[Past Event] Gut Oggau Masterclass and Wine Dinner

A masterclass for lovers of Austrian wines, with particular focus on wines from the Gut Oggau estate in Burgenland.

Run by Eduard and Stephanie Tscheppe, Gut Oggau estate wines have achieved cult status and quality is at the forefront of the wine production. The eventing includes a four course dinner by Julie Restaurant with tastes of the latest release of Gut Oggau wines. James Audas and Sam Fitzsimmons joins the Julie team to share the stories behind the wines and the winemakers with our guests for the evening.

Wednesday 1 November
6-9pm Dinner and Masterclass
Julie Restaurant

Bookings essential, set menu including wine tasting and wine masterclass.

Book now!

关于

Gut Oggau is a 13-hectare Austrian wine estate located in the town of Oggau close to the shores of Lake Neusiedl, Burgenland. The estate is run by Eduard Tscheppe and his wife Stephanie Tscheppe-Eselböck. Eduards father was a winemaker in Styria and although his wine styles vary differently from those his father made he gained a great education growing up amongst the vines. Stephanie also grew up around wine, but from a service perspective. Her father is the owner of the famed restaurant Taubenkobel, a 2 Michelin star Austrian restaurant located just 15 minutes from Oggau.

In 2007, Stephanie and Eduard took over the former “Vineyard Wimmer” an old-established property in Oggau that had a long standing tradition. They painstakingly restored the 17th century winery that had been abandoned for 20 years, including its 200-year-old screw press. For the vines a 20-year period of neglect was fortunate, as this allowed for all pesticide and chemical treatments to be washed away. This let them begin working immediately on the vines according to biodynamic principles (Demeter certified).

Stephanie and Eduard focus on quality as a permanent quest, their aim is to achieve a natural vine balance and process the grapes as gently as possible, allowing them to make the best use of their vineyard’s strength. Their 13 hectares of vines are spread across dozens of tiny vineyards. Each of these sites are vinified separately and then either bottled as a single site or blended to created complex field blends.