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Netzl

Christine and Franz Netzl switched from arable farming and pig breeding to wine production in 1994 with four hectares of vines. They extended their holdings and re-planted with a focus on dense plantings of red grape varietals. Their daughter Christina Netzl knew from childhood onwards that she wanted to be a winemaker and worked her first vintage at home in 2007 after studying business and wine marketing in Eisenstadt, followed by a stint in wine retail in London, England. She credits this time and the exposure to many wines of the world with allowing her to place Carnuntum and its red wines in context and showing her the style of wine she wanted to make. Netzl still works with her father, and they farm 30 hectares in the loess and gravel soils surrounding Göttlesbrunn. They buy fruit from a further 10 hectares from contract farmers. In 2018, they began converting to organics and became certified in 2021 – having worked to organic guidelines since 2013. Sixty-five percent of plantings are red varieties, chiefly Zweigelt, with some Merlot, Blaufränkisch (planted just seven years ago), Cabernet Sauvignon, Sankt Laurent and a little Syrah. Grüner Veltliner makes up half of the white wine plantings, and Weissburgunder and Chardonnay make up the other half. All the white wines are whole-bunch-pressed and fermented with relatively turbid juice. All wines are fermented spontaneously and get extended aging on lees. In 2015, Christina Netzl started fermenting Chardonnay on skins. In 2020, she started experimenting with amphorae. “Things get more and more interesting,” Franz Netzl says, “especially with things I could not really picture beforehand. This is enriching.” The red wines are made in a sumptuous fashion, but with an accent on freshness, the white wines are the ones to watch.

From 2022 Burgenland and Austria’s East – A Heaven for Unsung but Compelling Reds (Feb 2024) by Anne Krebiehl MW

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2022 Chardonnay

Color: White

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