Nibiru is a winery in Kamptal, Austria, founded by Josef Schenter and Julia Nather, a couple with deep ties to wine and agriculture. Josef’s family has farmed in the region for generations, and he brings his winemaking expertise to their venture, while Julia, a certified sommelier, contributes her knowledge of orcharding. Nibiru’s vineyards, certified Demeter biodynamic since 2022, span eight hectares, including the prized Goldnagel site with ancient vines and diverse soils. Their farming aims for holistic and regenerative practices, with composting and selective hand management of vineyards. The winemaking is minimalist, with hand-harvested fruit, spontaneous fermentation, and minimal sulfur. Nibiru’s wines, reflecting the cool, northern Kamptal climate, are clean, elegant, and approachable, with the ‘Grundstein’ wines offering serious value and the ‘Amphibolit’ wines representing the peak of their efforts.
LOCATED...
in the most northern part of the Kamptal area, 70 km northwest of Vienna. The main soil condition in this area is Löss, a deep fertile layer of clay, sand and silt. It is very unique to this area of the world and it is mostly only found in top layer of the soil. The secondary layers of soil are mostly very solid rocks like Amphibolite, Gneiss and different primary rock types local to this area.
Most of our vineyards are surrounded by forests, this comes with our unique spot of the most northern part of the Kamptal region. We are farming the most northern vineyard in the whole area. Further up north you will only find fields and a big landscape of forests. This combination of the soil types and the northern location creates a very specific expression in our wines. Sometimes very different if you compare it with the wines coming from the rest of the region. This shows lot ́s of minerality, freshness and depth in our wines.
OUR PHILOSOPHY
It all starts with a vision...
Our main focus in the vineyards is organic and biodynamic farming. We love the diversity of nature and all it ́s cycles throughout the year. Every season is so different and our wines have a strong expression of these conditions and where they come from. With sensitive thoughts we try to give our best in farming every year and transform healthy grapes into wine with minimal intervention. A lot of handwork is involved, especially on the terrace vineyards. We invest time in handpicking the grapes instead of using traditional machinery. Our team pick the leaves, harvest the grapes and sort the grapes before the vinification handwork. Time is a very important theme in winemaking. Most of the wines are kept with the lees for a very long time and for the single vineyard category we only release after around 3 years after its been store either in barrels, metal tanks of in bottles.
