intent of using the early-ripening Orangetraube
variety for crossing) no significance in comparison with
Welschriesling.
Importance, Conditions: Only in the Thermenregion can

appropriate growing conditions from climate and soil be
found. Warm south-facing vineyard sites with good calcareous-based soils are necessary, otherwise shoot growth diminishes significantly. Good vigorous sites bring consistently high yields.
Wine: Brings full, fruity, extract-rich, neutral wines.
Wine: With strong yield limitation, the wine shows a high

extract content, pleasant acidity and a fine bouquet. It tends
to age slowly and is usually blended with the Zierfandler
variety.
Zierfandler
Sylvaner
Origin: Austria, Thermenregion.
Origin: Austria.
Sylvaner is one of the oldest autochthonous grape varieties
in Austria. From here, the variety made its way to Germany
and, in fact had once been known there as the sterreicher.
(Sptrot)
Parentage: Natural crossing of Roter Veltliner and a Traminer-like variety.

This autochthonous variety is a rarity of the Thermenregion
and grown almost solely there. Cultivation is decreasing.
Leaf: large, circular, three to five lobes, hairy underside.
Grape cluster: medium-sized; very dense berries; cylindrical, shouldered, sometimes with wings; round reddish colored grapes (Sptrot).
Importance, Conditions: In the Thermenregion, Zierfandler
(Sptrot) and Rotgipfler are often vinified as a Sptrot-Rotgipfler, either blended as cuve or already planted, mixed
together, in the vineyard. Zierfandler requires the best vineyard sites and makes few demands on the soil. It is sensitive to winter frost and very prone to Botrytis, but also is
very tolerant to dryness and calcareous soils.
Wine: When the grapes are nicely ripe, the wines are rich
in extract and have a pleasant acidity and subtle aromatics.
In a TBA style, the bouquet exudes honey and even sherryesque tones. Prdikat wines have excellent ageing potential.
(Grner Sylvaner)
Parentage: Natural crossing of Traminer and sterreichisch

Wei.
The variety was still quite significant in Austria in the mid20th century. But its popularity declined because of its
considerable disadvantages when compared to the Grner
Veltliner - such as little resistance to winter frosts and a high
susceptibility to peronospora, oidium and Botrytis. Also, the
varietys growth proved too weak for Lenz Mosers Hochkultur (high culture) training system, which had gained widespread use with the favoured Grner Veltliner. Between 1999
and 2009, Sylvaners limited vineyard growth decreased
even further, by 40%.
Leaf: Pentagonal with five lobes; slightly sinuate, wavy.
Grape cluster: small; very compact berries; cylindrical;
shouldered with small, round and spotted greenish-yellow
grapes.
Importance, Conditions: Little significance in Austria,
though plays a more important role in Germany. Sylvaner is
very challenging in the vineyard and is susceptible to chlorosis in soils with high limestone content.
Wine: Brings neutral, fruity wines. Aged versions usually
give a gooseberry expression.
75
76
Jubilumsrebe
Furmint
Origin: Hungary.
Parentage: New breed from Grauer Portugieser and

Frhroter Veltliner created by Dr. Fritz Zweigelt in 1922 at
the Teaching and Research Centre for Viticulture and Horticulture (LFZ) in Klosterneuburg. The variety made its public
debut at the 100th anniversary celebration for the founding of the viticulture school Hheren Bundeslehr- und Versuchsanstalt fr Wein- und Obstbau, Klosterneuburg. The
varietys name commemorates the occasion.
Parentage: From a Heunisch variety crossing, and is genetically similar to other Hungarian varieties.
Vineyard area: 13 ha.

Because there are several other varieties used for vinifying
excellent Prdikat wines, this new breed never gained significance.
Leaf: medium, pentagonal to circular, five to seven lobes.
Grape cluster: medium-sized, cylindrical and elongated,
medium density; no wings; grape colour ranges from pale
red to a reddish brown or grey brown; has a high sugar content.
Ripening time: Late season interesting only as a Prdikat
wine
Importance, Conditions: The variety is cultivated in low
yields. In good sites, the grapes reach high sugar levels. High
must weights are possible even through the drying of nonbotrytised grapes. Has few soil demands.
Wine: Noteworthy as a Prdikat wine in the sweet wine
segment. The wines have low acidity, a high residual sugar
content, and are somewhat similar to the Tokaji wines from
Hungary.

Furmint the main-variety used for Tokaji has been approved as a Qualittswein in Austria since 1987, but its growth
here is limited. In Rust, Furmint is sometimes used for traditional Ausbruch wines.
Leaf: circular to pentagonal, five lobes.
Grape cluster: very large with compact berries; cylindrical, shouldered, often with wings; grapes are oval with a
greenish-yellow colour and a neutral taste.
Ripening time: late
Importance, Conditions: The variety is highly prone to Botrytis, making it a preferred grape for the production of noble sweet wines.
Needs excellent warm and dry sites with calcareous soils.
There are some disadvantages, such as sensitivity to winter
and late frosts and proneness to peronospora and oidium.
Wine: The wines are very rich in extract and have good
body. The relatively high acidity and alcohol content support the longevity of the wines. A honey tone is characteristic. Furmint delivers good quality especially in high Prdikat-level wines.
14.2 RED WINE
Zweigelt
(Blauer Zweigelt, Rotburger)

