JOHANNES TRAPL KARPATENSCHIEFER 2018

Wine Insight

Johannes Trapl founded his winery in 2003 when he was just 25 years old. It was Johannes' grandfather that planted most of the family estate’s vineyards in Carnuntum, a region known at the time for big, inexpensive Zweigelt wines. After working for Cardinale winery in California, Johannes took over the responsibility of 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.

The vineyards have been certified organic since 2006 and the entire winery since 2010. Meanwhile, the focus is now on applying biodynamic principles in the vineyard and avoiding using mineral fertilizers.

Fermentation occurs naturally without the addition of cultivated yeasts or enzymes. There is minimum intervention with the premium wines in the cellar to simply let them be. The wines are then given enough time to mature, in stainless steel tanks, oak casks or amphoras, before they are brought to market, which allow them to show their true potential and pedigree.

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. Bottled at the end of August one year after harvest. Intense yellow-green; clear fruit, spicy pepper; a fine balance between acidity and residual sugar makes this wine remarkably lively. Pairs with starters, fish, asparagus, and poultry.

Pairs Well With:
Backhendl (Austrian Fried Chicken)

Sounds Like:
Cream - White Room