It was the second day of the Raw Wine Festival. I had tasted roughly four hundred wines in 48-hours. My gums were swollen, my tongue was sore, my teeth panged, and despite spitting every sip, my head was heavy. The room was packed with every famous sommelier I had ever read about, as well as Action Bronson and Aziz Ansari. We were there to taste the best natural wines on the planet. Sadly, many of them underwhelmed.

I got to the last table, sensing the end was finally near. I forced myself in between a handful of people and raised my glass, asking Franz Strohmeier if I could taste his wines. He poured me a white and I swirled and sniffed. The room went silent.

It was like a was wrenched from my reality, transported to another dimension where soil and air are turned directly into liquid emotions and feelings. The wine bypassed my sense of smell and taste, injecting its information and stories directly into my head. I welled up. Was it delicious? I’m not even sure. Was it enjoyable? It’s hard to say. But it made me feel something; it conveyed.

We allow ourselves to have emotional responses to certain types of art. We inspect paintings, listen to songs, or watch ballet, and we’re allowed to cry or laugh. But when it comes to wine, anyone willing to have the same level of connection is scoffed at. Our senses of smell and taste are much more primal and connected to emotion than our sense of sight or hearing - so why is this concept so farfetched?

I drove south and west towards Styria, my heart in my throat, saturated in nervous anticipation. I wondered whether Franz Strohmeier’s wines would really be as special as I remembered. The rolling green hills were bright and crisp in the spring sunshine, vineyards tucked into dozens of valleys as we drove towards the Slovenian boarder.

Christine, Franz’s wife, greets us at the door with an infectious smile and an affectionate embrace. On their patio we drink wine and eat lunch. Franz and Christine are vegetarians and treat us to an amazing soup and salad comprised of vegetables grown in their garden. We learn that Franz eats and drinks the way he does as much for his health as he does for philosophical reasons. Each wine we’re poured over lunch brings me back to that initial sip - transcendent aromas and beguiling flavours. Franz admits that some of the bottles have been open for weeks, and he prefers to drink them after they’ve had ample oxygen. Despite eschewing sulphur, many of the wines are shockingly stable.

We jumped in Franz’s truck and headed to his vineyards in the nearby towns of Bad Gams and Stainz. Most of the vines he farms are planted on incredibly steep slopes comprised of hard gneiss and schist. Other than a few biodynamic treatments, the only things he sprays are copper and sulphur (in minute quantities). He has experimented with whey from a local dairy as an alternative to sulphur, trying once again to be as positive for the environment as he can be.

Between the rows of 40+ year old vines you’ll find dozens of different wild legumes and grasses that help replenish the soils. Recent studies have proven a correlation between soil health, microbial biodiversity, and wine complexity. It’s no wonder these wines are so multifaceted. In fact, he’s taken this style of agriculture a step further by planting a small vineyard of no-spray varieties; these cultivars are bred to be resistant to odium and botrytis, eliminating the need for sprays all together. At the moment, their potential quality is unknown, but Franz is willing to be patient.

At the top of the vineyard there is a small and ancient cellar. This decrepit building is home to some of Austria’s oldest bottled wines. Historically, wines from this region were sold in cask to local pubs, so older bottles are highly coveted. We followed Franz deep into the cellar, using our flashlights to find something that looked remotely drinkable. He had a manifest describing which variety and vintage could be found in each bottle. We chose a bottle that looked drinkable, dusted it off, brushed away the mold around the cork, and opened it.

Sitting in the vineyard it came from, we sipped the golden wine and raved about how alive it was after all these years. We tried to guess how old it was, and what it was made from. We felt connected to the land, to both its geography and its culture. The sun that gave this wine life warmed our faces, the rocks in which the vines lived (and still live) were under our feet, the breeze ruffled our clothes like leaves. The wine was a dry Gewürztraminer from 1949.

Franz takes the heels of these relics and analyses them for alcohol, extract, acidity, and their free and bound sulphur levels. This information helps him become a better winemaker and stay true to the techniques historically used in the region. Hopefully, his wines will age as majestically. From what I’ve seen from older vintages, they certainly have the potential.

