Anneliese and Werner Michlit live in harmony with nature, agriculture and viticulture in the middle of a World Heritage Site in Seewinkel, on the eastern side of Lake Neusidl in Burgenland

Spontaneous fermentation with native yeasts with skin maceration for about 20 days in concrete eggs, aged on the lees for 1 year

Orange, pink grapefruit, apricot, apple, mango accented by tingly acidity.

Green tea tannins fuse with peach, mango and citrus zest on the crisp mineral finish.

Field Blend of Gewürztraminer, Gelber Traminer, Roter Traminer

Meinklang ‘Konkret’ Weiss Burgenland 2016

 Anneliese and Werner Michlit live in harmony with nature

𝑮𝒆𝒍𝒃𝒆𝒓 𝑴𝒖𝒔𝒌𝒂𝒕𝒆𝒍𝒍𝒆𝒓 𝒗𝒐𝒎 𝑶𝒑𝒐𝒌, 2018

In the village of Leutschach in southern Steiermark (Styria), Maria and Sepp own 10 hectares of vineyards - all farmed biodynamically and organically (Demeter certified since 2003).

Sepp took over the vineyards from his father in 2000, but the estate’s history dates back to 1727, which is one of the main reasons for the many old vines.

Their vineyards are located on steep hills (400 meters altitude) mainly on soil locally known as “Opok”. It looks like slate but is in fact a rare mix of clay, limestone and silt. Opok is one of the key elements for the characteristics of Muster’s wines, according to Sepp.

* Spontaneous fermentation in 2400 liter oval wooden barrels with indigenous yeast

* Bottled without fining or filtration, no sulfur added.

After a bit of air, light aromas of green apple, lime and lemon peel, fennel, applecider vinegar and a touch of green olives came out the glass.

On the tongue, the wine has got a medium body with high acidity.

Green gooseberry (sour and sweet), lemon juice, green apple and pickled ginger and fresh green bell pepper. It’s very mineral in the finish - salt(!) and beach stones.

 ⭐️89/100⭐️ 𝑮𝒆𝒍𝒃𝒆𝒓 𝑴𝒖𝒔𝒌𝒂𝒕𝒆𝒍𝒍𝒆𝒓 𝒗𝒐𝒎 𝑶𝒑𝒐𝒌, 2018 📍Steiermark

2013 Weingut Josef Högl - Grüner Veltliner Federspiel (87 pts)

ℹ️ This wine is from the Wachau region in Austria. It is 💯 Grüner Veltliner. The wines of the Wachau beat go their own drum or just follow their own set of agreed upon rules. All wines are sourced and bottled in the region, no chaptalization, no concentration methods,  no additives, etc. The most prominent though are the wouldsay Steinfeder, Federspiel, or Smaragd on the labels. These terms reflect must weight and final alcohol range of the wine. This Federspiel must be between 11.5-12.5% ab and has a minimum must weight (17 KMW)·

👃 Medium+ intensity on the nose. Aromas of lime blossom, acacia, steeliness, quince, preserved lemon, underripe peach, and arugula·

👄 The wine is dry, medium+ acidity, medium alcohol, and medium body. Citrus, lemon, lime, lots of floral notes, a slight yogurt creaminess, and a touch of arugula (almost white pepper). Medium- length finish·

🔔 Solid wine. Everything I expect at this price point, from this 🍇, and from this region. A touch more floral than a lot of Grüners. Mouth watering acidity. Overall clean and fresh. Never would have guessed a few years of age on it·

 2013 Weingut Josef Högl - Grüner Veltliner Federspiel (87

2015 Weingut Knoll - Ried Loibenberg Grüner Veltliner Smaragd (89 pts)

👃 Medium intensity on the nose. Aromas of white peach, apricot, yellow apple, flint, smoke, underripe pineapple, and cheese rind·

👄 The wine is dry, high acidity, medium+ alcohol, and full body. Medium+ intensity on the palate. Canned peaches, tangerine, apricot, the flintiness is now steeliness, wet stone, cheese rind, acacia, and arugula. The finish is medium+ length and ends on a slight bitter finish that is reminding me of almost that peppery note from arugula·

🔔 A lot of structure to this wine and it will age well. There is a lot of fruit that is balanced with the acidity and full body. There is a good tension in the wine. Minerality shines through this wine. My only concerns are that the alcohol comes off a touch hot and the bitterness of the finish is a bit prolific for now. Time will tell·

