Gut Oggau, a 13-hectare estate near Lake Neusiedl in Burgenland, Austria, is the brainchild of Eduard and Stephanie Tscheppe. Eduard, with a winemaking background in Styria, and Stephanie, whose family runs the two-Michelin-star restaurant Taubenkobel, revived the 17th-century Vineyard Wimmer in 2007. Abandoned for two decades, the vines were cleansed of chemicals, allowing the Tscheppes to embrace biodynamic practices from the start. Certified by Demeter, they nurture balance and purity, crafting wines with minimal intervention. Their vineyards teem with biodiversity—grazed by sheep, enriched by cover crops, and worked by horse to avoid soil compaction. With no added SO2, these wines pressed using a 200-year-old basket press, radiate the vitality of their environment. Each bottle tells a story of their meticulous dedication, showcasing the unparalleled quality of their vines and terroir.
Atanasius is a captivating blend of Zweigelt and Blaufränkisch, two quintessential Burgenland reds that harmonize beautifully. Hand-harvested grapes are destemmed before fermentation in seasoned 500- and 1200-litre barrels, with the juice spending three weeks on the skins. Elevage unfolds over 12 months in the same barrels without batonnage, and the wine is bottled unfined, unfiltered, with zero added sulphur.
On the nose, it bursts with vibrant red fruits, delicate florals, and subtle hints of smouldering earth and smoke. The palate reveals a lively crunch and a distinct minerality that’s both refreshing and invigorating. With purity, tension, and the elegance of a timeless Old World wine, Atanasius is a striking natural wine that showcases the brilliance of one of Austria’s rising stars.
