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We are delighted to share an insight into our most recent developments and to present our single-vineyard wines from the 2024 vintage from Alphart am Mühlbach. They are the result of an intense year in the vineyards and our deep connection to the Thermenregion—where Rotgipfler and Zierfandler have expressed their unmistakable character for generations.
Before we turn to the 2024 wines, we would like to take a brief look at the 2025 harvest: For us, this vintage was something special. A calm, slow ripening period, stable acidity and an even sugar build-up allowed us to give each vineyard site exactly the time it needed. Conditions like these are rarely seen today—often spoken of as “the way it used to be.” All the more reason to be excited about a vintage that already shows depth, tension and character—while also marking our first successful year of conversion to organic viticulture.
The 2024 vintage, now in bottle, tells a different but equally compelling story. Shaped by an exceptionally early start to harvest, smaller yields and consistent hands-on work, these wines follow the principle of “small in quantity, outstanding in quality.” They offer finesse rather than volume, clear fruit, precise acidity and a distinctly mineral sense of place—wines that don’t seek to impress, but truly convince.
And while the 2025 vintage continues to develop in our cellar on its lees, we are pleased to present the 2024 single-vineyard wines—a collection that reflects our signature and the essence of our sites with great clarity.
The 2024 Growing Season in the Vineyard – A Retrospective
In 2024, the Thermenregion put our vineyards to the test early on. A generally mild winter shifted into an unsettled spring, with light late frosts in April leading to slightly reduced yields—especially in lower-lying sites. At the same time, the cool spring only moderately delayed the start of vegetation, and the vines developed evenly with good vitality.
Early summer was calm, but from late June an intense period of heat and drought set in and continued well into August. Thanks to consistent cover-crop management, deep-rooted vines and targeted canopy work, the vines came through this demanding phase in very good shape. Timely mid-summer rainfall also brought welcome relief and helped keep the vineyards in balance.
By late August, many sites had already reached optimal ripeness—an exceptionally early start to harvest, something we experience only rarely. The high temperatures during picking demanded great focus and precision. With 100% selective hand harvesting—mostly in the early morning hours—we were able to bring in the fruit cool and at exactly the right moment.
A large part of the crop was safely harvested before the heavy rains in mid-September. Cool nights at the start of harvest helped preserve the wines’ fine acid structure, while sugar levels were deliberately kept moderate.
“Starting harvest so early was crucial in 2024 to capture freshness, balance and a clear sense of origin,” says winemaker Lorenz Alphart. The result is a small but particularly fine vintage—defined by finesse, clarity and a precise expression of the Thermenregion.
With great pleasure, I can now present our single-vineyard wines from the 2024 vintage.
Description: Finest tropical fruit with the typical Rotgipfler aromatics only subtly hinted at—yet the wine convinces above all through pure minerality. Salty, remarkably complex and long-lasting, with a touch of smoky elegance.
Terroir: Southeast-facing | 230–260 m a.s.l. The soil is a shallow, very calcareous (fossil limestone) loamy brown earth formed from colluvial, washed-in fine and coarse material, deposited around 16 million years ago in the sea that once covered this area.
Vinification: Gentle hand harvest, 8 hours of skin contact, spontaneous fermentation and maturation in large oak casks and concrete egg.
Description: Our most true-to-variety Rotgipfler. Vibrant tropical fruit nuances on the nose and palate, paired with the unmistakable spicy character of this vineyard site.
Terroir: Southeast-facing | 220–250 m a.s.l. The soil is a deep, calcareous (fossil limestone) loamy brown earth. With a high clay and loam content, it has excellent water-holding capacity and remains well supplied with moisture.
Vinification: Gentle hand harvest, 10 hours of skin contact, spontaneous fermentation and maturation in large, old oak casks for 12 months.
Description: Fine-boned yet intense herbal and citrus aromas. On the palate, very purist with an herbal-mineral note, supported by delicate reduction. Bone-dry, refined and complex.
