Davis Weszeli left the urban grind in 2011 and stepped into his winegrowing dream in Austria’s Kamptal by purchasing a rockstar collection of vineyards from the highly regarded and newly retired naturalist winegrower, Rupert Summerer. Joined in 2015 by German-born winemaker, Thomas Ganser, Weszeli’s vision for extensive cellar-aged Rieslings and Grüner Veltliner wines began its heyday. Farming practices are certified organic (conversion in 2017) and biodynamic (conversion in 2019), along with the continuation of Summerer’s natural farming philosophy. The soils are a mix of metamorphic bedrock (paragneiss, orthogneiss, mica-schist and amphibolite) with topsoil of various depths (some as deep as a meter and others only a few centimeters) composed of variations in decomposed bedrock, loess, clay, and with high levels of iron. The heart of their production is three Grüner Veltliners and four Rieslings that macerate between 6-18 hours prior to pressing and naturally ferment for two to three months in steel before aging for extended periods (some up to 30 months) in steel and large wood vats prior to bottling. All wines are filtered, and the Grüner Veltliners are also fined.