Parentage: New breed from St. Laurent and Blaufrnkisch,
created by Dr. Fritz Zweigelt in 1922 at the Teaching and
Research Centre for Viticulture and Horticulture (LFZ) in
Klosterneuburg.
In order to ensure widespread growth of this variety, Lenz
Moser planted it extensively and utilised his Hochkultur
(high culture) training system for it. At the end of the last
century, when red wine variety plantings began to increase,
the Blauer Zweigelt represented the biggest share of reds in
the vineyards. Today, it is still the most important red variety
in all of Austrias wine-growing regions. Between 1999 and
2009, its vineyard surface coverage increased by 48.9%.
Leaf: Circular to pentagonal, three to five lobes.
Grape cluster: medium-sized; compact; cylindrical, with
wings; round, blue-black coloured grapes.
Importance, Conditions: As the most widespread red wine
variety in Austria, Zweigelt grows in favourable sites in all of
the countrys wine regions. The wine spectrum ranges from
young-drinking, non-wood-matured versions to strong, firm
wines from the barrique. The variety is also often used as
a partner for cuve wines. Big wines especially from Carnuntum and around the Neusiedlersee (Lake Neusiedl) are
vinified.
The variety demands little from the soil but, because it is
a very fertile grape, requires intensive leaf work and yield
regulation. If there is potassium deficiency, high yield stress
and a series of other stress factors (such as water and nutrient stress, waterlogging, imbalanced leaf to fruit ratio, extreme temperatures) the grapes wither during the ripening
phase. Reasons for this have not yet been sufficiently explored and clarified. Wine cannot be produced from withered
grapes.
Wine: The variety brings slightly violet-reddish coloured wines with strong tannins. Mature, full-bodied and long-living
wines deliver tones of morello cherry. High-quality wines are
matured also in barriques.
Blaufrnkisch
Origin: Austria.
This variety was first documented in the 18th century in
Austria. At that time, in what was then Germany, it had the
name of Lemberger or Limberger, which was derived from
the town of Limberg today Maissau in Niedersterreich.
Parentage: Natural crossing of the Heunisch variety and an
unknown grape (probably a mutation of the Blauer Groben).
Blaufrnkisch was used as a crossing partner for Austrian
new breeds like Zweigelt, Blauburger, Roesler and Rathay.
Even breeding stations abroad used the variety for crossings.
Vineyard area: 3,225ha,7.0%.
An autochthone variety, Blaufrnkisch is found especially in
the wine-growing regions of northern and middle Burgenland as well as in eastern Niedersterreich.
Leaf: large; five lobes; coarse teeth.
Grape cluster: large, conical and V-shaped; moderately
compact; round blueish-black grapes.
Ripening time: Late
Importance, Conditions: It is the leading variety in Mittelburgenland, which is also referred to as Blaufrnkischland.
This region delivers origin-typical wines. In fact, Blaufrnkish
bears DAC status in several wine-growing regions. In Niedersterreich, the area of Carnuntum is known for its excellent Blaufrnkisch wines.
The variety is highly demanding of its vineyard site. Coulure easily occurs if the weather is cool during the flowering
period.
Wine: The typical palate of this late ripening variety is characterized by deep wood berry or cherry tones, and reveals
its characteristic acidity. Blaufrnkisch can yield wines with
dense structure and prominent tannins. The wines are often
impetuous in their youth, but develop velvety facets when
sufficiently ripe. Fuller, stronger versions have good ageing
potential.
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78
Blauer Portugieser
(Portugus Azul)
Origin: Portugal.
This variety was brought from Porto to Vslau by Baron von
Fries at around 1770.
Parentage: An old variety from Portugal with unknown parentage.
The Blauer Portugieser is identical with the variety Portugus Azul in Portugal.
Vineyard area: 1,622ha, 3.5%
Grows mainly in Niedersterreich, but is declining in significance. Its growth area decreased by 31.2% between 1999
and 2009.
Leaf: circular, with five to seven lobes.
Grape cluster: medium-sized; compact berries; conical,
shouldered, sometimes with small wings; oval grapes with
blueish-black colour.
Importance, Conditions: The Blauer Portugieser is important in the Thermenregion and the northwestern Weinviertel. Its proneness to winter frost, Botrytis, oidium and peronospora make production difficult.
Wine: Higher yields bring simple, neutral and light-coloured
red wines that mature and age quickly. Good vintages and
yield limitation allow Blauer Portugieser to deliver strong
and extract-rich red wines.
Blauburger
Parentage: New breed from Blauer Portugieser and Blaufrnkisch, created by Dr. Fritz Zweigelt in 1923 at the Teaching
and Research Centre for Viticulture and Horticulture (LFZ)
in Klosterneuburg.
Grows mainly in Niedersterreich, especially in the Weinviertel.
Leaf: five-lobed, overlapping petiole.
Grape cluster: medium-sized; moderately compact; cylindrical, shouldered, often with wings; grapes have a frosted
Importance, Conditions: a salient feature is the deep dark
colour of the wine, which makes Blauburger also a good
blending partner for light-coloured red wines. While it can
have a modest image as a single varietal wine, there is also a
higher quality side, especially when the grapes are grown in
good sites and yields are limited. Blauburger has no heavy
site and soil demands.
Wine: The variety presents a wine that is extract-rich and
has a very dark colour. Generally, the wines are neutral and
have soft berry aromas - mostly elderberry. The palate is
velvety and harmonious.
St. Laurent
Pinot Noir

Growth nurtured by Stift Klosterneuburg.
Parentage: Natural Burgunder seedling.

St. Laurent was named after St. Lawrence Day - August 10th
the day when the grapes begin to change colour.
Vineyard area: 778ha, 1.7 %.
This autochthone variety is found mainly in the Thermenregion and in northern Burgenland. Its growth increased by
87.5% between 1999 and 2009.
(Blauer Sptburgunder, Blauburgunder)

Parentage: Natural crossing from Schwarzriesling and Traminer.
Pinot Noir was spread throughout the world from its home,
Burgundy, and can be found in all Austrian red wine-growing regions.

Leaf: medium-sized; five-lobed, wavy.
Grape cluster: medium-sized; compact berries; cylindrical,
with wings; oval grapes with a blueish-black colour.

Leaf: pentagonal; with three to five lobes; petiole is slightly
overlapping.
Grape cluster: small; compact, small round berries; cylindrical, grapes have a blueish-black colour and have thin skins.
Ripening time: mid- to late season
Importance, Conditions: With its somewhat low yield, the

variety is considered difficult in the vineyard. It was not always appreciated. Needs good sites with deep soils. It is
sensitive during the flowering period, and sensitive to late
frost. It brings inconsistent yields.
Importance, Conditions: The variety is gaining importance

in Austria. Its growth increased by 58.6% between 1999 and
2009.
Requires good sites with deep, warm soils and ample water
retention. It is extremely prone to Botrytis and easily susceptible to chlorosis.
Wine: St. Laurent delivers dark, sturdy, fruity and somewhat

sourish red wines with morello cherry notes. They are of
high quality and have good ageability.
Wine: Pinot Noir from optimal vineyard sites, with high ripeness, and through skilled vinification, can deliver high quality
wines with good ageability - even despite that it is sensitive
and a challenge to the winemaker in the vineyard and the
cellar. Characteristically, it does not have a very dark colour.
Its typical aroma is discreet with notes ranging from strawberry and raspberry to morello cherry and dried plums.
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80
Merlot
Cabernet Sauvignon
Origin: France, Bordeaux.
Parentage: natural crossing of Caberbet Franc and an unknown variety.
Parentage: natural crossing of Cabernet Franc and Sauvignon Blanc.

Merlot has been authorized as an Austrian Qualittswein variety since 1986, and it is grown in nearly all wine-growing
regions except the Steiermark.
The great wines from this variety come from France - the
left bank Bordeaux appellations St. Emilion and Pomerol.

Cabernet Sauvignon has been authorized as an Austrian
Qualittswein variety since 1986. This grape was brought to
Austria in the 1980s as part of the international variety invasion. The classic international Cabernet regions are still
Bordeaux and California, but there are others, including Maremma in Italy.

Leaf: conical; seven-lobed; petiole is slightly open with Ushaped base.
Grape cluster: elongated, with loose to somewhat compact
berries; conical, with wings; grapes are small and blueishblack in colour.
Importance, Conditions: Merlot wines are smoother than
Cabernet Sauvignon wines because the Merlot gives less
tannin and acidity. This variety is often used as a cuve partner or is vinified as a single variety wine.
It needs good soils, and is sensitive to late frost as well as to
coulure when the weather is cool during the flowering phase. Its yields are inconsistent, and it requires yield regulation.
Wine: Only with high ripeness and a long maturation period
do the wines present generous fruit, soft extract sweetness
and round, harmonious tannins. Highly ripe wines have good
ageing potential. If the grapes are not fully ripe, then there
is a possibility of the wines having a grassy green character.

Leaf: circular, with five to seven lobes; deeply incised; petiole is overlapping; moderately hairy underside.
Grape cluster: medium-sized; conical; loose to moderately compact berries; has wings; grapes are round with a
Ripening time: very late
Importance, Conditions: Cabernet Sauvignon is appreciated as a single variety wine or as part of a cuve blend.
While it has no strong soil demands, an excellent vineyard
site is key. Early, warm sites are necessary so that unripe,
grassy wines are not made. Because it is a high yield variety,
yield regulation is necessary for good quality.
Wine: As a young wine, it is fruity and somewhat roughedged with strong tannins and a powerful bouquet. A good
Cabernet Sauvignon improves during ageing with delicate
roasted tones and expressions of black currant, and often liquorice and green pepper. As a late-ripening variety,
it must be planted in warm sites, otherwise the wines will
likely show a grassy or green pepper spice character. The
wines need a longer development time so that the tannins
can ripen. Only when aged for a good amount of time does
the wine reach its peak. Maturing in barriques is practically
obligatory it complements the variety perfectly.
Blauer Wildbacher
Roesler
Origin: Austria, Wildbach in der Steiermark.
Parentage: natural seedling from the Heunisch variety. This

autochthone grape is closely related to the Blaufrnkisch
variety.
Parentage: New breed from Blauer Zweigelt and Klosterneuburg 1189-9-77 (= Seyve Villard 18-402 x Blaufrnkisch);
by Dr.Gertrude Mayer, LFZ Klosterneuburg.

