25 year old Christoph Hoch can build upon 370 years of wine making tradition in his family and training at renowned wineries in Austria, France and Italy. He focuses entirely on expressing the character of the unique rock formation coined “Hollenburger Konglomerat” and the special micro-climate of his terroir in his wines. The “Hollenburg conglomerate” is very rich in chalk, an essential requirement for the varieties cultivated, assuring a minerality and spiciness with a specific mouth-feel. Christoph’s knowledge of the geological and other natural peculiarities led to his decision to work bio-dynamically in the vineyards according to Demeter regulations. The wines are fermented spontaneously and different pressing systems (pneumatic, screw press) and processing method are applied for every lot of wine to gain the widest possible spectrum of flavors and structures. To achieve the optimum he is working with more than just one vintage in his wines.

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The view overlooking Kremstal

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Showing off the available herbs grown in his vineyards, which are used in his herbal essence sprays to protect from disease.

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Christoph makes only 3 wines. A Gruner Veltliner, a Riesling, and above a PetNat, in his hands.

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Explaining his chart of drink-ability, barrel by barrel.

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His underground cellar has natural temperature around 15 degrees Celsius all year round, and this is where the Riesling aged before release. The vines are planted at an altitude of 290-360m above sea level. The calcareous, gravelly soils of the Hollenburg give this wine a pronounced acidity and mineral character. The 2015 Riesling is a blend of 13 of Christoph’s different batches or ‘individual projects’, with some older wines included. Softly textured and spicy, floral, mineral, juicy the adjectives keep on coming.

Hollenburger RI