Stagård Winery is a family run and owned, located in Stein, in the Kremstal/Wachau region, just outside Krems, Austria. The winery and vineyards have been owned by the Karl family (Kenneth Stagård’s wife, Elisabeth’s family) since 1786. Kenneth Stagård left Sweden some 30 years ago to work in Austria, at a nearby power station to Wachau. He met a wonderful Austrian woman around this time and decided to stay. Kenneth learned the winemaking trade by doing, with the help of Elisabeth and her family. The winery continues to be operated by the Stagård family. A joint effort, Kenneth and his son, Urban handle the vineyards, wine making, and Heurigen by night. Elisabeth runs the Heurige on the inside and out, keeping up the property and making the delicious cuisine for guests. Urban’s girlfriend, Dominique, runs the office and administrative side of the business; marketing, sales and their website.

The family’s property started with 2 Hectares and is now 11 Hectares, growing the region’s typical varieties of Grüner Veltliner, Riesling and Zweigelt. Their oldest vines are 40 to 50 years old. Beneath the Heurigan is a 1,000 year old wine cellar, containing massive wine vats, which have carvings on the fronts, artistically crafted by Urban’s grandfather. A 1936 vintage bottle of wine resides on the premises.

Urban T. Stagård attended Fachshule Krems (Weinbauschule Krems) and continues his education through hands on experience and consulting a great friend and winemaker from Germany. Sitting down with Kenneth and Urban, much earlier than typical Heurigen hours begin, I asked them about their wine making style and philosophy. Stagård is 1 out of 4 completely organic wineries in the region and quite passionate about it.

Herbicides, pesticides, artificial fertilizers, and synthetic sprays are not used. Instead, the use of Valerian tea, Stinging Nettle and homeopathic substances are employed. Not dissimilar to their ancestors, they use a lunar calendar to determine when to plant and harvest grapes. Being environmentally friendly is very important to the Stagård’s. To them organic means “Getting as much power and energy as possible into the wine whilst interfering with nature as little as possible.” (taken from their website)

Making organic wine and wanting to spend as much time in nature and as little time in the cellar, Urban states that following these philosophies will produce “…Lively, fruity and light wine that brings the health and naturalness of the soil to the bottle…If you now happen to hold a glass of such wine; enjoy it, and remember that you are holding a product of nature in your hand.”(taken from their website)

I asked Urban how he is going to proceed with the current vintage after such a rainy summer in Austria. He said, “I will not wait for the cellar, I will pray for sunlight. Let nature do its thing. I like to spend as little time in the cellar as possible.”

When asked what he wants to be known for Urban replied, “I want to be the best winemaker in the region.” There is no rivalry between him and fellow winemakers in the region, they consult each other and discuss techniques.

It is evident that the Stagård’s are enthusiastic about sharing every area of their ‘business’ with their visitors, from the regional terrior, to wine varieties, to history, down to the town of Stein.

Stagård’s white wines are completely done in stainless steel tanks, while the Zweigelt is partially done in oak. Their vineyards at Steinhund (Rock dog/or Dog rock) are all stone ground, which Urban says are the best vineyards in the region for Riesling. Grüner Veltliner and Riesling spend 11 months in stainless steel, then bottled to sell. The Reserve spends 7 months in stainless steel tanks, bottled, and sold one year later.

Floral on the nose. Palate; Floral, citrus fruits, green apple. Great with fish, pasta, versatile with food.

Pepper and apple on the nose. Melon on the palate.

Paired well with medium cheeses and soups.

Wood, pepper and licorice on the nose. Pepper and mineral on the palate.

Apricot on the nose, minerally palate.

Goes well with white meat, fish, and vegetarian cuisine.

Young, fruity, tropical. Pfaffenberg typical.

A great everyday drinking wine, versatile dinner wine, appetizers, etc. Good up to 2 years.

My picks: Grüner Veltliner D.U. 2007, Riesling Pfaffenberg 2008

“Original Heurige”, not to be confused with Heurigen Restaurant, means cold food, no coffee, and no sweets. They do, however, have an exception at this location, with ‘Schweden Würfel’ (Sockerbitar) a Swedish dessert, which is a very soft Marshmallow like square covered in toasted coconut.

Fresh, local ingredients are used in making the traditional Swedish foods. The menu includes pickled Herring, Pepper Lax, caviar with eggs and slow roasted salted beef with Swedish potato salad. Austrian specialties are also served. Though I did not have a chance to try any of these dishes, I was offered some Sockerbitar, which were quite good. I look forward to going back to try their meals.

Under ownership since: 1786

Property: 11 Hectares

Vines: 40 to 50 years old

Wine cellar: 1,000 years old!

Oldest wine bottle: 1936.

Total wine production: 16,000 liters. Per year.

Wine price range: 5-12 Euros

Export: Sweden, Germany, Belgium, Finland, Japan and Switzerland.

Awards: Received 3rd place (92 points) in the Chicago Beverage Tasting Institute

I recently had the chance to stay in the Kremstal/Wachau wine regions.  Arriving on a cloudy afternoon, fog looming above the rolling hills, I was struck by the gorgeous landscape. The Donau (Danube River) runs from Vienna through Wachau and onward, with lush vineyards, hills and forests on either side.

The hills and vineyards of Stein were calling me.  Thus began, which I had no idea would end up a 4 hour hike, my discovery of Stagård Winery. Walking in flip flops through the old historical town of Stein I noticed a Swedish flag, which I found interesting, but quickly dismissed as I headed up cobble stone street to cobble stone street to steep staircases to vineyards and forest. Camera in hand, which has not left me for my 6 month European journey, I documented the thriving vines and steep vineyards. The very rainy summer season has done wonders for the landscape. I made it to the top of the hill, the late afternoon sun out in full force, valleys, and river below. In the far distance on a thickly forested hill, or more like a small mountain, was a massive Monastery (name?). I thought to myself, could it be anymore fairytale like? The Monastery looked so secluded, it could well have been Rapunzel’s prison.

I made the mistake of taking a different route back down; the inviting paved road came to an abrupt end halfway down the hill! I continued down through a thick forest, where my imagination started to go wild, thinking the small tool sheds hidden under the low ceiling of foliage were actually gypsy houses. Finding myself on the edge of a plunging hill, I decided it was impossible to go further and headed back up, this time through the steep hillside vineyards. This, too, was impossible. I had to keep myself from cursing this gorgeous landscape and wondered how it was possible to harvest grapes here.  Back at the very top I went down the way I had came up, earlier. All I could think of was “Water”, and, as I passed some houses, debated knocking on the doors to ask for a water bottle fill, but decided against it. Making my descent, taking deep breaths, I had to re-appreciate my surroundings; after all I was in Europe.

I was lead back to the Swedish flag and entered the Swedish Heurigen. I spoke what Norwegian I knew to ask one of the owners for some water and received a water bottle fill. He and his son were kind to me and gave me some information on their winery. I even had an invitation to a gathering/party at the top of one of the town’s churches that Sunday. (See photos)

I was struck by the kindness of this man, the fact that he didn’t know me and ended up striking up conversation and being invited to a get together with his friends! I wanted to learn more about this winery, so after the meeting on Sunday, I decided to schedule an interview with the owner and his son.