Weingut Jurtschitsch in Langenlois, of Kamptal in Austria, dates back to the 17th century- it’s among the oldest wineries in Kamptal. Previously owned and operated by the brothers Edwin, Karl, and Paul, but now under the guidance of Alwin Jurtschitsch and Stefanie Hasselbach.

The inspiration for their winemaking comes from the classic styles of the region, like the wines their grandparents made- wines of acidity/ripe fruit. Farming organically is necessary to take proper care of the vines and sustain healthy soil, which would in turn lead to the best possible wine they could make. Ever curious, they turned soil in Austria, studied in Germany, harvested in France, gaining as much knowledge as they could.

Alwin and Stefanie prioritize protecting biodiversity in the vineyard, stabilizing the entire system with an abundance of life within it. Among the vines are fruit trees, grass, garlic, insects, and wildflowers. They have a deep understanding of running a family winery – they are the fourth generation, each generation offering something new, the ideal being a mixture of tradition and feeling.

Alwin tells a story about tasting his father’s favorite bottle he ever made- a Riesling from 1969- and upon hearing how it was made, naturally- no temperature control, spontaneous fermentation, no intervention- he knew he was on the right path. He’d traveled, studied, learned all he could, ultimately believing, “it’s not about technique- it’s about personality, it’s about feeling.” He stresses learning to be a good farmer, relaxing in the cellar, to see “the silent voice of terroir in the wines.”

Under the title “Entdeckungen vom Weingut” (Discoveries from the Winery), special project wines are vinified and bottled in small quantities at the Jurtschitsch Winery every year since 2007. Each of these wines, of which often only a small barrel is vinified, begins in the mind.

The hand-picked grapes for the Amour Fou come from a vineyard in Langenlois, the Loiserberg. In search of the variety of flavours of the grape variety, combined with the idea of exploring the potential of Grüner Veltliner, we fermented the ripe but not overripe berries on the mash, partly in wooden barrels and partly in a ceramic egg. Every day we tasted until the optimum of complexity, aroma and depth was reached. After two weeks we decided to separate the wine from the mash and to store it on the yeast for 18 months. We do not want to overload our natural wines with tannins, but rather tell a story of their variety, the elegant Kamptal fruit and its origin.

Fermentation with berries has created a timeless Grüner Veltliner with tension and structure on the palate. An idea, a thought, in search of the diversity of taste in wine. – From the producer