Danube, Australia: Schloss Gobelsburg
Wine production at the castle dates back several centuries. After the taking over in 1996, Michael Moosbrugger (who was initially supported by wine producer Willi Bründlmayer) began reforming vineyard work and vinification according to strict quality standards. Of the 39 hectares under vines around the Kamptal village of Langenlois, Gobelsburg’s premium vineyards are the rocky, terraced Zöbinger Heiligenstein and Grub, mostly for Riesling, as well as the lower-lying Lamm and Gaisberg vineyards, whose sand and loess soils are mainly planted with Grüner Veltliner. Vineyard work is done exclusively by hand and mostly follows organic practice. A considerable proportion of Gobelsburg wines is exported. Gobelsburg winemaking emphasizes traditional varietals and terroir expression. Oak casks are used sparingly and only for top Grüner Velliner and red wines, otherwise large barrels or steel tanks are used for vinification. Mostly natural yeasts are used for fermentation, and yeast contact is preferred for some premium wines. The Tradition line of wines is using methods drawn from historical winemaking practice.