The key to any successful enterprise lies in making the most of the raw materials at hand and taking pride in your individuality. In this Austria reigns supreme.
Over the last 25 years Austrian winemaking, once uninspiring and bland, has turned its back on international styles to focus on regionality and the development of fascinating indigenous varieties. And it has the perfect canvas on which to work.
Glacial soils and cool summers in the steep terraced vineyards that line the Danube in Wachau yield complex whites from Riesling and the food-friendly Grüner Veltliner. Contrastingly, in the warmer, misty marshlands of Burgenland fragrant varieties such as Blaufränkisch and Cabernet Sauvignon offer great depth of character and complexity. The humidity from Lake Neusidersee helps to produce some of the purest Trockenbeerenausleses, Beerenausleses and Eisweins, and the region’s most prestigious, historic sweet wine, Ausbruch.