{"title":"Weingut Schodl","description":"\u003cp\u003eFrühstückswein, Bloody Muskat, Safari: the labels tell you the Schödl siblings don't take themselves too seriously. The farming is another matter entirely.\u003c\/p\u003e\u003cp\u003eMathias, Viktoria and Leonhard Schödl took over their parents' estate in Loidesthal, a small village in Austria's Weinviertel, the broad, rolling wine country north of Vienna. For years the family made wine mainly for itself and the local community. Their father, Herbert, already farmed close to organically and taught oenology at Vienna's University of Natural Resources. The siblings studied too, then worked in cellars in New Zealand, South Africa, California and New York before coming home. They began converting to organic farming in 2016, were fully certified by 2019, and have since joined respekt-BIODYN, Austria's association of biodynamic growers.\u003c\/p\u003e\u003cp\u003eSheep graze between the rows, herbs and cover crops feed the soil and the insects, compost is the only fertilizer, the vines are not irrigated, and everything is picked by hand. In the cellar, fermentations run on native yeasts and the sparkling wines are riddled by hand and bottled with no dosage.\u003c\/p\u003e\u003cp\u003eThe range takes in Grüner Veltliner, Riesling, Weissburgunder, Welschriesling, Muskateller, St. Laurent, Zweigelt and Pinot Noir, as still wines, pét-nats, gentle skin-contact whites and Sekt. These are bright, honest, unfussy wines with a natural-wine heart, made to be opened without ceremony.\u003c\/p\u003e","products":[{"product_id":"weingut-schodl-fruhstuckswein-2025-750ml","title":"Weingut Schodl, Fruhstuckswein, 2025","description":"\u003cp\u003eThe name means breakfast wine, which tells you the ambition: something you open without ceremony and finish without effort. It comes from the three Schödl siblings — Matthias, Viktoria and Leonhard — in Loidesthal in the Weinviertel, an hour north of Vienna and ten miles from the Slovak border, where the family works all eighteen hectares themselves, took biodynamic certification in 2024, keeps sheep in the rows for grazing and fertility, and treats the vines with chamomile and other plant tisanes. Only part of the blend sees skins: the Muskateller, a fifth of the wine, macerates for ten days, while the Grüner Veltliner, Welschriesling and Weissburgunder are direct-pressed for freshness — so the skin-contact character here is a gentle tint and a light grip, not a full-throttle maceration. It ferments on native yeasts in stainless steel and neutral oak, rests seven months on the lees, and goes into bottle unfined, unfiltered and with barely any sulfur. Serve it cold and don't overthink it.\u003c\/p\u003e","brand":"Coeur Wines (T. Elen) [COE]","offers":[{"title":"Default Title","offer_id":46390429089849,"sku":"NYC-COE-`CWAFSW25`-082526-2","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0125\/1518\/0601\/files\/Weingut-Schodl-Fruhstuckswein-2025-Orange-Wine-Flatiron-Wines-Spirits-New-York.jpg?v=1787755193"}],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/weingut-schodl.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}