Our new Austrian container is reaching U.S. shores, packed with new wines from the exceptional 2015 vintage, including the 2015 Geyerhof Stockwerk Grüner Veltliner and 2015 Geyerhof Stockwerk Zweigelt. Stockwerk is the child project of Geyerhof‘s next generation of winemakers, Ilse Maier’s son Josef and his wife Maria. We’ll let Josef describes it in his own words:
StockWerk is a real project of the next generation at Geyerhof (we are the 15th generation of the family). Maria had the idea of the name and the label. Generally the label should show how organic viticulture works. In German, StockWerk means the work (Werk) on the vine (Stock). Of course the vine is in the middle, but in an organic farm, there is also a strong focus on the surrounding. For us, it was very important that the vine was not drawn bigger than the cover plants around it, because for the ecosystem, they have the same importance. The secret little helpers stand for all the manual work in our vineyards. But the label should also show the projects of Maria and me:
In the right corner you can see bees. Maria’s father has been a beekeeper for 30 years and so Maria started to have bees two years ago. Beekeeping is a combination of handcraft, luck, patience, and a deep interest in the course of nature. Just as in viticulture, it is vital to observe and intervene with a guiding hand only at the right moment. The measures to be taken are highly dependent on the life cycle of each individual bee colony. Surplus honey is taken without depleting the vital resources of the bee colony. Abstinence from pesticides on our croplands and in our vineyards is integrated into the biologically diverse landscape surrounding our village Oberfucha, providing ideal preconditions for healthy and thriving bee colonies. Their profuse pollination activity contributes further to the expansion and preservation of biological diversity. This contribution to biological diversity was first initiated in our environmental project “wildwux” and has been further extended to include the establishment of our own apiculture. Of course, we are highly pleased to be able to offer one of the oldest and highly prized condiments in the world — fresh honey from the beehive.
In the left corner you can see cattle. In our area almost every farm had cattle. It was important to get manure for the fields but also to get meat or milk. Because of the intensification of agriculture nobody has cattle any more. The grasslands and meadows on the slopes in Oberfucha built habitats for numerous animal and plant species. These habitats are almost lost nowadays. A large share of these areas are threatened by overgrowth because they are no longer used as pastures for grazing animals. Last year we started to get cattle again and use the same pastureland as my grandparents did. This allows a return to the original vegetation and offer a habitat to a larger diversity of plants and animals. Our cattle lives on 7,5 acres and each cow has 5000 m² to graze, while all the food they get is produced on the Geyerhof.
Generally we think that light but characterful wines are the future. Both the Stockwerk Red and Stockwerk White come from cooler sites where it is possible to make light wines with a high ripeness as they start to produce sugar later and keep acidity better.
The StockWerk Grüner Veltliner comes from a new vineyard in Oberfucha, granulite and tertiary gravel, very cold, north-east oriented site, surrounded by sparse forests, close to our grazing-land with the wildwux-cattles. It has bright yellow-green highlights with aromas of fresh meadow herbs, fruity, fresh, lively, fine spice, light in alcohol — full drinking pleasure. The ideal drinking temperature is at 8-10°C (45-50°F). It pairs very well with light dishes and summer snacks.
The StockWerk Zweigelt comes from a vineyard with deep sandy soil, slope facing the east. It has delicate cherry aromas, lush, enjoyable richness, fine aroma structure, elegant, ideal supplement for meals, makes you fancy for more. The ideal drinking temperature is at 10-15°C (50-60°F). It pairs very well with venison, beef and pasta.