Matthias Warnung

 

Matthias Warnung farms 10 hectares of vines in the Kamptal region of Austria. He took over the operation of the winery from his father in 2010, after spending time working with various other winemakers, most notably the famed South African natural winemaker behind Testalonga, Craig Hawkins. He ferments all the wines spontaneously and uses little to no sulfur. 

Enjoy a quick introduction story on Matthias, his beautiful place and wines

 


Basis Nobody — Back to the top

An easy-drinking rosé blend of two typical Austrian grapes – Gruner and Zweigelt – and different vintages.

Age of Vines: 10-40 years old

Soil: Mixture of loess and clay with chalk inclusions

Varieties: roughly 80% Gruner Veltliner and 20% Zweigelt

Vinification Method: Grapes are hand-harvested. The Gruner is whole-bunch pressed, the Zweigelt undergoes a 12-day whole-bunch carbonic maceration. The juice is then spontaneously fermented in stainless steel tanks, where it also matures for up to 23 months, depending on the tank and vintage. Blended and then bottled unfined, unfiltered, and with a small amount of sulfur added. 


Esper Gruner Veltliner — Back to the top

Age of Vines: 35 years old

Soil: Mixture of brown earth, loess and gravel

Varieties: Gruner Veltliner

Vinification Method: Grapes are hand-harvested, pressed as whole bunches and the juice is then spontaneously fermented in old 300- and 500-liter barrels. The wine rests in barrels for about 2 years and is bottled unfined, unfiltered, and with a small amount of sulfur added.

 


Esper Zweigelt Rosé — Back to the top

Total Production: 1300 bottles

Age of Vines: 40 years old

Soil: Mixture of loess and clay with chalk inclusions

Varieties: Zweigelt

Vinification Method: Grapes are hand harvested direct pressed to barrel as whole bunches to make a rosé. The wine ferments in 5 year old 300 liter barrels as whole bunches. The wine rests in barrel for about 2 years and is bottled unfined, unfiltered, and with a small amount of sulfur added. 

 


Feldstuck Muller Thurgau — Back to the top

Total Production: 530 bottles

Age of Vines: 30 years old

Soil: Mixture of loess and clay

Varieties: Muller Thurgau

Vinification Method: Grapes are hand harvested and half of the grapes are direct pressed, while the other half ferments as whole bunches in 5 year old 300 and 500 liter barrels as whole bunches. The wine remains in contact with the skins for about 12 days, resulting in an orange color. The wine rests in barrel for about 1 year and is bottled unfined, unfiltered, and with a small amount of sulfur added. 

 


Feldstuck Riesling — Back to the top

Total Production: 530 bottles

Age of Vines: 30 years old

Soil: Mixture of loess and clay

Varieties: Muller Thurgau

Vinification Method: Grapes are hand harvested and half of the grapes are direct pressed, while the other half ferments as whole bunches in 5 year old 300 and 500 liter barrels as whole bunches. The wine remains in contact with the skins for about 12 days, resulting in an orange color. The wine rests in barrel for about 1 year and is bottled unfined, unfiltered, and with a small amount of sulfur added. 

 


Basis Gruner Veltliner — Back to the top

An easy-drinking take on a typical Austrian white grape, blended from different vintages.

Age of Vines: 10-25 years old

Soil: Loess, loam, brown earth

Varieties: Gruner Veltliner

Vinification Method: Grapes are hand-harvested and pressed as whole bunches to 50-year-old 5500-liter wooden vat for fermentation. The wine spends 1-2 years in barrel for elevage and is bottled unfined, unfiltered, and with a small amount of sulfur added. 


Basis Zweigelt — Back to the top

An easy-drinking take on a typical Austrian white grape, blended from different vintages.

Age of Vines: 15-30 years old

Soil: Mixture of loess and gravel

Varieties: Zweigelt

Vinification Method: This wine is a blend of three different younger vineyards. Grapes are hand harvested and ferment as whole bunches with occasional pigeage to result in a semi-carbonic fermentation in 60 year old 3500 liter barrels. The wine is left in contact with the skins for about 2 weeks. It is pressed off the skins to fiberglass tank for 2 years of elevage, and then is bottled unfined, unfiltered, and with a small amount of sulfur added. 


Esper Zweigelt — Back to the top

Total Production: 400 bottles

Age of Vines: 40 years old

Soil: Mixture of loess and clay

Varieties: Zweigelt

Vinification Method: Grapes are hand harvested and ferment as whole bunches with occasional pigeage to result in a semi-carbonic fermentation in stainless steel tanks. The wine is left in contact with the skins for about 14 days. It is pressed off the skins and returns to the same tank for 2 years of elevage, and then is bottled unfined, unfiltered, and with a small amount of sulfur added. 


Feldstuck Chardonnay — Back to the top

Total Production: 1000 bottles

Age of Vines: 20 years old

Soil: Mixture of loess and gravel

Varieties: Chardonnay

Vinification Method: Grapes are hand harvested and pressed as whole bunches to 8 year old 400 liter barrels for fermentation. The wine spends 2 years in barrel for elevage and is bottled unfined, unfiltered, and with a small amount of sulfur added. 
 


Potato Land — Back to the top

Winemaker’s note: “100% Grüner Veltliner from my youngest wines. Due to its accessible and easy character, it’s the perfect wine for people who are trying natural wine for the first time!”

Vineyard: Young vines on loess and brown clay. Youngest vines that the Warnung family has.

Varieties: Gruner Veltliner

Vinification Method: The grapes are hand-harvested and whole-bunch-pressed. The wine spontaneously ferments in stainless steel tanks, where it then spends about 11 months. Bottled lightly filtered, unfined, with a small amount of sulfur added. 

Personality: crisp, fun, super thirst-quenching Gruner that truly can be enjoyed by both natural wine beginners and lovers!
 

 


Why So Serious – The Red Bottle — Back to the top

Vineyard: Mixture of brown earth, loam, and loess in the village of Etsdorf, in Kamptal Valley. 50-year-old vines. 

Varieties: Blauer Portugieser

Vinification Method: The grapes are hand-harvested and fermented on the skins in open-topped stainless steel vats for 14 days. They’re then aged in a 500 liter used oak barrel for 48 months. Unfined, unfiltered, with a small amount of sulfur added at bottling. 

 


Why So Serious – The Blue Bottle — Back to the top

Vineyard: Mixture of brown earth, loam, and loess in the village of Etsdorf, in Kamptal Valley. 60-year-old vines. 

Varieties: Muller Thurgau

Vinification Method: The grapes are hand-harvested and whole-bunch pressed. The wine spontaneously ferments, then ages in a 500 liter used oak barrel for 60 months. Unfined, unfiltered, with a small amount of sulfur added at bottling.