Earlier versions were 50/50, but now this blend is 85% pinot and 15% zweigelt—though the percentages depend on the vintage, then it is fermented in plastic tubs and raised in... read more →
Ten percent of Christian’s winemaking is experimental so that makes plenty of room for bottling a Brutal. “It’s not about a fucked up wine,” he said. “These wines are about... read more →
Claus has 19 ha in Burgenland, he’s adorable, and even better, he is a strong new voice of new Austria. His Puszta is charming and will come in handy for... read more →
Our favorite zwiegelt rosé raised on gruner vetliner skins is back. This time with no SO2 and it’s just completely delightful.
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 →
Don’t forget Austria’s Meinklang. Sure, they’re not in the “natural wine club,” but they will be soon. If you can forget the (for now) somewhat conventional (for biodynamics) sulfur additions,... read more →
I’m not sure I knew zibibbo before I tasted this from Barraco. Floral. Intense. Orange blossom and steroidal. No shy flower.