Why it matters
The producer
The Renner family estate was established in 1961, and Helmuth and Birgit Renner took it on in 1988. Stefanie entered the family business at the end of 2014; Georg joined in 2020, and the pair have run it jointly since 2021. Their labels put Burgenland grapes such as Zweigelt, Blaufränkisch, St. Laurent and Rösler beside Weißburgunder, Welschriesling and Grüner Veltliner, so the range moves between local red-fruit depth and white grapes shaped through direct pressing or time on skins.
The estate’s farming changed before the current sibling partnership settled into place. Conversion to organic work began in 2009, the first certified organic harvest came in 2012, and Demeter biodynamic certification followed in 2018. In 2016, Stefanie and Susanne planted four hectares at higher altitude above Gols, mainly with white varieties including Welschriesling, Grüner Veltliner, Chardonnay, Grauburgunder, Muskat Ottonel and Gewürztraminer. Those vines helped bring the estate toward an even white-to-red split and widened the material available for white and skin-contact wines.
Place and vineyards
Where the wines begin
Gols sits in Neusiedlersee, on the eastern side of Lake Neusiedl in Burgenland. The lake-influenced setting supports ripening across both red and white varieties, which helps explain why the estate can work with Blaufränkisch and Zweigelt as well as Chardonnay, Gewürztraminer and Muskat Ottonel. Rather than treating those grapes as separate projects, the Renners use them across white, red, orange, rosé and sparkling wines.
The vineyards lie around Gols, with sites including Altenberg, Schafleiten, Salzberg, Gebühl, Ungerberg and Heideboden, plus higher plantings on the Parndorfer Platte. Superglitzer draws fruit from parcels planted in 1964 and 2009 on sand, clay and gravel. That mix of older and younger sites feeds a red built from several varieties instead of a single-grape statement, with berry fruit, modest weight and a savoury edge.
In the cellar
Vineyards and cellar
Hand work and several harvest passes allow fruit to be picked as parcels reach ripeness, then treated according to the wine being made. Some grapes are directly pressed for cleaner fruit and a lighter frame; others remain as whole bunches or spend time on skins, bringing floral notes, savoury grip and more texture. The cellar uses stainless steel, used oak, large foudres and amphora rather than one fixed vessel. Waiting for Tom Weiss shows the method clearly: Chardonnay spends five days as whole bunches, while the Weißburgunder is split between direct pressing and two days of maceration, before seven months in a used 2,000-litre Austrian oak vessel.
Wines to know
The range in view
The range is deliberately broad: two whites, eight reds, one rosé, four orange wines and two sparkling wines are listed under the Rennersistas name. Waiting for Tom Weiss joins 75% Weißburgunder to 25% Chardonnay, balancing pressed fruit with short skin contact and old-oak ageing. Gewürz uses Grauburgunder and Gewürztraminer, while Intergalactic brings Welschriesling, Chardonnay, Grüner Veltliner, Muskat Ottonel and a small amount of Weißburgunder together as an orange wine, where skins add body and dry, phenolic grip.
The reds include single-variety Zweigelt, Blaufränkisch, St. Laurent and Pinot Noir alongside blends. Waiting for Tom Red combines Zweigelt, St. Laurent and Blaufränkisch; Pannobile is 60% Zweigelt and 40% Blaufränkisch. Superglitzer changes slightly by vintage but centres on Zweigelt, St. Laurent, Rösler and Blaufränkisch. Light maceration and ageing in used barrels and foudres keep its red fruit visible while adding earth, lees-derived texture and a dry finish.
A useful way in
A bottle to begin with
Start with Superglitzer 2023. It combines St. Laurent, Zweigelt, Rösler and Blaufränkisch from two vineyard generations, then spends a short time on skins before eight months in old barrels and foudres. The wine is dry and medium-bodied, with cherry, raspberry and redcurrant lifted by fresh acidity, light fizz and a salty finish. It brings together local red grapes, mixed-vessel ageing and the estate’s willingness to let fruit keep its brightness while gaining texture.