Weingut Johannes Trapl is a Biodynamic producer in the Carnuntum region of Austria,  about 40km east of Vienna. Johannes Trapl founded his winery in 2003 aged 25. The winery has been organically certified since 2010. “A way of life – not just a certification,” Johannes says. “No added nonsense” is another of his mantras. He says he wants “wines with diversity, finesse and power without sacrificing drinking pleasure.” What part does Biodynamics play in that?

Vineyards: Most of the family estate vineyards in Carnuntum were planted by Johannes’ grandfather. 21 ha. Blaufränkisch, St. Laurent, Zweigelt, Grüner Veltliner, Weißburgunder, Welschriesling.

After working for Cardinale winery in California, Johannes began managing the small family winery with initially only half a hectare (1 acre) of vineyards and also worked for the nearby Muhr-van der Niepoort estate. Today, together with Dorli Muhr of Muhr-van der Niepoort, Johannes Trapl is coinstigator of the renaissance of Spitzerberg, a small extension of the Little Carpathians made of limestone and schist, which can produce wines with extraordinary elegance and minerality.

Terroir: Zweigelt and St. Laurent on the gravel and loam dominated slopes of the Arbesthaler Hills. From the Spitzerberg, which belongs geographically to the Hainburg Mountains, he can make a Blaufränkisch from meagre schist rock.

Biodynamic certification: 2010 Certified organic. | 2022 Demeter certified Biodynamic.

Winemaking: Natural fermentation with no cultivated yeasts or enzymes. The wines mature in stainless steel tanks, oak casks or amphoras.

White wines

Petillant Naturel: 2020 Yellow Muskateller. Single Fermentation.

Pinot Blanc:

Carnuntum Karpatenschiefer, Grüner Veltliner: 2019 100% Grüner Veltliner. The Karpatenschiefer is a white wine from the Spitzerberg – therefore the name “Carpathian schist”. The grapes were planted in 1970. After being handpicked, destemmed, and fermented in amphorae, they go though 60-90 days maceration and maturation for 6 months in 50% used oak barrels and 50% amphorae. 11.5% alc. Climate: Cool Continental. Soils: Limestone with small schist inclusions. Maceration & Aging: fermented in 430 liter Georgian qvevri. 60-90 days maceration, maturation for 6 months in 50% used oak barrels and 50% in qvevri. Alcohol: 11.3%. Residual Sugar: 1.3 g/l. Acidity 4.7 g/l. The 10.5% alcohol doesn’t reference residual sugar or reflect being picked way too early. Somehow this wine pulls off extended maceration, relatively short aging, and is remarkably alive. Literally “Carpathian schist,” this is 100% Grüner Veltliner from the Spitzerberg planted in 1970. Grapes were hand harvested, destemmed, and then gently macerated between 60-90 days in a 430 liter Georgian qvevri (above ground). Following maceration and fermentation, the wine was aged in both used Oak and Qvevri for 6 months. Bottled unfined and unfiltered with total SO2 under 10ppm, this can be decanted with confidence and really enjoyed.

Pink wines

Rosè: 2020

Red wines

Blaufränkisch Spitzerberg:

Blaufränkisch Karpatenschiefer: 2018 100% Blaufränkisch. 12.5% als

Sankt Laurent: 2018 10.5% alc. | 2019 9.7% alc. Residual Sugar: 1.7 g/l

Zweigelt: 2020 100% Zweigelt. 11.5% alc.

Contact

Weingut Johannes Trapl

Hauptstraße 16

A-2463 Stixneusiedl, Austria

Tel:+43 2169 2404

Website: www.johannesrapl.com