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Christoph Hoch

Christoph Hoch "Rurale" Pét-Nat, Kremstal, Austria NV

Christoph Hoch "Rurale" Pét-Nat, Kremstal, Austria NV

Regular price $37.00 USD
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THE WINE: Rosé Rurale is a unique blend of 70% Zweigelt pressed white, blended with 20% Sankt Laurent which is co-fermented on the skins with 10% Muskat Ottonel. The fun challenge for Hoch in making this wine is getting a perfect balance of the tannins from the skin contact on the Sankt Laurent and Muskat Ottonel. The Rosé Rurale is made like the Kalkspitz. That is to say the freshly fermenting zweigelt juice is eventually blended with the finished still wines from the previous vintage. Per Hoch, "it does not stop the fermentation, but strongly changes the aromas." The bubbles in the bottle are entirely from the first fermentation. It's spends six to eight months on the lees, allowing the tannins to come into balance with the bubbles. It's a brut nature, with still wine added back to replace the disgorged lees. Rosé Rurale is a bright and juicy wine, with ripe strawberry notes, a touch of blood orange, and a saline finish. Pure delight!

THE PRODUCER: Christoph Hoch is the twelth generation, since 1640, to make wine in his town of Hollenburg, on the south side of the Danube. Historically, vines were planted on this side of the Danube and the north side was for food crops. In 2013, Hoch split from his parents winery, starting with five hectares that would have been his inheritence eventually. Today Hoch has 12 hectares total, all in Hollenburg, and all farmed biodynamically and certified by Demeter. The subsoil is Hollenburger conglomerate, which was formed by the Traisental and Danube rivers crashing together and compacting the chalk with the river stones. The chalk is equally as active as the Côte des Blancs in Champagne, bringing minerals to the vines. This similarity in soil inspired Christoph to make sparkling wine. Although, the source of chalk is completely different, in Hollenburg it's from the Alps and in Champagne it's maritime chalk, or what is called muschelkalk in German.

Throughout all of Hoch’s vineyards, you find a mix of mustard, rye, and phacelia. He considers all of his parcels by four categories: dry, chalky, nutrient rich, or holds water. Depending on the category, he will plant the herbs and grains accordingly. Mustard brings sulfur to the soil, which protects the plants and transfers it naturally to the wines, so that he can use as little as possible at bottling. Rye brings carbon to the soil. He knocks it down after it has grown and it creates a natural humus. The carbon from the rye works with the phacelia and creates nitrogen. Hoch is constantly innovating and makes his own compost to use in his vineyards. He also works with the wine school in Krems, hosting workshops to teach about biodynamic farming.

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