 2015 Weingut Knoll - Ried Loibenberg Grüner Veltliner

2013 Nikolaihof - Gruner Veltliner Hefeabzug (91 pts)

- Really impressive! The nose has a medium+ intensity with citrus, key lime, lemon peel, canned pineapple, green apple, and a slight ginger note. Minerality is also showing through as wet stone or tin can (not in a bad way). The palate is dry. High acidity, medium- body, medium- alcohol. The texture seems to coat your tongue then disappear due to the laser like acidity. Citrus notes are taken over by the more tropical pineapple and melon. Really rinds me of fruit cocktail. The finish is medium+ with a slight white pepper note on the finish. This wine packs a huge punch for being under $30. More over it really just craves to be consumed. Just reaffirming my ❤️ for Nikolaihof.

 2013 Nikolaihof - Gruner Veltliner Hefeabzug (91 pts)

2013 Schloss Gobelsburg - Tradition Grüner Veltliner (89 pts)

ℹ️ Tasted blind from a decanter. I will caveat that this wine has some big scores from critics. I am scoring based on how this bottle showed for me on that night·

📝 Medium lemon color. Pronounced intensity on the nose. Aromas of honey, melon, cantelope, lanolin, herbs, and lavender. The wine was dry, medium- acidity, medium+ alcohol, and full body. Really oily texture on the palate not aided by the perceived acidity. Extracted or cooked melon, pineapple, and cantelope. Honey, ginger, and wax. The finish was medium+ length but a touch bitter·

🔔 This is a powerful wine. It reminded me of high end Rhone white wines that switch after a few years from being lean to packing on weight. Really missing my typical Medium+ to High acidity that I usually get from Grüner. Unfortunately, this was so bold and exotic that I could only drink 1 glass of it. A very different type of Grüner Veltliner. In Blind We Trust😎 ·

❓ Anyone else have experience with this wine? Curious if this could just be a phase? ·

 2013 Schloss Gobelsburg - Tradition Grüner Veltliner (89

I don’t usually post or review wines from outside Australia, mainly as I don’t know enough or actually drank enough foreign wine. Not that I don’t like it, quite the opposite.

We all know lockdown means online shopping. I saw this unusual bottle, different label and had no idea about it. Done, I had to buy it. Impulse shopping at its best.

First impression was that cork. It made me smile. A little Easter egg find.

There wasnt much information on the label other than it said it was a product of Austria. First mistake, I thought it may have been German. As I scanned the label -  knowing that I can’t read German, the only thing I can possibly make out is the wine term is GmbH. Maybe this is a Grenache Merlot blend?? Wrong again. GmbH is actually a German abbreviation of the German phrase “Gesellschaft mit beschränkter Haftung,” which means "company with limited liability” 🤔

Anyway that’s enough homeschooling for the night. Back to the wine.

It doesn’t disappoint at all. The wine is the same as the label, unique, unusual and different but all in a good way….simple…

 2020 Claus Preisinder ‘Puszta Libre’ I don’t usually post

𝑴𝒂𝒔𝒌𝒆𝒓𝒂𝒅𝒆 (𝑾𝒆𝒊𝒔𝒔), 2020

📍Oggau am Neusiedler See, Burgenland, Austria🇦🇹

🍇 Field blend (should contain a lot of: Grüner Veltliner, Weissburgunder & Welschriesling)

Gut Oggau is a biodynamic wine project located in the small village of Oggau in Burgenland. Eduard and Stephanie Tscheppe began the project back in 2007, when they bought and restored a 17th century winery, that had been abandoned for more than 20 years - vineyards included. The vines were standing untouched as long as the winery, which was perfect, as that allowed the Tscheppes to immediately begin working biodynamically with their viticulture. Today, they are fully Demeter-certified and one of the most well known austrian natural wineries.

One of the newer family members; first vintage in 2018 from newly purchased vineyards (not Demeter certified yet, hence the name “Maskerade”, but still biodynamically cultivated).

The grapes are hand-harvested and destemmed.  Fermented with a few hours maceration in used 1000 and 1500-liter barrels (elevage in the same barrels for about 8 months with no batonnage).  Bottled unfined, unfiltered, and with zero addition of sulfur.

The aromas are heavy and very expressive from the beginning with notes of mirabelle plum, apple juice, acacia honey, wet wood, elderflower juice, peach skin, dried apricot, yeast and sage.

