GRABENWERKSTATT
AUSTRIA | WACHAU
Grabenwerkstatt was founded in 2014 by Franz Hofbauer and Michael Linke. They rely solely on Grüner Veltliner and Riesling. This is due, above all, to the conviction that the two varieties best reflect the full potential of the “Spitzer Graben”. Franz and Michael are cultivating 2 hectares with biodynamic principles. They believe, that quality lies in meticulous discussion with each individual vine, solemnly working by hand and the attempt to arrive at a harmony with the spirit of the place.
Grabenwerkstatt stands for origin, which is defined by the often extreme natural conditions in the “Spitzer Graben”. Franz and Michael are passionate to understand each individual tree in its essence, to successively grasp its characteristics and to trace it as precisely as possible in their wines. Elegance, vitality, structure and natural depth are key objectives.
Franz and Michael do not use systemic plant protection or artificial fertilisers. Hence they treat their soils & vines only with biodynamic preparations, teas, sulphur and copper (in as small quantities as possible). In order be able to meet and gradually learn the individual needs of each vine, working by hand is the only option.
All of their wines are spontaneously fermented and remain on their lees in steel tanks until they have found their natural balance.
Stone fruit, ripe green apple hint of quince and pepper spice on the nose. Full of energy and tension with a long lingering finish on the palate.
Winemaker | Michael Linke, Franz Hofbauer
Region | Wachau, Austria
Variety | Grüner Veltliner
Viticulture | Biodynamic
Soil | Calcareous, sandy-marls
Altitude | 250 m
Age of the vines | 40 years
Bottles made | 7000 bottles
Vinification
This grapes for this drop come from the vineyards east of the river Danube. The clusters were whole-bunch pressed then the juice was spontaneously fermented in steel tanks. The wine was left on its fine lees to mature. After 8 months it was bottled without fining or filtration.
Vintage
2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming
2019 was a cold rainy vintage, naturally reducing the yield, resulting in wines with high vibrant acidity. Claimed to be the vintage of the decade in Wachau
Peppery, flinty mineral and tense at first; giving it a little time it opens out beautifully revealing its stone-fruit characters and really long finish. Maximum elegance in each drop. A wonderful example of high quality Grüner Veltliner from the side valley of Wachau.
Winemaker | Michael Linke, Franz Hofbauer
Region | Spitzer Graben, Wachau, Austria
Variety | Grüner Veltliner
Viticulture | Biodynamic
Soil | Calcareous, sandy-marls
Altitude | 500 m
Age of the vines | 10 - 40 years
Bottles made | 1500 bottles
Interesting Facts
The grapes for this wine have been grown in the side valley, west of the Danube called “Spitzer Graben”. This is where Michael and Franz has their single vineyard sites. These are steep terraced slopes at very high altitude. They use the grapes that are on the lower parts of the vineyards or slightly younger plantations.
Vinification
The clusters were whole-bunch pressed. Then, the juice was spontaneously fermented in steel tanks and left on its fine lees to mature. After 8 months it was bottled without fining or filtration.
Vintages
2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming
2018 was a great year in the Wachau, resulting in wines with deep fruit concentration and high acidity.
2016 is known for being a difficult rainy and cold vintage. Resulted in a very long harvest due to meticulous selection, naturally lowering the yield and concentrating the juice.
A Grüner Veltliner that feels like a jewel. The nose is focused and precise starts with lemon peel and quince revealing flinty smokiness and peppery herbal notes. The palate is all about the herbal notes reflecting the terroir in an incredibly long finish. A wine that deserves attention and a special occasion.
Winemaker | Michael Linke, Franz Hofbauer
Region | Spitzer Graben, Wachau, Austria
Variety | Grüner Veltliner
Viticulture | Biodynamic
Soil | Gneiss, brown earth
Altitude | 450 m
Age of the vines | 50 years
Bottles made | 800 bottles
Single Vineyard
This particular part of the Brandstatt lies on the mountain ridge illuminated by the setting sun. Combine that with nutrient rich gneiss cowered with brown earth and you get the perfect location for Grüner Veltliner. A 50 year old plantation on terraced vineyard not accessible by tractor resulting in on of the most layered and complex wines that we have ever came across.
Vinification
Only the best grapes of their best Grüner Veltliner plots make it in to this wine. The key lies in caring for the vines trough out the year and an incredibly meticulous harvest - not a single berry with the slightest defect can enter the cellar. After that the rest is straight forward the clusters were whole-bunch pressed and the juice was spontaneously fermented in steel tanks. The wine was left on its fine lees to mature. After 8 months it was bottled without fining or filtration with a bit of sulphur.
2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming
Trenning gives one of the most unique rieslings on the planet, in the hand of Michael and Franz this grape can truly enfold its true potential. The wine opens with flinty, smokey peppery notes revealing white peach, lime peel with elegant floral notes, its precision is truly mesmerising.
Winemaker | Michael Linke, Franz Hofbauer
Region | Spitzer Graben, Wachau, Austria
Variety | Riesling
Viticulture | Biodynamic
Soil | Graphite and a little limestone on gneiss.
Altitude | 500 m
Age of the vines | 60 years
Bottles made | 800 bottles
Single Vineyard
The Trenning is the highest vineyard in the Wachau lying at a 550m altitude. The south exposer makes the viticultural viable on the otherwise cold, windy and dry territory. Due to the steep slopes it can only be cultivated by hand as no machinery is able to climb it. The usual gneiss base soil is enriched by graphite and some limestone resulting in higher acidity and a more feminine style.
Vinification
This wine is made from the very best grapes grown on their top plots. The clusters were whole-bunch pressed and the juice was spontaneously fermented in steel tanks. The wine was left on its fine lees to mature. After 8 months it was bottled without fining or filtration with a little bit of sulphur.
2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming
The Bruck Riesling, without a doubt the most iconic single vineyard in the valley in its purest form! It results in a wine with the greatest ageing potential and a more masculine style compared to the other single vineyards. The nose is packed with ripe stone-fruits, lime peel paired with fresh pepper and flinty wet stony minerality.
Winemaker | Michael Linke, Franz Hofbauer
Region | Spitzer Graben, Wachau, Austria
Variety | Riesling
Viticulture | Biodynamic
Soil | Granodiorite gneiss, amphibolite and sand topsoil
Altitude | 500 m
Age of the vines | 30 years
Bottles made | 600 bottles
Single Vineyard | Bruck
The Bruck is the steepest single vineyard in the valley stretching between 400 and 500m altitude. The soil here consist of granodiorite gneiss and amphibolite base soil and sand topsoil. It would be impossible to cultivate if it wouldn’t be for the hundreds of stonewalls supporting the permeable sandy top soil. It always results in a more masculine style riesling with piercing acidity.
Vinification
This wine is made from the very best grapes grown on their top plots. The clusters were whole-bunch pressed and the juice was spontaneously fermented in steel tanks. The wine was left on its fine lees to mature. After 8 months it was bottled without fining or filtration with a little bit of sulphur.
2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming
2018 was a warmer vintage than 2017 that brought the harvest slightly forward resulting in sharper and more focused wines.