Neu angelegter Weingarten in Abendstimmung
Junger Sproß einer Rebe
Food & Wine

Road Trip

Personality Profile: Eduard Tscheppe

On every adventure tour we take you behind stage for a candid interview with a young professional working in the Austrian wine industry

Eduard Tscheppe more or less grew up in the winery and inherited his uncanny feel for new trends in winemaking from his father Roland. Eduard now continues the 150-year family tradition and has expanded the very modern winery to an impressive size of 45 hectares. The quality of the wines begins in the vineyard with conscientious canopy management and rigorous yield restrictions and continues with sensitive, intuitive use of modern vinification techniques.

What is the most exciting thing about the Austrian wine branch?

The density of high quality wines with a tremendous range of styles and flavors in such a compact small country makes every wine lover's heart beat.

What to you love most about the southern Styria?

There is a deep emotion I feel watching the sunrise from a vineyard hilltop. The light, the scent of dew, the birdsong, the cool air on my skin, the solitude --- everything contributes to a moment of complete connectedness I feel with the past, present, and future of this landscape.

What do you enjoy most in your work?

Every day and every year is different. It is necessary to remain spontaneous, set priorities, and live with the daily demands of the vineyard and the wines in the cellar. My reward is the joy people receive and share with the finished wines.

If you had to take one wine to each of following, what would it be and why?

A Rendezvous?

I would take a Styrian Gelber Muskateller because it is light and fragrant and makes an excellent first impression. One bottle and one rendezvous will certainly lead to a second….

Dinner with very good friends?

An unoaked Weissburgunder would be my choice because it matches nearly any food and is discreet but has backbone and makes a stylish statement of good taste.

An isolated desert island?

I'd want a wine that keeps its aroma and develops well in the glass, so I'd take a Gewürztraminer and savor it slowly in homeopathic doses.

 

 

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Eduard Tscheppe aims for just enough oak to highlight the creamy body and terroir without disguising the fruit of his Pinot Gris
Eduard Tscheppe aims for just enough oak to highlight the creamy body and terroir without disguising the fruit of his Pinot Gris.