The palate is rich and creamy with very low, but still slightly prickling, acidity offering nectarine, ripe pear, dried apricot, honey, tangerine and a hint of white pepper in the finish.

 ⭐️87/100⭐️ 𝑴𝒂𝒔𝒌𝒆𝒓𝒂𝒅𝒆 (𝑾𝒆𝒊𝒔𝒔), 2020 📍Oggau am Neusiedler See

“Edmund” is extremely rare and limited with a tiny production - only 42 bottles are allocated to the UK, and I have no idea about how “many” there are here in DK..

It’s based on a field blend from limestone and slate vineyards, and since the Oggaus mainly work with the varieties of Grüner Veltliner, Welschriesling, Weissburgunder, Gewurztraminer, Zweigelt and Blaufränkisch - let’s stick to them.

The wine undergoes 10 days of maceration before aging in big, old oak barrels.

The aromas came to life after some air and higher temperature, offering a mild nose of dried apricot, overripe pear, dried mango, black tea and pistachio.

The palate felt slightly oily with super low acidity and mild chewy tannins - really a funny texture. Again, apricot and mango all over with a hint of green olives.

I might have expected more complexity (also taken the price in consideration), but the more I think about it, the more I actually like it. Especially after tasting it again an hour later.

 for a lovely sunday-concept (and food such as  service).

 ⭐️91+/100⭐️ Gut Oggau Edmund, 2018 📍Oggau am Neusiedler See

𝑵𝒖𝒎𝒆𝒏 𝑹𝒐𝒔𝒆́, 2017

📍Weinviertel, Niederösterreich, Austria🇦🇹

Johannes Zillinger more or less grew up in the vineyards with his father’s philosophy of protecting the environment instead of poisoning it. His father turned to organic viticulture two years before the big Anti-freeze scandal (1985) and was one of the pioneers of the modern Austrian era of wine. The 350-years old winery was taken over by Johannes in 2013, and he took the philosophy even further to biodynamic and natural farming.

Today, he’s known for producing some of the most well reputed bio-wines of Austria.

“Numen”  is the fine wine-line from Zillinger with almost no human intervention from vine to wine.

In this case made from +100 years old vines from Demeter-certified vineyards.

Spontaneous intracellular fermentation (absence of oxygen) with partly destemmed bunches and rested 16 months in amphora and wooden barrels (acacia and cherry) on the lees.

First of all: What an insane color! Cloudy, deep and almost fluorescent looking.

The aromas are fresh and expressive with cranberry juice as the main character followed by red apple skin, smoky wild berries and floral and yeasty aromas. It’s quite reductive and fruit-driven with a gentle volatile touch.

The palate reminds me of a red strawberry sour beer complimented with fresh rhubarb, strawberry winegums with the sour powder and a hint of reduced balsamico in the finish.

Medium-bodied, low tannins and a refreshing acidity.

One of the few rosés I keep getting back to.

 ⭐️89/100⭐️ 𝑵𝒖𝒎𝒆𝒏 𝑹𝒐𝒔𝒆́, 2017 📍Weinviertel, Niederösterreich

𝑮𝒓𝒖̈𝒏𝒆𝒓 𝑽𝒆𝒍𝒕𝒍𝒊𝒏𝒆𝒓 “𝑲𝒂𝒍𝒗𝒂𝒓𝒊𝒆𝒏𝒃𝒆𝒓𝒈”, 2019

Naturally living soils and biodiversity in the vineyards are alpha omega in the philosophy of Thomas’ and Maria’s winemaking.

The couple runs the small family-owned winery in Pillersdorf, from where they make both classic/“controlled” Austrian wines, and wines with a more natural/non-interventional approach.

No matter what, all is organic, biodynamic and Demeter-certified.

“Kalvarienberg” refers to a hill located just west from Pillersdorf, which is surrounded by vineyards with a high level of graphite, loess and clay in the soil.

Demeter-certified viticulture, hand-harvested and fermented naturally in steel tanks and used oak barrels (big and small) - elevage in same containers for about a year with “extended contact” with the lees.

Honestly, my first thought from the smell was a green, maybe early picked and whole cluster-fermented, oaked Chardonnay.

