COLOUR
White
TYPE
Still
VINTAGE
2021
GRAPE
Neuburger
PRODUCER
Martin & Anna Arndorfer
REGION
Niederösterreich
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
The Weingut Martin & Anna Arndorfer Herrengasse 4 is a distinctive white wine from the Kamptal region of Austria, crafted by the "open-minded, curious, and committed to nature" duo, Martin and Anna Arndorfer. This wine, formerly known as Neuburger Strasser Weinberge, holds a deeply personal story behind its new name: "Herrengasse 4" is the address of Martin Arndorfer's grandparents, where his grandfather first planted Neuburger vines, sparking Martin's passion for this unique grape. Despite its Kamptal origin, the producers choose to label it as Weinland, a broader regional designation, to emphasize their individual style over strict appellation typicality. The Arndorfers are celebrated for their minimalist philosophy, aiming to produce wines that authentically express their origin and their dedication to natural winemaking.
ALCOHOL
AVG. PRICE
€24
STYLE
Natural
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
The wine's name, "Herrengasse 4," is the address of Martin Arndorfer's grandparents, where his grandfather planted the first Neuburger vines.
Fact 02
This wine was previously bottled under the name Neuburger Strasser Weinberge.
Fact 03
Despite being from Kamptal, the producers label the wine as Weinland to prioritize their unique style over appellation rules.
Fact 04
The grapes are sourced from 40-60 year old vines across three organic vineyard sites with gneiss and gravel soils.
FOOD PAIRING
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WINE MAKING PROCESS
The Herrengasse 4 is made from 100% Neuburger grapes, sourced from three certified organic vineyard sites in Kamptal: 40-year-old vines in Strasser Gaisberg (gneiss soil), 35-year-old vines in Zoebinger Gaisberg (gneiss soil), and 60-year-old vines in Strasser Bleckenweg (gravel soil). The region's high diurnal shifts contribute to thick grape skins, resulting in powerful aromas and strong acidity. In the cellar, a minimalist approach is followed: 30% of the fruit undergoes full skin fermentation, while the remaining 70% is macerated for two hours before pressing. Fermentation occurs with native yeasts, and the wine is aged for 11 months on full lees in used French oak barrels. It is unfined and unfiltered, with only a small amount of SO2 (12mg/l) added just before bottling.
