Organic, Biodynamic. Roughly 50/50 Portugieser and Zweigelt. Average vine age 30 years old, from a mix of parcels planted on gneiss, quartz, and loess soils. Whole cluster pressed, then spontaneously fermented in tank; when fermentation was in motion, they filled the bottles with the active wine to complete in bottle. Undisgorged. Zero SO2 added. RS around 3 g/l. Tastes like pure brambly fresh cola, with great acidity.

Biodynamic. 100% Grüner Veltliner. This Grüner is taken from several of Nibiru’s most important vineyard sites and always represents some of the best of their fruit. Whole-bunch pressed, fermented in stainless steel. The wine goes through malo in the last part of primary fermentation, as with all white wines in the Nibiru cellar. The wine aged for eight months on fine lees until bottling. Unfined, unfiltered. This is one of the two or three flagship white wines at the Nibiru winery, full of lightness and prettiness but with a genuine sense of the deeply mineral soils underneath; there’s persistence and length and grip, too.

Biodynamic. 100% Blauer Portugieser. The Portugieser is drawn from Nibiru’s Holzgasse vineyard in Mollands. The vines are about 25 years old, and the soil is dominated by loess & loam. Ferment was done with roughly 1/3 destemmed fruit and 2/3 whole clusters on top, fermented in stainless steel for ten days. One gentle pumpover per day, and kept on the fine lees in stainless steel until bottling. Unfined/unfiltered. This wine is a terrific argument for the quality and interest of Portugieser as a central European variety: Exceedingly bright and light in body, but not hard, with notes of cherry lozenge, forest fruit, black pepper, and a lovely bit of freshness. A keen analogue to a prettier, simple and light Beaujolais.

Biodynamic. 100% Riesling taken from Nibiru’s top site in their home village of Thürneustift, the Goldnagel. The terraces Josef selects for this cuvée are the ‘youngest’ vines in the vineyard, at an average age of 40 years old (whereas 80+ year-old vines go into the top-tier ‘Amphibolit’ cuvée). Whole-cluster pressed, then spontaneously fermented in stainless steel, racked only once and kept on fine lees eight months, until bottling. 20ppm SO2 added in January. Unfined, unfiltered. A powerful wine for the price; a dry Riesling of extract, a bit of power and petrol, and a keen sense of its being from northern Austria. Really handsome stuff.

Biodynamic. 100% Müller-Thurgau. 65 year-old vines in the high-quality single vineyard of Hiesberg; the MT is grown on schist, quartz, and feldspar in this intensely windy site. Hiesberg was farmed biodynamically even before Julia and Josef acquired it in 2015, so the fruit quality has been high since Nibiru’s inception. There’s almost no old-vines Müller-Thurgau to speak of anywhere in northern Austria, as not many in previous generations have taken the variety seriously, so it’s not often seen as a top offering from a winery like this. Fully de-stemmed, fermented on the skins for seven days, then pressed off into 225L old oak barrels. Kept on lees until bottling. 20ppm SO2 added in January. Unfined, unfiltered. A magisterial rendition of an underdog variety.

Biodynamic. 100% Zweigelt, drawn from both vintage 2021 and 2022 (hence NV). Even though this red wine is inexpensive and cheerful in profile, it represents great value from the Nibiru cellar. The fruit for this bottling of the red ‘Oida’ comes from the Hiesberg and Steinleithen vineyards in Mollands. The vines in Hiesberg are 25-30 years old, with lots of rose quartz in the topsoil and primary rock beneath. This site has been farmed biodynamically (Demeter certified) since before Nibiru bought it in 2015. The vines in Steinleithen are about 65 years old. The topsoil is a bit more fertile here, and the base is decomposed primary rock dominated by mica schist. All the fruit is destemmed and crushed and stays on skins for the full primary fermentation. It’s aged in large format old barrels (500L-3000L) in Josef's grandfather's traditional tunnel cellar. Two years’ aging before bottling for all the various lots of fermentation; unfined and unfiltered. A joyful take on the table wine red blend, common in the Kamptal before Grüner and Riesling became all anyone cared about in the area.

