Taste Mayer-Hoermann's wines

Nature gives the fruit. We refine the product. The wine estate Mayer-Hörmann is located south-east of the winegrowing area Kamptal. “Producing Grüner Veltliner is the most exciting thing a vintner can do” is our belief. The styles of wines range from light and fruity to complex and powerful. In addition, many other varities are planted, e.g. Riesling, Gelber Muskateller, Gemischter Satz, Chardonnay, Sauvignon blanc, different red vins such as Zweigelt, Shiraz, St. Laurent, and Zweigelt Barrique with its oaky note.

The vintners` pride and joy:

• 19X Gold NÖ-Landesweinmesse
• Top-Heurigensieger vom Wagram

This wine tavern should be a meeting place for all who enjoy good food, good wines and life in general. Guests are invited to spend the whole afternoon in the great garden or the nice tavern inside, just for relaxing. The team in the kitchen tries to produce dishes from regional products from the season. The homemade bacon and cakes are a must for every guest. Visitors have the chance to taste each wine from the estate in a cheerful and lively atmosphere and are also invited to buy it and take it home.

Ex cellar door in Engabrunn at any time, please call ahead.

Land and culture

The Mayer- Hörmann estate cultivates its vineyards in the wine growing area of Kamptal and Wagram and is since 2022 a sustainable company. Warm, sunny summers and long, mild autumn days with cool nights are characteristic for these regions. The estate is fortunate to have vineyards with varying kinds of soil. Some vins especially the Grüner Veltliner like deep loess soil, others prefer primary rock and gravel. The microclimate is defined by a great change in temperature between day and night. Wine growing is very labour intensive. Felix, Ingrid and Hans Mayer spend much of their time in the vineyard and pay much attention to canopy and soil management. The estate cultivates around twelf hectares of vineyards. One of top locations is single vineyard called Engabrunner Stein. It is situated on a gentle south-east facing slope with maximum exposure to the sun. It is one of the most famous and significant vineyards of the region Kamptal. The soil of this special vineyard is a result of the dry cold climate of the Ice Age. Several metres of loess cover primary rock. Grapes from “Ried Stein” always bring peppery Grüner Veltliner, typical for the variety and the region.

Production

The first priority with freshly gathered white grapes( handpicked or harvested by machines) is to get them to the press as soon as possible. At the winery the grapes go through a machine called a crusher-destalker. It breaks the skin of the grapes but doesn`t press them, and removes all stalks. The resulting mush is immediately poured into the press. All wines are fermented at 20 degrees Celsius using natural and specific yeasts. Estate Mayer-Hörmann uses stainless steel tanks. They keep the white wines` spicy flavours and freshness. Red wines are stored in barrels, some specials like Zweigelt Barrique in smaller oak barrels, the barriques. Wines are bottled and closed with a screwcap, labeled and ready for selling ex cellar door or by delivery. The focus of production lies on bringing unique wines with plenty of finesse.

Grüner Veltliner Kamptal DAC: It is an easy drinking Grüner Veltliner, fruity and spicy with lively acidity and elegant fruit. It has a peppery character and is a wine for every occasion. It offers plenty of drinking pleasure. Zweigelt Barrique is stored in barriques and so it gets its oaky nose. It is a powerful, full bodied red wine. Flavour reminds of dried plums, cinnamon and vanilla. This wine is well balanced and has an individual taste. Very subtle!

The owners

Ingrid Mayer

She manages the estate and the wine tavern with great passion and dedication. After graduating from high school, she completed the professional master’s program in winemaking. She feels deeply responsible for the well-being of the entire family. She has a strong passion for cooking and personally prepares the meals served at the wine tavern. In addition, she is actively involved in sales and office management and oversees the daily operations at the cellar door.

Hans Mayer

He began his career as a computer specialist and then changed to the business of winemaking. He graduated from high school and taught himself the basic knowledge of wine making and enology. He specialiced in vinification and marketing. When you look for him you are most likely to find him in his winecellar. Only the daily control of the wines guarantees high qualities. He always aims at producing unique and subtle wines and has come to the conclusion: Each vintage is a challenge!

Felix Mayer

Felix is the fresh spirit of the winery. After earning his Bachelor of Science at the University of Natural Resources and Life Sciences in Vienna, he brings new ideas and a strong focus on sustainable winemaking. Wine is his true passion. He represents the winery at trade fairs and sales events, where he impresses with his professional wine tastings and extensive knowledge. As the future head of the winery, Felix will place particular emphasis on environmentally conscious vineyard management and sustainable winemaking.