Even the largest laying fetishists within the Austrian wine scene should have difficulties to locate for a long time. Located behind Jois, she gently falls off towards Neusiedl, whereby "the long" finds its justification in the name in the extensive vineyards, while the "without" presumably refers to the "breath that is needed to walk up the Riede". "Above," says Hans Peter Harrer, "it is a barren, the roots meet the lime earlier", and even if the difference in altitude seems marginal, it is a tick cooler and windier. In good years, HP pays tribute to these subtleties. Then, in addition to the Blaufränkisch long, there is a puristic, slim and multi -layered wine, also the Blaufränkisch from the lime from the top rows of the Riede, the cooler, tighter and a bit more complex. Harrer's heart's situation is long. Wild carrots, Malven, cheese poplar, Spitzwegerich, Löwenzahn, Wilder Amaranth, arrow cress (ideally suited for salads) and yarrows are growing between the passages. They don't seem to cause competition for the vines, but they break the monoculture. HP, which has been proven to be certified since 2012, uses the yarrow to manufacture biodynamic preparations. Harrer's vineyards are old with a few exceptions. He prefers to lease crooked & elderly sticks and recultivate them as a young vine, with a small Neuburger facility breaks the rule and will soon also confirm this exception. The fixation on old vines has a double reason. On the one hand, they deliver smaller and more concentrated grapes and on the other hand, thanks to their roots that are deep into the earth, they also do without irrigation even in the often desert -like summers of recent years. 

OLD VINES 

Incidentally, with his recultivation work, he also makes an important contribution to the preservation of old varieties. The best example of this is a Traminerweingarten in the Riede Froschau, whose 90 -year -old sticks should no longer give a lot and consequently should be cleared. Harrer prevented this and saved genetic material that is probably unique around the lake (and in the world) and is now also the foundation for a wine that fermented on the shells, explored the possibilities of the grape variety to the last detail. Incidentally, Harrer is convinced that "only the whole potential of a grape variety can be found on the track through mash fermentation", which is why there is also a - extremely unusual mash girning Riesling beyond the traminer. The fact that Riesling can also feel comfortable on Lake Neusiedl has to do with the very special climatic conditions of the area. Neusiedl is just in the area of ​​influence of the Leithage Mountain. 

Cool wind from the west strips through its vineyards and ensures that the sea ether m as does not get out of hand and the wines remain straightforward, tight and elegant. The often brooding heat does not change that too much in summer, which can often lead to acute drought. Which is why old vineyards with their deep roots make sense. 

Loss of authenticity 

 Not only here the circle closes. The decision to cultivate its vineyards was also due to a consistent turn to an increasingly sustainable vineyard philosophy, which is not only due to ethical and qualitative aspects, but also by the desire to "know what is what it is" - and that Naturally works better if you work with nature and not against them. Through this understanding, he would like to compensate for the increasing loss of authenticity, which he sometimes diagnosed in viticulture as well as for artisans. It is hardly surprising that HPS procedures in the basement 1: 1 with its way of thinking in the vineyard. It relies on extensive must-oxidation, an old, manually operated vaslin press, spontaneously starting fermentation processes without temperature control, long yeast time times, biological acid reduction, long yeast standing times, 200, 300 and 500 liters of wooden barrels (acacia/oak) a lot of rest and little so-sometimes- nobody at all. He does not make any stylistic concessions: why? HP Harrer's wines contain everything you can want as a wine drinker and represent your very own characteristics: his Zweigelt Seefeld, for example, is juicy, lively and powerful, has fine berry aromas and a cool but profound texture, the Riesling is stringent, demanding, demanding, Open and vital, the Traminer, on the other hand, a bouquet of roses, which, however, gives a lot of tannins a structure that one would always wish for the grape variety. In common, all of them are moderate alcohol (between 12-13%). PS: Two new wines have recently rounded off the range: the tone stone brokener Neuburger and the tone stones stones broken glass, two wines developed in amphorae, which thanks to the specifics of the containers in both grape varieties bring new aromas and textures to light and the impressive Spectrum of different interpretations adds additional components.