The Weinviertel (Wine Quarter) is the largest wine-growing region in Austria.
It's really an archipelago of wine islands set in the middle of a vast, rolling farmland. You can drive in it for many miles and never see a single vine. Then suddenly there will be, surrounding a village, nothing but vines. Roschitz is one such vine island in the Western Weinviertel. A tiny village about five miles from the Czech border, without a single restaurant, it's as quiet as a hamlet can be. But there is a long Kellergasse, a narrow lane with wine cellars dug into the earth on either side. Most of these are simple cellars for private use, but at least one of them is quite special. This is Pollerhof. Erwin Poller is a one-man operation. While Erwin has always worked following biological principles, he decided to obtain certification as an organic producer and is currently in transition and fully certified in 2021. Wines are vinified mostly in stainless steel using his own yeast culture, developed over the years. Soils are very complex. The Galgenberg, for instance, is mostly loess with chalk and granite below. There is a virtual swirl of minerals in a number of the vineyards, all of which contribute to the unique flavors of his wines. certified organic (bio) and comes from a mix of soils, dominated by Loess over chalk and granite.
Erwin Poller has a group of small vineyards that he calls the aromatics: Sauvignon Blanc, Gelber Muskateller, Traminer, and others. He produces difficult-to-obtain bottlings of each. This wine is a blend of the three: Sauvignon Blanc (65%), Gelber Muskateller (30%), and Traminer (5%).
Erwin Poller discovered that a local industrial chicken farm disposes of chickens of a certain, less productive age by gassing them. Appalled Erwin hatched a plan to give some chickens a second life in his vineyards: a built a portable chicken cube that allowed him to change the area of increased fertilization by way of chicken poop and deployed it in a vineyard that was to become known as the Huhnerweingarten (Chicken VIneyard). Here an even mix of granite and loess allows for the best of both scenarios, with elegance and definition from the granite's influence and fruit and body from the more fertile layer of loess.