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 →
An assured and flashy offering from natural wine-challenged Austria. Half of the grapes get a few hours of skin contact, the other half get 6 months. The two then get... read more →
Our favorite zwiegelt rosé raised on gruner vetliner skins is back. This time with no SO2 and it’s just completely delightful.
I visited Sepp’s Southern Austrian vines five years back. They’re lush and vibrant. On that afternoon, I was a happy little girl in the mountains, instead of a morose one... 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 →
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 →
Alwin Jurtschitsch works in the town of Langenlois in the Kamptal where Heiligenstein, which for some reason is so much fun to pronounce, is arguably its most profound terroir. There... read more →
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 →
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 →
This knocked me out. Stunner. Petrol. Classic. More SO2 than usually found in these pages. So much for dogma. Developed a little prematurely. Lucky for us, it’s drinking fabulously now.