After a short trip to see his cellar (modest, clean, organized), and tasted through the new vintage in barrel, we got back in our car and started driving to Bratislava. I wish everyone could spend a day with Franz and Christine. Their warmth, charm, and humbleness are refreshing and invigorating. They make me want to work harder and continue questioning conventions. We’re proud to represent them here in Alberta.


About: This wine is made from 95% Zweigelt with 5% Blauer Wildbacher, all from the Bad Gams vineyard. This steep site features gneiss soils with lots of iron and silica. After whole-cluster fermentation the wine is pressed off into 550L neutral Austrian oak. After 8-12 months on lees the wine was racked. This wine was not fined, filtered, and had no sulphur added. This wine is also back to representing a single vintage, 2017. 11.5% ABV


About: This wine comes from 40+ year old Blauer Wildbacher vines planted in the Lestein Vineyard on loamy Opok soils. The grapes are destemmed and crushed with the skins for 12 hours before being pressed off into stainless steel. After a spontaneous primary fermentation and malolactic conversion, the wine spends six months on lees. The wine is then bottled with a small amount of yeast and sugar to induce a second fermentation in bottle resulting in 2.5 atmospheres of pressure. A small amount of sulphur is added after disgorging although some yeast is retained. This is the first wine Franz has released from the 2018 vintage. 11% ABV


About: This wine is comprised of 70% Pinot Blanc and 30% Chardonnay from three vineyards: Stainz, Bad Gams, and Lestein. Soils are predominantly hard gneiss and iron rich schist. The grapes are pressed into neutral 500L Austrian oak for eleven months with full lees. The wine is bottled without fining, filtration, nor sulphur. This is a return to single vintage bottling thanks to the supreme quality of 2017. 11.5% ABV



About: This wine is made from Blauer Wildbacher from the Lestein Vineyard. It is planted on loamy opok soils. This vineyard goes without fertilizer and wild cover crops grow between the rows. They have transitioned to a minimal pruning system and the vines are responding positively. The grapes are destemmed and crushed. After 12 hours of skin contact the juice is pressed off into 600L barrel. After six months the wine is lightly filtered and bottled with 30ppm of sulphur. This is Franz’s 29th vintage making this cuvée (2018). 11% ABV



About: This wine comes from the devastating 2016 vintage where Franz lost more than half his crop to frost and hail. The grapes come from his vineyard in Stainz where Sauvignon Blanc is planted alongside small amounts of Chardonnay, Pinot Blanc, and Muskateller. The soils here are primarily Gneiss with high levels of silica and iron. The grapes are whole-cluster fermented in 500 and 600L barrel. After nine months on skins the wine is pressed off and spends and additional 15 months in barrel before bottling without sulphur. 12% ABV



About: This wine marks the glorious return of our favorite cuvée from Franz and Christine. The last couple vintages have been quite challenging with huge losses to hail and frost. Finally, 2017 yielded an appropriate crop and grape quality to reintroduce this wine. It features Sauvignon Blanc from Bad Gams, a steep vineyard planted on Gneiss. The grapes are hand destemmed and fermented in acacia barrel for one month before being pressed off back into barrel for an additional year. The wine is bottled without sulphur, fining, nor filtration. 12% ABV



About: This wine is made from Blauer Wildbacher from 40+ year old vines. The skins soak with the juice for ten hours before being lightly pressed off into stainless steel. It spends eight months on the lees before being bottled with a small amount of super ripe reserve wine aged in oak barrels. A small amount of yeast and sugar are added for secondary fermentation, after which the wine spends and additional 30+ months on lees. The final wine retains 5 bars of pressure and has no dosage. No sulphur was used at any point in the winemaking process. 11.5% ABV



About: This wine represents Franz’s absolute best Chardonnay grapes from Bad Gams vineyard. They select cluster by cluster to get only the ripest, healthiest grapes. After a four-hour maceration period the juice is pressed off into 500L neutral Austrian oak barrels. After over a year on full lees the wine is racked and bottled without fining, filtration, nor sulphur. 12% ABV



About: This wine is Franz’s top rosé. It is made from Blauer Wildbacher from Bad Gams vineyard where 40+ year old vines cling to a steep Gneiss hillside. The grapes are painstakingly hand selected for the ripest, healthiest grapes. After being destemmed, the juice macerates with the skins for four hours. It is then pressed off into Austrian oak and acacia barrels for over a year of maturation on full lees. 11.5% ABV