Winery

Karl Schnabel

Karl Schnabel is considered as an exceptional winemaker from South Styria. On barren slate soils, he cultivates purist artefacts of his craftsmanship, which - as he himself says - taste jazz-like, focused and vertical - we declare Styrian Burgundy.

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"All our natural wines are fermented grape juice, nothing else."

– Karl Schnabel

Colour
Price
Eigenschaft

Koregg Blaufränkisch 2020

winestyle-img Silky & Deep
Mineralisch
Fruchtig
Elegant
44,90 €
59,87 €/L

Hochegg Morillon 2021

winestyle-img Fine & Layered
Fruchtig
Würzig
Mineralisch
Engmaschig, Komplex
43,90 €
58,53 €/L

Legionärin Sauvignon Blanc 2021

winestyle-img Fine & Layered
Mineralisch
Fruchtig
Elegant, Lebendig
32,90 €
43,87 €/L

Pinot Noir Koregg 2020

winestyle-img Silky & Deep
Floral
Like a fragrant flower meadow with notes like rose and jasmine blossoms and delicate meadow herbs.
Fruchtig
Elegant
53,00 €
70,67 €/L

From the South Styrian Demmerkogel to Burgundy and back again

Eva and Karl Schnabel are two originals. When we visited the likeable Styrians, it became immediately clear to us that this is not about any trends, but about uncompromising sustainability, conscious consumption and, above all, honesty with wine as a cultural asset.

Eva studied economics and Karl agricultural economics, after which they went to Burgundy for two years. Inspired by the practices they learned there, they decided to reactivate their parents' 5ha vineyard on the Demmerkogel in the Sausal and, quite contrary to the Styrian trend, to plant mainly red wine varieties such as Zweigelt, Blaufränkisch and Pinot Noir.

"Jazz-like", says Karl, not as broad-shouldered as wines from limestone, but more filigree and focused.

The barren soils on the plots Hoch-, Kor- and Kreuzegg consist of siliceous primary rock, which is in the form of slate - i.e. free of limestone, because the mountain of Sausal was higher than the primordial sea back then. The red-brown coloured slate with iron inclusions gives the wines a vertical depth and almost vibrating precision.

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Karl Schnabel's natural wines are purist ambassadors of their terroir

At the Ermihof, no compromises are made, the way Karl makes wine is extreme, a lot of muscle power and even more heart and soul, and you can taste this passion with every sip. Karl works according to strict biodynamic guidelines and do not use any additives in the cellar or in the vineyard - the vines have not seen any chemicals since they were planted in 2004 at all. Their cows come to their aid for composting, and the vines are strengthened with home-brewed tea extracts from nettles and yarrow.

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The Schnabels harvest physiologically ripe at the beginning of October to mid-October, which sounds late at first, but due to the somewhat cooler climate and the open fermentation including battonage, the alcohol evaporates somewhat faster and the wines develop an elegant 12 -13% paired with a ripe, full aroma. In the cellar, the natural wines are matured in small, used barriques of excellent wood quality by Latour - followed by 12 to 24 months of yeast storage. These are natural wines in their purest form: informal, free, aromatic, lively and at the same time incredibly elegant.

In the meantime, the Schnabels have developed an impressive signature that proves that Styria is not only considered a white wine stronghold, but can also really deliver with the reds - we hereby declare the Styrian Burgundy!