It is grown only in the Steiermark, especially the Weststeiermark. For the production of Schilcher, only the Blauer Wildbacher variety from the Steiermark is permitted.

This variety has been registered as a quality grape variety
since 2000, and is one of the PIWI varieties.

Leaf: The full-gown leaf is wedge-shaped; three to five lobes.
Grape cluster: small, with compact berries; conical, shouldered, often with wings; roundish blue-black grapes and a
neutral to grassy taste.
Importance, Conditions: Although its vineyard presence is
very small, this grape is nevertheless very well-known for its
ros-style wine - a Steiermark speciality called Schilcher.
With its pink to onion skin colour, the Schilcher is vinified
just like a ros. The variety demands the best vineyard sites.
It is sensitive to late frosts and highly prone to oidium and
peronospora.
Wine: Racy acidity as well as a distinctive aroma and taste
characterize the fruity-fresh, robust wine - which can be enjoyed also as an aperitif. In gneiss and slate soils, the variety
achieves a grassy & spicy expression. The Blauer Prdikat
and ice wines are also made from the Blauer Wildbacher.

Leaf: large; five to seven lobes with a heavily blistered surface.
Grape cluster: with loose, large grapes; conical; shouldered;
and 1-2 wings with small, round blueish-black berries.
Importance, Conditions: Because of its strong colour, the
Roessler variety is used as a blending partner. It is a partially
resistant to oidium and peronospora and completely resistant to winter frost.
Wine: Brings red wine with a characteristic forest berry aroma. The colourful grapes yield extremely dark wines - rich in
extract, body and tannins.
81
82
Syrah
(Shiraz)
Origin: France, Rhone Valley.
Cabernet Franc
Parentage: natural crossing of Dureza and Mondeuse

blanche.
Parentage: Selected from wild vines.

Cabernet Franc is a very old grape variety. Its natural crossing with Sauvignon blanc created Cabernet Sauvignon.

Registered as a quality variety since 2001. This grape is
grown around the world and stakes importance in the warm
red wine growing regions in all of the continents.

The variety has been registered as an Austrian Qualittswein variety since 1986, and can be found in Burgenland and
Niedersterreich.

Leaf: medium-sized; five lobes; slightly sinuated.
Grape cluster: medium-sized; compact, cylindrical, with
wings; small berries with thin skins, blueish-black colour;
very fragrant and juicy.

Leaf: five to seven lobes - deeply lobed.
Grape cluster: medium-sized; moderately compact, conical; either small wings or none at all; with round, oval and
blueish-black coloured grapes.
Ripening time: late
Importance, Conditions: Syrah is appreciated as a single

variety red wine and as a blend in cuves. It is sensitive to
frost and is suitable only for very early warming sites. Because of its rather high yields, yield regulation is in order.
Importance, Conditions: Except for its presence in some

large vineyard areas of Burgenland, Cabernet Franc is seldom found in Austria. This variety is joined by Merlot in the
making of Bordeaux wines.
It is a sturdy variety suitable for growth in meager soils, but
requires very good vineyard sites especially because it ripens late in the season.
Wine: Delivers deep red, tannin-rich wines from grapes with

full physiological ripeness - from low yielding vines growing
in very good sites. The grapes typically exude aromas of
violets and mignonette. Long maturation time and ageing
are optimal for high quality wines.
Wine: Compared to Cabernet Sauvignon, Cabernet Franc

provides lighter, less powerful wines with a lighter bouquet
and body. It is often blended with Cabernet Sauvignon and
matured in barriques. Unripe grapes yield grassy, greenishtasting wines.
Rthay
Parentage: New breed from the Klosterneuburg 1189-9-77
(= Seyve Villard 18-402 x Blaufrnkisch) and Blauburger; by
Dr.Gertrude Mayer, LFZ Klosterneuburg.
Registered as a quality grape variety since 2000, and is one
of the PIWI varieties.
Leaf: medium-sized, conical to pentagonal; five lobes.
Grape cluster: medium-sized; moderately compact berries;
cylindrical, with wings; the grapes are dark blue to black in
colour.
Importance, Conditions: Because of its robust colour, this
variety is used also as a blending partner. It is partially resistant to oidium and peronospora. It is resistant to winter
frost.
Wine: The deep, dark wines are full-bodied, and rich in extract and tannins. They are ready to drink early on.
83
Vintage Charts
84
15. Vintage Charts

Year
Wachau
Kremstal
Traisental
Kamptal
Wagram
Weinviertel
Carnuntum
Thermenregion
Burgenland
Steiermark
Wien
white 19
19
18
18
18
19
19

red
-
-
- 18
18 -
2012

sweet
- - - - - -

white 18,5 18,5
17
17,5
17,5
18,5
18

red
- - - 19 19 - 2011

sweet
- - - - - - white
17 16,5 16 16,5 16,5 17,5 16,5

rot -
-
- 16 15,5 -
2010

sweet
- - - - - -
white
18 18 18 18 18 17 18

red -
2009
sweet -
-
-
-
white 18

red -
2008
sweet -
17
17
-
-
-
17
17
18
16,5 17,5
- 16,5
17,5

white 18,5

red -
2007
sweet -
17
17
-
-
-
17
17
19
16,5 17,5
-
18
17,5
white 19

rot -
2006
sweet -
19
18
-
-
-
18 17,5 17,5
18 18,5
- 18,5
18

white 17,5

red -
2005
sweet -
17,5
17
-
-
-
17
16,5 16,5
16 16
- 18,5
17
19
-
19
18
white
16 16,5 16 16,5 17,5 16,5 16

red -
-
- 17,5 18
2004
sweet -
-
-
18

white 18,5 18,5
18
18,5 17,5
17
17
2003

red -
-
- 18,5 19,5

sweet
- - - -

2002
white
red
sweet
18
-
-
white 18
2001

red -
sweet -
18
-
-
17,5
-
-
17,5
-
-
18
18,5
18
17
18
18
17
-
-
16,5
-
-
17
16
17,5
17 16,5 -
16,5 17
-
16,5
16,5
-
white
18 17,5 17 18 16,5 18 16,5
2000

red -
-
17 19 19 -

sweet
- - - - - - Key
* Sweet wine vintage in a wine region, that plays no major role in this sector.
** No sweet wines of this vintage in noteworthy quantities available.
Source: sterreichischer Weinfhrer (Austrian wine guide) by Dr. Viktor Siegl and Dr. Rudolf Steurer, revised by V. Siegl
TASTE CULTURE
AUSTRIAN WINE
Nowhere on earth are great wines more refreshing
or refreshing wines more distinctively delicious.
The Austrian Wine Law
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16. The Austrian Wine Law

The Austrian Wine Law is integrated into the hierarchical structure of the EU wine laws. The EU wine market organisation is at the top of the EU wine regulations and is a regulation from the European Council of Agriculture (issued in
April 2008). This EU wine market organisation was integrated into the standard market organisation in 2009, yet
to keep it simple, we are talking about a wine market organisation. This EU wine market organisation applies to all
of the EU Member States, and accepts the fundamentals of the wine law, such as the system of planting rights, the
subsidies and market interventions (restructuring of vinyards, marketing, distillation, grubbing up and so on.), the
permitted oenological practices, protected origins and labelling right. The national wine laws of the Member States,
similar to the 2009 Austrian wine law, build a bridge between general regulations in the EU wine market organisation
and the specific conditions applicable for each country, particularly on the subjects of the wines with protected origin
(quality wines) wine control.
The 2009 Austrian Wine Law contains amendments

regarding the relevant legislation of the EU wine
market organisation to the following issues
Production and correct oenological practices (enrichment, deacidification, sweetening, blending, and so on, are
regulated)
Definition and classification of the individual quality categories, these being; Wein (wine), Wein mit Angabe von
Sorte oder Jahrgang (wine with variety or vintage), Landwein (wine with protected geographical indication) and
Qualittswein (wine with protected denomination of origin) including the Prdikatsweine (predicate wines), such
as Sptlese, Auslese and Eiswein are defined.
Which origins and which traditional names may be used?

