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 →
Blind taste your friends on this one. Syrah? Yes it is and such a mild expression. Christian is about a 45-minute drive from Vienna near the Neusiedlersee (that would be... 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 →
Winemaker on the rise, Alexander Koppitsch made this wine as an homage to sandy soils. This is an immediate wine, for pleasure and easy drinking. He ferments the grüner veltliner... read more →
Initially, it was a refreshing quaffer with very little flesh. There was a little hint of rose petal and vague raspberry but general narrowness of aroma and flavor, yet it... 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 →
Pinot sure, but from where? This would be hard to nail down; a little like the Finger Lakes (the old Silver Thread comes to mind) but whatever it is, the... read more →
A blurring of the boundaries between wine and cooking, between yin and yang, can make you question relationships. You’ll get all of this in this rare bottling made for Patagonia... read more →
While Michael Wenzel is known for his furmint, this blaufränkisch (also known as lemberger and kékfrankos) is so very pretty. The fruit comes from three different vineyards' limestone plots, not... read more →