Clarity & Patience

The Jaunegg story begins in 1975, when Johann and Johanna Jaunegg started a modest family farm in Eichberg, South Styria, with vines and a small Buschenschank — the traditional Austrian wine tavern where locals gather to drink young wine, eat simple food, and share conversation. For decades, they produced small amounts of inexpensive wine for the tavern, farming conventionally because, as Daniel would later reflect, "it worked." The wines were honest but unremarkable, made for immediate consumption rather than contemplation, and the family was locked in a cycle of good quality, good quantity, and the annual struggle for fair prices.

Daniel took over from his parents around 2001 — some sources say 2005 — and for the first decade, he continued working "normally." The wines were technically correct, commercially viable, and utterly conventional. But a restlessness grew. "Could this be all?" he asked himself. Every year the same procedure, the same fight for prices, the same sense that something essential was missing. The breaking point came when Daniel and Jasmin realized they no longer wanted to drink their own wines. "Too boring and too 'chemical,'" they admitted — a devastating confession for any winemaker, but also the catalyst for transformation.

The transformation began in 2016, when Daniel met Jasmin at the VIEVINUM wine fair in Vienna. Jasmin did not come from a winegrowing family, but she had developed a keen interest in wine in her 20s, and her fresh perspective proved essential. Together, they made a radical decision: to say goodbye to everything that was a burden — the chemicals, the additives, the industrial approach — and to concentrate on their terroir at Eichberg, which is genuinely different from the rest of South Styria (Gamlitz, Ehrenhausen, Leutschach). They converted to organic farming, began exploring biodynamics, and started traveling to learn from other natural winegrowers across Europe. The sulfur levels dropped dramatically — now just 10 mg/L added only at bottling. The yields were reduced to around 3,000 kg per hectare. The focus shifted from quantity to quality, from standardization to expression, from pleasing the market to pleasing themselves.

Today, Daniel and Jasmin do almost everything themselves — aside from some green work and harvest help, every vineyard decision and cellar choice is made by them directly. This is by design. They prefer to be as hands-on as possible, and they have made a conscious decision to keep their vineyard holdings small. The estate is not about scaling up; it is about scaling in — going deeper into their own land, their own grapes, their own expression. The result is a portfolio of wines that are quiet, patient, and deeply site-specific — wines that do not shout but whisper, that reward attention rather than demand it, and that embody the Jaunegg philosophy: clarity, time, and nature.

The Jaunegg cellar philosophy is one of radical patience and minimal intervention. "Low intervention means for us that we don't add something and don't take something away," Daniel and Jasmin explain. "No fining, no filtration. Just before filling the bottles, the wines get 10mg SO2." This is not merely a technical choice but a philosophical stance: the wine should be what the vineyard made it, with only the gentlest preservation at the end of the journey. The result is a portfolio of wines that are alive, authentic, and deeply connected to the Eichberg terroir — wines that carry the imprint of the gravel and sandstone soils, the forest shelter, and the cool Alpine breezes.

The signature technique is extended lees aging. Their single-vineyard wines — the Muri and Knily bottlings — rest on the fermentation yeast for two full winters before bottling. This is not a commercial decision; it is a belief that time builds complexity, that the yeast's slow autolysis adds texture and depth that cannot be achieved through additives or manipulation. The local wines, called "Sand & Schotter" (sand and gravel, named for the soil), are released after one year — still patient by commercial standards, but more immediate than the single-vineyard expressions. The vessels are a mix of stainless steel tanks (for freshness and primary fruit) and used barrels (for texture and complexity) — no new oak to mask the terroir, no fancy techniques to impress the critic. Just the grape, the yeast, the vessel, and time.

