The first Triebaumer to settle in Rust arrived in 1691, a Lutheran craftsman fleeing the religious persecution of the Counter Reformation. He married the daughter of a winegrower, and ever since that time the Triebaumers have been increasingly involved with wine. Ernst Triebaumer took over the winery in 1971, and quickly became a legend in Austrian wine by creating world-class Blaufrankisch that garnered international attention. The next generation, Gunther and Regina, still grow mainly Blaufrankisch and Zweigelt, but also Pinot Noir (known as Blauburgunder in Austria). Their Pinot is always released with some age on it, ensuring a deeply nuanced and exceptionally drinkable wine that will delight even experienced Burgundy lovers.

As growers and winemakers they go beyond organic and biodynamic, working to give back to the earth and to reduce carbon emissions. They graze sheep year-round, keep bees, plant orchards and trees, use all electric vehicles, and produce their own Terra Preta carbon-rich soil. Tasting their wine is akin to a sensory walk through the woods, passing through bushes of wild blackberries and sour cherries, trodding up the aromas of fresh leaves on living soil; being present in the experience is essential to appreciating wines of this level. 

Grape: Blauburgunder (Pinot Noir)

Pairing: Quail stuffed with porcini mushrooms 

Viticulture: Organic, Polycultural, Carbon negative