Control systems within the wine sector (harvest declaration, stock declaration, vineyard register, banderole,
organisation of the control authority (federal body of cellar inspectors)
Fruit wine (definition in terms and production regulations)
Technical administration regulations (e.g. sanctions, regulations to promote the wine industry)
These production conditions have been amended and specified in a great number of national regulations passed by the
Minister of Agriculture; for example wine labelling legislation, the regulation in the definition of the grape varieties approved for the production of quality wine, as well as the enactment for the establishment of specific branch organisations
(these form the organisational basis of the DAC wines).
The Austrian wine law, along with numerous regulations, are published on the homepage of the Ministry of Agriculture
(www.lebensministerium.at) and available to download.
Interesting subject areas for the wine consumer are explained below
Klosterneuburg must weight scale (KMW)

and Oechsle scale ()
The exact conversion formula is
Conversion table
chsle KMW
73
15,0
84
17,1
94
19,0
105
21,0
e.g.: (15 KMW x 0.022 + 4.54) x 15 KMW = 73.05 chsle ()
127
25,0

The Klosterneuburger Mostwaage (Klosterneuburg must weight scale) is a scale measuring the the natural sugar content in grapes, and was developed by Baron von Babo in 1896, whilst he was director of the viticultural school in Klosterneuburg. The KMW scale indicates the density of the sugar content as a percentage, for example, 1 KMW = 1% sugar.
The conversion into the Oechsle scale is easy, as 1KMW equals approximately 5 chsle.
(0.022 x KMW + 4.54) x KMW = chsle
THE AUSTRIAN QUALITY WINE CATEGORIES
A very important feature (but not the only one!) of differentiating between the individual levels of quality categories, is
the natural sugar content of the grapes at the harvest. This natural sugar content is called the must weight of the grapes
or the unfermented must. In Austria, the weight of the must is measured in degrees, by using the Klosterneuburger
Mostwaage (Klosterneuburg must weight scale). In Germany, the Grad chsle (Oechsle scale) is commonly used, and
internationally, the measurement of potential alcohol (how much alcohol is produced if the available sugars were allowed
to ferment dry) is widespread. As far as Wein (wine), Landwein and simple Qualittswein (but not in Kabinett or Prdikat
categories) are concerned, the natural sugar content of the must may be enriched by the addition of sugar (saccharose)
or concentrated grape must. In Austria, this chaptalisation or enrichment of the must is known as Aufbessern or Anreichern!
WEIN (Wine)
minimum alcohol content 8.5% vol

no regional designation of origin is permitted, only the generic term of Austria or Austrian wine.
vintage and varietal declarations are authorised, if the maximum permitted yield, that also applies to land and quality
wine, is not exceeded. (Currently, all quality wine varieties may be declared on the label, with the exception of those
varieties that also show a designation of origin, for example Blaufrnkisch and Blauer Burgunder (Pinot Noir). However,
the Minister of Agriculture can issue an amendment at any time authorising the declaration of further varieties on the
wine labels)
the wine label description of Bergwein is also permitted (as long as the slope incline is greater than 26% ) along with
the term Heuriger (in bottles, with the declaration of the vintage).
LANDWEIN (Wine with protected geographical indication)
the grapes must originate from a wine-growing area: Weinland, (including Niedersterreich, Wien (Vienna) and
Burgenland), Steirerland and Bergland (the rest of Austria). These areas are protected geographical indications
(PGI) according to EU legislation.
minimum must weight 14 KMW (68 )
maximum permitted yield: 6,750 l/ha or 9,000 kg grapes/ha (identical to quality wine)
a more regionally specific declaration, such as a wine-growing region or communal vineyard, is not permitted.
QUALITTSWEIN (Wine with protected denomination of origin)
the grapes must originate from a specified wine-growing region. On the one hand, the wine-growing regions include
the federal states (the generic wine-growing regions), and on the other hand, there are the traditional specific
wine-growing regions, for example, Wachau, Neusiedlersee, Sdsteiermark, along with the regions with DAC
status, like Weinviertel, Leithaberg and so on. These declarations are protected designation of origin (PDO)
according to EU legislation.
minimum must weight: mind. 15 KMW (73 )

maximum permitted yield: 6,750 l/ha or 9,000 kg grapes/ha
minimum alcohol content: at least 9.0% vol.
Austrian quality wine may be sold in glass bottles, but also in other containers, such as oak barrels, ceramic cistern tanks,
as well as in Tetrapack and the Bag-in-Box. The quality wine categories include particularly ripe and/or Kabinett and
Prdikat wines.
Kabinett
in addition to the minimum requirements for quality wine
alcohol content, not more than 13.0 % vol.
minimum must weight 17 KMW (83.5 )
the harvested grapes may not be enriched or chaptalised
the content of the unfermented sugars (residual sugar) may not exceed the value of 9 g/l, in order to be classified
as dry, or trocken.
Prdikat/Sweet wine
The Prdikat wines, with their many differences in wine styles, contain a naturally very high sugar content, and according
to specific types of maturity and harvest this is a speciality in Austrian and German wine law. For a wine to be declared
as a Prdikatswein (predicate wine), a wine inspection certificate should be issued (so called Mostwgerbescheiningung),
confirming the quality of the harvested grapes. The following requirements include; that the grapes must not be chaptalised and the residual sugar must be attained by the (natural or premature) interruption of the fermentation (and not by
adding grape must).
87
88
CATEGORIES OF PRDIKAT/SWEET WINE

Sptlese
perfectly ripe grapes
minimum must weight of 19 KMW (94.2 )
the wines may only be marketed after 1 March in the year after the vintage.
Auslese
selection of grapes (removal of the unripe, rottened or unsuitable grape)
minimum must weight of 21 KMW (105 )
the wines may only be marketed after 1 May in the year after the vintage.
Beerenauslese
wine from overripe and noble rot grapes
the wines may only be marketed after 1 May in the year after the vintage.
Eiswein
wine from grapes, that were in a frozen state during the harvest and pressing
Strohwein/Schilfwein
wine from completely ripe and sugar rich grapes, that was dried on straw or reed mats or hung for a minimum
of three months prior to vinification
Ausbruch
wine from completely overripe and noble rot grapes, and naturally dried grape berries
to improve extraction of the natural sugar content, a freshly-made grape juice or wine of Sptlese, Auslese or
Beerenauslese quality and that derive from the same vineyard or site, may be given to the juice, as long as the
total must weight is at least 27 KMW
Trockenbeerenauslese
wine from predominantly noble rot grapes, exceptionally dried, shrivelled grapes
minimum must weight of 30 KMW (156 )
The new Appellation wines in Austria (DAC)

