Archive 2006
Comments on the Austrian 2006 Vintage: From talks and interviews conducted during the third week of October 2006
Michael Thurner, Managing Director, Austrian Wine Marketing Board
“The high quality of the 2006 vintage will help us to strengthen even further the international image and positioning of Austria as one of the best wine countries in the world. There are only a few countries that can accomplish this with red, white and sweet wines!“
Josef Pleil, President of the Austrian Viniculture Association
"There are smaller quantities of Grüner Veltliner because of the occurence of coulure in some regions. But overall, the effect on Austrian Grüner Veltliner is not so heavy.
There will be approximately 2.3 million hl of wine altogether. “
Franz Hirtzberger, Chairman of the Regional Committee Wachau, Spitz, Wachau
"The grapes are in a terrifically good state - ripe, plenty of acidity – and the vintage should be very big! The rainfall in August came just in time. And the wonderful fall has been ideal for the Riesling.
In old Grüner Veltliner vineyards - where the yields are normally low anyway - the amounts this year are down by nearly half. This means that very little will be available.“
Martin Mittelbach, Tegernseerhof, Unterloiben, Wachau
"The quality is really fantastic. The sugar / acidity ratio is perfect; everything is rich in finesse and very harmonious. The ripening was more in balance than in other years. And the temperature differences necessary for the development of aromas came in the last weeks, and even days."
Franz Proidl, Senftenberg, Kremstal
"This year, there is much sugar and lots of acidity - which is mainly wine acidity [tartaric acid].
Botrytis is no topic for this year. At the end of September, it began with the Riesling. But the dry weather stopped it."
Fritz Miesbauer, Weingut Stadt Krems, Kremstal
"We’ve had super weather right up to now - it is almost kitschy! Our grape material is as clear as a bell. The fruit is there, with lots of character, and there´s
Kurt Angerer, Lengenfeld, Kamptal, spezialising in Grüner Veltliner from a wide range of soils
"There is very little - but it is very good. The wines are a dream: high gradations and much acidity, which makes this a long-life vintage. To make light wines from this year wouldn’t be easy."
Fred Loimer, Langenlois, Kamptal
"Seen from the outside, analytically - and using that word very carefully - this is the first real vintage of the century. High sugar-ripeness always has been linked with low acidity. But not this year! This is probably because of the perfect supply of water right up to the time of ripening in August. September and October were warm during the days, but always cool during the nights - which protected the acidity."
Karl Fritsch, Oberstockstall, Donauland, Wagram
"Because of the change to bio-dynamics, we watched the weather more closely than ever before. In any case, loess was a good catalyst for balance: more green between the rows helped to absorb the water, and in dry times, loess can hold moisture very well."
Philipp Zull, Schrattenthal, northern Weinviertel (the area of Retz)
“September made the wine. Despite smaller yields of all wine qualities, the flavours are beautiful – almost kitchy.
Peter Malberg, Graf Hardegg, Seefeld-Kadolz, northern Weinviertel
„The rain in August came just in time, right after the warm weather in July. And the dryness at the end of August was good for growth of the fruit. The sugar levels were very high; the pH levels low. The red wines have seldom been this aromatic - almost sensational! Here, higher alcohol is not a problem with the high gradations. But with all of the wines, not only numeric value is important, but also - and above all - is the balance which, this year, is perfect."
This year, both the Zull and Hardegg wineries worked for the first time according to bio-dynamic principles. This made an early "perfect and precise leaf work" necessary, especially for combating rot. Work expenditure in the vineyards was distinctly higher. Also Fred Loimer, from the Kamptal, is very positive about his bio-dynamic experience. "I only can say that it functions very well.“
Johann Stadlmann, Traiskirchen, Thermenregion
"The most beautiful wine qualities - the sugar / acidity ratio is ideal, for example with Rotgipfler and the Burgundy varieties, like Chardonnay. The quantities are satisfying in general – a good average; in any case, more than in 2005."
Georg Schneider, Tattendorf, Thermenregion (specialises in Sankt Laurent and Pinot Noir)
"The variations in temperature extracted beautiful aromatic expressions from the Burgundy varieties, especially Sankt Laurent and Pinot Noir."
Mac Forbes, consultant in Carnuntum
"The harvest was relatively early this year; everything seemed to ripen at the same time. The qualities of Grüner Veltliner, Chardonnay and the other white wines are outstanding. So are the red wines, especially Sankt Laurent, Zweigelt and Blaufränkisch.“
Fritz Wieninger, Vienna
"Help came from September and October, which could be compared somewhat to last year, when the Fall was super. Also selection was necessary – but in comparison to last year, it was a cinch! “
John Nittnaus, Gols, Burgenland
"I think that the Blaufränkisch is very, very good. Blaufränkisch is definitely the highlight for the time being - absolutely remarkable – with low pH-figures and very good ripeness. It won’t be a year of opulence, but one with fruit, finesse, subtlety and clearness."
Josef Umathum, Frauenkirchen, Burgenland
"This vintage is similar to 2003, but with the depth of 2004."
Roland Velich, Moric, Lutzmannsburg, Neckenmarkt, Mittelburgenland, (especially Blaufränkisch)
"We have every reason to believe that this could become a great vintage, in any case for Blaufränkisch. Fantastic physiological ripeness, plenty of finesse – but it´s not a vintage of opulence; far from 2003."
Hannes Sabathi, Gamlitz, South Styria (Südsteiermark)
"The gradation is very good. This year, Muskateller was atypically very stable; so was Morillon, which is practically the most sensitive of them all. Sensationally good is Sauvignon Blanc - spicy, with good body - almost like the 1997."
Alfred Ploder, Rosenberg, Sankt Peter, Südoststeiermark
„There were wonderful gradations - Morillon, Weissburgunder, Grauburgunder, the top-quality Sauvignon Blancs, and Zweigelt, which is absolutely fine."
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