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December 5th,
2005
Filling the first wines
We started filling our first wines today:
Gruener Veltliner Straßertal, Blickenweg and Green.
Wines with enormous fruit and elegance with soft glaze, wines
promising a great year 2005.
These wines are on stock as of now.
We wish you a lot of joy with the wines 2005.
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November 3rd,
2005
Ofenberg – end of harvest
Today is the last harvest day. As usual we pick the grapes from
Ofenberg. The joy about
these canary yellow grapes with an intensive taste is enormous.
The quality is
wonderful: Gruener Veltliner grapes with a high gradation (21
degrees KMW), without
Botrytis. The grapes of the Ofenberg are pressed and filled into
steel tanks.
The fermentation will last until January.
It is always a beautiful and calming feeling, at this time
of the year: this year's harvest is finished, but was more than
thrilling at the beginning: Starting with rain in late summer,
the wine growers of the Kamptal were rewarded with an excellent
fall: temperatures like in summer, no rain, pure sun. The last
six weeks
were wonderful: we will have powerful wines this year.
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October 31st,
2005
Old vineyards
This is the day the Gruener Veltliner is harvested in the vineyards
of Hasel. The old vines (47 years) gave their best for the grapes.
The fruit juice of the Gruener Veltliner is filled into Wood barrels
from Lower Austria. These have a size of 2500 ltrs and are toasted
just like Barriques. The wines will rest on their yeast up to
January.
Unfortunately, we have a yield loss of 50% this year, but on the
other hand a much higher quality.
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24th Oktober2005
Wechselberg Spiegel
We harvested the Wechselberg today. The grapes were free of Botrytis
in a fully ripe condition and intensive in taste. We expect a
lovely and powerful Riesling. The grapes ferment in a steel tank
at a temperature of 18 degrees, the fermentation is carried out
slowly and cautiously. The Rieslings of the Wechselberg ferment
until Christmas time.
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Oktober 20th,
2005
Riesling Heiligenstein
Today we decided to harvest one of our top vineyards. Any rain
would lead to a lower quality. The grapes are in perfect condition
with 15% Bortrytis and 20 Klosterneuburger degrees. The Heiligenstein
was already harvested, so that only the best grapes were left
over for today. |
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Oktober 18th-19th,
2005
Riesling Straßertal
The Riesling Straßertal was harvested from the southern
parts of Stangl, with sandy loess-soils. The grapes are beautiful
without Bortrytis. Have a very intense flavour and are spicy.
The Riesling is not whole-pressed, but the grapes are riped
off, and after remaining on the mash for 19 hours finally pressed. |
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Oktober 17th,
2005
Grüner Veltliner Wechselberg
The vineyrards on the Wechselberg have already been partly harvested
in the beginning of October. The grapes now have a golden colour,
due to the sunny days. This will lead to a very spicy type with
a lot of fruit. The sweet is about 18,5 Klosterneuburger degrees
resulting in an alcohol of 12,5 Vol%. |
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Oktober 14th,
2005
Sauvignon Blanc Hasel
Sauvignon from the vineyard Hasel was harvested without Bortrytis.
The grapes are ripe, spicy and aromatic, typically Sauvignon.
The sweet is very satisfying (20 degrees), but the harvest was
only 50% of the usual amount. |
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Oktober 12th-13th,
2005
Chardonnay Hasel
Our Chardonnays were so far the top grapes concerning sweetness:
21 degrees without Bortrytis. After pressing and resting for
48 hours, the juice was filled into small oak barrels, the barriques. |
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Oktober 10th,
2005
Weißburgunder Stangl
The Pinot Blanc from the vineyard Stangl had some Bortrytis
(20%) resulting in a good sweetness of about 20 Klosterneuburger
degrees. One half was put into brarrique barrels, the other
into steeltanks. |
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Oktober 5th,
2005
We started to harvest the grapes for the "Straßertal"-line.
The grapes are gathered different Grüner Veltliner vineyards.
Again a severe selection criteria is necessary. The sugar content
of the grapes is at 17 “Klosterneuburger” degrees.
This means a natural alcohol of 11.5 Vol %.
The grapes are very tasty and aromatic, which will result in
a wine full of fruit. A part of our harvest-team is now in the
prime-vineyards Hasel, Wechselberg Spiegel, Gaisberg, Heiligenstein
and Ofenberg to check the quality of the grapes and foils. Bad
grapes and foils are removed.
The weather is improving and grants us lovely dry fall days,
an easy breeze of wind and very cool nights - ideal for the
flavour.
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September
30th, 2005
We started with the Zweigelt for our "Straßertal"-wines
today. A very strict selection is put on in the vineyard. Only
100% healthy top grapes are put into the press. The grapes will
rest in the tank for 14 days at approx. 20 degrees centigrade
during fermentation.