Internationally, there are clear distinctions made between
the Germanic and Romanic wine systems. While varietal specification is more common in the Germanic system (e.g. in Austria, Germany), the Romanic wine system
(Italy, France, Spain) will distinguish a wine according to
its regional typicity and origin. For example, an Austrian
consumer (using the Germanic system) might be asked
Which wine did you drink yesterday?, and the most likely
answer would be the name of a variety, such as I drank
a tasty Zweigelt last night. By contrast, wine drinkers in
Italy, Spain or France would probably refer to the region
of origin, such as I drank a Chianti/Rioja/Bordeaux.... respectively. In the Germanic wine law, however, wines are not
generally defined by their origins. If someone would say,
for example, I drank a wine from the Thermenregion, very
few details (such as whether it was white, red or sweet) are
provided for this wine.
The Roman wine law system offers two great
advantages
1. Wines named and defined according to their origins are not exchangeable! In Austria, weve already
gone through a painful experience process, when large
amounts of Grner Veltliner, Welschriesling, Zweigelt
and Blaufrnkisch were imported from Hungary and
consumed by variety-oriented Austrians who, in good
faith, believed they were drinking Austrian wine. More
recently, the designation Wein (previously Tafelwein,
or table wine) is legally allowed to name both the varietal and vintage on the label, and therefore an increased
awareness of specific origin and regional typicity will
play a vital role in marketing activities.
2. The Romanic wine system also has a defined taste
profile. A Chianti, for example, needs to taste like a regionally typical Chianti every year; the wine must have a
clear, concise definition (varieties, vinification, maturing
style, etc.). All of these points are defined and examined by professionals (grape growers, producers, merchants etc.) within the wine-growing region of Chianti.
This system enables experienced wine tasters from different segments of the wine trade to define the taste
profile of a regionally typical wine, within their local wine
or inter-professional committee (the co-operation between the appointed representatives in the local committees). The benefit of these autonomous bodies is that
the designated professional groups are in a position to
fully understand the elements and factors of the region,
and use this knowledge and experience to examine, and
ultimately create, wines with regional character and distinctive, non-exchangeable qualities.
The afore mentioned issue with pseudo-Austrian varietal
wines from Hungary (which occurred during the end of the
1990s), rapidly led to the implementation of the Romanic
wine system in Austria. A slight amendment to the Austrian
Wine Law enabled each wine-growing regions to establish
its own local inter-professional committee, and proposals
for region-typical wines could then be created. Only a regionally typical wine of a specific variety can carry the name
of the region itself. In order to convey this to the consumer,
the wine label contains the DAC designation, or Districtus
Austriae Controllatus, literally meaning the controlled designation of Austrian origin, instead of Qualittswein (qua-
lity wine). As the region is the deciding factor, it is crucial

that the geographical name is prominently placed before
the DAC abbreviation.
A DAC wine is not a new type of wine. Based on present
Austrian quality wine legislation, DAC wines are those
which, especially in taste, specifically reflect their designated Austrian wine-growing region. Therefore, Austria
adheres to an appellation system, similar to those in renowned wine-growing regions, such as Italy (Chianti and
Soave, with the designations DOCG/DOC); France (Bordeaux, Burgundy and Chablis, with the AOC/AC designations), and Spain (Rioja DOCa and DO designations).
The Austrian system allows other grape varieties as well
as non-conventional styles of the designated variety (and
thus do not adhere to the DAC requirements), to remain
classified as Quality wine. In these cases, the label displays
the relevant wine-growing region, for example Niedersterreich, Burgenland, Steiermark or Wien for Vienna, and
the wide variety of Austrian wines is preserved.
From the 2002 vintage until the present day,
eight designated DAC wine-growing region
have been legally defined by the Austrian Ministry of Agriculture:
1. Weinviertel DAC
2. Mittelburgenland DAC
3. Traisental DAC
4. Kremstal DAC
5. Kamptal DAC
6. Leithaberg DAC
7. Eisenberg DAC
8. Neusiedlersee DAC
89
The Wine Label

L-S
(red-white-red) must be visible on the capsule of the bottle for all wines
above Quality Wine (Qualittswein) and displays the registered producer
number. It is the most prominent indication for Quality Wine status, and is
usually incorporated into the design of the capsule or crown cork closure. The
banderole is not permitted for Wein, Landwein and foreign wines.
/9
THE BANDEROLE
12
78
90
3456
ORIGIN OR REGIONAL DESIGNATION OF ORIGIN

Austrian wine must be produced from 100% Austrian grapes, and the required
declaration is sterreichischer Wein, Wein aus sterreich or sterreich.
The following geographic indications are permitted for the designation of wine
made entirely from grapes, and only produced in the designated area. This
includes wine-growing areas (PGI), wine-growing regions (PDO) and smaller
geographical units: collective vineyards, communities, single vineyards.
VARIETY AND VINTAGE DESCRIPTION

The wine must consist of at least 85% of the declared variety and vintage
(EU wine market organisation).
QUALITY LEVEL
From wine (Wein) to TBA (Trockenbeerenauslese)
FEDERAL INSPECTION NUMBER

The prerequisites for the classification of any quality wine; approved following
chemical and organoleptic analysis. Also important for monitoring the volumes
via the wine database
ALCOHOL CONTENT
Expressed as a percentage of total volume (% vol), figure only to be declared
in full or half percentage points. The declared value on the label must not be
more than +/-0.5% of the analysed alcohol content .
sterreichischer Wein
Weingut/Winery
Weinbaugebiet
Sorte 2010
Qualittswein
RESIDUAL SUGAR
L-S 12345678/9
dry

Up to 4 g/l or up to 9 g/l, if the acidity is not less than 2 g/l

of the residual sugar value, e.g. a wine with 9 g/l residual
sugar must have a minimum of 7 g/l acidity.
alc. 12,5 vol.
medium dry

up to 12 g/l or up to 18 g/l, if the acidity is not greater than 10 g/l

beneath this value
750 ml
medium sweet 12 g/l and up to 45 g/l

sweet
Trocken
Abfller
Weingut Adresse
more than 45 g/l
BOTTLE SIZE/VOLUME
Compulsory according to EU labelling regulations
FURTHER POSSIBLE DECLARATIONS

Heuriger is the description for wines that may be sold to wholesalers until 31 December of the year following the vintage
and sold to end consumers no later than the 31 March in the following year. Schilcher is a protected declaration that is only
permitted in the Steiermark for wines produced from the Blauer Wildbacher variety. Bergwein is the description used for
wines produced from grapes cultivated on a sloped incline of at least 26%. There are numerous other designations and
terms permitted within the wine labelling regulations of the wine law. These include Cuve, Gemischter Satz, Barrique,
Classic, Reserve, Jungfernwein (first wine produced from a new vineyard), handgelesen (hand picked) and so on.
Wine and Food
17. Wine and Food
The many facets of Austrias wine landscape are mirrored in the diversity of its wines. So impressive are the balance
between fruit and acidity and the distinctive aromas and flavours. But whats behind these? The noted temperature differences between warm days and cool nights. White wines span from light and fresh to powerful and bodied, right through
to the noblest of drops. Red wines range from young and elegant to concentrated and robust. Plus, there are sparkling
wines in a variety of styles. From another perspective, prominence can lie in the fruit, or with maturing in wooden casks, or
through longer storage. This richness of variety provides a playground for food matching. Of course, matching every type
of wine with every kind of food would certainly prove to be a fun and charming exercise, but for a little more clarity and
conciseness, weve summarized the diversity into nine wine types in perfect menu sequence.
1. Sparkling Wines fizzy & animating

