Gut Oggau Neusiedlersee
You can’t tell a wine by its label, but Gut Oggau aims to try. Distinctive marketing gives each of the estate’s nine wines a human face, name and personality. Perfect for the Facebook generation, sure – but these wines aren’t just pretty faces. Since 2007, its first vintage, Oggau has produced on 11.5 ha of rented vineyards (adding another 1.5 in 2010) planted with Grüner Veltliner (4); Zweigelt (2), Weissburgunder (1.5) and 1 with Gewürztraminer and Welschriesling. The vineyards are Demetercertified, cultivated biodynamically, by hand (crush is by foot) – with no verboten treatments or fining and when possible, no filtering. All wines ferment spontaneously without cooling, and are sulphured only shortly before bottling. Whites go into stainless steel and large barrels (over 500l), and sit on the lees for 8 months, and may age up to 2 years. Reds ferment in stainless steel, open boxes and concrete tanks – and age in barrels and concrete tanks. Mechthild (an elegant, austere Grüner with a luscious streak) and Bertholdi (Blaufrankish, not tasted) are vinified in an old wooden press. At the “entry level”, Theodora (Grüner Veltliner/Welschriesling) is bright, fresh and zingy while her red “brother” Atanasius (Zweigelt/Blaufränkisch) is highly quaffable but carefully composed, with deep fruit that lingers – excellent value. Timotheus (Grüner Veltliner/Weissburgunder) with his super-aromatic nose, does not deliver quite as much on the palate. The white blend Emmeram (Gewürztraminer) was the business, spicy and electric. Another red; a rosé; and a Beerenauslese have not yet been tasted. (MR)
To find out more about Gut Oggau and their wines, and to see how we reviewed and rated their wines you can check out the Wine Guide Austria..
Or indeed you can check out the new extensively updated 9th edition Wine Behind the Label Wine Guide that is 2250 pages, it reviews around 4000 vineyards and over 30,000 wines.