together with his parents, run their wine-growing business. Their vineyards are located in the Kamptal valley in lower Austria, which allows a great variety of grapes along with wines due to the temperature, climate and its multi-layered soil. Not only do they produce excellent white wines such as Grüner Veltliner and Riesling, but also fantastic red wines such as Zweigelt and Sankt Lauren
Sebastian Angerer is the winner of the:
Austrian Salon Wine Competition 2017
.....runs a quality-oriented family business. The philosophy of the company is to work the vineyards close to nature in order to bring fruity, high-quality flavors to local bottled wines. They are always able to produce wines of the highest quality thanks to the targeted work in the vineyard, which begins with a small pruning of the grapes and the many hours of sunshine. Grape thinning is used to regulate harvesting and improve quality. Near-natural management of the vineyards means that all efforts are undertaken to maintain the quality of the soil (through greening) and the wines (through cultivation measures).
...looks back on a century-long tradition and is now eleventh generation coming from a line of family vintners. Today, he is the owners and operators of than 190 hectares of its own vineyard, standing at the top with the largest wine-growing business in Austria. Baumgartner’s experience in vineyards presents us with the advantage of extracting from the already existing vine varieties. Baumgartner states that, “these very suitable selections, which are the basis of our fruity taste, create a specific quality of wine. Therefore, we can influence the characteristics of the future wines by combining the advantages of our soils with the well-known characteristics of our selections”. With the use of Baumgartner’s state of the art technology and countless years of experience we are able to bring perfection to the table
Winner: 3 x double Gold Medal, New York international Wine Competition 2017
Our Wine Varieties
Germany, Upper Rhine. For the first time the variety was mentioned in Rüsselsheim in 1435.
Natural cross between White Heunisch, Vitis sylvestris and Traminer. The variety was probably selected from wild stock on the Upper Rhine. Red Riesling is a rottraubige variant, a bud mutation from the white Riesling. The White Riesling is not related to the Welschriesling. The variety was brought from the Rhine to Austria on the Danube and is today, in addition to the Grüner Veltliner, the most important white wine variety of the Wachau. In prime locations - especially in the Wachau, Kremstal, Traisental, Kamp Valley, but also Vienna, Wagram and Weinviertel - Riesling brings the highest maturity by very late harvest
Riesling, as a world-famous variety, has great importance and notoriety in addition to the Grüner Veltliner in the wine-growing regions along the Danube and its tributaries with its Urgesteins weathering soils. Not for nothing is the wine called the king of white wines. The late-maturing variety places very high demands on the situation and is sensitive to Stiellähme-, stalk rot and Beerenbotrytisbefall. Botrytis infestation of the grapes is not desirable (except noble rot on read), as the varietal aromas are destroyed by the infestation.
Juvenile Riesling wines show charming fruitiness and spiciness, and can develop into ripe, complex wines through maturity. In these wines, the Steinobstaromen of peach, apricot and exotic fruits dominate. In particular, the terroir of the Wachau, the Kremstals, Kamptals and Traisental coins the wines with a mineral note reminiscent of slate or flint. Riesling matures as wine slowly and delivers the highest quality as old wine with rose-like scents. Depending on the degree of ripeness, a pleasant petrol tone forms, which is not desired by all consumers. In late infestation of grapes with noble rot arise reading and Beerenauslese of excellent quality.
medium-sized, circular, five-lobed, rough leaf surface, underside strong hair scar point. The stem bay is closed or overlapped. The leaf is dull, dentate in medium size.
The cylindrical grape is small and dichtbeerig. The grape stem is short and comparatively woody. The roundish berries are small and of a yellow-greenish color. With sufficient tanning and maturity, the color also changes to the yellow-brown and the berries are then dotted black. The shell of the berry is thick. The aroma of the berry is fine and has a slightly aromatic bouquet.
By far the most important white grape variety in Austria is the Grüner Veltliner, which is probably descended from a Traminer intersection. The second parent is a century-old vine, which was found in St. Georgen in Burgenland. Most widespread is the national variety in the Lower Austrian Weinviertel, where it plays a special role as a typical wine region DAC wine. The Veltliner also enjoys DAC status in the Traisental, Kremstal, Kamptal and the Burgenland Leithaberg. Classic areas are also the Wachau and the Wagram. But also in all other areas of Lower Austria, in northern Burgenland and in Vienna are Veltliner vineyards.
The most widespread grape in Austria, especially in Lower Austria, is little cultivated outside its homeland, apart from a few smaller Central European regions, such as in the Czech Republic in Slovakia or Hungary. It thrives particularly well on loess soils as in the northern Weinviertel, where the vine in soil and climate optimal conditions, as well as in the Wachau, Kamptal, Kremstal and Wagram.
