Weingut Hager Matthias

Overview & Identity

Weingut Hager Matthias (Doris & Matthias Hager) is a biodynamically certified, family-run estate located in Mollands, in the northern part of the Kamptal wine region (Lower Austria). The winery cultivates approximately 13 hectares of vineyards around Mollands and nearby sites.

Matthias Hager began making wine in the early 1990s, taking over responsibility on the family property from a young age. Around 2005, he began converting the vineyards to organic agriculture, and shortly thereafter adopted full biodynamic cultivation, eventually becoming a certified Demeter member. His approach is experimental, forward-looking, and grounded in a philosophy of “less is more.”

Terroir & Vineyard Conditions

  • The estate’s vineyards are planted across multiple parcels characterized by diverse soil types: loess, clay, primary rock such as mica schist and gneiss, and varied subsoils.

  • The region benefits from cool winds and pronounced diurnal temperature shifts, which help preserve acidity, aromatics, and freshness in the fruit.

  • All vineyards are dry-farmed (non-irrigated) and hand-harvested. Yield control and selective picking are central to maintaining quality and intensity of expression.

Grape Varieties & Range

Matthias focuses on a core set of native and regional varietals, with specialization in white wines, but also producing rosé, red, and sparkling (Pet-Nat) styles. Key grapes include:

  • Grüner Veltliner — a flagship variety, expressed across multiple cuvées and vineyard parcels.

  • Riesling — for crisp, mineral-driven whites.

  • Gemischter Satz — the traditional mixed-variety field blend, celebrating vineyard diversity.

  • Zweigelt — used for rosé, red, and sparkling expressions.

  • Sauvignon Blanc appears at times in the portfolio as well.

To organize his stylistic spectrum, Matthias structures his wine range into three “lines”:

  • Blue Line: approachable, fresh, light wines meant for earlier drinking.

  • Brown Line: more complex, textured wines with aging potential.

  • Red Line: the most uncompromising, extremely low- or no-sulfur wines, frequently experimental, showcasing raw expression.

Winemaking & Cellar Practices

  • All fermentations are spontaneous, relying solely on indigenous yeasts.

  • For whites, Matthias often allows partial skin contact or maceration, depending on vintage character.

  • Reds (Zweigelt and blends) are handled with natural methods for fermentation, gentle extraction, and site-specific treatment.

  • Wines are aged on fine lees, frequently in neutral or older oak or in inert vessels, with minimal stirring—to build texture without over-manipulation.

  • No fining or filtration is applied when possible. Sulfur additions are kept to a bare minimum and only used when necessary for stability.

  • Matthias also produces Pet-Nat (pétillant naturel / ancestral method sparkling wines), using natural fermentation, limited or zero sulfur, and minimal intervention in bottling.

Production & Style

  • Annual production is modest, reflecting the hands-on, artisan nature of the estate.

  • The wines are typically marked by clarity, purity, and mineral tension, with a strong sense of central Kamptal terroir.

  • They balance fresh fruit character with structural backbone, often glossed by subtle phenolic texture from skin contact.

  • The “Red Line” wines are the most bold in style, sometimes produced without added sulfur at all, making them more delicate to handle and demanding in cellaring.

Philosophy & Vision

Matthias Hager’s philosophy centers on harmony with nature and trust in the vine. He works within Demeter (biodynamic) principles, viewing interventions as tools of care rather than correction.

His guiding belief is that terroir must speak, and winemaking should reveal—not mask—the intrinsic qualities of site, soil, climate, and vintage. He embraces experimentation, variation, and the lessons of failure alongside success, always pushing toward greater authenticity.

Through this approach, Weingut Hager Matthias stands as a compelling example of modern Austrian biodynamic winemaking, where rigor, intuition, and place merge into expressive, engaging wines.