DANCH & GRANGER SELECTIONS
Importer of Memorable Wines from the New Old World of Eastern and Central Europe
Importer of Memorable Wines from the New Old World of Eastern and Central Europe

Andert, Neusiedlersee, Austria

Winery map

At a Glance

http://www.andert-wein.at/
Neusiedlersee
Continental (hot summers & cold winters)
loess and loam
120m
Flat cropland and trees
Pinot Gris, Pinot Blanc, Neuburger, Zweigelt, Cabernet Sauvigon, Sankt Laurent
4.5 hectares
BioDynamic (Certified)
Animal manure

Michael Andert
Michael Andert in the cellar

The People

Just a few hundred meters from the Hungarian border and just East of lake Neusiedl, lies the small town of Pamhagen. Brothers Erich and Michael Andert have been Demeter Certified since 2003 and their whole property is buzzing with life. Nearly everything on the property seems edible. Walking around the vineyard you can find large glass jars of fermenting vegetables or open a random door by a shed and find meats smoking and curing. Herbs of all sorts (Michael is a certified herb educator) hang from the rafters and there are countless tinctures littering the cellar floor. Erich and Michael are also consummate hosts. The dinner salad from exclusively from their cover crops, local pumpkin seed oil for dressing, and every following dish comes with simple preparation done to perfection.

Salad
Andert wine with a salad of cover crops

There’s an attention to detail, not overworked or made too complicated, and always with the best ingredients. The joy of sharing a table with them is the same as sharing a bottle of wine. Upon our last visit they were gearing up to host children from the Vienna International School to promote Demeter certified products, harvest and cook with the children, and ultimately raise awareness and money for charity. This mindset speaks to everything that they do. As Michael told us, “We go inside the life.”


Vineyard
In the vineyard

Vineyards

Right out in the middle of their 4.5 hectares is giant chicken, goose, and duck coop. Just a few meters from there, there’s an area devoted to sheep. All are used for bolster the biodiversity of the property, supply fertilizer, and of course add to future dinner menus. Horns from years of biodynamic preparations are fixed along the fence line and hides of wild boars hang nearby to deter the deer. Depending on the year, the most potent spraying they have to do is horsetail tea.


Erich Andert
Erich Andert showing the winter bottle storage

Winemaking

All wines are hand harvested, sometimes destemmed, open vat fermentation, always native yeast, no temperature control, little to no racking, and everything is aged in oak barrels. Wines are bottled without filtration and total SO2 is about 15-20ppm. No other additions are made. Inside their traditional underground stone cellar, there is no electricity. The wines are free to evolve and develop without interference.
 
AndertAnadjucka 2018
White Wine , Organic
Grüner Veltliner;
10.6%
1.8 g/l
6.8 g/l
This wine holds a special place in the family. The name comes from a dialect that pulls from their Hungarian heritage and essentially translates to their family farm. The grapes are stomped by foot, 10 days of skin contact, no racking, and aged in 400L oak barrels. No additions of any kind. This wine feels ionically charged. It manages to carry the skin contact, not lose sight of the grape, and carry the signature of their land all in one. Limited quantity.

AndertBlauer Zweigelt 2017
Red Wine , Organic
Zweigelt;
11%
1.1 g/l
6.2 g/l
Hand harvested, open vat fermented with native yeast, and minimally handled to keep a super fresh, light and lower extracted style before aging in oak barrels. Zweigelt is a mainstay of the appellation and this bottle is a perfect introduction to the farming, winemaking and character of the estate.

AndertBlauer Zweigelt 2019
Red Wine , Organic
Zweigelt;
9.6%
1.6 g/l
5.8 g/l
When you first arrive at the Andert Farm, you’ll likely be given a glass of Traubensaft (fresh grape juice) to help get you grounded on where you are. The Blauer Zweiglet is likely one of the next things to be offered. Hand picked, then a mixture of destemmed and whole cluster are fermented in open vats for about 10 days. It’s then barreled down to 225L, 500L, and 600L used oak barrels and usually bottled in the summer. Unfiltered and a little SO2 at bottling (20-30ppm total). This is a perfect introduction to the bright (under 10% alcohol), herbal and energetic style of the estate.

