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Sourced from vineyards around the town of Dürnstein, on more gravelly, sandy, alluvial soils in contrast to the more stony meager soils further up slope. The 2020 boasts an extremely mineral nose with hints of smoky flint, lime and an almost piney herbaceousness. The palate springs open with a prickle of spritz and white pepper with flavors of lime and green pear. A powerful long stony finish balanced with lively acidity. A wine to drink now but that can age for a couple of years. Perfect for white meats like schnitzel or turkey , white fish, green vegetables, salads and cheeses. Giselle Hamburg
Erte Lage (1er cru) vinyard. This wine derives from a vineyard on the “Loiserberg” wherein one also finds the site “Berg Vogelsang”. The difference is that the Grüner Veltliner from “Loiserberg” grows on a south to southeast facing slope, which is less exposed to the winds. The soil stems from decomposing granite consisting of gneiss, mica-schist, and some clay and loess. The 2019 is an atypical vintage for Loiserberg showing an abundance of herbaceous notes such as vetiver and flint in addition to the green apple and citrus. Extremely mineral and herbaceous on the palate as well, backed with typical green apple and white pepper. Medium body and cool acidity lead to a very savory long finish with a salty echo. A very serious Gruner begging for some hearty winter fare! Giselle Hamburg
The Wagram is a region known for its deep loess soils that can go to a depth of twenty meters before hitting marine sediment. Grown in deep golden loess soil (gelben can be translated as ‘golden’ or yellow), the grapes are gently pressed with a slow fermentation. Riesling grown in a loess soil gives a rounder and fruitier wine compared to Riesling grown in the Wachau. The Ehmoser 2020 Riesling is a pristine example of this juicier style. Aromas of white flowers, cut grass, wet stones and lemon waft from the glass. Spritzy lemon drops with a hint of sweetness tickle the palate enveloped in a soft, round finish. An excellent pairing for Thai food.Giselle Hamburg
Barig is a blend of Gruner Veltliner and Roter Veltliner, with a short period of skin contact, yielding a tasty and very fresh, zippy wine. A great introduction to the world of skin contact wines, and certainly just an introduction, as the profile is still very close to that of a refreshing white wine. Drink with a chill on a warm day!
A pitch perfect dry Riesling in the Federspiel style. We've tasted a lot of good Riesling from 2019 vintage, but it's rare to find one that we can put on the shelf for $20 or less. This offering from the Fischer family gives a nice touch of petrol on the nose, nice density, and a clean finish. Fun fact: the Salmon on the bottle represents the effort of the family to repopulate the Danube with wild Salmon.
From Rossatz – directly across the Danube from Dürnstein –- where the mighty river tapers to its narrowest span as it makes an ancient bend. Vineyards here slope gently upwards from the riverbank to meet the undulating edge of the Dunkelstein forest. The microclimate combines some of the world’s starkest diurnal shifts with a growing season that can stretch well into November. These are ideal conditions for grüner veltliner, on loess, to pick up tension and finesse, with an unmistakably piquant and vivid Wachau profile. Georg’s Smaragd veltliners reach a salty, sappy, spring-loaded ideal. This foot-slope vineyard faces the Danube to the north and is a classical river-bed soil of gravel with deposits of paragneiss and a rich topsoil of humus and loess. This brings out a fruitiness in grüner veltliner that is especially suited to the expressive, mid-weight Federspiel style Georg makes from this site. Very nice minerality with balanced acidity, notes of green apples and pears, lime, white pepper and white flowers. Lively and refreshing, perfect with Wiener Schnitzel, Vietnamese dishes , sushi, salads and green vegetables, cheese and charcuteries, white sausages with potato/cucmber salad. An all around winner! Giselle Hamburg
Joiseph's Mischkultur is a Gemischter Satz, a blend of grapes that fermented and aged together, like a grape band where each member plays its parts to the service of others and the song. Each variety contributes a little bit of its personality, some more aromatic, some more acidic, some riper, some greener, and it all harmonizes in the end. This is exactly what Mischkultur is. A blend of a few different varieties, of old vines and young vines, from a few different sites in the village. Foot crushed before pressing, then aged where there is space in the cellar, in wood and stainless. This wine is pure fun, like a good flirt, it brings joy and giggles, is simple and complex at the same time and will disappear in less time than you need to learn how to pronounce Gemischter Satz. Pairs best with itself, and the bright sunshine of a late afternoon. A bag of chips would also be strongly recommended. Sour cream & onions, what else? -Emily Campeau // The blend is a mix of Grüner Veltliner, Welschriesling, Neuburger, Muskateller, and Traminer from two separate parcels, with vines ranging from 10 to nearly 100 years in age, on limestone and slate soils.
