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 →
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 →
Want to flip people out? Give a sancerre lover this and tell them it’s the same grape. This is a big load of love from a sensitive winemaker in South... 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 →
There’s something about Styria, its soul, I guess. I can’t think of any one of the natural guys down there in southeast Austria who isn’t deeply committed, almost spiritual, about... 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 →
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 →
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 →
Franz fermented the grapes on skins for four weeks and then the wine went into barrels of different sizes. My first note was, “Whoa.” Then I broke that down. “Quite... read more →