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Weingut Högl, Wachau

A 9 hectare family estate for the last 3 generations, all of whom still live and work on the land, the winery is situated in the Western edge of the famous Wachau region, where the Spitzer Graben - a steep valley branching off from the Danube vale - opens out into the Waldviertel. Son Georg Högl, father Josef Högl and grandfather Högl, work together to create outstanding, crisp white wines from the highest and coolest sites in the Wachau.

Focussing on Grüner Veltliner in the area of Schön and Riesling in the area of Bruck, their style of winemaking is clean and precise. Having won the Federspiel cup for their 2017 Grüner Veltliner, the equivalent of the Wine World Cup in Austria, the 3 generations of Högl are paving the way for the future of Wachau. Wine making techniques including skin contact, warm ferments and minimal intervention breathe life into these noble grape varieties.

Högl focus only on producing white wines, mostly from Riesling and Veltliner which are complemented by Gelber Muskateller, Chardonnay and Sauvignon Blanc. This region is marked by extreme geological and climatic conditions. The extremely steep locations of the vineyards and the idiosyncratic climate are its dominant features. Terraces are colder and more barren, rugged and more stony than most others in the region.

While these unique characteristics are reflected in their wines and attitude to making wine they still aim to make them with the traditional qualities of the Rieslings and Veltliners of old. This is not always an easy undertaking, and often results in complex, multi-layered wines that might occasionally require patience. Those who are ready to give them a try, however, will be rewarded with wines that have no equal in the Wachau region.

The philosophy here is to produce wines of authenticity, sustainability and typicity, but also openness, the ability to learn and serenity. The winemaking at Högl is a continual reaction to the requirements dictated by specific grape materials. They have their own methods with regard to the vinification process, which include a bit of contact with the skins, warm fermenting temperatures and contact with the yeast. They also pay great attention to each one of these steps, but at the same time try to influence the natural developments as little as possible and to avoid any unmotivated interventions.