The aromas are super expressive and aromatic, offering a delicious combination of oak, fruits and spices. Ripe stone fruit, baked apple crumble, green asparagus, cantaloupe, chamomile, roasted nuts, bayleaves, wet grass and mild white pepper. All perfectly balanced with a toasty scent and a yeasty touch.

The palate is medium(+)-bodied, rounded and soft with a nice clear acidity and tiny tannins. Ripe pear, green gooseberry compote, grilled lemon, butterscotch, fennel, powerfull pepper spice and salt in the finish.

This is a serious wine! Powerful and charming.

Great on its own or together with white fish, light meat and salads (would be a sick pairing with Wienerschnitzel, asparagus and anchovies🤤).

 ⭐️89/100⭐️ 𝑮𝒓𝒖̈𝒏𝒆𝒓 𝑽𝒆𝒍𝒕𝒍𝒊𝒏𝒆𝒓 “𝑲𝒂𝒍𝒗𝒂𝒓𝒊𝒆𝒏𝒃𝒆𝒓𝒈”, 2019

📍Kamptal, Niederösterreich, Austria🇦🇹

Matthias Warnung farms approximately 10 hectares of vines in the region of Kamptal in Austria - northwest from Vienna.  His vineyards consists of mainly old and well adapted vines of Grüner Veltliner, Riesling and Zweigelt, but he also hides a bit of some Chardonnay and Muller-Thurgau in his pockets. He took over the operation of the winery from his father in 2010, after spending time working with various other winemakers, most notably the famed South African natural winemaker behind Testalonga, Craig Hawkins. He’s focusing on natural harvesting, and ferments all the wines spontaneously with little to no sulfur added.

This wine is made from 15 to 30 years old vines from three younger vineyards.

Fermentation with whole bunches with semi carbonic fermentation in 60 years old 3500-liter barrels with two weeks of maceration. It’s

pressed off the skins into fiberglass tanks for two years of elevage on the lees before bottling unfined and unfiltered.  4.700 bottles were made.

Super interesting bouquet with a backbone of fresh raspberry and strawberry followed by green herbs, liquorice, tar, horse stable, wet slate, pepper and fresh moss. A perfumed scent of rose petals and lavender ends the nose with a lovely hint of yeast.

The palate is light and it’s got a nice prickling acidity with fresh red berries, rhubarb, herbs and pepper.

 ⭐️85/100⭐️ Matthias Warnung Basis Zweigelt, 2016 📍Kamptal

𝐏𝐢𝐭𝐭𝐧𝐚𝐮𝐞𝐫 𝑴𝒂𝒔𝒉 𝑷𝒊𝒕𝒕, 2015

🍇  Chardonnay / Grüner Veltliner / Sauvignon Blanc

Gerhard and Brigitte Pittnauer, who started working with vines n’ wines together in the late 90’s, are pioneers when it comes to modern Austrian winemaking culture. Constantly pushing the boundaries of sustainable quality wine since the winery’s transition to biodynamics in 2006, has resulted in Gerhard’s “Winemaker of the Year 2014” (in Austria, by Falstaff Magazine) and in incredibly popular wines, sometimes hard to find.

The wine is naturally fermented, partly with whole bunches, with 20 days of maceration, followed by 8 months on the lees in large old wooden barrels.

No added sulphur during vinification or bottling.

“Mash Pitt” is named after Gerhard’s wild youth, attending to many punk concerts with the hardcore crowd dancing and pogoing with lots of skin contact (!) in front of the stage in the so-called "mosh pit".

Maybe not the most complex wine, but it’s highly enjoyable and in superb balance on all parameters.

The nose is full of fresh tangerine, mango and pineapple, complemented by dried apricot, green olives, fresh herbs and a yeasty undertone.

Perfectly balanced on the palate: Medium-bodied, a low and delicate tannic level and a very fine acidity. It’s multi tropical fruit juice with a touch of ginger, a tiny hint of black tea and a delicate mineral and savory finish.