Terroir: Southeast-facing | 210–220 m a.s.l. The soil is a deep, very calcareous (fossil limestone) loamy brown earth formed from colluvial, washed-in fine and coarse material, with a moderate proportion of stones. In parts, there is gravelly “stone-field” material in the subsoil.
Vinification: Gentle hand harvest, 12 hours of skin contact, spontaneous fermentation and maturation in large oak casks and amphora.
Description: Finely spicy bouquet of fresh mountain herbs and citrus fruit, complemented by an intriguing hint of tropical fruit. On the palate, textured and complex.
Terroir: Southeast-facing | 250–320 m a.s.l. The soil is a medium to deep sandy-loam brown earth. The subsoil contains coarse-grained deposits with angular components (breccia) and rounded components (gravel and conglomerate). The nearby woodland edge has a strong influence through cool air drainage.
Vinification: Gentle hand harvest, 12 hours of skin contact, spontaneous fermentation and maturation in large oak casks and stainless-steel tanks.
Description: Pronounced vineyard peach and yellow tropical fruit on the nose. On the palate, finely creamy and persistent, with a lively arc of acidity. The finish shows a subtle mineral, gently reductive herbal texture.
Terroir: Southwest-facing | 210–220 m a.s.l. The soil is a very shallow parabrown earth with a high proportion of fine and coarse sediments, formed around 16 million years ago in the Vienna Basin sea. The subsoil contains a high gravel content with a moderately high proportion of limestone in parts.
Vinification: Gentle hand harvest, whole-bunch pressing, spontaneous fermentation and maturation in large oak casks.
With the 2024 vintage, we are pursuing a clear release philosophy: going forward, all of our single-vineyard wines will be given more time to mature—longer in cask and with additional bottle ageing before they are released. Our Low-Intervention flagships, Rotgipfler Ried Mandelhöh Limited Edition and Chardonnay Ried Tagelsteiner, are once again sealed with natural cork and, for the first time, presented in a new bottle shape with a new label—a visible statement of their ambition and origin.
Rotgifpler Ried Mandelhöh Limited Edition 2023
Description: A Rotgipfler in a class of its own. Boldly purist, it brings the delicate, fine-boned character of our top site Ried Mandelhöh to the fore with complete composure. Gently reductive, salty and chalky.
Terroir: Southeast-facing | 230–260 m a.s.l. The soil is a shallow, very calcareous (fossil limestone) loamy brown earth formed from colluvial, washed-in fine and coarse material, deposited around 16 million years ago in the sea that once covered this area.
Vinification: Gentle hand harvest, 8 hours of skin contact, spontaneous fermentation of the free-run juice in old oak casks, followed by 15 months ageing on the lees. Bottled unfiltered.
Available in spring 2026 – limited quantity; reservations possible.
Chardonnay Ried Tagelsteiner 2023
Description: Delicate notes of yellow fruit and light blossoms frame the saline-tinged bouquet of this Chardonnay. A gently reductive hint of flint and incense appears both on the nose and on the palate. Juicy and elegant, with a mineral fruit interplay. Unfiltered.
Terroir: Southeast-facing | approx. 240 m a.s.l. The soil is a very shallow parabrown earth dominated by fine- to coarse-grained components (gravel and conglomerate). Formed around 16 million years ago in the Vienna Basin sea, it is extremely high in limestone.
Vinification: Gentle hand harvest, whole-bunch pressing, spontaneous fermentation of the complete free-run juice (without settling) in old oak barrels, followed by 18 months of ageing.
Available in spring 2026 – limited quantity; reservations possible.
Aussteckzeiten 2025 9 Jan-26 Jan | 20 Feb–2 Mar | 27 Mar–13 Apr 7 Mai–18 Mai | 5 Jun–19 Jun | 17 Jul–29 Jul 21 Aug-7 Sep | 16 Okt-2 Nov | 27 Nov-14 Dez
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