The spectrum is wide: from light, sparkling wines, which are usually drunk young, to powerful, substance-rich plants with great maturation potential. Common feature is the stimulating, spicy mix of fruit (mostly apple) and spice (the characteristic "Pfefferl"), complemented by harmonious acidity. High maturity, such as Wachau wines from the Wachau region and reserves from the DAC areas or from the Wagram, indicate nut and dried fruit, exotic notes and honey aromas.
rolled up, main nerves green or with red pedicels, peduncles slightly pentagonal to circular, five to seven lobes, flat profile, often overlapping on the outside with v-shaped base, underside moderately hairy
medium-sized, medium-tight, conical, one to three wings, missing or rudimentary
roundish, oval, light weight, skin greenish yellow, undyed pulp
medium to late
The classic Chardonnay dominates the fruit (apple, some quince, even exotic) in conjunction with an elegant spiciness (meadow flowers, but also nuts and minerals). Expanded in a small wooden barrel, buttery-roasted, extract-rich notes appear, as well as aromas of white bread, dried fruit and raisins.
Depending on maturity, immature, thin and grassy, but at full maturity very powerful wines won. The wine is exported in two styles - the classic steel tank with accented fruit and stimulating acid and on the other hand, mostly international standard with malolactic fermentation and maturity in oak barrels. The most important feature of a large Chardonnay is its complexity, which arises only in special layers with calcareous soils. The best representatives of this complex Chardonnay grow in northern Burgenland and Styria, but also in some parts of Lower Austria and Vienna.
Natural cross of Burgundy x Heunisch
It was not until the end of the last century that the variety Chardonnay gained in importance in Austria. The variety was already represented, especially in Styria. In the past, no distinction was made between White Burgundy and Chardonnay, and the statistical coverage also included both varieties in an indication (White Burgundy) until 2009. In Styria, the name Morillon is traditionally used as a synonym for the Chardonnay.
Important ampelographic features:
medium sized, pentagonal, slightly lobed, pedicel naked, open
medium in size, dense, cone-shaped, often with a bunch; Berries roundish, yellow-green colored. Morillon is genetically identical to the variety Chardonnay. Specialists can see slight differences in color on the leaves and shoots. But that is not enough to speak of an independent variety. Also on the grape no differences are recognizable.
The variety is widespread worldwide, supplying wines that are among the most expensive wines in the world, but also the basic wine for champagne production. Requires good, warm locations with deep soils with good water supply and higher lime content.
Rotburger (AT), Zweigeltrebe (CZ, SK), Blauer Zweigelt
The Zweigelt is an Austrian new breeding from the year 1922 by Friedrich Zweigelt (1888-1964), the later director of the higher federal teaching and federal experimental station for wine, fruit and horticulture (1938-1945), from St. Laurent and Blaufränkisch. Friedrich Zweigelt called the wine variety "Rotburger", only in 1975 the wine variety was renamed in the course of the quality grape variety regulation on the initiative of Lenz Moser in "Zweigelt". Previously, there were sometimes confusions with the grape Rotberger.
The reason for the name "Rotburger" is simple: Friedrich Zweigelt wanted to draw attention to the origin of the variety: "Klosterneuburg". It is also surprising to hear why Friedrich Zweigelt invented this variety at all: He wanted to make himself and the wine growers of so-called Non Austrian wines, since it was then absolutely customary to add the wine additionally Därberwein, mainly from Italy, since the Austrian red wine at that time was very little intense in color. In addition, of course, the then common reasons for new varieties of grape varieties were crucial: Higher yield and greater resistance to vine diseases.
The Zweigelt is robust in drought, frost and vine diseases. He makes little demands on the ground. On deep, nutrient-rich soils it brings very high yields. For high quality, a rigorous yield limit must be applied. The wines, rich in substance, fruity, often with vanilla aromas and soft tannins on the finish, young with a characteristic sour cherry aroma. This grape is both vinified sorted and gladly used as a blending partner in cuvées. The fruity Austrian version of Zweigelt shows - especially as a young wine - a lot of charm, smells like cherries, is velvety round and subtly spicy. The powerful international stylistics characterize sour cherry and berry flavors, depth of fruit and significantly more tannin, however complex the wines always remain harmonious. Especially in Carnuntum and east of the Neusiedlersee, the variety of old vineyards and with appropriate skills of winemakers reaches the format of great wines.
circular to pentagonal, three to five lobes, flat profile, teeth straight to round,Stem bay little open with U-shaped base, underside slightly hairy
medium in size, dense, cylindrical, one to three wings, medium in size
roundish, weight low, skin bluish black, undyed pulp
early to middle