The Jurtschich family is one of the leaders of the natural wine movement in Austria and all of their vineyards are certified organic, fermented spontaneously, and made without additives. This bottling is a blend of Pinot Noir, Zweigelt, and Cabernet Sauvignon. The grapes are fermented whole and then stored on the lees for a few months in neutral oak. This is is a plush, textural rosé that is a real stand out, and though ideal for the end of Summer, is one of our favorite Rosé wines for the Fall and Winter months. The wine just arrived from Austria in early August, so it needs a bit of time to open up. No need to decant, but open about 30 minutes before serving if you're consuming it in the near future. -EL
This is a really friendly, medium bodied offering from Christoph Heiss, who runs his family's winery in the Kamptal, and also releases a small amount of wine from choice parcels under the "Malinga" name. Rotburger is a cross between Sankt Laurent and Blaufrankisch, and this one shows the fresh St. Laurent snap, and the brambly wild berry and black fruit profile of Blaufrankisch. Great on its own with a chill, perfect for summer sipping, but definitely has some material, so better chilled, not ice cold. Grapes go through whole cluster carbonic maceration for 10 days, and wine is aged for about 9 months in 500L Austrian barrels. -EL
A blend of Welschriesling, Grauburgunder, and Traminer biodynamically grown on a rocky loam soils. Hand-harvested, the grapes macerate for about a week followed by spontaneous fermentation and aging in stainless tank on the lees. The wine is unfined, unfiltered, and only 25 mg/L of SO2 is added before bottling. A nice balance of florals, apricot, slightly oxidized apple, and savory leesiness with just a whisper of texture.
Thought to be Europe's oldest documented vineyard, the name “Im Weingebirge” dates back to the 5th Century. The wines from this vineyard are known to have impressive depth and minerality. The soil is varied with loess on the higher terraces and deep topsoil over primary rock lower down the slope. The wine ages on its lees in old barrels, giving it a creamy texture. In 2019, the Gruner from this ancient vineyard comes across as sunny, fresh and ebullient. The nose is bright and zesty with lemon oil, stone fruit, stony minerality and crisp herbaceousness. Flavors of citrus and pear mingle with white pepper, a hint of menthol and minerality. Bright acid with a zesty finsh. Super classic and sprightly! Giselle Hamburg
Vom Stein is a parcel behind the town of Mautern on the southern bank of the Danube in the famous Wachau region. Soils here are a mix of loess, loam, and Danube gravel. Grapes spontaneously ferment and the wine ages for six months in large, oak casks. The wine is extremely aromatic with aromas of stones, slight petrol, citrus, peach, pear with a hint of mintiness. Full bodied with a deep mineral core and flavors of juicy pear and lemon. Dry and mouthwatering with a luscious long finish yet with a lithe alcohol level of 12.5%. A perfect Thanksgiving wine! Giselle Hamburg
"A full-bodied red wine that you can open and drink straight away, but which also has potential for a few years.It is based on Zweigelt and Blaufränkisch. Rounded off with a little Merlot. The aging takes place in small, used wooden barrels, after all, it should taste down-to-earth and, above all, bring a lot of drinking pleasure into the glass. Dark ruby red; fruity and delicate bouquet with aromas of spices. Full-bodied on the palate, smooth texture, fine tannins in the finish. Uncomplicated and in a good mood." Hans Nittnaus
Bernard Ott is a fourth generation winegrower in the region of Wagram in lower Austria. His family has been cultivating vines and making wine since 1889. When he took over from his father in 1995, he began to improve the family estate by converting to biodynamics and making positive changes in the cellar as well. Ott is considered an icon in the world of Austrian wines and is a major figure in the world of biodynamic winemaking.Am Berg is made from organic Gruner Veltliner grapes grown in loess soil. The grapes are sourced from younger estate vines and purchased from growers in Feuersbrunn. Natural fermentation in stainless steel, left on the fine lees until bottling in February.A delightfully zesty rendition, full of lip smacking minerality and salinity with a faint spritz, leading to notes of lemon curd, green apple and white pepper with a concentrated, long finish. Bring on the Thai food!