"Sauvignon Blanc 'Sand & Schotter'" — The Local Wine: The Sauvignon Blanc "Sand & Schotter" is the Jauneggs' village-level expression — a wine that acts as an ambassador for the Eichberg "Ortswein" style, capturing the essence of the local gravel and sandstone soils without the extended ageing of the single-vineyard wines. Made from Sauvignon Blanc grown across their Eichberg sites, it is hand-harvested, spontaneously fermented, and aged for one year on the lees in a mix of stainless steel and used barrels. Bottled unfined, unfiltered, with just 10 mg/L sulfur. Vegan. In the glass, it is pale straw with green reflections and a natural haze. The nose offers gooseberry, elderflower, citrus, and a distinct mineral, herbal note. The palate is light to medium-bodied, with crisp acidity, a clean, precise mouthfeel, and a long, refreshing, mineral finish. It is a wine of clarity and immediacy — the perfect introduction to the Jaunegg world. Serve well chilled at 8–10°C. Drink within 2–3 years. ~€14–€20 / ~$16–$22.

"Sauvignon Blanc 'Muri'" — The Single Vineyard: The Sauvignon Blanc "Muri" is the Jauneggs' showcase white — their most celebrated and sought-after wine, often fermented and aged on lees for two full years before bottling. The Muri vineyard is the more sun-exposed of their two flagship sites, favorable for expressive, aromatic whites that develop extraordinary depth and complexity with extended ageing. Hand-harvested, spontaneously fermented, aged on lees for two winters in a mix of stainless steel and used barrels. Bottled unfined, unfiltered, with 10 mg/L sulfur. Vegan. In the glass, it is straw yellow with golden reflections and a natural haze. The nose is intense and complex: gooseberry, passion fruit, white pepper, dried herbs, and a profound mineral, smoky note. The palate is medium to full-bodied, with creamy lees-driven texture, vibrant acidity, and a long, layered, savory finish that unfolds with each sip. It is a wine of quiet ambition — not flashy, but deeply rewarding. The 2021 vintage received particular acclaim, underlining both the quality of fruit and the care of vinification. Serve at 10–12°C. Ages 5–10 years. ~€18–€26 / ~$20–$28.

"Chardonnay 'Muri'" — The Burgundian Styrian: The Chardonnay "Muri" is the Jauneggs' richest, most Burgundian white — a wine that proves Chardonnay's remarkable adaptability to the Eichberg terroir when handled with patience and restraint. Like its Sauvignon Blanc counterpart, it undergoes two winters of lees ageing, developing a kind of creamy complexity and mineral depth that rivals the great whites of the Côte de Beaune. Hand-harvested, spontaneously fermented, aged on lees for two years in used barrels and possibly concrete. Bottled unfined, unfiltered, minimal sulfur. Vegan. In the glass, it is golden yellow with luminous intensity. The nose offers ripe peach, citrus, hazelnut, and a distinct chalky, mineral note. The palate is medium to full-bodied, with creamy texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of both immediacy and evolution — approachable young, profound with age. Serve at 10–12°C. Ages 5–10 years. ~€18–€26 / ~$20–$28.

"Chardonnay 'Sand & Schotter'" — The Village Chardonnay: The Chardonnay "Sand & Schotter" is the more immediate, approachable expression of Jaunegg Chardonnay — released after one year rather than two, offering a glimpse into the variety's potential without the full weight of extended ageing. Hand-harvested, spontaneously fermented, aged on lees for one year in steel and used barrels. In the glass, it is pale gold with green reflections. The nose offers green apple, citrus, white flowers, and a subtle mineral note. The palate is light to medium-bodied, with crisp acidity, a clean, precise mouthfeel, and a long, refreshing finish. It is a wine of honesty and accessibility — proof that even the "entry-level" Jaunegg wine is made with the same care as the top cuvées. Serve at 10–12°C. Drink within 2–4 years. ~€14–€20 / ~$16–$22.

"Welschriesling 'Sand & Schotter'" — The Historic White: The Welschriesling "Sand & Schotter" is the Jauneggs' expression of the historic local white grape of Styria and the Danube region — a variety often underestimated but capable of remarkable elegance and longevity in the right terroir. At Jaunegg, it is grown on the gravel and sandstone soils of Eichberg and handled with the same minimal-intervention philosophy as the estate's top wines. Hand-harvested, spontaneously fermented, aged on lees for one year. In the glass, it is straw yellow with green reflections. The nose offers green apple, citrus, white flowers, and a distinct mineral note. The palate is light to medium-bodied, with vibrant acidity, a clean, precise mouthfeel, and a long, refreshing finish. It is a wine of place and tradition — honest, authentic, deeply rooted in the Eichberg terroir. Serve at 8–10°C. Drink within 2–4 years. ~€12–€18 / ~$14–$20.

