Leo Uibel

Biodynamic Alchemist of Ziersdorf

In the rolling hills of Lower Austria, where the vineyards echo with ancient memories, Leo Uibel crafts wines that speak with clarity and soul. His estate—Weinhof Uibel—is not about producing for mass markets, but about distilling the life of vineyard and terroir into each bottle.

Early Steps & Turning Back to the Land

Leo’s path wasn’t strictly linear: before turning decisively toward winemaking, he spent time traveling the world. At some point, with his vacation savings, he chose not to continue exploring distant lands—but rather to invest in oak barrels and plant roots back home. That decision set him on a creative, meaningful course.

Today, he farms about 7.5 hectares biodynamically under DEMETER standards. He insists he knows each vineyard intimately—the microclimates, soil differences, slope exposures—treating diversity not as a challenge, but as a privilege.

Vineyard Philosophy & Grape Focus

Though his total holding is modest, Leo leans into variety and expression. He grows multiple variants of Grüner Veltliner (six distinct expressions) to capture subtle shifts in site. He also works with Chardonnay and Pinot Noir, striving to bring out the varietal essence while preserving a fingerprint of Ziersdorf.

His approach: vegan-friendly, no added sugars or artificial inputs, minimal sulfur, no “corrections” — just pure, honest wine from fruit he trusts. Each vineyard is handled as its own character: cover crops, living soils, and biodynamic timing help him maintain balance between vine, land, and nature’s rhythms.

Winemaking Style & Signature Wines

Leo’s cellar work is intentionally light-handed. He favors natural (indigenous) fermentations, extended lees contact, and aging in oak, amphorae, or other vessels to let texture and tension show.

Some of his single-vineyard practices:

  • Ried “End des Berges”: selected from old Grüner Veltliner vines, fermented naturally in large oak casks, eight months on full lees.

  • Ried Hundsberg: this parcel is among the oldest on his estate (planted by his grandfather). Wines from here are fermented and matured for 24 months on the full lees—his “grand vin.”

Wines are typically unfined and unfiltered, with only minimal sulfur added if absolutely necessary. He leans into expression over polish—rawness and tension, rather than softness and gloss.

Recognition & Noteworthy Bottles

  • His Grüner Veltliner Möbius 2019 earned high praise for its silk-like texture, layered fruit, and herbal nuance.

  • His red wine Bruno N.V. blends Zweigelt and Pinot Noir, aged 24 months in used oak, unfiltered, with a spicy, structured expression.

  • His Pinot Noir Reserve (2017 vintage) is treated with particular respect: hand-harvested, gentle maceration, maturation in large oak—showing restraint, elegance, and regional character.

Essence & Legacy

Leo Uibel isn’t chasing trends. He’s building a voice. His wines are not about flashy appeal, but about integrity and space: letting soil, site, vintage, and nature dictate outcome. The diversity of his vineyards is part of his palette, not a liability.

In a wine world often polished to perfection, Leo’s wines offer tension, identity, and introspection. They’re for those who listen as much as they sip—wines that require patience, reward stillness, and demand respect for the land.