Maria and Sepp Muster

Maria and Sepp Muster took over his parents 10-hectare winery in Styria in 2000 and began to work the vines biodynamically. They had an easy transition, as no herbicides or pesticides had ever been used there before. Rocky clay and silt soils dominate the steep hills of their vineyards. This clay silt is known locally as “Opok” after which two of their wines are named. The Graf wines also feature the opok soil but have steeper south facing slopes that reduce yields and produce wines of more structure and pronounced mineral character. And finally, they make orange wines like Erde, which can be found in special clay bottles.

Sauvignon vom Opok — Back to the top

Sauvignon vom Opok

Sauvignon vom Opok tech sheet

Age of Vines: 15 years old

Yields: 4000 kilograms per hectare

Soil: Limestone and clay silt

Varieties: Sauvignon Blanc

Vinification Method: Grapes are hand harvested and destemmed. They are fermented in 2400-liter oval wooden casks with indigenous yeasts. The wine is lightly sulfured after it’s first racking, at around 10 months. The wine then spends 20 months aging in 1200 and 2400-liter wooden casks. It is bottled without fining or filtration.


Opok — Back to the top

Opok

Opok tech sheet

Age of Vines: 20 years old

Yields: 4000 kilograms per hectare

Soil: Limestone and clay silt

Varieties: Welschriesling, Sauvignon Blanc, Gelber Muskateller, Morillon (Chardonnay)

Vinification Method: Grapes are hand harvested, destemmed, and fermented in 1200-liter wooden casks with indigenous yeasts. The wine is lightly sulfured after it’s first racking, at around 10 months. The wine is then transferred to 225-liter barrels for elevage for around 19 months, and is bottled without fining or filtration.
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Graf Sauvignon — Back to the top 

Age of Vines: 33 years old

Yields: 3000 kilograms per hectare

Soil: Limestone and clay silt

Varieties: Sauvignon Blanc

Vinification Method: Grapes are hand harvested, destemmed, and fermented in 1200-liter wooden casks with indigenous yeasts. The wine is then transferred to 225-liter barrels for elevage for around 23 months, and is bottled without fining or filtration and zero addition of sulfur.


Graf Morillon — Back to the top

Graf Morillon

Graf Morillon tech sheet

Age of Vines: 30 years

Yields: 3000 kilograms per hectare

Soil: Limestone and clay silt

Varieties: Morillon (Chardonnay)

Vinification Method: Grapes are hand harvested, destemmed, and fermented in 1200-liter wooden casks with indigenous yeasts. The wine is lightly sulfured after it’s first racking, at around 10 months. The wine is then transferred to 225-liter barrels for elevage for 44 months, and is bottled without fining or filtration.


Graf Zweigelt — Back to the top

Graf Zweigelt

Graf Zweigelt tech sheet

Age of Vines: 32 years old

Yields: 3000 kilograms per hectare

Soil: Limetsone and clay silt

Varieties: Zweigelt

Vinification Method: Grapes are hand harvested and then destemmed. They ferment in 2900-liter wooden tanks with indigenous yeast. The juice is transferred to 225-liter barrels for elevage for about 23 months. Zero sulfur is added and the wine is unfined and unfiltered.


Rosé Opok — Back to the top 

Rosé Opok tech sheet

Total Area of Production: .5 hectares

Age of Vines: 34 years old

Yields: 3000 kilograms per hectare

Soil: Limetsone and clay silt

Varieties: Zweigelt, Wildbacher, Blaufränkisch

Vinification Method: Grapes are hand harvested and then destemmed. They ferment in 225-liter 18 year old barrels with indigenous yeast. The remains in barrels for elevage for about 20 months. Zero sulfur is added and the wine is unfined and unfiltered.


Erde — Back to the top

Erde

Erde tech sheet

Age of Vines: 25 years old

Yields: 2000 kilograms/hectare

Soil: Limestone and clay silt

Varieties: Sauvignon Blanc and Morillon (Chardonnay)

Vinification Method: Grapes are hand harvested and half are destemmed. They are fermented in 600-liter wooden barrels with indigenous yeast. The grapes macerate on the skins for 6-12 months before they are transferred to 1200-liter oval wooden tanks for elevage for 20 months. The wine is lightly sulfured at bottling and is not filtered or fined.


Gräfin — Back to the top

 

Gräfin tech sheet

Age of Vines: 30 years old

Yields: 3000 kilograms/hectare

Soil: Limestone and clay silt

Varieties: Sauvignon Blanc 

Vinification Method: Grapes are hand harvested and half are 80% destemmed. They are fermented in 2400-liter wooden casks with indigenous yeast. The grapes macerate on the skins for about 3 weeks before they are transferred to 2400 and 1200-liter oval wooden tanks for elevage for about 23 months. The wine is lightly sulfured at bottling and is not filtered or fined.