Gut Oggau
Gut Oggau is a project in the small town of Oggau in Burgenland, Austria, started by Eduard and Stephanie Tscheppe in 2007. Before starting the winery, Eduard made conventional wine with his father in Styria, and Stephanie’s family owned and operated the Michelin starred restaurant Taubenkobel. They painstakingly restored the 17th century winery that had been abandoned for 20 years, including its 200-year-old screw press. The vines’ 20-year period of neglect was fortunate, as this allowed for all pesticide and chemical treatments to be washed away. This let them begin working immediately on vines biodynamically, where they are now fully Demeter certified.
When they began to work with the wines in the cellar, they noticed that each wine seemed so alive with its own personality, that they decided to craft labels centered around the personality inside each bottle. Thus they created a family of wines: each wine is given a name of one family member and the artist Jung von Matt draws a face for each label. The children, Atanasius, Theodora, and Winifred, are wines that are more forthright, light, bold and energetic. The parents, Joschuari, Emmeram, Timotheus, and Josephine, come from vineyards with a little more direct sun exposure and therefore more ripeness producing wines with more body and power. And finally the grandparents, Mechtild and Bertholdi, are from two single vineyards of older vines that produce the most traditional wines from their lineup. Most of the vineyards are field blended, and therefore there is little mention of grape varieties here, but they do work with 6 main grape varieties– Blaufrankish, Zweigelt Grüner Veltliner, Welchriesling, Weissburgunder (Pinot Blanc), and Gewurtzraminer.
- Timotheus
- Emmeram
- Winifred
- Theodora
- Josephine
- Atanasius
- Joschuari
- Bertholdi
- Mechtild
- 2016 Gut Oggaus
- Maskerade Weiss
- Maskerade Rot
- Maskerade Rosé
- Edmund
- Brutal
- Cecilia
Timotheus — Back to the top
The son of Mechthild and Bertholdi, and the brother of Joshuari and Emmeram. He impresses people with his strong, powerful, and balanced character. He stands with both feet firmly planted on the ground, but is nonetheless open-minded and always looking for new challenges. He is regarded as self-confident, a man of substance and even refined, he is someone, who due to his winning ways, quickly makes friends anywhere.
Age of Vines: 40 years old
Yields: 1-2 tons per hectare
Soil: Limestone, slate, gravel and sand
Varieties: Gruner Veltliner, Weissburgunder
Vinification Method: Grapes are hand harvested and partially destemmed. One third of the grapes ferment on the skins for about 3 weeks while the rest are directly pressed, after which, the wine is then re-blended. Fermentation takes place in used 500-liter barrels. The wine stays in these barrels for an elevage of about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Emmeram — Back to the top
The son of Mechthild and Bartholdi, and the brother of Joshuari and Timotheus. He is the bird of paradise in the Oggau vineyard family and a globetrotter, whose fascinating and interesting personality has a phenomenal effect on women. His main characterstics are his good sense of humor and athletic build. He still believes firmly that he is the father of Wiltrude’s daughter Theodora.
Age of Vines: 40 years old
Yields: 1-2 tons per hectare
Soil: Limestone and sand
Varieties: Gewurtztraminer
Vinification Method: Grapes are hand harvested and destemmed. Fermentation takes place in used 500-liter barrels. The wine stays in these barrels for an elevage of about 12 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Winifred Rosé— Back to the top
The daughter from Timotheus’s first marriage, which ended suddenly when his wife disappeared mysteriously over night. Just like her cousins, Winifred has a winning and open personality, is sociable, and of a cheerful disposition. Upon a first encounter she can appear to be somewhat shy and reticent, but those that make her acquaintance remember her as a unique, refreshing and charming young lady with an inquisitive mind.
