Weingut Thom Wachter

Philosophy: “The soil and terroir make the wine”. That’s why Thom put an old farmer work boot on the label – It shows his heritage, dedication and connection to the soil and terroir.

Weingut Thom Wachter is a young brand established by Thom Wachter. He is the 5th generation wine grower from the family that has over 100 years of experience in growing wine in the region.

"Two years ago I could buy the winery from Günther Meixner in Eisenberg …that was a perfect restart!  My philosophy is the passion for independent wine with unmistakable character …free after the motto 'the soil and terroir makes the wine'. This is the reason also the working shoe on the label – that's my connection to the soil and the roots of my wine plant around the Eisenberg vineyards."

My mission statement: "My wines form eisenberg are characterize and form tracers left“        

Thom is the youngest son of the Wachter Wiesler winery family who have been making wine for over 100 years. As 5th generation wine makers he and his brother made the wine together for many years. Two years ago, Thom decided to start his own winery.  Our grapes ripen in the unique geological setting of the Eisenberg and Konigsberg.

Thom Wachter has 2 hectares own vineyards and access to buy grapes from another 2 hectares from contracted wineries that produce biological wines in Eisenberg.

The 415m high Eisenberg, on the Hungarian border, unites the Weinberg mountain in Deutsch-Schützen and the Königsberg. To the southeast, the slopes steeply descend towards the plain, forming a basin in which the vineyard sites are protected from cold winds coming from the north. Winegrowing has a long tradition here – but it was only after the great wine pest around 1900 that Blaufränkisch became the predominately grown varietal. The climate and soil on the Eisenberg are ideal for this varietal

"For the future i want to change my whole winery on biologically production…"

The management in the vineyard done with voluntary waiver to insecticidal an pesticidal - my wine making methods are very purist and close to nature. i do not mind plants and herbs growing between the vines, I even encourage the idea. these herbs and plants, as well as the pannonian climate with its hot days and cold nights, together with the unique soil, provide my wines with everything they need. nature makes my wines.

Vineyards: SUSTAINBLE FARMING, hand harvesting, dry farming 4 hectares: 2 hectares estate grown, 2 hectares from contracted grape growers.The close to nature cultivation refrains from using herbicides and chemical fertilizers. Natural use of pest control is employed and the risk of fungi is minimized by vigorous foliage work. Yields are deliberately kept low, so that only the best and ripest grapes are processed.

Single vineyards: Szapary, Saybritz, Königsberg, Fasching, Hannersberg

Varieties: 

Red wine: 90% - Blaufränkisch EisenbergDAC

White wine: 10% - Welschriesling, Weißburgunder

Soil: The high iron content in the brown-earth and slate soils provides incomparable conditions for viticulture. The wines unfold intense mineral qualities, the iron virtually pervading the palate. Nowhere else do Blaufränkisch wines turn out so concise, richly nuanced and earthy, yet elegant.

Climate: The warm Pannonian (warm air from Hungary) climate meets with cool and moist air from the Oststeiermark hills. Hot days and cool nights create balanced acidity in the grapes. This is the only place in Burgenland to encounter such temperature differences.

Total production 2016:  2.300 cases for 6 bottles of 0,75 litre    

The cellar is used to make that what nature gives me into wine. all the wines ferment spontaneously and mature in differently sized casks on the yeast. No modern technology, no barrique, only pure simplicity, distinct minerality, wines with origin.

Vinification: Traditional open vats or open wooden casks fermentation, spontaneous, no enzymes or other additives, Gentle pressing takes place within 14 to 28 days, depending on the quality level. Natural malolactic fermentation occurs in big or small oak barrels (500-1500 liters).

Aging/Bottling: Welschriesling is exclusively vinified in steel tanks, but Weißburgunder and Blaufränkisch will be in wooden casks for some time. While the Blaufränkisch EisenbergDAC is aged in large 1500 liter used oak, the single-vineyard Blaufränkisch Reserves are matured in small used oak barrels of 500 liters for 15 to be 18 months. All single-vineyards magnums are numbered by hand.