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
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.