Age of Vines: 35 years old
Yields: 2.5 tons/hectare
Soil: Gravel
Varieties: Blaufrankish and Zweigelt
Vinification Method: Grapes are hand harvested and destemmed. This vineyard is used just to make a rose, so there is no saignee from a red wine. Fermentation takes place in used 500, 1000 and 1500-liter barrels. The wine goes through elevage in 500-liter barrels for about 8 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Theodora — Back to the top
Wiltrude’s daughter. A pert but likeable young lady, who takes everyone’s heart by storm with her cheerful and animated manner. She is attractive like her mother and at the same time both impudent and elegant. The prankster at the vineyard Oggau, she is nonetheless most reliable and steady. She has a particularly close relationship with her beloved grandmother Mechtild and her favorite uncle Emmeram.
Age of Vines: 35 years old
Yields: 2-2.5 tons/hectare
Soil: Gravel and Limestone
Varieties: Gruner Veltliner and Welschriesling
Vinification Method: Grapes are hand harvested and destemmed. Fermentation takes place in used 500, 1000 and 1500-liter barrels. The wine stays in these barrels for an elevage of about 9 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Josephine — Back to the top
Timotheus’s second wife and Winifred’s stepmother. An easy-going and somewhat voluptuous lady, she first found the love of her life at a slightly older age. Shaped by her tempestuous youth, she is an unconventional type that radiates vitality and enjoys life to the fullest. She feels most at home in company, is open to strangers, and rewards friends with deep insights into her innermost qualities.
Age of Vines: 35 years old
Yields: 1.5-2.5 tons per hectare
Soil: Gravel
Varieties: Blaufrankish and Roesler
Vinification Method: Grapes are hand harvested and destemmed. Fermentation takes place in used 500, 1000 and 1500-liter barrels. The wine goes through elevage in 500-liter barrels for about 8 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Atanasius — Back to the top
Wiltrude and Joshuari’s son. Like his sister Theodora, he has a very affectionate and easy-going nature that is typical of the inhabitants of the Burgenland, and is an attractive young man, but in no way superficial. Despite already being exceptionally popular, he still retains some hidden qualities, which makes him even more interesting. His dream is to one day become an acclaimed world star.
Age of Vines: 35 years
Yields: 1.5-2.5 tons per hectare
Soil: Gravel and limestone
Varieties: Zweigelt and Blaunfrankisch
Vinification Method: Grapes are hand harvested and destemmed. Fermentation 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. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Joschuari — Back to the top 
Mechtild and Bertholdi’s son, the brother of Emmeram and Timotheus, and married to Wiltrude. A man with style and a charasmatic, complex character, he has a mind of his own. Indeed, as the principal heir to Gut Oggau, with his dry humour and quick wit, he can more than stand up to his father.
Yields: 1.5-2.5 tons per hectare
Soil: limestone and slate
Varieties: Blaunfrankisch
Vinification Method: Grapes are hand harvested and destemmed. Fermentation 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. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Mechtild — Back to the top 
The top white cuvée of the domaine, made in tiny quantities from their oldest vines, with awesome structure and aging potential.
Grapes: Gruner Veltliner
Vineyard: 60+-year-old plot on limestone and slate. Biodynamically farmed by Steffi and Eddi
Making of: the grapes are hand-harvested and destemmed, fermented on skins spontaneously in bigger old oak vats and painstakingly, carefully pressed on their more than 200 years old vertical press. Matured for 2 years in old 500-liter barrels. Bottled unfined, unfiltered, no SO2 added.
Personality: The head of the family and mother of the Gut Oggau vineyard. A resolute and strong elderly lady, who continues to guide the fortunes of the Burgenland clan and defies all of life’s trials and tribulations like a gnarled oak in a storm. Mechthild always has a ready ear, but constantly adheres to her principles. She is the “kind-hearted grandmother” of nostalgia that one trusts, but she can also be secretive and polarizing.
Bertholdi — Back to the top 
The top red cuvée of the domaine, made in tiny quantities from their oldest vines, with awesome structure and aging potential.
Grapes: Blaufränkisch
Vineyard: 60+-year-old plot on limestone and gravel. Biodynamically farmed by Steffi and Eddi
Making of: the grapes are hand-harvested and destemmed, fermented spontaneously in bigger old oak vats and painstakingly, carefully pressed on their more than 200 years old vertical press. Matured for 2 years in old 500-liter barrels. Bottled unfined, unfiltered, no SO2 added.
