When BW (part of its parentage is an extinct wild grape) is made as a rosé, it becomes a schlilcher. And a delicious one. Full of cumin and cherry, a... read more →
The grapes get one month of skin fermentation. The wine ages for 18 months in barrel. Franz is a genius with blauer wildbacher, whether in this still wine or in... read more →
The 2016 vintage in Austria was the summer of no sun. But in the best of hands, some of the wines were fab. So here you go, Franz’s Blauer Wildbacher... read more →
Franz gives these grapes four hours on skin, then into barrels the wine goes. The end result is so precise with a great finish. It has a powdery touch not... read more →
The last time I reviewed this wine was ages ago. Have a look at the No7 entry in 2016. It’s still gorgeous or even more gorgeous and precise. Here are... read more →