The history of the family Stagård dates back to the year 1000. For more than 300 years, the family has farmed in Krems and generation after generation has passed along the 'secrets' to success evolving as they go but still with two feet firmly planted in the traditional methods.

The history of the winery and farm dates back to the 15th century with Bavarian roots. It was common place for Bavarian monasteries to have an accompanying monastery tied to a vineyard in nearby lands as Bavaria isn't exactly a prime wine growing region. The town of Tegernsee, Germany was joined with Dürnstein, Austria in the Kremstal region. Moving forward to 1786 the winery and house passed into the possession of Stagård family.

Starting in 2008, Urban Stagård has followed in the footsteps of his ancestors and has been making some of the most exciting wines in the region. Urban, along with his wife Dominique, is committed to organic and biodynamic practices with very minimalistic handling in the cellar. They took over the original 4.5 hectares of vines and have since added 10 hectares of vineyard land, primarily in Stein. As a great – and professed – lover of German Riesling (especially from the Mosel) Urban's and Dominique's goal is to become the Riesling estate of the Kremstal – "beside Proidl", as Urban points out. "We need Grüner Veltliner to survive, but Riesling is our love-and-passion-grape," he says. 

The grapes are harvested on the late side, always manually and very highly selective in both the vineyard and sorted again prior to spontaneous fermentation. Fermentation occurs in both stainless steel as well as large stoneware fermenters. The juice spends up to 48 hours on skins pulling greater phenolics and color and then the juice is blend off and kept on the gross & fine lees until a week or two prior to bottling.  

Stephan Reinhardt of The Wine Advocate has some detailed and insightful prose on Stagård below:

"Indeed, this is what you can taste in all the wines, which are not only beautifully ripe, but also pure and precise, incredible juicy, extremely well balanced and delicate if not charming in a very subtle and sensual way. Call them liquid drugs, if you will. The Stagårds rarely bottle their Rieslings with less than 5 grams per liter of residual sugar: 'A certain sweetness simply belongs to Riesling to keep its balance and delicacy,' Urban is convinced. He is also filling his Rieslings into Mosel bottles of antique blue color. 'The shape and color was already used by my grand and great grandfather and I thought it would be adequate to readopt this tradition,' Urban explains."

Although the family lives at the entrance to the Wachau (or at the exit, depending on from your prespective) the Stagård's connection with German wine culture becomes evident in another "happening." Their girl twins were born where Mosel and Rhine unite, so in the city of Koblenz. "It happened during a party of the Lubentiushof (which is the family wine estate of von Othegraven's director Andreas Barth) in the summer of 2014," says Urban while picking golden Riesling berries for the 2014 vintage in the newly purchased Pfaffenberg cru. "It's clear that we had to name the girls Mosel and Rheingau." (Don't take this too serious, please, even if you cannot see Urban's wink.)

Stagård's wines do not offer white or yellow peaches, no mangos, no apricots, no pineapples neither on the nose nor on the palate. What they do offer is a sensuous and stimulating taste of late-harvested yet extremely healthy and thus perfectly ripe, intense and sweet Riesling berries. The elegance and balance in combination with serenity and voluptuousness is practically unrivaled in Austria as is the charm and digestibility of the Veltliners and Rieslings. They are not awkward at all but nevertheless complex or, to sum it up: These are great wines for sex, drugs and rock 'n' roll parties as well as for intellectual discourses about how to get (if indeed) the soil into a wine or why the Three Lions (of England) would never ever become football world champions."

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