Wines and wine regions of Austria

When we think of Austria, a picture of alpine pastures, contended bovines, quaint bars and lederhosen tend to come to mind. This slight and succinct generalisation fails, obviously, to include a thriving wine 'industry' which now covers some 115,000 acres, 32,000 producers of whom 6,500 grow and bottle their own wines. Others deliver their grapes to co-operative or larger producers' cellars. All very exciting, given the stunning quality that has been emerging from the eastern provinces of Niederösterreich, Burgenland, Styria and Vienna. A huge cross-section of soils affords every possible variable to match the needs of Austria's vast array of known, as well as lesser-known, grape varieties. Riesling, Grüner Veltliner, Pinot Blanc and Sauvignon are some of the former, whilst the latter is furnished by gems such as Gelber Muscateller, Zierfandler Blauer Wildbacher! Decent annual rainfall, the option to cultivate vineyards up to 560 metres (Styria), and a latitude similar to that of Burgundy, are all relevant factors as we move into a new climatic age, where precipitation and cool air may just become the critical criteria for tomorrow's classics. Definitely a country to follow.

View a full list of our Austrian white wine and Austrian red wine.

Burgenland

Burgenland is situated at the far eastern end of Austria, on the Hungarian border, and is most famous for the production of sweet white and red wines.

Kremstal

Sandwiched between Kamptal and Wachau, both geographically and in area under vine (5,200 acres), it naturally shares similar traits to both. The soil composition is loess, loam and primary rock. Grüner Veltiner does particularly well on the loess, whilst Riesling excels on the conglomerate rock soils.

Langenlois

Langenlois is an important wine town in the Kamptal-Donauland district.

Kamptal

About three times the size of near neighbour Wachau to the north of Austria, Kamptal, at just over 9,000 acres, is dominated by loam and loess soils with some primary rock formations. Again, perfect for Riesling and Grüner Veltliner, because of the cooler climate, which helps the retention of natural acidity, and also thanks to the relative dryness of the valleys, the luxury of later picking brings additional ripeness.

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