Since 1985 I’ve been producing wines, whereat I’ve been growing better each year. However, to be honest: I have to admit that during this improvement phase my wines have been becoming more and more homogenous. I’m really satisfied due to getting the maximum out by achieving exquisite wines. Rough edges and flaws? Dead losses! For me, as an ambitious full-blood winemaker a kind of a painful realisation.

Before I tell you how I finally managed to turn things around, I would like to introduce you to those who have been crucial in helping me.

…There is my daughter Louise. Together with Anna, they ensure that we are always up to date and occasionally explain to me what life is like these days.

…my niece Katharina has been successfully running our family wine tavern for several years. Everyone pitches in here. Katharina not only makes the homemade spreads and desserts but also keeps everyone in line.

…Florin, who helps and works in his own way on the house, farm, and vineyard. And his wife Dorina, who often lights the way for him and is a supporting force not only for him but for our entire family.

…Hubert has always been around the house and farm; only he knows who comes and goes.

Let’s turn to the question about what more I decided to alter in 2011, my personal year of change? For example, that the “Martinshof“ should remain a family-run business, that later should be passed on to my children with a peaceful mind. My goal was to achieve about 20 ha of vineyards of delicious Austrian Burgundy wines, my favourite ones. Due to the fact that my machines and operational facilities were in a good functional condition, there was no need for any significant improvements. Despite, I was already aware that taken more money in hand makes producing wines easier and faster, however, that should remain concern of those who try to avoid standing out from the rest. My motto has always been: As a winemaker I’m not an industrialist!

To my mind, sustainable improvements primarily come from the vineyard. There’s the source of success. Consequently, for me that was the central point I had to focus on at first. All above, the ground of my vineyards appealed to me the most. It depends on the ground what the plant really needs to let excellent grapes grow. Therefore, we started to plant the ground with grass and to aerate it to achieve more plant diversity with much more organisms in the soil such as insects, microbes, bees to name just a few. But why? Because for a really good wine best teamwork is the basis! Then we adapted the fertilisation.

Even though 2014 wasn’t a promising year, we always knew where the journey is going. Our wines should be more typical but also easier-to drink cause the “strong years” were over. That meant less alcohol but much more full aroma, a more ripe and lasting flavour, a rounded wine but also with rough edges and flaws. All in all one can say: an unconventional really good drop of wine – like everything in and around the “Martinshof”.

When a cook wants to improve something, there are umpteen opportunities to do so. As a winemaker you can only intervene once a year – but in the end you can expect about four to six years until the desired effect is achieved.

We weathered the year 2014 in a good shape; then everything changed for the better. Despite dry weather our vineyard started to bloom. Our neighbours were surprised and asked us how much water there was needed to achieve such optimum results …

I demand from my vineyards more than others, however, I provide them everything they need. Therefore, they can do a really good job. In no way, there is any stress. If it were, you would taste it in our wines anyhow. We all can identify ourselves with our work and this is exactly what we have ever done and do now. Wines from the “Martinshof” now are lower on alcohol; but fuller and rounder in taste. They are richer in content than ever before; but not lush in taste.