Weingut Rebenhof
– Styria, Austria
Rebenhof has been in the family since 1924, though Hartmut Aubell is the first in his family to run the vineyard as its winemaker. He studied under numerous winemakers, including the infamous Didier Dagueneau, before returning to his soil and starting his first vintage in 2007.
In 2013, Weingut Rebenhof took to biodynamic farming to restore the soil and keep the vines healthy. This was a task easier said than done. Extremely steep slopes and terraced areas, frequent rainfall, and his strict winemaking practices (such as using only rainwater for cleaning and zero plastic waste) present their challenges. But Hartmut is patient and gives his vines the time they need.
Nothing is added or taken away from his wines. They don’t use enzymes, pure yeasts, sugar, or fining agents. If the wine doesn’t convert 100% of the sugar, then the wine will be bottled with residual sugar and have even more naturalness.
Hartmut understands every year’s wine differs from the other, requiring different vinification and aging, but the uncertainty is worth it. His wines are well crafted, full of fruit flavor, and you might even say “funky.” They’re often cloudy, low in alcohol, and have a beautiful lingering finish.
Cultivation: 9.5 ha
Production: 28,500 bottles/year
Varieties: Sauvignon Blanc, Chardonnay, Yellow Muscat, Pinot Blanc and Welschriesling
Approach: Biodynamic
Certifications: Demeter
Added sulfites: < 15 mg/l
