Christoph Hoch Kremstal Gruner Veltliner Orange
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Christoph Hoch is the twelth generation, since 1640, to make wine in his town of Hollenburg, on the south side of the Danube. Historically, vines were planted on this side of the Danube and the north side was for food crops. In 2013, Hoch split from his parents winery, starting with five hectares that would have been his inheritence eventually. Today (Sept. 2019), Hoch has 12 hectares total, all in Hollenburg, and all farmed biodynamically and certified by Demeter. The subsoil is Hollenburger conglomerate, which was formed by the Traisental and Danube rivers crashing together and compacting chalk and river stones together. The chalk is equally as active as the Cote des Blancs in Champagne, bringing minerals to the vines. This similarity in soil inspired Christoph to make sparkling wine. Although, the source of chalk is completely different, in Hollenburg it's from the Alps and in Champagne it's maritime chalk, or what is called muschelkalk in German. Throughout all of Hoch’s vineyards, you find a mix of mustard, rye, and phacelia. He considers all of his parcels by four categories: dry, chalky, nutrient rich, or holds water. Depending on the category, he will plant the herbs and grains accordingly. Mustard brings sulfur to the soil, which protects the plants and transfers it naturally to the wines, so that he can use as little as possible at bottling. Rye brings carbon to the soil. He knocks it down after it has grown and it creates a natural humus. The carbon from the rye works with the phacelia and creates nitrogen. Hoch is an instructor for the wine school in Krems, specialized in teaching biodynamic farming.