We are an importer specialising in minimal intervention wines from Austria and its neighbouring countries. We work with a new generation of producers dedicated to making terroir-driven wines from indigenous varieties. Our winemakers work organically and biodynamically, preferring to spend their time in the vineyards rather than the cellar. Above all, we look for wines that are honest, distinctive and delicious.

Some of our trade clients include 67 Pall Mall, Brawn, Carters of Moseley, Corbin & King, Corinthia Hotel, The Fat Duck, The Fife Arms, Hawksmoor, Timberyard Edinburgh, Lyle’s, Le Manoir Aux Quat’Saisons, Marcus Wareing Group, Ottolenghi Group, P.Franco, Sager + Wilde, Vagabond Wines.

Franz and Christine Strohmeier


Copyright: Simon Woolf

Franz and Christine Strohmeier cultivate 10 hectares of vines in western Styria. The region’s rolling hills are home to some of the Austria’s oldest Sauvignon Blanc vines and a rich viticultural history. Styria is also well known for its progressive natural wine movement, and the Strohmeiers were among the first winemakers in the region to reject chemicals in favour of a more hands-off, holistic approach to farming and winemaking. Part of the ‘Schmecke das Leben’ collective, the Strohmeiers work alongside Tauss, Muster, Werlitsch and Andreas Tscheppe to promote sustainability and minimal intervention winemaking. 

Franz and Christine are dedicated to expressing their terroir in the most natural possible way. For them, the health of the soil is paramount to producing good quality wine and a great deal of attention is dedicated to finding better natural solutions for disease and pest control. They even developed their own whey based product in order to avoid spraying copper sulphate in his vineyards. Just like the vineyards, these wines hum with energy and life. 

The 10 hectares of vines grow on iron rich gneiss soils and are predominantly planted to indigenous white varietals such as Weissburgunder, Sauvignon Blanc and Chardonnay. Franz and Christine also focus on Blauer Wildbacher, a local red grape famous for making ‘Schilcher’, a poulsard-like red. The wines are held back in the cellar until they are deemed stable enough and ready for release.