Over the past generation, the Jurtschitsch winery in Langenlois / Kamptal has grown into one of the most prominent top wineries in Austria. Having being run by the three brothers Edwin, Paul and Karl Jurtschitsch, the family-owned winery has now been passed on to the younger generation, to Alwin Jurtschitsch and his partner Stefanie Hasselbach.
This family business succession has been prepared thoroughly. The couple travelled around the world, gathering experience in New Zealand and Australia. Working as interns in famed wineries in France, they got to know the French school of the Old Wine World. “It was a wonderful time and we learnt a lot. Now, we can put the ideas and the experience we have gained into practice back home in the Kamptal”, explains Alwin Jurtschitsch.
A first step was the change-over to an organic cultivation of the family-owned vineyards. It was followed by a reduction of the wine-growing sites so that they could concentrate of the first-class appellations of the Kamp Tal. And all this went smoothly and with a great deal of sensitivity and respect for tradition.
The wine philosophy also underwent a transformation: “Our wine style became more ‘polarising‘, characterised by the idea of terroirs without compromise”, says Stefanie Hasselbach.
They produce wines which let the vineyards and soils speak for themselves, even about the winegrower who cares for them. “Yes, we are farmers”, Alwin Jurtschitsch stresses, “this is our work, our tradition and handcraft in the best sense of the word.” In the cellar, all this is turned into a work of art. The wines shine in multi-faceted elegance, offering drinking pleasure at highest level without being baroque and heavy. The Grüner Veltliner wines interpret the Kamp Valley’s spiciness at its finest, while the Rieslings impress with their crystalline minerality. The renowned Gault Millau wine guide most recently called the Jurtschitsch winery “the most exciting one in Langenlois at present”!
Jurtschitsch is a very important winery in the Kamptal, with a rich history. The press house is from the 16th century and they have a 700 year-old natural, cool cellar. They farm organically not only for the wines they are making today, but also to preserve their vineyards for future generations. They are best known for their single-vinyard wines that are fermented with their own wild ambient yeasts and gentle, traditional vinification methods. Peter Moser also offers, “Few other Austrian wineries successfully produce such consistent quality over such a broad spectrum of wines.” In addition to the sophisticated single-vineyard wines, they make a fun entry level wine called GrüVe. Don’t be fooled, although it looks fun and simple, the wine over delivers for the price point. The label is designed by famous artist Christian Ludwig Attersee who makes up a new label each year.
The Grüner Veltliner Stein represents a cool climate herbal and mineral style Grüner Veltliner. “Stein” which means “stone” stands for the origin of the vineyard sites where this grapes come from. Only grapes from the high altitude Kamptal vineyard sites situated on the rocky hillsides were selected. Herbs and spices dominate the flavor instead of exotic elements. It’s refreshing and also ripe and focused. We try to keep a linear profile in this wine. Clean without any “make up”. A lively acidity paired with minerality provides length without getting heavy. The grapes were macerated for up to 12 hours on their skins before pressing. Fermented in stainless steel with neutral own selected yeasts. Enjoy with light fresh food.
Location of vineyards: hill side vineyards aroud the town of Langenlois
Soil: gneiss, primary rock
Vinfication: 12 hours maceration on skins, fermentation in stainless
steel, 5 month aging on lees, smooth battonage.
Vintage: 2010 – Coolest year of the decade – elegant, minerally white wines
Production in 2010: 30,000 bottles