Austria produces top quality sparkling wines Sekt - a tradition that dates back to the middle of the 19th century.
These wines are delightful on their own, and match well
with a wide variety of foods. They also stand side by side
with Champagne, Cava and wines of similar ilk. Austrian
sparkling wines are made by individual wine makers as
well as large-scale producers. The varieties used are mainly Welschriesling and Grner Veltliner; other favourites are
Riesling and Sauvignon Blanc. Although Welschriesling
and Grner Veltliner are cultivated only in the Weinviertel,
Riesling and Sauvignon Blanc thrive also in other wine-growing regions. All four varieties make wonderful wines full of
character. The racy Schilchersekt (produced in Weststeiermark) represents a successful market niche, while Burgundian-style cuves, produced in the French traditional
style, remain in high demand. While accompanying food,
the wines reveal their different aromas, thanks to the sprite
acidity. Dry Sekt is usually served with smoked foods, such
as fish - salmon, samlet, and trout - fowl or ham. Moreover,
Austrian Sekt even turns finger food into a festive delicacy.
2. White Wines light & fresh
Dinner is served! Very few people refuse to start a meal

with a delicious accompaniment. Austrian white wines offer a wide range of tempting flavours for every occasion
and every season: Junger sterreicher and Steirischer Junker, as the first heralds of the new vintage, are obvious wine
choices in the autumn. A light Grner Veltliner, like a Steinfeder from the Wachau, or a softly spiced Welschriesling
from the Steiermark (Styria), are suitable for all occasions.
Highly charming are the Schmeckerte (tasty wines) like
Muskateller, Muskat-Ottonel, Mller-Thurgau and Traminer.
These refreshing wines complement canaps or light starters: how about summer salads with fresh herbs and a hint
of lemon; or goats or sheeps cheese. Or, how about without any food at all - just in between, when you feel like
having a glass of wine perhaps in the summer on your
terrace or in your garden.
91
92
Wine and Food
3. White Wines classic & dry

Classic Austrian white wines show freshness, fine acidity,
pronounced elegance and loads of character with a moderately full structure. Their subtle character allows even the
finest aromas and flavours in your food to evolve. This clear
profile is expressed particularly well by the DAC wines: Districtus Austriae Controllatus describes varietal wines that
are typical of their area of origin, such as Grner Veltliner
for the Weinviertel DAC and the Traisental DAC . There are
other fruity, stimulating whites, such as fresh Rieslings from
the vineyards along the Danube river, or elegant Weiburgunders and Chardonnays from the Burgenland, as well
as aromatic Steirische Klassik wines, which are produced mainly from Sauvignon Blanc, Morillon / Chardonnay
or Weiburgunder. All of these wines are regarded as allrounders and rightly so! - because they fit so well with
Austrian as well as international cuisine. They make deliciously delightful complements to starters such as the traditional Brettljause - with ham, bacon, Schweinsbraten and
hearty sausages - or with grilled chicken or trout Forelle
Mllerin. Whether poached, as a light Mediterranean terrine, or on the barbecue grill fish in particular harmonises perfectly with classic Austrian whites. The same is true
for seafood or Asian dishes prepared in a Wok with fresh,
crunchy vegetables.
4. White Wines strong & full-bodied
and a wide variety of fish with hearty sauces, they also fit
perfectly to classic Viennese cuisine like Tafelspitz, a juicy, cooked beef; or Schweinsbraten, a crispy, well-spiced
pork roast; and of course, the inimitable Wiener Schnitzel,
of breaded veal. Those wines matured in barriques go well
with modern Asian cuisine and seafoods such as crayfish,
lobster and scallops - also with complex sauce.
5. Ros Wines racy & fruity

For a long time, ros wines were neglected in Austria, and
barely ever made it on the wine lists of renowned restaurants. Moreover, anybody ordering a ros was immediately
judged as someone who did not possess much knowledge
of wine or, worse, who found it too difficult to choose a
wine that matched the meal. However, trends do not always
follow a discernible pattern: you cannot put your finger
on the exact time of their emergence, yet, once emerged,
they demand full attention. Ros wine is produced in all
of Austrias wine-growing regions and in a variety of styles: charming young wine, like Primus Pannonicus from the
Burgenland, or fresh Zweigelt and St. Laurent wines from
Niedersterreich (Lower Austria), or the racy Schilcher
from the Weststeiermark (West Styria). Ros wines have
long overcome the criticism of being neither fish nor fowl;
in fact, ros goes well with both! And much more: such as
barbecued fish and seafood, hearty salads, and stewed vegetables with Mediterranean spices - particularly olives, tomatoes or garlic and, of course, with traditional dishes like
Jausenbrot, with the spicy Liptauer cheese spread, or with
Verhackertes, a chopped bacon spread for bread.
Here come the stars of the Austrian white wine culture: those great wines with ageing potential; outstanding terroir
wines that have captured international acclaim. While the
range of grape varieties is practically endless, the clear leaders are those wines from single vineyard sites made from
Grner Veltliner and Riesling grapes (for example, Smaragd wines from the Wachau, and excellent wines from
the area along the Danube river or from the Weinviertel).
Very individualistic wines are the robust Zierfandler and
Rotgipfler from the Thermenregion, and the complex
Weiburgunder and Chardonnay from the Burgenland
for example, from the Leithaberg. This category is rounded
off by great wines from single vineyard sites in the Steiermark (Styria) mainly Sauvignon Blanc and Grauburgunder, but also specialities like Neuburger and Roter Veltliner.
6. Red Wines classic & elegant
And, rediscovered only recently, is the Gemischter Satz

from Vienna. All of these wines are matured, dry beauties,
full-bodied and rich in extracts, density and depth. Apart
from classically matured wines, there are also wines matured in small barriques that are enjoying high international
standing. The culinary attributes of the wines are as varied
as the wines themselves: while they suit veal, rabbit, fowl
Although Austria hasnt had a long history of producing red

wines, the future looks extremely promising. This is thanks
to wines with fruity aromas - typical Austrian aromas; wines
that are classically styled as well as matured in barriques;
wines with depth, yet without too much alcohol; in short,
wines that reflect typicity of origin, that are elegant and
truly enjoyable to drink. Zweigelt plays a leading role, as it
is cultivated in nearly all of Austrias wine-growing regions.
Carnuntum, for example, has made an international name
for itself over the past few years with its distinctive, high
quality red wines. And in Mittelburgenland, several grape
varieties are grown, with Blaufrnkisch in particular displaying remarkable independence and individuality. Speci-
Wine and Food

alities such as St. Laurent and the sensitive Blauburgunder
are increasingly gaining in popularity with consumers as
well as wine-growers. Other typical Austrian wines, such
as Blauer Portugieser and Blauburger, complete the range
of varieties here in Austria. The youthful aromas and charming fruitiness of the red wines delightfully complement
Italian Pasta dishes and spicy casseroles, while velvety tannins excel with roast fowl, rabbit and cooked beef. Similarly,
these wines are perfect with cheeses, mainly matured, such
as Brie.
7. Red Wines intense & Opulent
perfectly with a wide range of foods. Just as varied are the

grape varieties from which these wines are produced: aromatic Muskat-Ottonel from the Burgenland; and (Gewrz-)
Traminer, as well as Neuburger, Chardonnay and Weiburgunder, from the Steiermark (Styria). Refined variations of
the wines feature Grner Veltliner or Riesling, with both
grape varieties cultivated in various wine-growing regions;
also, there are Sptlese or Auslese wines produced from
the Zierfandler and Rotgipfler varieties growing around
Gumpoldskirchen. These wines perfectly complement light
and fluffy desserts, for example Topfenkndel - dumplings
made from curd cheese filled with fruit. Also these wines fit
wonderfully to all kinds of cheeses, thus offering an extensive palette of flavour experiences. But the wines dont necessarily have to complement food; they are also a delicacy
in their own right and can be enjoyed simply as a delicious,
meditative glass of wine.
9. Noble Sweet Wines
The international trend towards red wine has considerably

