Ingrid Groiss

The Story

We all know when we’ve met an old soul in a young body. Somehow, Ingrid is able to channel the energy of a young school girl and at the same time that of her overly active grandmother, to whom she gives gratitude for the existence of the family estate. Her grandmother kept alive vineyards that sit in the Weinviertel, just a stone throw away from the Czech Republic. The wines that Ingrid makes have the same vitality of both personas, the energy of youth and the wip-like intelligence and experience of a woman who has seen nearly the entire 20th century and remained an optimist about it all. The wines elegantly shine with savory herbs, early summer fruits and spices that sit on a mountain of texture and dense acidity. Ingrid is also very good in the kitchen and the wines from cellar are clearly made with the same love.

Lay of the Land

Weinviertal, which literally means “wine quarter”, is Austria’s largest wine region. It is situated at the far northeastern part of Austria, bordering the Czech Republic in the north and Slovakia to the east. It is best known not only for its beauty and neatly laid out villages and vineyards, but for the hundreds of meters of cellars that run underground called “Kellergrassen”. Here Gruner Veltliner is king and is characterized by its zesty flavor and tart acidity. This recognizable quality has become region-typical and only those winemakers that produce a Gruner of this style can apply for the Weinviertal DAC. Due to the immensity of this region, climatic influences and geological compositions vary drastically.

Ingrid Groiss - 2017 Riesling, ‘Auf der Henne’

Price: $60.00
Size: 750ml

Out of stock

Type of Wine: White
Grape(s): Riesling
Style: High acid, Mineral


Terroir: The Weinviertel is many things to Austrian wine country: its northernmost region, highest volume production, perhaps its most extreme climate with freezing winters and cold summer nights with sometimes scorching and dry summer days, the lowest precipitation and soil types/structures that can change from meter to meter with a range of loess, sand, gravels, primary rock, limestone marls, radiolite chert, conglomerates and more—all depositions from former times by seas that came and went followed by the Danube River (called Urdonau then) which once flowed through. The Groiss vineyards are located in the western end of the Weinviertel, principally in Fahndorf and Breitenwaida, on hilly countryside where the climate is on the extreme side of high to low temperatures with very suitable well-drained but deep alluvial soils and little to no bedrock.

Vinification: Once the grapes are recieved a pre-fermentation maceration of the grapes is made and the amount of time based on their health and what the year brought (cold vintages longer, warm vintages less) and usually spans about 6-18 hours. Sulfites are added as late as possible and never in the grape must; this allows some of the more unstable phenols to oxidize there and not later in the wine which helps the wine’s resistance to oxidation later. Some sulfite additions won’t be made for longer than 3 months and is based on how turbid the wine remains; the more turbidity the less need for sulfite protection so once the wine begins to fall clear she will add it. Grapes are partially whole cluster pressed and the natural fermentation is made in stainless steel with a max temperature of 22-25C and can last months. Malolactic rarely happens (less than 10%) and is not desired.

Aging: 10-12 months in stainless steel

(Subjective and based on young wines)


Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:


The Vineyard


Extremely stony vineyard composed of pure white quartz with poor topsoil.


SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Organic conversion began in 2016



Vine Age:

Average age over 40-45 years (2019)

Altitude (meters):



South East


Steepest Groiss Vineyard
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide

Total SO2:

None AddedVery LowLowMediumHigh


13 - 13.50

Titratable Acidity:


Residual Sugar:


Notes compiled in 2019 by Ted Vance (The Source) and Ingrid Groiss