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

Website: http://www.andert-wein.at/



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 2017
White Wine , Organic
Grüner Veltliner;
12%
1 g/l
5 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.

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 2018
White Wine , Organic
Pinot Gris; Neuburger; Pinot Blanc;
12%
1 g/l
6.3 g/l
A sibling to their Rot (Zweigelt, Sankt Laurent, Cabernet Sauvignon), this estate white blend of Rülander (Pinot Gris), Neuburger, and Weissburgunder (Pinot Blanc) is the ideal welcome drink to the estate. Although there’s only 3 days of skin contact in open vat, there’s a King Midas level golden hue but with little to no oxidation. Tannins are light but present, unfiltered but not too cloudy, and there’s plenty of acidity and aromatics to make this a refreshing skin contact white.