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Certified Organic w/ biodynamic principles. 40% Grüner Veltliner, 20% Riesling, 40% Welschriesling. The GV and Welschriesling are sourced from the Schödls' Kreuthern parcel; the Riesling is from Blumenthal. The wine received 24 hours' worth of skin contact before being pressed off to co-ferment in a mix of stainless steel, a big oak cask, and 500L oak barrels (all neutral wood). Seven months' of aging on full lees in these respective vessels. 15 mg/l SO2 were added before bottling. 'Frühstückswein' is a fake German word we made up with the Schödls that translates to 'breakfast wine'--it's a blend the siblings made especially for the New York market, meant to be a crushable, fun, but still pretty representation of what the Schödls do. Exclusive to NY; they serve it with seltzer as a spritz, we pair it with a bacon egg and cheese.
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The winery is run by three open-minded siblings, Mathias, Viktoria, and Leonhard, who have traveled extensively from New Zealand to South Africa and New York to California. Together, the young siblings have converted their family winery in Weinviertel to organic production and produce handcrafted wines. In addition to their flagship grape variety Gruner Veltliner, the winery produces Riesling, Burgunder, and Roter Muskateller.
Their vineyards are in and around Loidesthal, Austria. Mathias focuses on the biodiversity in the vineyards; wild herbs, grasses and chamomile grow between the vines to provide living space for beneficial insects such as butterflies, ladybirds, and earthworms. It is fertilized only with natural compost.
-Coeur Wine Co.
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