Sepp and Maria Muster

Sepp Muster and John Sonnichsen at Restaurant Barabba in Copenhagen, where they had dinner with friends. December 2018

Maria and Sepp Muster lives in the very south of Austrias wine region Styria, on the border to Slovenia.
They got 10 ha of organic vignes in 2000 situated around Leutschach. Since 2003 they have been certified biodynamic through Demeter.

The soil in this part of Austria is called
Opok. It is a mix of clay and sand with quartz minerals. Opok is the name of the soil and the name of one of their wines. The other wine is called Graf. It is also Opok soil, but vignes planted on steeper slopes with more sun exposure.

All wines are made from spontaneous fermented grapes without any addition of yeast. The wine is fermented
in large oak vats. Bottling without
stabilization and filtration.

The Muster family works with Morillon (Chardonnay), Sauvignon Blanc, Welchsriesling, Gelber Muskateller, Zweigelt, Blaufränkisch and Blauer Wildbacher.


THE WINES


WHITE

Opok 2015

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Sauvignon Blanc (17 years), Gelber Muskateller (17 years), Welschriesling (17 years), Morillon (17 years old)
  • Spontaneous fermentation in oak vats. After, the wine matures 20 month before bottling
  • 3000 bottles produced in 2015
  • 25 Hl/Ha

Gelber Muskateller vom Opok 2015

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Gelber Muskateller (17 years)
  • Spontaneous fermentation in oak vats. After, the wine matures 20 month before bottling
  • 3000 bottles produced in 2015
  • 25 Hl/Ha

Sauvignon vom Opok 2015

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Sauvignon blanc (17 years)
  • Spontaneous fermentation in oak vats. After, the wine matures 20 month before bottling
  • 4000 blottles produced in 2015
  • 25 Hl/Ha

Graf Morillon 2013

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Morillon (Chardonnay 34 years)
  • Spontaneous fermentation in oak vats. After, the wine matures in 23 month.
  • 3000 bottles produced in 2013
  • 20 Hl/Ha

Graf Sauvignon 2014

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Sauvignon blanc (34 years)
  • Spontaneous fermentation in oak vats. After, the wine matures in 23 month.
  • 1200 bottles produced in 2013
  • 10 Hl/Ha

ORANGE WINE

Gräfin 2015

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Sauvignon blanc (22 till 34 years)
  • Spontaneous fermentation on skin in 2500 liter oak vats for 3 weeks with 20 percent stalks. After, 22 the wine matures 22 months before bottling
  • 3500 bottles produced in 2015
  • 20 Hl/Ha

Erde 2015

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Sauvignon blanc (22 till 34 year), Morillon (Chardonnay 34 year)
  • Spontaneous fermentation on skins in 600 liter oak vats with 50 percent stalk. After 1 year the wine is gently pressed and matures for 11 months before botling
  • 15 Hl/Ha

    RED

Zweigelt 2013

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Zweigelt (35 years)
  • Spontaneous fermentation in 3000 liters oak vats for 10 days. After, the wine matures 22 months before bottling
  • 3000 bottles produced in 2013
  • 25 Hl/Ha

Rotwein 2012

  • Spontaneous fermented grapes without any addition of yeast. The wine is bottled without stabilization and filtration.
  • Zweigelt, Blaufränkisch, Blauer Wildbacher (35 years)
  • 1800 bottles produced in 2012
  • 25 Hl/Ha