Lukas Markowitsch

Coming Up

Training at Krems gave Lukas Markowitsch a working base in discipline and sensitivity, and that shows in the way his wines are built: through close reading of site, patient vineyard work, and measured cellar decisions. Since 1998, as winery operator and winegrower at Weingut Lukas Markowitsch, he has worked with old vines in Göttlesbrunn as the core material, letting place and fruit set the terms rather than forcing style from outside.

Where They Are Now

At Weingut Lukas Markowitsch in Göttlesbrunn, Austria, the vineyard remains the starting point and the cellar the place where that work is carried through. Lukas Markowitsch puts the emphasis on old vines in the top sites of Göttlesbrunn and on avoiding both dogma and fashion, a position that keeps the wines tied to site rather than trend. Cellar work, in his view, turns on timing and restraint. Lukas Markowitsch treats maceration as the decisive call, with extraction measured against what the grapes already carry. It is a practical approach: observe the fruit, avoid overworking it, and let the material speak with as little interference as possible.

Signature

Lukas's signature dishes include Cabernet Sauvignon 2023, Rote Cuvee Rubin Carnuntum 2023, Rote Cuvée Superiore 2023, and Cuvee Lukas. Read together, they sketch a portrait of a producer working with confidence across different expressions, each wine carrying its own emphasis while remaining tethered to the same underlying discipline. The dates matter here too, marking these bottles as part of a present-tense body of work rather than a retrospective achievement.

In Their Words “Our philosophy: Neither dogma nor fashion should influence the style of the wine. The basis is our well-kept old vines in the top sites of Göttlesbrunn.” “The maceration time is decisive. How much extraction is necessary?! The grapes bring the rest anyway.”