
Weinviertel Wine
The Weinviertel became a part of Austria through the Treaty of Teschen in 1778, and vineyards were first established there in 1823.
It belongs to the large family of Niederösterreich, ie Lower Austria, and is one of the 8 sub regions, the Wachau being the most famous one.
Stretching along a 400 km route, the Weinviertel Wine Road boasts nearly 660 businesses, including wineries, as well as a variety of culinary offerings and accommodations.
Overall presentation of Weinviertel
From the Danube in the south to the Czech border in the north, from Mount Manhartsberg in the west to the Slovakian border in the east, stretches the largest specific wine-growing region in Austria.
Weinviertel is more of a collection of sub regions than a single cohesive entity with a strong identity. It covers a total area of 13,860 hectares, with white wines dominating the production, accounting for three-quarters of the total output.
Due to various factors, including climatic influences and geological situations, this wine-growing area can be divided into three sectors: the Western Weinviertel, Veltliner Country, and the Southern Weinviertel.
Terroir of Weinviertel : soil and climate
To put things simply (and make it easier to remember) : the common soil type in the region is loess (over half of the vineyards), often combined with gravel, clay, or limestone.
To the east, two basins of loose rocks extend, separated by the Leiser Berge mountains and the characteristic cliffs of the Waschberg area (east of Leiser Berg), composed of light hard limestone.
The northern border of Weinviertel towards Moravia is characterized by the limestone cliffs of Staatz and Falkenstein, which provide ideal conditions for fruity and mineral wines.
The communities of Herrnbaumgarten and Schrattenberg, located in a basin north of Poysdorf, are well-suited for expressive red wines.
In the northern part of Weinviertel, the climate tends to be dry, with warm days and cold nights, influenced by cool air moving south from the Bohemian massif. On the other hand, the eastern part experiences a warmer climate.
Weinviertel grape varieties
Despite this diversity, Grüner Veltliner remains the predominant player in Weinviertel wine tastings. The approximately 6,700 hectares of vineyards not only represent half of the total in Austria but also account for just under half of the world’s vineyard areas!
So what does it taste like? The Weinviertel Grüner Veltliner is characterized by a spicy and peppery note, regardless of different soil types and large distances between the wine-growing communities. The association with green, white, and, at a more mature stage, black peppers gives the wines a fruity bouquet and fresh acidity.
You’ll also find this spicy Grüner Veltliner in the northeast of Weinviertel and the surrounding area of Poysdorf. There you’ll also find fresh Welschriesling and ample Pinot wines.
Moving further southeast, near the border of the Marchfeld area near the community of Mannesdorf, the influence of the Pannonian climate becomes more significant. In interaction with the microclimate of the March River, the conditions are optimal for Grüner Veltliner, Riesling, Pinot varieties, and aromatic grape varieties such as Traminer, producing high-quality wines.
What about the reds? In the Pulkautal valley near the communities of Jetzelsdorf and Haugsdorf (north-west), as well as in the extensive basin of Mailberg, you’ll find fruity Zweigelt and Blauer Portugieser.
ANECDOTE : Despite name, Blauer Portugieser comes from Austria. It ripens early and gives huge yields.
Weinviertel DAC
Weinviertel used to be a backwater, far from being a tourist destination, and even today, it tends to be overlooked. This is one of the reasons it was chosen as the first DAC (Districtus Austriae Controllatus) region in 2002, declaring that Grüner Veltliner belonged to Austria.
It’s important to note that with the shifting of borders, grape varieties can sometimes be found on both sides.
The DAC designation ensures that wines from Weinviertel have no more than 6 grams of residual sugar and alcohol levels between 12 to 13%, providing consumers with a fairly consistent product.
In 2009, a new category of DAC Reserve was introduced, more full-bodied.
Wineries in the Weinviertel
My favourite part! Let me share some of my favourite wineries.
Ebner-Ebenauer, run by the couple Manfred Ebenauer and Marion Ebner, focuses on organic farming and produces wines intended for aging. Their single-vineyard Grüner Veltliners such as Bürsting and Sauberg come from 30-year-old vines, while Alten Reben is sourced from vines over 45 years old. I also absolutely love their outstanding Blanc de Blancs with no dosage. Their top-tier offering, “Black Edition,” is made from severely pruned vines, harvested slightly overripe, and aged in new barrels.
Groiss, a young winemaker, is known for his excellent Grüner Veltliner, including the peppery “Dorflagen” and the concentrated Reserve. Their Sandberg Tradition is rich and spicy. I would also suggest the Rieslings from Groiss.
Gschweicher, with winemaker Bernard, has worked in Kamptal and Marlborough. While not organic, they refrain from using artificial fertilizers or herbicides. Their vines, some up to 85 years old, thrive in primarily rock and loess soils. Their Grüner Veltliners is excellent, my favourites are those from the oldest vines in the primary rock soils.
Schloss Maissau specializes exclusively in Grüner Veltliner grown on granite soils. Another excellent experience to get to taste the impact of soil on wine. Their wines are unoaked but undergo prolonged lees contact.
Schwareböck is another great estate with vines in the Sätzen and Aichleiten vineyards. Sätzen, with its deep loess soils, delivers exceptional wines, while Aichleiten, rich in sandstone and marl, imparts unique characteristics. A great way to taste the impact of soil on wine.
If you want to change from Grüner Veltliner, Roter Veltliner is definitely an option at Setze. The vines are from the Kreimelberg vineyard, featuring 50-year-old vines on deep gravel soils. These wines benefit from aging, developing spiciness over time.
Conclusion : Weinviertel wines
The Weinviertel region is the largest specific wine-growing region in Austria, stretching from the Danube in the south to the Czech border in the north. It is divided into three sectors, each with its own characteristics and sub regions. White wines dominate the production, with Grüner Veltliner being the predominant grape variety. The wines exhibit a fruity bouquet and fresh acidity.
The terroir of Weinviertel is diverse, with different soil types such as loess, gravel, clay, limestone, granites, and more. The climate varies, with the northern part experiencing dry and cool conditions influenced by cool air from the Bohemian massif, while the eastern part has a warmer climate.
Weinviertel was the first DAC region in Austria, ensuring wines have specific characteristics and quality standards. The DAC designation guarantees wines with no more than 6 grams of residual sugar and alcohol levels between 12 to 13%. The DAC Reserve category was introduced in 2009 for more full-bodied wines.
There are several notable wineries in Weinviertel, each with its own unique offerings. Some notable examples include Ebner-Ebenauer,Groiss, Gschweicher, Schloss Maissau, Schwareböck and Setze.


One Comment
Franck MULARD
Very interesting!