 ⭐️89+/100⭐️ 𝐏𝐢𝐭𝐭𝐧𝐚𝐮𝐞𝐫 𝑴𝒂𝒔𝒉 𝑷𝒊𝒕𝒕, 2015 📍Gols, Burgenland

Matthias Warnung farms approximately 10 hectares of vines in the region of Kamptal in Austria - northwest from Vienna.  His vineyards consists of mainly old and well adapted vines of Grüner Veltliner, Riesling and Zweigelt, but he also hides a bit of some Chardonnay and Muller-Thurgau in his pockets. He took over the operation of the winery from his father in 2010, after spending time working with various other winemakers, most notably the famed South African natural winemaker behind Testalonga, Craig Hawkins. . He’s focusing on natural harvesting, and ferments all the wines spontaneously with little to no sulfur added. This wine is made from 40-year old vines, fermented in 8-year old 400-liter barrels with one day’s maceration. It’s matured 24 months sur-lie in the barrels, and then bottled unfined and unfiltered.  Only 1.000 bottles were made.

Beautiful aroma that needs a little time to really show it’s complexity. Gaining that, light fruity notes of white peach, lemon peel and lime juice appear with a slightly touch of wood. I bit of croissant and a chalky minerality too. Most i significantly, there’s a clear and super beautifully integrated yeasty scent from the 24 months of sur-lie. Doesn’t smell like the usual Chardonnay - very interesting.

The palate is light-bodied with a fine prickly acidity. The flavors are light and elegant bringing some lemon juice, lemon peel, fresh light herbs, melon skin and flint. The finish is long with a salt note and a bit of salmiak. ——

 ⭐️90/100⭐️ Weingut Matthias Warnung “Feldstück” Chardonnay

𝑹𝒐𝒔𝒆́ 𝑵𝒂𝒕𝒖𝒓𝒂𝒍, 2020

The couple runs the small family-owned winery in Pillersdorf, from where they make both classic/“controlled” Austrian wines, and wines with a more natural/low-interventional approach.

No matter what, all is at least organic, biodynamic and Demeter-certified.

Hand-harvested, spontaneously fermented with indigenous yeast, 2 hours skin contact and 5 months on the lees in steel tanks.

Sexy, juicy and almost artificially looking (which I love!) pink color.

The aromas are quite expressive with a sweet n’ sour scentsof raspberry sorbet, lime, yeast, ripe strawberry, mixed garden herbs and crushed chalk.

On the tongue, the wine’s got a high prickling acidity, outshining the sweetness (which, in my opinion, is a plus) and perfectly matches the fruit - raspberry, sour cherry, rhubarb, lemon juice and a nice, dry mineral finish.

It’s not overly complex, but very interesting, quite straightforward, juicy and a bit funky without scaring anyone.  Not a boring rosé at all !

 ⭐️89/100⭐️ 𝑹𝒐𝒔𝒆́ 𝑵𝒂𝒕𝒖𝒓𝒂𝒍, 2020 📍Weinviertel, Niederösterreich

Behind the micro winery “Schrammel 2.0” stand Nicole and Daniel Schrammel, a young couple, who cultivate around 1 hectare of vineyards (a total of 5.000 bottles) in the southern Weinviertel east of Vienna.

They work totally organic and natural with great diversity of different plants and animals living in their vineyards - even vegetables for personal cooking are grown between the vines.

In the cellar no additives are used, and in general, the aim is to stay as sustainable as possible with as little human intervention as possible.

They are new faces in the natural wine scene having their first vintage harvested in 2018.

The wine has gone through 4 weeks of maceration and is aged in steel tank before bottling.

Medium-powered nose with delicious and harmonious scents of mango puré, gooseberry compote, green asparagus, freshly mowed lawn, tangerine, sweet kimchi and buttered sage.

The palate is extremely creamy with a medium acidity and no tannins at all. Lots of gooseberry, warming white pepper and tangerine in the finish.

A super delicious treat, and great first vintage from the couple💪🏼Great future ahead.

 ⭐️89/100⭐️ Schrammel 2.0 Alternativ Orange, 2018

📍Götzendorf, Niederösterreich, Austria🇦🇹

Johannes Zillinger grew up in the vineyards with his father’s philosophy of protecting the environment instead of poisoning it. His father turned to organic viticulture two years before the big Anti-freeze scandal (1985) and was one of the pioneers of the modern Austrian era of wine. The 350-years old winery was taken over by Johannes in 2013, and he took the philosophy even further to biodynamic and natural farming.

He’s making four series of wine (ranked from the good ones to the best): Velue, Reflexion, Revolution and Numen.

The Numen Fumé Blanc is an unfiltered Sauvignon Blanc from his high quality, “most bio/natural” Numen-series. Almost no intervention in the vineyard and the cellar. Use of amphora, sur-lie, intracellular fermentation and skin contact is often used in Zillinger’s wine - this case included.

