Located on a beautiful farm in Schützen, Weingut Prieler's estate vineyards lay between the Leithagebirge, the last outpost of the eastern Alps that protect the vines from western winds, and Lake Neusidl, which helps to moderate hot temperatures from the Pannonian Plain.
As is the case with many family farms; the land was originally dedicated to plantings of fruits and vegetables, grains and raising animals. Grape growing was always a part of this, and in the 1950s, Georg Prieler Sr. started to focus more on wine. In 1972, after taking reins of the estate, Irmgard and Engelbert Prieler made the decision to shift the entire focus of the farm to wine production. With special attention on Blaufränkisch and Burgundian varieties.In 2005, they were joined by their son Georg, who now oversees the 22 hectares of vineyards.
Georg employs a natural approach to vineyard work in pest management, cover crops, and maintaining healthy soils. These, among other low-intervention practices are the basis for creating the incredible wines we enjoy from this benchmark producer today. Prieler has been farming organically since 2015 and 2016, produced their first wines with official organic certification
They are now in the process of converting to Respekt certified Biodynamic farming, joining like-minded producers in the area.
The Blaufränkisch used for Johanneshöhe come from nine different vineyard sites; all rich in iron and fossil cambisol soil.
Once at the winery, the grapes are carefully crushed before fermentation in stainless steel tanks at controlled temperatures. The wine is aged in large oak barrels before bottling.
A refined expression of Blaufränkisch, filled with tart and ripe dark fruit: boysenberry, blackberries, damson plums, and black cherry. The fruit fills the nose and follows onto the palate. Behind the fruit are subtle notes of black pepper, star anise and dried, dusty earth. The wine is dry, medium bodied, with finely integrated tannins and a bright, refreshing finish.
Drink now or age 6+ years
An ideal wine for barbecued meats, grilled eggplant or portobello mushrooms