Biodynamic. 50% Grüner Veltiner, with the latter half being mixed of Riesling, Müller-Thurgau, Früroter Veltliner, Weissburgunder, Chardonnay, and Gelber Muskateller, from vintages 2020/2021/2022 (hence NV). It’s a blend of almost all of winemaker Josef Schenter’s vineyard sites in small pieces, meant to be a cheerful snapshot of all the different varieties and terrain across Nibiru's 12ha. About 80% of the fruit is fermented in stainless steel, with some small lots in neutral barriques; various lots were done either direct-press or with some fermentation on the skins. Almost all lots go through malo in the last part of fermentation; the wines then rest on full lees for around six months, then racked to fine lees. At racking, the wines usually see a small sulfur addition (around 15 mg/l). Aging on the fine lees lasts around a year. 'Oida!' is an Austrian slang term that means 'hey!': Josef wants this to be a playful representation northern Austria's traditional Gemischter Satz.

Biodynamic. 100% Gelber Muskateller. Taken from two vineyard sites at 20-25 years of age. Fermentation begins in stainless steel, then when the wine is around 20g/l residual sugar, it's bottled to trap bubbles. Aged on lees for about five months in bottle, then disgorged in Feb/March of '22. 15g/L SO2 added at disgorgement. Maybe the most ethereal, compelling sparkling wine winemaker Josef Schenter has produced yet, this wine smells like powdered flowers, lime rind, ginger, and mineral water all together. Bone-dry, too!

Biodynamic. 100% Grüner Veltliner. Taken entirely from the Goldnagel, Nibiru's most important vineyard site: higher-elevation, old terraces, dominated by the dark, glittery, schist-like Amphibolit soils. Vines planted in 1973. Josef waited until mid-December to harvest this fruit entirely by hand, berry by berry; it was then fermented in neutral oak. Afterward, the wine was racked into a steel tank which Josef drove outside into the cold to slow fermentation to a crawl. It spent one year in stainless steel in cold temperatures until bottling. Total RS 46g/l.

Biodynamic. 50% Chardonnay, 50% Pinot Blanc. All of the fruit for this sparkler is taken from the Goldnagel - Nibiru's most important single vineyard parcel, on one of highest terraces they have, dominated by glittery, schist-like amphibolit soils. Vine age is between 30-40 yrs old. The base wine was unfiltered, with no SO2 added, on full lees for one year. Secondary fermentation began in October 2020, with organic cane sugar and organic-approved yeast addition for tirage. The wine was then aged on lees in bottle for fifteen months, disgorged in Jan/Feb 2022. 15 mg/l SO2 added at disgorging. Well-known Kamptal natural winemaker Matthias Hager was very helpful to Josef as the latter made this wine over the course of three years; they tasted together on several occasions and shared ideas for how to shape this special sparkler. Deep profile, golden notes and aromas, driven with acidity. An elegant expression of some of Nibiru's best terroir.

Biodynamic. 100% Gelber Muskateller. This fruit all comes from Nibiru’s Hiesberg vineyard, with 25-30 year-old vines on sandy loess and rose quartz soils. The wine was fermented on the skins for twelve days, with partly destemmed fruit and partly whole-cluster. One gentle pumpover or punchdown was done per day to keep things soft and elegant. On the fine lees in stainless steel until bottling. The Gelber ‘Grundstein’ is quickly becoming one of our most popular wines from Nibiru, with startling aromatics, elegance and grace—it’s got pixie dust and minerality to spare.

Biodynamic. 100% Riesling. A hand selection in the vineyard of the very best fruit from Nibiru’s best site, the Goldnagel. Foot-stomped, whole-cluster, two days’ maceration, ferment in wood + three years’ aging before release. One of the top wines at the domaine.

Organic. Roughly 80-90% old vines Zweigelt, with touches of old-vine Merlot and Portugieser blended in. The Zweigelt is taken from a single vineyard in Mollands of 60-65 years of age; the other two varieties are taken from 25 year-old plots in Thuerneustift and Mollands. Spontaneous ferment in a combination of open-top wooden fermenters and closed stainless steel tanks; then the wine was moved into a mix of neutral 500L and 3000L barrels for aging in Nibiru's oldest underground cellar. Two years of age in those barrels, followed by two more years in bottle. Unfined, unfiltered, zero SO2 added. One of the most impressive red wines from Josef's cellar we've seen yet and a crazy steal for the price – for those who like an elegant, lightly extracted, old-school style of Bordeaux with a touch of age, we highly recommend.