A funky fella with a funky color and some funky flavors. A fresh summer-white and a must try for those volatile acidic hunters out there.

The bouquet offers a generous amount of green fruit and vegetal aromas like green apple, gooseberry, sage, grass, asparagus and salicornia with a fresh vinegar touch. It’s a little dusty too (from some amphora maturation). There’s clearly some yeasty notes too from sur-lie. The palate is light and fresh with a base of pear and apple followed by lime, asparagus and nutmeg.  The wine is very exciting but also a bit overwhelming. I’d prefer serving it with a green dish or some white fish, to match the high acidity.

 ⭐️87/100⭐️ Johannes Zillinger Numen Fumé Blanc, 2016

🍇 Grüner Veltliner / Gelber Muscatel / Sauvignon Blanc

The family-owned winery located in Pillersdorf close to the “wine town” of Retz in Niederösterreich is run by husband and wife, Thomas and Maria Buchmayer, who are carrying the legacy of generations of winemaking that began in 1767. Living soils and biodiversity form the foundation for their wines, which year after year bring high quality grapes with finesse and character.  They are certified organic and Demeter (biodynamic) and their wines vary from beautiful, clean and classic Austrian wines, to the more natural, funky and surprising wines.  All made from the perfect combination of wine experience, science and love.

Pét-nat (pronounced „pet-naa“) is short for Pétillant Naturel, which in English simply means „naturally bubbling“. It is a return to the old, original tradition of sparkling wine production.

Regardless of whether white, red or rosé, the wines are often cloudy thanks to unfiltered bottling. Most pét-nat producers work their vineyards according to organic or biodynamic methods and vinify with its own natural yeast.

The nose offers a well balanced mix of fruity aromas such as ripe pear, passionfruit, candied apple an redcurrant jelly together with more floral/herbal notes of elderflower, freshly cut grass, pickles and greens. Funny touches of bread and yeast, sour green winegum and olives funks up the wine a bit. The palate is round with a mild acidity with notes of pineapple, green apple, fennel, cabbage and kimchi with a nutty finish. The bubbles are super delicate bringing an almost fluffy mouth feeling.

ut #ワイン #ヴァンナチュール

 ⭐️86/100⭐️ Weingut Buchmayer Pet Nat, NV 📍Weinviertel

The wine is spontaneously fermented and aged in steel on the lees for 6 months.

No need to mention the color… It’s impressive! The aromas are super expressive with loads of lemon juice and peel, fresh green apple, white peach, white flowers, kombucha, herbs, white pepper and a clear scent of yeast.

The palate brings some beautiful, mouthwatering hard kicking acidity. Passion fruit, lemonade, lime peel, green stem and ends with a creamy touch. This well structured wine is pure mouthwatering joy! It’s quite a unique Riesling experience!

 ⭐️88/100⭐️ Weingut Buchmayer Riesling “Natural”, 2018

Alexander Koppitsch’s family has been making natural wine for 500 years in the Neusiedl am See, at the eastern end of the Leitha Mountains, in eastern Austria.

In 2011 he and his wife Maria took over his family estate, focusing on crafting biodynamic, sustainable, natural wines. Alexander does everything by hand on the 6.2 hectare [15 acre] estate.

Grapes are hand harvested from vines15-20 years old.

Whole bunches go into the screw press, the wine ferments without additives and without temperature control in fiberglass tanks.

At the right time during fermentation the wine is moved to the bottle to finish fermentation in the bottle as a rosé pet-nat. During the first warm days of spring when the nights are very cold, the bottles are put outside and then disgorged by hand.

Light ruby red in colour, with aromas of strawberry, clean minerality and a shake of white pepper.

Strawberry, raspberry, red currant and chalk minerality, are complimented by solid fizz and good acidity.

Red fruit lingers on the dry, crisp finish. Agile and fresh, super gluggable.

 Alexander Koppitsch’s family has been making natural wine

Tart red berries and racy acidity are accented by soft peppery spice, juicy grapefruit shines on the dry, mineral driven finish.

Straightforward, the combination of tartness and citrus acidity make this a refreshing sip on super hot days [and/or with fried/heavy food]. Blend of Zweigelt, St. Laurent and Pinot Noir

Schloss Gobelsburg ‘Cistercien’ Rosé 2017

 Tart red berries and racy acidity are accented by soft

Jutta Ambrositsch has 11 acres of vineyards across 10 different parcels on both sides of the Danube, in the city of Vienna. [Vienna has the most vineyards planted of any city in the world.] Her vines are farmed biodynamically and organically.