Personality: An unmistakable nestor of the Gut family! Mechthild’s husband is her equal and a steadfast partner to his greatly loved spouse. A strong “Burgenländer”, who is extremely versatile, but always down to earth and at one with nature. Very much the beloved and wise grandfather to his grandchildren, he has much to tell and is full of energy and joie de vivre. He has made his way, knows all the tricks and in spite of advancing age, is still gaining in class.
2016 Gut Oggaus — Back to the top
In 2016, the wines are a bit different from anything Stephanie and Eduard have made before. In their own words:
“2016 has been a vintage to remember for us. Spring brought us heavy frosts, while hailstorms in the summer tested ours and the resilience of our wines. Autumn by contrast was peaceful, forgiving and warm, and in the end delivered us tiny amounts but amazing qualities of grapes. We are growing and living at the whim of nature, so we realized we would have to let go. To let our wines take it all in and retell the story of the year through their complex characters. We have decided to let our family members unite, to go for a family reunion. So in 2016 there is only Gut Oggau Weiß, Gut Oggau Rosé and Gut Oggau Rot in our range. A one of a kind get together of our different wine personalities. All three wines are intrinsically tied to a time and a place. Cumulative energy, focused strength and collective finesse. The Spirit of youth and the wisdom of maturity united. This unique bottling tells the story of a year in the vineyards. Amidst the beauty of nature, at the behest of the elements. And with every sip the whole year unfolds on your palate. We are very happy to have taken this courageous step, because it shows that in the end families should always stick together if the circumstances ask for it. It’s worth it!”
The 2016’s are a blend of all the family members, thus the labels reflect this combination:
2016 Weiss– A blend of Theodora, Timotheus, Emmeram and Mechthild
Soil: Limestone, slate, gravel and sand
Varieties: Gruner Veltliner, Weissburgunder, Gewurtztraminer, Welschriesling
Vinification Method: Grapes are hand harvested and partially destemmed. One third of the grapes ferment on the skins for about 3 weeks while the rest are directly pressed, after which, the wine is then re-blended. Fermentation takes place in used 500-liter barrels. The wine stays in these barrels for an elevage of about 11 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
2016 Rosé- A blend of Winifred and Josephine
Soil: Gravel
Varieties: Blaufrankish, Zweigelt, Roesler
Vinification Method: Grapes are hand harvested and destemmed. The wine is a direct press rosé. Fermentation takes place in used 500, 1000 and 1500-liter barrels. The wine goes through elevage in 500-liter barrels for about 8 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur
2016 Rot- A blend of Atanasius, Joschuari, and Bertholdi
Soil: Gravel and limestone
Varieties: Zweigelt and Blaunfrankisch
Vinification Method: Grapes are hand harvested and destemmed. Fermentation 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. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Maskarade Wines:
In Stephanie And Eduard’s words:
LET THE MASKARADE BEGIN!
Quite recently new vineyards became ours with new field blends of our own – the Maskarade. From the start, we instilled our principles and approaches to viticulture. But these vineyards are still learning. Holding a tiny bit of their beautiful personality
and character back. Still hiding their true self from us. We’re not quite sure who the person behind the mask is or is going to be. Only after they have revealed themselves fully, they will become part of the family. So, our Maskerade wines capture a wonderful ephemeral moment. A snapshot in time, along a journey of discovery. Never to be experienced the same way again.
All these wines are bottled in liter-bottles, vibrant, juicy, provoking curiosity.
Maskarade Weiss — Back to the top
The Maskerade wines are made from some newer vineyards Stefanie and Eduard acquired, that they are in the process of converting to biodynamics. They are all in liter bottles. The Maskerade Weiss vineyard is on relatively flat land, with gentle slopes facing eastward.