marked the development of Austrian wines, especially regarding supply and demand. Full-bodied, dense wines with
complexity, depth and a long ageing potential, are being
rewarded both nationally and internationally. Strong red
wines are in high demand either as single varietals from
single vineyard sites, or as cuve blends whose moderate
barrique ageing doesnt mask the flavour of the wines. Those top quality wines matured in small wooden casks retain
their pure, fruity aromas and flavours, and reflect true terroir characteristics. A fact to be especially proud of is that
typical Austrian grape varieties, such as Zweigelt, Blaufrnkisch and St. Laurent, have found a firm place alongside
the classic Pinot Noir and other international grape varieties, such as the Cabernets. The native varietals are grown
and produced mainly in the Burgenland, as well as in Lower
Austria (Carnuntum, Thermenregion) and in Vienna. And
they certainly find their place where great red wine ought
to be - on the table, complementing roast lamb, steak and
all kinds of stewed meats. These dishes benefit from the
pronounced fruit and fine structure of Austrian red wines.
8. White Wines off-dry & Medium-sweet

High quality wines in styles such as Sptlese and Auslese have optimal storage potential. As young wines, they
demonstrate finesse with velvety residual sugar and a dynamic balance of fruit and acidity. The perfect climatic
conditions in the northern and southern wine-growing regions set the tone for these beautiful creations. If allowed
to mature sufficiently long sometimes even up to decades - these wines become highly complex and harmonise
Sweet Austrian wines feature the highest levels of Prdikat:

Beerenauslese, Trockenbeerenauslese, Strohwein, Schilfwein, Eiswein - with expressive, velvety-fruit aromas and
flavours - and the noble, sophisticated Ruster Ausbruch,
with its centuries-old tradition. These sweet wines are
rare, characterised by their residual sugar sweetness, highly concentrated acidity, and often with the incomparable
aromas and flavours of botrytis cinerea. The Burgenland,
with its extraordinary microclimate around Lake Neusiedl
almost seems as if it was selected especially for the creation of these wines, particularly in the Seewinkel area. But
other wine-growing regions produce special vintages of
Prdikatswein as well: for example, in Groriedenthal, where grapes used for Eiswein find the best possible growing
conditions; or in the area along the Danube river, where
Riesling and Grner Veltliner show richness of finesse.
Austrias famous sweet pastry dishes, such as the popular classics Apple Strudel and Salzburger Nockerl, are best
suited to accompany these wines. For those who prefer savoury foods, sweet wines and mature blue cheeses make
an ideal match; and of course, gourmets from all over the
world enjoy these wines with terrines of fois gras - with
or without truffles. The small range of noble sweet red wines fits well with chocolate desserts, especially the famous
Austrian Sachertorte.
93
94
Wine Education
18. Austrian Wine Academy

The Austrian Wine Academy, founded in 1991, is a non-profit organisation and subsidary of the AWMB (Austrian Wine
Marketing Board) with its own seminar and education programme. The Academy is open to all those interested in wine,
from winemakers to merchants, who wish to learn more about the wine regions outside Austria as well as marketing,
along with gastronomes, agents from grocery stores and the off-trade. Private wine enthusiasts and aficionados can also
broaden their knowledge of wine; dining and drinking culture, as well as general information about the history of wine,
the range of grape varieties and the quality of our wines. The Austrian Wine Academys Company philosophy is based
on the principle that the more advanced the wine knowledge and education is within a society, the higher the quality of
the wine is produced, offered, asked for and also consumed within that society. This is the reason why the educational
training programme is aimed at all segments of the wine market. The campus of the Austrian Wine Academy is based in
the romantic Seehof in Rust, with a second office in Krems. The Austrian Managing Director is Dr. Josef Schuller, Master
of Wine (MW). Seminars are held in over 30 locations throughout Austria by qualified wine lecturers. The Austrian Wine
Academy has been Europes leading wine educational school for many years now, organising more than 800 events with
15,000 participants annually.
The four level Weinakademiker programme

Alongside the introductory seminars, the Austrian Wine Academy
also offers skilled wine educational and advanced training qualifications. Subject to previous wine knowledge, those interested can
complete the programme in up to four levels.
1. The Basic Course provides the basic ABC of wine, and is offered
in either evening courses or wine experience weekends as Wine
Tutorials.
2. Upon successfully passing the Basic Course, the next level is
the Advanced Course The Austrian Wine-growing country with
specific focus on viticulture, vinification, the Austrian wine industry and training in tasting.
3. The next step is the Advanced Course - Wines and Spirits International, that lasts one semester and covers the international wine
world including sparkling wines, fortified wines and spirits.
4. Positive completion of levels 1-3 enable the candidate to enrol in the WSET Diploma in Wines and Spirits programme, a
world-wide established qualification, that is fully comprehensive, with up to date knowledge of wine, fortified wines and
the international wine-growing regions, viticulture and vinification, as well as certified competence in wine tasting and
judgement. Furthermore, the course also covers the most important spirits of the world. The qualification is offered in
cooperation with the British Wine and Spirit Education Trust. Completion of the Diploma in Wines and Spirits is also the
prerequisite for applying for the Master of Wine educational programme, the worlds most acknowledged qualification
in the wine trade.
Upon successful completion of the Diploma in Wines and Spirits programme, the graduates are awarded with the title of
Weinakademiker. They form part of the alumni association Weinakademiker Club, to organise and be committed to
the code of conduct, that provides for ongoing further education. There are currently more than 500 Weinakademikers
from 21 countries, that hold key positions in the wine industry.
Austrian Wine Academy International

Since 2002, the Wine Academy cooperates with the internationally recognised Research Centre and College in Geisenheim, in the Rheingau region, and
offers the Diploma programme exclusively in Germany. The reception for this
qualification has been overwhelming, and in 2003, the first graduates were
awarded with the title of Weinakademiker. Also effective from 2007, the Austrian Wine Academy has a cooperation with the Zurich University of Applied
Sciences in Wdenswil, Switzerland, where the Diploma in Wines and Spirits
is offered. Alongside the Wdenswil site, these Diploma blocked seminars
are held in Rust, Geisenheim and Brixen. Visitor programmes and practical
workshops covering several days will additionally be run in Austria, Germany,
Italy and Hungary.
Further details: www.weinakademie.at
Wine Education
The path to becoming a qualified Weinakademiker
MASTER
OF WINE
WEINAKADEMIKER
WSET DIPLOMA IN WINES & SPIRITS

ADVANCED COURSE
WINES & SPIRITS INTERNATIONAL
ADVANCED COURSE
THE AUSTRIAN WINE-GROWING COUNTRY
BASIC COURSE
THE INSTITUTE OF MASTERS OF WINE