Wines are fermented spontaneously with native yeasts, there are no additions of, enzymes, or sugar, and only a minimum amount of sulfur.

Bright ruby red in colour, with aromas of strawberry, raspberry, hops, pomegranate, earthy minerality and a wisp of peat smoke.

Delicate cranberry, raspberry, pomegranate, forest floor and peppery spice are glossed with fresh acidity.

Peat smoke and pomegranate linger between each silky sip.

Blend of Rotburger [Zweigelt], Sankt Laurent, Blauburger, Merlot “and a few white vines, probably planted unintentionally”

 Jutta Ambrositsch has 11 acres of vineyards across 10

Christian Tschida is the experimental/low intervention sage of eastern Austria.

He combines organic, ancient and biodynamic methods; foot stomping all grapes, fermentation occurs in tanks that sit outside in the shade, leftover must and juice is given back to the vines.

Hand harvested grapes are from 40 year old vines overlooking Lake Neusiedl. Destemmed, crushed by foot, spontaneous fermentation in large barrels with indigenous yeast, no added SO2

Ruby red in colour, with aromas of strawberry, raspberry, red currant, wildflowers.

Tangy acidity and light, black tea tannins frame cranberry, strawberry, pomegranate, rose petal stony minerality and a trace of licorice.

Black currant, cranberry and rosemary integrate with the spice driven finish. Sleek and engaging.

Christian Tschida ‘Engel Auf Erden’ Pink Maceration 2019

 Christian Tschida is the experimental/low intervention sage

The 4th generation of his family to care for 10 hectares of old vines in a national park in Neusiedlersee, Christian Tschida is the experimental/low intervention sage of Eastern Austria.

Grapes are from 40 year old vines in sandy gravel, schist and limestone soils. Made with minimal extraction, light skin contact.

Transparent light ruby in colour, with aromas of strawberry, raspberry, orange zest, drizzle of caramel, roasted nuts, earth.

Saline minerality shimmers across cranberry, strawberry, pomegranate, herbs and earth.

Tangy acidity and light tannins fuse with roasted nuts and strawberry on the salty finish.

Blend of Blaufrankisch, Pinot Noir, “and a handful of white varieties”

Christian Tschida ‘Birdscape’ Pink Maceration 2019

 The 4th generation of his family to care for 10 hectares of

Georg Schmelzer is the 4th generation of his family to make wine in the NeusiedlamSee district of Burgenland.

The estate is self-sufficient and sustainable; the Schmelzer family cultivates all of their food, and water is sourced from a well on their land.

Soil is a mix of gravel, sand and chalk. “Hand picked, rubbed, not pressed, only the must is used, fermentation on the mash, no pure yeast is added but only fermented with the grapes’ own wild yeast, 12 months of maturation on the fine yeast in large oak barrels (2500 l)” unfined, unfiltered, no added S02.

Inky red violet in colour, with aromas of blueberry, raspberry, cedar , candied violet, forest floor and white pepper.

Jammy blackberry, blueberry and crushed black peppercorn are framed by grippy tannins and tangy acidity.

A vein of black current runs thru to the spice and earth driven finish.

 Georg Schmelzer is the 4th generation of his family to make

As it’s 22 degrees below 0 out, I decided against a fun snow shot.

Located in the in the middle of the World Heritage Site in Seewinkel, on the eastern side of Lake Neusidl in Burgenland, eastern Austria, Anneliese and Werner Michlit live in harmony with nature, agriculture and viticulture.

The land is farmed organically and biodynamically, the vineyards are surrounded by natural ponds and wild herb and grasses.

The cellar sees very little intervention; wild yeasts are used for fermentation, nothing is added during the winemaking process.

Aromas of strawberry, cherry and clean minerals.

An herbaceous streak runs thru bright strawberry, cherry, raspberry, red currant fresh acidity and light airy bubbles.

The finish is clean and mineral driven. Refreshing and bright, and engaging fizzy Rosé fantastic on its own or with a wide variety of dishes [think cheese, barbeque and pasta.] 100% Pinot Noir

 As it’s 22 degrees below 0 out, I decided against a fun

On the south side of the Danube, 1 hour west of Vienna,3rd generation winemaker Christoph Hoch farms biodynamically and organically [certified]. He uses specific herbs and grains in the vineyard to bring vital nutrients to the soil. He is famous for blending vintages, feeling it’s the best expression of the terroir and grape.

