Cellar and Vinification – gearing for the ultimate reduction
The oldest part of the cellar dates back to the castle facilities of the 11th century. Over the centuries, the cellar was continuously expanded.
When Moosbrugger and Bründlmayer took over the winery in 1996, they had a wine cellar that met modern technological requirements.
In times when many large international cellars are attempting to produce uniform wines which cater to the widest range of tastes possible, Moosbrugger is convinced that the future of wineries like Schloss Gobelsburg lies in individuality and character. As a high level of technology is necessary to warrant uniformity, Moosbrugger believes that a maximum of individuality can only be achieved through reduction.
This is why plans do not revolve around the question of what machines the cellar can still add to its pool, but which machines can be done without. Moosbrugger therefore developed the 'Dynamic Cellar Concept' for Gobelsburg. The key point here is to have flexible cellar operation where – to put it simplistically – wines are no longer pumped from one location to the other, but transported in 'barrels on wheels' from one section of the cellar to the other.
The containers used to mature wines also help shape the character of these wines. Timber from Manhartsberg (a region north of Langenlois) is used for the large and small oak casks. Of course, this wood has a different character than oak from Allier or America. But it’s the regional character that forms the authentic personality of the Schloss Gobelsburg wines, which comes from a symbiosis between the trees that are grown under same climatically conditions then the grapes of the later wines.
This approach is also based on important findings derived from the study of old wine-making techniques, which also resulted in a wine series by the name of 'Tradition'. These wines are made using the traditional method of the 19th century and do not only have old and sound ageing structures, but also pave the way to (almost) forgotten Austrian culture of taste.