Martin PaslerMartin Pasler took over the reins of the family wine business in 1994 only after rebelling against the idea in his teens and early twenties (as he says, he “ripened slowly” to the decision.) The Paslers have been making wine since the 17th century, so there was a lot to rebel against. But that he was a late-bloomer is in no way reflected in the wines he now produces: award winning whites, reds, and world-class dessert wines. Perhaps this is due to the apprenticeships he took in Germany, France and Australia, or perhaps it is simply in the genes. The debate of nature vs. nurture goes on.


Pasler wineryHe believes that a great wine is made in the vineyard, and in his 27 acres (planted with 20% Welschriesling, 20% Zweigelt, 15% Chardonnay, 15% Grüner Veltliner, 10% Cabernet Sauvignon, 10% Muskat-Ottonel, and the last 10% a mix of traditional varietals) he does selective cutting in the winter, followed by careful bud work in the spring, and almost vicious amounts of thinning in the summer so that by autumn only the healthiest grapes are left standing. He also employs the most modern cellar technology, but is quick to point out that: “With me, you'll find no streamlined designer wines, but rather wines that reflect the unique terroir of the Neusiedler Lake region.” You'll find that he's telling the truth with every one of his annual output of 50,000 bottles. The respected GaultMillau agrees: they gave his sweet wines 17 out of a possible 20 points. We think that the personality of the vintner is also reflected in the wines, and Martin Pasler is truly fun to be around.