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September
26th, 2005
We started the vintage 2005. With dry and warm weather twelve
people started with the vintage today. The first vineyard is
traditionally “Blickenweg” (Riesling, Pinot Blanc
and Chardonnay). These three are reaped together. The sugar
content of the grapes is about 16.5 degrees on the “Klosterneuburg”-scale.
The grapes are immediately "whole pressed" gently
after the harvest.
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thinning
out
The leaves work was finished in the middle of July. At this
time of the year the new shoots were cut off and the leaves
in the grape zone were removed. In the last week of July we
started thinning out parts of the grapes.
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Approx. a third or even half of the grapes
are cut. This results that the whole energy of the vine is available
for the other grapes. This is done primarily with the dense
grape varieties, like white Burgundy, Chardonnay, blue Burgundy
and Zweigelt.
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Some of the whole grapes are cut
away at the not so dense grapes like the Grüner Veltliner. |
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summervines
Everything about the summervines of the winery Topf you may find
at www.sommerwein.at
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The wine blossom
The wine blossoms have shot out after the cold in the middle
of June; the time
was exactly right. In the warmth the grapes have bloomed and
can fade evenly.
The work in the vineyards is continued now:
Thinning out the vines, removing the miserliness shoots and
weeding the two-year plants to a single shoot. The rain of 50
liter/m² has come also very slowly so that the water has
penetrated the roots deeply. Until now we are extremely satisfied
with the wine vintage 2005. |
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The wines, like Chardonnay and Gruener Veltliner,
are in the cellar now and are finished with the biological yeast
reduction and will now be carefully separated from the yeast.
The bottle filling of these wines follows at the end of September. |
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The vines in June
The heat during the last May days was a true blessing for our
vineyards. Due to the humidity in the soil in connection with
the warm air, the vines have made a growth push.
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Within the next days the unnecessary shoots are cut off. After
this the other shoots are manually put into the wire frame with
greatest caution.
This is a summer begin, the wine grower loves. Now the most
labour-intensive time in our vineyards begins. The heart nevertheless
laughs, as one "can watch the shoots growing" - in
the very sense of the word.
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Gold in Brussels
Our Sauvignon Blan was awarded the Gold Medal at the Concours
Mondial in Brussels.
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The was the only Gold Medal for an Austrian white
wine. |
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green night at
the fino
On may 24th Johann Topf and Georg Pfeiffer presented the green
at the green-night in the Palais Kinsky.
(In the picture together with the owner of the Palais Kinsky,
Karl Wlaschek) |
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Franz Klammer with Johann Topf and Georg Pfeiffer |
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As a very special surprise Johann Topf gave
his old friend Alexander Goebel the first bottle of the "Goebel-Wine",
which was produced for the entertainer in an limited series
of 1000 pieces.
More Information:
www.green.co.at
www.fino.at/ |
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The wine starts
blooming
The cold season seems to be gone. Now the sprouts shoot out, as
there is enough saved water in the soil. |
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The weeding starts, unnecessary sprouts are broken
away. |
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green at the moya
On may 9th the Museum for Young Art in Vienna opened. The winery
Topf sponsored the museum with green.
The head of moya, Dr Kolja Kramer, was delighted by the green.
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One bottle per minute! |
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Guests at the moya: Mr Faber (St. Stephans cathedral),
his excellence Mr Faber (embassy Luxemburg), Mrs Kramer, Mr
Kramer (moya), Mr Pokorny (City of Viennna)
More Information:
www.green.co.at
www.moya-vienna.at/ |
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Tour de Vin
On April the 29th the biggest tasting event started in the
Kamptal. All members of the "Traditonsweingüter"
(traditonal wineries) presented their wines 2004.
The winery Topf was opened from Friday to Sunday.
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One center of interest was the presentation of
the green, the new summer wine by Johann
Topf. The guests where not only fond of the label, but especially
of the exceptional taste. |
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It was interesting to see, that so many experts
visited our winery. The wines 2004 where highly regarded. |
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A new wine
is born!
On April 11 the first bottles of our green
were filled.
For more informationen visit: www.green.co.at |
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Work in the
vineyard
In spring the ends of the vines are fixed on a wireframe. |
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First the bole is fixed to give it the necessary
strength to carry the grapes. |
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Then the ends of the wines are arcuately fixed
with a gripper to ensure a good shoot of the grapes. |
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The Grüner Veltliner 2004 is has a distinct
fruit with peppery flavour, the Rieslinge
are delicious due to their harmonic acid with fruit und rich
essence.
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The wines from Heiligenstein, Ofenberg and Wechselberg
Spiegel will be bottled in April. |
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A Winter winemakers
love!
Snow on the non-frozen soil - the vine can run dry slowly in
the vineyards and the temperatures keep the vines in a vegetational
sleep.
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Cutting work
Each day since beginning of Jannuary we are in our vineyards
and cut the vines until the beginning of March. |
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This is the basic work and a milestone for the
quality of the year 2005. In the picture on the left you see Hans
Topf working. |
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