What would you say your winery and your wines stand for?
Christoph Wachter: Within the last 15 years we have had ours for several The Wachter Wiesler family winery, which has been established for decades, has become one of the quality spearheads on the Eisenberg. We produce, now also organically certified, as genuine plants as possible, which unmistakably show their origin. With great empathy, elegant white and red wines succeed, which are characterized more by finesse and complexity than by opulence. We proceed with special sensitivity both in the vineyard and in the cellar in order to present the peculiarities of the respective location as precisely as possible. 600 liter barrels or larger are mainly used. In this way, it is possible to express the nuances of the incomparable Blaufränkisch terroir in a clearly perceptible way. The result is - year after year - from the delicious classic Béla-Jóska to magnificent local wines from Deutsch Schützen and Eisenberg to the sought-after individual vineyard characters Saybritz & Co. - wines of quiet greatness with immense aging potential.
What makes a great wine for you? Or what is important to you personally when it comes to a wine?
Christoph Wachter: Our wines often dance, but sometimes they float calmly again. They're kind of like us. They like it good, they like it very good, and sometimes they mean it too well with us, but then at least far too well. They are ready to travel enthusiastically, but also to rest almost endlessly. They are extremely adventurous and always present. Conquerors, Clowns, Therapists, Seducers. You live your life. And they love it.
Does climate change affect your viticulture and does it also change things in your work?
Christoph Wachter: Of course we try to work with nature, to move with the times. Humus formation and soil health is our primary goal, so we manage to store enough water and give the vines everything they need. Flowers, grasses and herbs as greenery help us to feed the microorganisms that bring the vines the necessary food. Careful foliage work, that is, only the most necessary leaves are removed to aerate the grapes, but care is taken that the grapes do not hang in the direct sun. The right harvest time is essential anyway. This has tended to move forward by 7-10 days.
What made you go in the direction of organic?
< strong>Christoph Wachter: We wanted to be closer to the vine again. We see ourselves as companions, as observers, as friends who are there for them when the vineyard needs something. Due to all the remedies that would be allowed, many have even forgotten how wine really tastes or should taste. We want our wines to be unadulterated.
Are there any learnings or insights regarding wine production or the wine business that you would have liked to have had at the beginning of your career?
Christoph Wachter: It is a constant, wonderful learning process. I don't want to miss anything, we had to try everything to see how each of the 1000 wheels that you can turn affect the wine. I don't want to miss any mistakes either.
Dear Christoph, thank you very much for the interview!