Age of Vines: 30 years
Soil: Gravel and Limestone
Varieties: Mysterious Field Blend
Vinification Method: Grapes are hand-harvested and destemmed. Fermentation takes place in used 1000 and 1500-liter barrels. The wine goes through elevage in the same barrels for about 8 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Maskarade Rot — Back to the top
The Maskerade wines are made from some newer vineyards Stefanie and Eduard acquired, that they are in the process of converting to biodynamics. They are all in liter bottles. The Maskerade Rot vineyard is on top of the hill with east-facing exposure.
Age of Vines: 30 years
Soil: limestone and slate
Grapes: Mysterious Field Blend
Making of: partly skin-fermented, partly direct-pressed. Blended and spontaneously fermented and then aged in bigger wooden barrels. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Maskarade Rosé — Back to the top
The Maskerade wines are made from some newer vineyards Stefanie and Eduard acquired, that they are in the process of converting to biodynamics. They are all in liter bottles.
Vineyard: sand, limestone, gravel
Grapes: Mysterious Field Blend
Making of: partly skin-fermented, partly direct-pressed. Blended and spontaneously fermented and then aged in bigger wooden barrels. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Edmund Skin Contact — Back to the top 
Rarissime wild wine that only appears once in a while – like that globetrotting distant cousin whose whereabouts are always impossible to guess until he pops up at your door one day and you spend the weekend talking non-stop…
Grapes: field blend
Vineyard: 55 years old wild unpruned, untilled vineyard on limestone, super low yields (600l/ha). Biodynamically farmed by Steffi and Edi
Making of: Grapes are hand-harvested and destemmed, then rest on skins for about two weeks. The spontaneous fermentation takes place in big used barrels. The wine stays in these barrels for an elevage of about 18 months, with no batonnage. The wine is bottled unfined, unfiltered, and with zero addition of sulfur.
Personality: “Edmund has come a long way, and we are happy to have this distant relative with us at Gut Oggau. A transient soul. We don’t know how long he will stick around. So, let’s enjoy him while we can. He is an unconventional type. Offbeat. Expressive. A product of the pure, almost untreated surroundings of his home. But beneath the first impression of a maverick who eschews the norms of society, you discover a charming and gentle character. And his Charm will draw you in. Even if you react initially to his unruly appearance. With every sip, you begin to accept his approach to life. To relish the alternative. And embrace the beauty of the unexpected.”
Brutal!!! Rosé — Back to the top
Gut Oggau’s delicious take on the cult Brutal concept, residing in the compelling niche between rosé and light red. Available in extremely limited quantities but well worth the hunt.
Grape: Roesler (cross of Zweigelt and Blaufrankisch)
Vineyard: young vines on limestone, biodynamically grown by Stephanie and Eduard themselves
Making of: the grapes are hand-picked and macerated a few hours on skins before pressing. Spontaneous fermentation in 500-liter barrels, elevage in the same barrels for 8 months, without any batonage. Unfined, unfiltered, unsulfured.
Personality: mind-blowingly juicy! Bright, super lively intense raspberry pink color, red fruit, a touch of spice, vibrations, acidity for days. A real show-stopper.
Cecilia Rosé — Back to the top
Steffi and Edi on this wine: “Meet Cecilia, the new family member! You see her, you taste her, you feel her, she inspires you. She doesn’t care about conventions, and won’t be put in a box. She shows you that it’s good to be a little bit different. Mixed in white and red, rooted on limestone she shines bright and proves there’s much more beyond the defined categories. A lover of horses, her soil releases distinct character; we know this is only the start of a beautiful journey we’ll share together. A journey into being one’s true self, without any pretension. Together with Cecilia, we care less about trying to impress, and only about remaining independent.”
Grapes: Gemischter Satz (field blend) of red and white grape varieties
Vineyard: 1.4ha plot on limestone that Steffi and Eduard have recultivated.
Making of: hand-picked. 2/3 of the grapes are pressed directly and 1/3 are crushed and shortly macerated. The must ferments spontaneously in large wooden vats and then matures in 1500l wooden barrels. No fining, no filter, no sulfur addition.
Personality: inspiring, idiosyncratic and delicious rosé.