Stagård

Kremstal | Stein

The estate stretches as far back as 1424 when it was first mentioned as “the Lesehof Tegernseer.”  Originally it was the property of the local diocese, but the winery came under the ownership of the current family in 1786, though it continued to grow grapes and produce wine under the “Tegernseer” name.  Then in 1981, Kenneth Stagård traveled here from Sweden and married into the historic family.  Kenneth and his wife, Elisabeth, started the Swedish branch of this estate and renamed the winey Lesehof Stagård.  Kenneth’s son, Urban, and his wife, Dominique, assumed control of the estate in 2006 and immediately began the crucial transition to organic viticulture; for the Stagårds, farming without chemicals and making wine without additives was a way to improve the quality of the wines and, at the same time, honor the knowledge and techniques of the past. They are the 7th Generation to run the winery, now with 12 hectares in the Kremstal and Wachau where the focus is riesling.

When Urban and Dominique took over the family estate they quickly began to reimagine its potential.  Not only did they make the switch to organic winegrowing, they contracted with local monasteries to lease some of the most sought after sites in Stein including Steiners Hund, Kögl and Gaisberg.  These ideal parcels of old vines (both of riesling and grüner veltliner) were folded into the Stagård family estate, allowing them to not only increase production but showcase these iconic sites and highlight the region’s potential. Urban and Dominique are firm believers in sustainable farming and additive-free winemaking philosophies.  They are committed to the health and vitality of their soils, enabling them to articulate the unique terroirs expressed in their wines.  For these deeply enthusiastic vignerons, organic winegrowing and winemaking has allowed them to harness the vitality of their plots and make wines that are crystalline, tense and intellectually satisfying—not to mention, delightful to drink.  There is a palpable feeling of communion and respect for the centuries of history and knowledge held within the walls of their cellar and you can’t help but taste the passion behind this project.

Our idea of biological winemaking does not end at the cellar door; we work with minimal intervention and above all we trust in time. That´s why we leave our wines for a long time on the lees – to harmonize structure, give them stability and embrace their own specific character. Working biologically means –  above all to observe because it is possible to read the soil: its breakages, its compressions, its root penetration. All the things which happen in the soil and on its surface are fundamental for every other development in the process of wine production. This is why we try to understand every detail of our vineyard, to know all of our vines and to treat them as gently as possible.

—Urban Stagård

 

The Stagårds tend to pick relatively late to ensure optimum maturity and ensure the harvest of golden, ripe berries. Working strictly by hand, they are intensely selective when it comes to the quality of fruit that arrives in the winery. In addition to heavy sorting, 10% of the fruit is manually de-stemmed for the single parcel wines. The grapes macerate up to 48 hours before they are pressed and begin their spontaneous alcoholic fermentations. The ferments take place in stainless steel or, in select cases, antique stone-ware vessels called “steinzeug.” There isn’t any oak in the cellar as of now, but Urban plans to add some in the future. The wines are aged on their fine lees right up to the point of bottling to promote texture and protect against oxidation. Stagård is not focused on producing wines that fit into the classic categories of “dry” or “sweet.” Rather, he allows the wines to find their own individual rhythm and equilibrium; they normally finish with +/- 5 grams of residual sugar and fall between 12.5 and 13% alcohol.  These are wines of laser sharp, mineral expression offset with poise and elegance—true wines of terroir that beg to be “drunk up.”

Soil Reports

  • Loess + Loam
    Loess + Loam

    Loess + Loam

    Loam - Warm, soft, fertile soil composed of roughly equal amounts of silt, sand and clay. It is typically too fertile for high quality wines that need to limit yields in order to concentrate flavors.

    Loess - A very fine, silt-based soil composed of wind-borne sediment that is typically angular and decalcified. The soil has good water retention and warming properties. 

    -Steiner Goldberg, Kremser Weinzierlberg
  • Mica-schist
    Mica-schist

    Mica-schist

    Slate is a metamorphic, plate-like rock formed when shale, clay, or siltstone is subjected to pressure deep within the earth. The soil retains heat well and warms up relatively quickly.

    -Steiner Goldberg, Kremser Weinzierlberg
  • Gravel
    Gravel

    Gravel

    Loose siliceous pebble soil that has good drainage but poor fertility. Vines planted in this type of soil must penetrate deeply to try to and find nutrients in the subsoil. Wine made from vines produced on clay gravel beds have less acidity than those planted on limestone gravel beds.

    -Steiner Goldberg, Kremser Weinzierlberg
  • Conglomerate

    Conglomerate

    Conglomerate is a coarse-grained clastic sedimentary rock that is composed of a substantial fraction of rounded to sub-angular gravel-size clasts, formed by the consolidation and lithification of gravel. Conglomerates typically contain finer grained sediment, e.g., either sand, silt, clay or combination of them, called matrix by geologists, filling their interstices and are often cemented by calcium carbonate, iron oxide, silica, or hardened clay.

    -Steiner Goldberg, Kremser Weinzierlberg


    In Krems, the base material is Gneiss und Glimmerschiefer (i.e. Urgestein), limy conglomerate from the Hollenburg-Karlstetten formation and hardened gravel from the Danube.
  • Gföhler Gneiss

    Gföhler Gneiss

    Gneiss is a common distributed type of rock formed by high-grade regional metamorphic processes from pre-existing formations that were originally either igneous or sedimentary rocks. 

    -Steiner Goldberg, Kremser Weinzierlberg

View Archive

 

Back To Top