We met the Topf family at Wine Paris, and we are proud to bring their wines to the Maldives as SIMDI's first partner from Austria - a complete, tiered range from one estate in the heart of the Kamptal.
Run by Hans-Peter Topf and his brother Maximilian, the fifth generation at Strass im Strassertal, Weingut Topf is a member of the ÖTW - Austria's association of premier-cru vineyards. The estate's Kamptal and single-vineyard whites are organic-certified, and its flagship single vineyards sit among the most highly rated wines in the country.
This is a range built for the way resorts eat. Cool-climate, high-acid, low-oak whites - Grüner Veltliner and Riesling - read beautifully against raw fish, citrus and the chilli of Asian and Maldivian menus, where so many New World whites fall short. The entry New Epoch line carries the by-the-glass and banqueting volume; the Kamptal and single-vineyard wines are the sommelier's reserve list.
Initial inventory is held at our temperature-controlled depot in Hulhumalé, and the winemaker is expected to visit early in the new year to pour the single vineyards in person - a reason to hold a slot on the wine-dinner calendar. Single-bottle ordering is supported.
Please reach out to your account manager to arrange a tasting at your property. We should be delighted to walk you through the range.
Weingut Topf sits at Strass im Strassertal, in the heart of the Kamptal, working old terraced vineyards on loess, gravel and primary rock. Hans-Peter Topf and his brother Maximilian are the fifth generation, and the estate is a member of the ÖTW, Austria's association of premier-cru sites.
The Kamptal is one of Austria's great white-wine valleys - warm days, cold nights off the Waldviertel, and soils that swing from deep loess to mineral schist within a single hillside. It is country made for Grüner Veltliner and Riesling: aromatic, high in natural acidity, low in oak, built to sharpen against food rather than sit beside it.
The estate's Kamptal DAC and single-vineyard whites are certified organic (EU AT-BIO-402). Its flagship single vineyards - Wechselberg, Gaisberg, Heiligenstein - are regularly rated 93 to 96 points by James Suckling, Falstaff and Robert Parker, and feature in Suckling's Top 100 Wines of Austria.
What we have selected for the Maldives is the working heart of that range: the New Epoch line for the by-the-glass list, the Kamptal DAC pair for the sommelier, and two single-vineyard wines - an old-vine Grüner and a scarce Pinot Noir - for the reserve list and the wine dinner.
*Organic certification (EU AT-BIO-402) shown on the Kamptal DAC and single-vineyard whites. Critic scores cited refer to the estate's flagship single vineyards.
Store at 10-14 °C, on the side, away from light and vibration. The aromatic whites are best drunk young and fresh; the single-vineyard Grüner and the Pinot Noir will reward a few years in the cellar. Once opened, recap and refrigerate - the whites hold two to three days, the Pinot a day or two.
A bottle pours better when the team behind the bar knows why it's there. The SIMDI Beverage Academy is the Maldives' approved education centre for resort F&B - internationally certified WSET wine courses, structured bar training from Diageo, and a tailored in-house wine module built around the range you've just seen.
A bespoke programme written for your property around the wines on your list - Topf and beyond. We cover what your team actually pours: service temperatures, food-pairing logic, Austrian and cool-climate styles, and the storytelling that turns a by-the-glass Grüner into a reserve-list listing.
SIMDI delivers the Diageo Bar Academy curriculum to resort bar teams - guest engagement, classic cocktail families, spirits provenance, responsible service. Practical, accredited, and directly relevant to the brands on your back-bar.
The fastest route to a credible wine floor. The main grape varieties, principles of food pairing, and the language to recommend confidently. Closed-book multiple-choice exam, internationally recognised certificate.
The benchmark qualification for resort sommeliers and senior bar staff. Major and regional grape varieties, key producing regions, sparkling and fortified wines, structured tasting in the WSET Systematic Approach.
We arrange tastings at every resort on our roster - a pour-through of the range with the SIMDI Beverage team, paired with your kitchen. A visit from the winemaker is expected early in the new year (dates to be confirmed), and the wine dinners around it are worth holding a slot for. Single-bottle ordering supported.