Zweigelt grapes [2018 harvest] are pressed white, while still fermenting, Sankt Laurent and Muskat Ottonel [skin fermented from the 2017 vintage] are added. From

 “The bubbles in the bottle are entirely from the first fermentation. It’s spends six to eight months on the lees, allowing the tannins to come into balance with the bubbles. It’s a brut nature, with still wine added back to replace the disgorged lees.”

Coral-orange in colour, with aromas of grapefruit, strawberry, saline minerality and dusty , chalky earth.

Grapefruit, blood orange, lemon, rhubarb, fresh acidity shimmer across a chalky mineral backbone.

Fine, consistent fizz rolls through and buoys an almond streak on the crisp, saline mineral finish.

Anneliese and Werner Michlit live in harmony with nature

⭐️89/100⭐️ 𝑮𝒆𝒍𝒃𝒆𝒓 𝑴𝒖𝒔𝒌𝒂𝒕𝒆𝒍𝒍𝒆𝒓 𝒗𝒐𝒎 𝑶𝒑𝒐𝒌, 2018 📍Steiermark

2013 Weingut Josef Högl - Grüner Veltliner Federspiel (87

2015 Weingut Knoll - Ried Loibenberg Grüner Veltliner

2013 Nikolaihof - Gruner Veltliner Hefeabzug (91 pts)

2013 Schloss Gobelsburg - Tradition Grüner Veltliner (89

2020 Claus Preisinder ‘Puszta Libre’ I don’t usually post

⭐️87/100⭐️ 𝑴𝒂𝒔𝒌𝒆𝒓𝒂𝒅𝒆 (𝑾𝒆𝒊𝒔𝒔), 2020 📍Oggau am Neusiedler See

⭐️91+/100⭐️ Gut Oggau Edmund, 2018 📍Oggau am Neusiedler See

⭐️89/100⭐️ 𝑵𝒖𝒎𝒆𝒏 𝑹𝒐𝒔𝒆́, 2017 📍Weinviertel, Niederösterreich

⭐️89/100⭐️ 𝑮𝒓𝒖̈𝒏𝒆𝒓 𝑽𝒆𝒍𝒕𝒍𝒊𝒏𝒆𝒓 “𝑲𝒂𝒍𝒗𝒂𝒓𝒊𝒆𝒏𝒃𝒆𝒓𝒈”, 2019

⭐️85/100⭐️ Matthias Warnung Basis Zweigelt, 2016 📍Kamptal

⭐️89+/100⭐️ 𝐏𝐢𝐭𝐭𝐧𝐚𝐮𝐞𝐫 𝑴𝒂𝒔𝒉 𝑷𝒊𝒕𝒕, 2015 📍Gols, Burgenland

⭐️90/100⭐️ Weingut Matthias Warnung “Feldstück” Chardonnay

⭐️89/100⭐️ 𝑹𝒐𝒔𝒆́ 𝑵𝒂𝒕𝒖𝒓𝒂𝒍, 2020 📍Weinviertel, Niederösterreich

⭐️89/100⭐️ Schrammel 2.0 Alternativ Orange, 2018

⭐️87/100⭐️ Johannes Zillinger Numen Fumé Blanc, 2016

⭐️86/100⭐️ Weingut Buchmayer Pet Nat, NV 📍Weinviertel

⭐️88/100⭐️ Weingut Buchmayer Riesling “Natural”, 2018

Alexander Koppitsch’s family has been making natural wine

Tart red berries and racy acidity are accented by soft

Jutta Ambrositsch has 11 acres of vineyards across 10

Christian Tschida is the experimental/low intervention sage

The 4th generation of his family to care for 10 hectares of

Georg Schmelzer is the 4th generation of his family to make

As it’s 22 degrees below 0 out, I decided against a fun

On the south side of the Danube, 1 hour west of Vienna,3rd

An Afternoon with Innovative, Rising Icon Winemakers of

Christian Tschida is the experimental/low intervention sage

Christine and Franz Strohmeier are famed for their

Christine and Franz Strohmeier have been passionately

Josef Umathum’s dedication to the land and focus on