2019 Trapl ‘Uni6’
Region: Carnuntum, Austria
Varietals: Zweigelt, Sankt Laurent, BlaufränkischVineyard/Cellar Stats: Certified organic, applying biodynamic
principles; limestone, loam, loess, and gravel soils; 1-2 days
maceration, natural fermentation without the addition of cultivated
yeasts or enzymes; fermented in stainless steel, and aged in both
barrel and Qvevri for 8 months; bottled unfined/unfiltered with zero
additives, including S02; zero-zero; 10.5% ABV
Johannes Trapl founded his winery in 2003 when he was just 25 years
old and is considered the co-instigator of the renaissance of
Spitzerberg, a nature preserve and small extension of the Little
Carpathian mountains of lower Austria. He had just finished a stint at
Cardinale winery in California and returned to his family’s vineyards
in Carnuntum, initially just 1 acre planted by his grandfather. The
vineyards have been certified organic since 2006, but now with a focus
on applying biodynamic principles, the Trapl wines have continued to
evolve with more conscientious practices in the vineyards and winery.
Thoughtful canopy management and working with green cover allows
grapes to ripen more gradually and develop more aromatic intensity.
Working closely with the grapes as they ripen, the picking time is now
chosen by the flavor characteristics rather than just sugar
concentration. As Johannes pushed towards biodynamics, grafting and
adjusting in real time to climate changes, he's been able to achieve
physiological ripeness with a crazy low PH. The cellar's most
striking feature is the big vats in which grapes are foot-trodden.
This method, used for 20 tons of grapes each year, is physically
exhausting but the resulting quality of the wines makes all the effort
worth while (we personally know there is no better leg workout than
This chillable light red (or dark rose, as you please) is 100% whole
cluster spends time in both barrel and Qvevri for 8 months with zero
additions of any kind, allowing for the wine to simply find itself.
Uni6 is similar to Schiller in Germany or Murci in Hungary, an
easy-drinking style somewhere between a rose and a light red wine with
a little trapped CO2 that serves as its only preservative. It is bone
dry, with a perfect balance of bitterness and aromatics and slightly
tart red fruit (cranberries, cherries, rhubarb!), and a slight
effervescence that blows off quickly, making it a stunning pairing
with a plethora of bbq-ed veggies, fish and just about everything on
the table. This, my friends, is happiness in a bottle, in part
because you can enjoy a lot before getting into real trouble. Oh how
we love our low ABV, zero-zero chilled reds!