"Weißburgunder 'Sand & Schotter'" — The Elegant White: The Weißburgunder (Pinot Blanc) "Sand & Schotter" is the Jauneggs' most elegant, understated white — a wine of quiet charm and surprising depth that rewards patient drinking. Pinot Blanc thrives in the cool continental climate and mineral soils of Eichberg, producing wines of floral delicacy and mineral backbone. Hand-harvested, spontaneously fermented, aged on lees for one year. In the glass, it is pale straw with luminous clarity. The nose offers pear, almond, white flowers, and a chalky mineral note. The palate is medium-bodied, with smooth texture, vibrant acidity, and a long, savory, mineral finish. It is a wine of grace — not shouting, but whispering its quality with each sip. Serve at 10–12°C. Drink within 2–4 years. ~€14–€20 / ~$16–$22.

"Muskateller 'Sand & Schotter'" — The Aromatic White: The Muskateller (Muscat) "Sand & Schotter" is the Jauneggs' most aromatic, most immediately expressive white — a wine that captures the floral, grapey intensity of Muscat while grounding it in the mineral seriousness of the Eichberg terroir. Hand-harvested, spontaneously fermented, aged on lees for one year. In the glass, it is pale straw with a hint of gold. The nose is intense and intoxicating: orange blossom, rose petal, lychee, and a distinct mineral, herbal note. The palate is light to medium-bodied, with crisp acidity, a clean, precise mouthfeel, and a long, refreshing, floral finish. It is a wine of joy and immediacy — natural, fresh, alive. Serve well chilled at 8–10°C. Drink young. ~€14–€20 / ~$16–$22.

"Knily" — The Steep & Stony: The Knily is the Jauneggs' expression of their steeper, more finely textured vineyard — a wine that captures the taut, crystalline minerality of the site's stony, steep character. Leaner and more linear than the sun-drenched Muri wines, the Knily bottlings are wines of restraint and precision, with a kind of austere beauty that demands attention. Hand-harvested from the steep Knily slopes, spontaneously fermented, aged on lees for two winters. In the glass, it is pale straw with green reflections and a natural haze. The nose offers citrus, green apple, crushed stone, and a distinct mineral, flinty note. The palate is light to medium-bodied, with razor-sharp acidity, a lean yet textured mouthfeel, and a long, savory, mineral finish. It is a wine for the purist — those who seek clarity above all else. Serve at 10–12°C. Ages 5–10 years. ~€18–€26 / ~$20–$28.

"Petillant Naturel Brut Nature" — The Sparkling: The Petillant Naturel is the Jauneggs' sparkling wine — a naturally fermented, bottle-fermented sparkler made in the méthode ancestrale style, with no added sugar or dosage. It represents the estate's commitment to natural processes even in the most technically demanding wine style. Hand-harvested, spontaneously fermented in bottle, undisgorged or lightly disgorged, with no dosage. In the glass, it is pale gold with a gentle, natural mousse. The nose offers citrus, green apple, white flowers, and a distinct mineral note. The palate is light, refreshing, with vibrant acidity, a clean, precise mouthfeel, and a long, savory finish. It is a wine of celebration — natural, fresh, alive. Serve well chilled at 6–8°C. Drink young. ~€16–€22 / ~$18–$24.

Vessels & Ageing: Daniel and Jasmin work with a carefully chosen array of vessels, each selected to serve the wine's natural expression. Stainless steel tanks preserve freshness and primary fruit — essential for the "Sand & Schotter" village wines and the aromatic varieties. Used barrels — large and neutral — provide slow micro-oxygenation and the development of complex tertiary aromas without masking the terroir with wood flavor — perfect for the extended-lees single-vineyard wines. The cellar is a holdover from Daniel's parents' time — a big space, but most of it is no longer used, reflecting the estate's shift from volume to focus. The common thread across all vessels is patience: the single-vineyard wines wait two winters, the village wines wait one, and every bottle is released only when it has achieved the clarity and balance that define the Jaunegg style.