Full disclosure, this isn’t total native yeast fermentation, but I still liked it a lot for drinkability and individuality. Let me be a little forgiving because their heart is 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 →
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 →
Our favorite zwiegelt rosé raised on gruner vetliner skins is back. This time with no SO2 and it’s just completely delightful.
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 →
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 →
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 →
Suzuki destems, but ferments whole berry in open vats. He says because he works solo, open vats are easier, and anyway, he says, his wife likes this style of wine.... read more →
Transdanubia is also referred to as Pannonia, the region about an hour southwest of Budapest. Attila Pálffy is definitely part of Hungary’s new wave, making wines I want to drink.... read more →
This beauty is part whole cluster (hence the beautiful forest berry fragrance) and part crushed. There is a soft and gentle texture, making this fizz more like a gentle lambrusco.... read more →