Kapitel Zwei Wine

15/03/2026

In a few months these 575 vines will be grafted with baby! We won’t harvest any grapes this year, but in 2027 we expect to be back in business.

01/03/2026

🥱Busy day racking the 2025 vintage. Borrowing the definition from , racking is the winemaking process of transferring wine from one vessel to another (such as from an amphora to a steel tank) to separate the clear liquid from the sediment, known as “lees”. This clarifies the wine, prevents off-flavors from decomposing solids, and provides controlled aeration.

12/02/2026

Super cool to see my own merch being worn by the one-and-only from at the .wine.popup this week. Visit the Pop-up next week to try my 2024 Dilemma 😍🥳

28/01/2026

Available now in Paris my 2024 vintage - both Dilemma and No Alibi. Get them before they are gone.

08/12/2025

Danke schön for allowing me to pop open my 2024 Dilemma made with 100% with your delicious selection of oysters yesterday. It was exactly the pairing I had in mind. 😘

03/12/2025

🔥 Hot off the digital press - my final newsletter for 2025.

- Do Canadians enjoy Austrian wine?
- An update on the fermentation of the 2025 vintage
- Le Austrian Wine Pop-Up is back in Paris in 2026

https://open.substack.com/pub/kapitelzweiwine/p/150-liters-or-bust-and-wine-pop-up

I just came back from giving my 40th winery tour this season.

15/10/2025

📦 Special delivery for a special event this week with the film festival in Vienna. Wines from and my 2024 🫶

07/10/2025

Love 💕 the bloop, bloop, bloop in both the Chenin/Grüner and Riesling/Müller Thurgau orange wine. The yeast has been a bit slow to ferment this year, likely due to cooler temperatures, but today they are happy once again — as am I. Yeast has many similarities to humans. They like temperatures 14-20C and get stressed when it’s too hot. They also require vitamins and minerals, not only sugar for energy. So we are all basically yeast. 😳🤪 Go Yeast! Go. 😁

16/09/2025

As we wait for the sun to come back and for the , and to be ripe, my label printer, i.e. my mom, hand-printed the 2024 vintage labels, which will begin shipping before year-end. Thanks again to everyone for pre-ordering. 🥳🫶

No Alibi: In 2023, I was in New York and missed the harvest due to my studies .wine, which required an apprenticeship at a winery. The 2023 vintage was called “Alibi” since being 6,700 kilometers (4,200 miles) is a reasonable excuse to miss my own harvest — some may disagree. For 2024, there was “No Alibi”, as I was very much involved in the harvest, hence the name of the vintage. It’s a unique blend of 87% Grüner Veltliner, 7% Chenin Blanc, 3% Roussanne and 3% Sémillon.

Dilemma: My first single grape variety wine was made with 100% organic Riesling and it’s called “Dilemma”. I was given a small parcel of old Riesling for free for two-years and but there is already plenty of amazing Riesling in Austria, which inspired the vintage name “Dilemma“, i.e. a difficult choice had to be made — do I make a wine with Riesling or not? I did, but aged it for one year in amphora 🏺

Both wines fall under the category of low intervention wine, meaning, Nature was the winemaker. And the grapes for both are from my young vineyard and my wonderful friends

12/09/2025

First grape for harvest 2025 is….Austria’s very own diva variety Roter Veltliner. Temperamental with a thin skin you don’t find it too often in Austria or anywhere else in the world. 🍇

10/07/2025

Dear Riesling, We need to talk. Let me be honest. You were not my first or even my third choice for the 2025 vintage, but here we are — maybe you feel the same about me? Either way we are stuck together for the next few months before harvest. So please just do me a solid and stop jamming yourself into the tightest crevasses. You are only hurting yourself and making it easier for mildew to turn you into rot. In exchange I will stop complaining about all the work I have to put into you which results in significantly less grape juice due to your tiny berries. Do we have a deal?