AndertG'Mischter Sotz 2019
White Wine , Organic
Welschriesling; Pinot Gris; Grüner Veltliner; Chardonnay; Frühroter Veltliner;
12%
1 g/l
5.9 g/l
The spelling here is partly due to the local dialect, but also because this is not a typical “Gemischter Satz” in the Viennese sense. The blend of Olaszrizling, Grauburgunder, Grüner Veltliner, Chardonnay, and Frühroter Veltliner (Roter Veltliner x Silvaner) spends 4 days on the skins in open vats. It’s not worked over too hard and punchdowns are more to keep the cap wet than going for heavy extraction. The mixed vineyard was planted in 1974 is only .2 hectares. According to Erich Andert, “If we have a big Andert family party we drink 10 Percent of it.” We are lucky to get a meaningful albeit small amount of this wine. Due to the variety of grapes and the extra maceration, this is something that constantly changes in the glass.

AndertPamhogna Rot 2013
Red Wine , Organic
Zweigelt; St. Laurent; Cabernet Sauvignon;
12%
5.4 g/l
7.4 g/l
We have a limited amount of the 2013, but we wanted to show how well these wines age. Erich and Michael were happy to open one of their liters of 2006 Zweigelt recently, essentially a table wine style, that tasted absolutely stunning. The winemaking is similar to the 2015: Hand harvested, destemmed, open vat fermentation with native yeast, 10 days skin contact, zero racking, and then aged two years min in oak before bottling. The main difference is that 2015 had more of extreme heat whereas 2013 was a more gradual warming vintage. It needs more air than the 2015 to come fully around, but it’s a treat.

AndertPamhogna Rot 2015
Red Wine , Organic
Zweigelt; St. Laurent; Cabernet Sauvignon;
12%
1 g/l
6.4 g/l
Hand harvested, destemmed, open vat fermentation with native yeast, 10 days skin contact, zero racking, and then aged two years min in oak before bottling. They’ve been making this blend since 1999, but as their farming has become better and better, this blend is proof of the positive effects. Despite the Cab Sauv, this blend has a ton of energy packed into less than 12% alcohol.

AndertPamhogna Weiss 2019
White Wine , Organic
Pinot Gris; Neuburger; Pinot Blanc; Chardonnay;
12.7%
1 g/l
5.9 g/l
This is essentially their house white. Pamhogna is the local dialect for their village of Pamhagen. And while the blend can change from year to year, it captures the vintage as a whole. This is also the first year where a little fruit from outside the farm has made its way into the blend. A dear friend, Hans Peter Harrer from Neusiedl, had some extra Biodynamically farmed Chardonnay to compliment the estate’s Ruländer, Neuburger and Weissburgunder. After 4-5 days of maceration in open vats, everything was barreled down to used Hungarian oak barrels and bottled unfined and unfiltered. According to Erich, 2019 was more intense and warm than 2018, but not translating to higher alcohol, but more in terms of exotic flavors and roundness.

AndertRuländer 2019
White Wine , Organic
Pinot Gris;
11.9%
1 g/l
5.8 g/l
This is something we first tried years ago as a treat. Never thought we'd ever get our hands on it. Rülander is what their grandfather preferred to call the grape instead of Grauburgunder or Pinot Gris. The story is that a man named Mr. Rüland arrived from Germany hundreds of years ago and introduced the grape to the region. Erich and Michael have been making this skin macerated version since 2006. Hand picked, 5 days of maceration followed by 9 months in barrel. Bottled unfiltered and with zero additions of any kind. Due to their farming there’s plenty of ripeness, but the alcohol and acidity bring remarkable balance. This is a completely different animal than the Ramatos from Italy/Slovenia or the more volcanic skin versions coming from the Mátra.