The Institute of Masters of Wine was founded in 1955, in London, with the objective of promoting the
highest standards of wine education. This effort culminated in the prestigious world-renowned degree the Master of Wine (MW).
In order to hold the Master of Wine title, the rigorous examination must be passed and membership in the
institute is required. Admission is granted through the signing of a code of honour.
Since the institutes founding, nearly 3,000 candidates have tackled the examination, but only few have passed. Today,
there are 300 Masters of Wine, with the majority coming from Great Britain. A third of the MWs are from 25 other countries.
Presently, four Weinakademiker hold the Master of Wine title: Caro Maurer MW, Roman Horvath MW, Frank Rder MW
and Pedro Balesteros MW. Additionally, from 2008 to 2010, Dr. Josef Schuller MW was the first
non-British chairman of the Institute of Masters of Wine.
Since 2004, the Austrian Wine Marketing Board has been the official sponsor of the institute and supports the European MW study course at the Austrian Wine Academy in Rust.
For more information: www.mastersofwine.org
95
96
Wine in Society
19. Wine in Society
Position paper of the Austrian Wine Industry

Wine from Austria is a 1,000 year old cultural asset, and takes
on a central theme with the ongoing discussions related to
the consumption of alcohol. Wine is an agricultural product,
with natural, annual variations and plays an important role
in the preservation and heritage of the landscape. Wine is a
beverage that, particularly in Europe, goes hand in hand with
a culinary tradition, and forms an integral part of society, yet
its sociopolitical significance is being an alcoholic drink. This
may lead to excessive consumption and alcohol abuse. The
Austrian wine industry condemns all forms of alcohol abuse
and the direct and indirect negative effects it can have on
society, particularly with youths and children. Adults need
to drink responsibly and act as an example to younger generations. Moreover, the Austrian wine industry emphasizes
that the moderate consumption of wine can have a positive
effect on personal health and has been proven to benefit the
economy.
The Austrian Wine Industry

... does not wish to trivialise alcohol related discussions and speaks clearly and directly
about each and every form of alcohol abuse.
... strives for a conscious and reflected approach to the consumption of wine
Excessive consumption of alcoholic shall neither be encouraged by heavily discounted prices (flat rates, buy one get one
free, Happy Hour promotions) nor via corresponding campaigns. The blind eye mentality of the past is being consistently replaced by a responsible, yet by all means enjoyable, consumption of wine.
... emphasises the necessity of adult role models to protect youths
A responsible and supervised introduction to wine consumption for youths to reduce the risk of alcohol abuse, and youths
can learn a responsible approach to wine, by listening to the appropriate explanations from adults regarding wine consumption (e.g. why, what, when to drink, as well as the justification of certain rituals). The effects of using role models to
moderate the consumption of alcohol can also be applied to the work place and road safety in combination with operating vehicles.
... offers an infrastructure and facilities to aid wine education
The mission of the Austrian Wine Academy is to teach how to handle wine with responsibility, as well as to appreciate its
cultural wealth. Specific courses and modules in schools as well as the youth orientated Jungsommelier course, the first
step to becoming a sommelier. A wide range of seminars and discussions at congresses in particular, convey the effects
of a moderate consumption of wine.
... acknowledges the positive benefits of the moderate consumption of wine
Numerous scientific studies have proven the positive effects of moderate wine consumption. To help keep consumption
moderate, the World Health Organization (WHO) issued so called health hazard limits: These are 0.75 liters per day for a
man, and 0.50 liters per day for a woman. To consume these quantities on a daily basis increases the risk of secondary
physical disease.
... accentuates the taste sensation with wine and food
Wine is a central component of the Austrian food and drinking culture, and compliment each other quite harmoniously.
The enjoyment of a meal can be punctuated by the combination of the right wines paired with a meal.
adheres to the notion of appreciating wine
Wine is a cultural asset; an appreciating and individual way of life. Therefore the wine industry reserves the right to decline
the imposing of restrictions or prohibitive actions (for example in advertising, that historically have not had the desired
effect), and its representatives are committed to the hedonistic nature of controlled wine enjoyment.
acknowledges responsible wine advertising and campaigns
The advertising of Austrian wine categorically excludes all forms of communication, description and messages, where
youths and children might be tempted by alcoholic beverages.
appreciates the significance of wine as a cultural asset for tourism
Wine is an integral part of the cultural landscape, that coupled with regional cuisine, is a significant financial asset for the
regional and national economy.
NOTES
97

Prinz-Eugen-Strae 34 | 1040 Vienna | Austria
Tel.: +43/1/503 92 67 | Fax: +43/1/503 92 68
info@austrianwine.com | www.austrianwine.com

Austrian Wine in Depth - Februar 2013

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Austrian Wine Marketing Board

Wine is a complex product. And to many people, the wine world is

History of Wine-growing in Austria...........................................................................................................................4

The Main Climate Zones ................................................................................................................................................ 8

Market Development .................................................................................................................................................... 10

The Structure of the Austrian Wine Industry ..................................................................................................... 11

Positioning: The Austrian Way ................................................................................................................................. 12

The Wine Designations...................................................................................................................................................16

Strategy for Origin Marketing......................................................................................................................................17

Structure of Wine Lists................................................................................................................................................. 20

Specified Wine-growing Regions in Niedersterreich (Lower Austria) ............................................. 27

10.1. Wachau ...................................................................................................................................................................... 29

10.2. Kremstal DAC ........................................................................................................................................................... 31

10.3. Kamptal DAC .......................................................................................................................................................... 33

10.4. Traisental DAC ........................................................................................................................................................ 35

10.6. Weinviertel DAC ................................................................................................................................................... 39

10.7. Carnuntum ............................................................................................................................................................... 41

10.8. Thermenregion ..................................................................................................................................................... 43

Specified Wine-growing Regions in Burgenland ........................................................................................... 45

11.1. Neusiedlersee DAC ................................................................................................................................................. 47

11.2. Leithaberg DAC Neusiedlersee-Hgelland ............................................................................................. 49

11.3. Mittelburgenland DAC ........................................................................................................................................... 51

11.4. Eisenberg DAC - Sdburgenland..................................................................................................................... 53

Specified Wine-growing Regions in Steiermark (Styria)............................................................................ 55

12.2. Sdsteiermark ....................................................................................................................................................... 59

12.3. Weststeiermark ...................................................................................................................................................... 61

Specified Wine-growing Region Wien (Vienna)............................................................................................. 63

Grape Varieties and their Importance ................................................................................................................. 64

14.1. White Wine ............................................................................................................................................................... 66

14.2. Red Wine ...................................................................................................................................................................77

Vintage Charts ............................................................................................................................................................... 84

The Austrian Wine Law .............................................................................................................................................. 86

Wine and Food ................................................................................................................................................................ 91

Wine Education .............................................................................................................................................................. 94

Wine in Society ............................................................................................................................................................... 96

HISTORY OF WINE-GROWING IN AUSTRIA

1. History of Wine-growing in Austria

Viticulture suffers a drastic setback following the Magyar invasion.

10th - 12th Century

HISTORY OF WINE-GROWING IN AUSTRIA

The Seitzerkeller, owned by the Mauerbach Charterhouse, moves to the Dorotheergasse in

The Josephinische Zirkularverordnung Decree of 17 August 1784 allows every person to

HISTORY OF WINE-GROWING IN AUSTRIA

Professor Friedrich Zweigelt, later Director of the Hheren Bundeslehr- und

HISTORY OF WINE-GROWING IN AUSTRIA

The Main Climate Zones

2. The Main Climate Zones

NETHERLANDS Pannonian Area & Steiermark

1) cool air from

2) warm Pannonian climate

Despite the diversity of Austrian wines, there is a consistent

The Danube Area

Of course there are many regional differences, such as

From the Wachau in the west to Vienna, Grner Veltliner

The Main Climate Zones

The Weinviertel, Austrias northern-most wine-growing

The Pannonian Area

Southeast of the Austrian capital, Vienna, the continuous

3. Change in the World Wine Market

Upsurge in quality thanks to much

New competitive situation the rise of

France no longer alone in the lead among wine-producing countries