Weinviertel | Austria
His father was considered an early pioneer in Austria when he transitioned the vineyards to organics in the early 1980s. When Johannes took over the winery in 2013 he began practicing biodynamics beginning a new chapter for the 350-year-old family winery. Solera systems, intracellular fermentation, Georgian Qvevri and skin contact whites are methods Johannes uses exhaustively. He is obsessed with the notion of organic living as a whole. He grows his own herbs for tea tinctures for treatments in his vineyards along with the other bio-dynamic preps.
Johannes believes in letting nature go its own way. To help this process he aims to interfere in both vineyard and cellar as less as possible.
“if you work on healthy soil in the vineyard, you get healthy vines, which produce more exciting wines. And most of all, you let those good things take their course in the cellar.”
~2020 VELUE GRUNER~
This Grüner Veltliner is part of the Velue-line. Lighter and easy drinking. The wine has the peppery style of a typical Grüner Veltliner but also extra lovely notes of straw & yellow apple. The grapes are foot-stomped in open top oak vat, macerated on the skins for 6-10 hours. Then most goes to stainless while the of the grapes are fermented in qvevri (same juice that goes into Numen line) and macerated on their skins for three months.
VELUE GRUNER | 12 x 750ml | SKU #482755 | $21.58
~2020 VELUE ZWEIGELT~
Velue Zweigelt is like the other Velue wines, light and uncomplicated but altogether delicious. Fresh cherries and red berries, juicy spicy, perfect length. A great representation of cold climate Zweigelt without oak influence. The wines are matured for 9 months in old 700L and 500L oak barrels on the lees.
VELUE ZWEIGELT | 12 x 750ml | SKU #482758 | $22.77
~2020 PARCELLAIRE BLANC #1~
North facing and near the forests where the old vineyards grow. Acidity and pure freshness. Delicious aromas of gooseberry and quince. Chardonnay, Welschriesling grown on limestone. The Welschriesling is whole-bunch fermented in amphoras, pressed and matured in 500L oak barrels. Chardonnay is whole-cluster pressed, fermented in old NUMEN barrels and aged for 8 months under naturally occurring flor.
PARCELLAIRE BLANC #1 | 12 x 750ml | SKU #482763 | $29.62
~2020 PARCELLAIRE BLANC & SAUVIGNON~
Parcellaire Blanc and Sauvignon is made of Pinot Blanc and Sauvignon Blanc grapes. The old vineyards are located high up, on cool airy hilltops, resulting in a light, balanced and aromatic white wine. Lively acid with aromas of elderflower and lemon. The Pinot Blanc was spontaneous whole-cluster fermented in amphora and large 1000-liter barrels. The Sauv Blanc was whole-cluster pressed and then spent ten months in 500L barrels.
PARCELLAIRE BLANC & SAUVIGNON | 12 x 750ml | SKU #482766| $29.62
~N/V REVOLUTION WHITE SOLERA~
3 grape varieties: Chardonnay (50%), Riesling (25%) and Sämling (25%). The Chardonnay was fermented in amphora, The Sämling in barrels and the Riesling was made with a unique solera system with flor contact, it has an aromatic and herbal style. Notes of elderflower, lemon zest, grapefruit and sage.
REVOLUTION WHITE SOLERA | 12 x 750ml | SKU #482769 | $25.16
~N/V REVOLUTION RED SOLERA~
Zweigelt for fruit and acidity. Cabernet with long skin fermentation in amphora for structure and body. Rosler in solera system for character & complexity! Crunchy and fragrant. Black cherry and dark plum, wild herbs and ripe tannins.
REVOLUTION RED SOLERA | 12 x 750ml | SKU #482772 | $25.16
~2019 NUMEN FUME BLANC~
The Numen Fumé blanc from Johannes Zillinger is an unfiltered, cloudy sauvignon blanc. 100% skin fermentation of de-stemmed, uncrushed Sauvignon Blanc in Gerogian amphorae for 2 weeks. After spending time in Amphora, the wine is aged in used barrels. The final result is a creamy white wine with great character, richness and complexity. A Sauvignon Blanc, reminiscent of the grand wines of the Silex soils of the Loire Valley. Intense minerality, depth and elegance. Lightly herbal, lemon peel and nectarine.
The Numen Fumé blanc was fermented in amphora with whole berries for several days, then gently pressed, aged for over a year on the lees in old barriques without sulphites and bottled unfiltered.