Gut Oggau 'Atanasius' Zweigelt-Blaufränkisch Burgenland, Austria 2018
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Gut Oggau is a project of husband and wife team of Eduard and Stephanie Tscheppe. Eduard helped his dad make wine in Styria and Stephanie's family owned and operated an Austrian Michelin star restaurant. In 2007, Eduard and Stephanie took over a 17th century winery that had been abandoned for years. They restored it from the ground up, including a 200yr old screw press. Vines had been abandoned for so long they were free of any chemical treatment and they were able to convert to organic, biodynamic farming. The labels are hand drawn pictures of each family member they think best matches the wine, and the wines are lively and vibrant.
Light bold and energetic. Red fruit, spice and juice! Fermentation for the Atanasius takes place in used 500, and 1200-liter barrels, and the juice spends about 3 weeks in contact with the skins. The wine goes through elevage in the same barrels for about 12 months, with no batonnage.