54% Muscat Ottonel, 29% Sauvignon blanc, 8% Chardonnay, 4% Gelber Muskateller, 5% Traminer
Sauv Blanc and Chardonnay spend 2 weeks in open vat on the skins, Tramier spends about 3 weeks on skins in amphora. The Muscat and Gelber Muskateller see less skin contact. After aging in amphora and old barrels, the four wines are blended before bottling. The nose is exploding with floral aromas. In the glass, it's a hazy, opaque grey/orange hue. A fascinating wine with a small cult following! -EL
Unusually slender for a red wine bottle, the Puszta Libre! bottle shape takes its inspiration from vintage soda bottles, a cheeky nod to how chuggable this wine is; and if that's not enough we are also instructed by the label to "drink cold"! Mostly Zweigelt with Sankt Laurent, fermented in stainless steel and aged in large (600L to 1000L) used oak barrels. There is great material in the mid-palate, with some dark berry fruit, and plenty of punch on the attack, with an easy but defined finish. It seems like its somehow more delicious than ever before. Try one if you're curious. Buy at least two if you're already a fan, as the first bottle will likely disappear in a flash! -EL
For fans of the Puzsta Libre, or fans of Claus Preisinger, or anyone who likes delicious rosés... the Rozsa Libre is here! Mostly Zweigelt, with a bit of Sankt Laurent, fermented and aged in stainless steel, with no malolactic fermentation. Light and summery, the new vintage is super fresh, with a hint of strawberry on the palette, and overall addictively thirst quenching. -EL
The old adage of the iron fist in a velvet glove applies here. Organically farmed, this Sankt Laurent was fermented with native yeasts and spent one year in used 500 Liter Stockinger barrels. Presenting a dark ruby/purple robe, she comes across as opulent and velvety. A heady nose of iron rich minerals and dusty blackberries with a hint of herbaceousness waft from the glass. The palate bursts with earthy yet fresh mineral-rich notes of cherry and red berries. Silky tannins, delicate spice and a lovely long finish are signature characteristics. Very bright acidity is tempered by its velvety mouthfeel and body. A true class act. -GH
For centuries Kogl (a Premier Cru) has been a legendary site of Salomon Undhof. From south-facing stone walled terraces at 220-310 meters altitude above Stein, the urgestein soil of primary rock with a high percentage of gneiss and crystalline schist and a thin chalky topsoil is ideally suited to Riesling . The family's oldest Riesling holdings are here and in the Pfaffenberg, with vines ranging from 60-70 years old. Hand-harvested, destemmed and crushed with 12 hours of maceration on the skins, then pressed off. Native yeast fermentation in stainless steel for 10 weeks following by ageing on the lees in steel until bottling in May. Offering up text book aromas of petrol, minerality, lime blossom; the palate bursts with juicy peach and lime with a stony spritz. A refined, elegant and mineral infused finish. Perfect with white meats and fish, salads, green vegetables and fresh cheese. Giselle Hamburg
From the red gravel and loess Eisenhut parcel, this is a fantastic Roter Veltliner, with nice weight and potential for aging. The wine was aged in large stoneware casks that Soellner purchased from auction shortly after World War I. Roter, when basic and at an entry-level, can often have bright acidity, but lack material to balance it out. This Roter, however, is far from basic, and shows the depth and complexity that can be attained from this lesser known Veltliner. -EL
The Stadlmann family has been making wine since the 1780s in the Thermenregion; sheltered from the northern winds by the Vienna Woods, it is one of Austria's warmest wine growing areas. The 'Classic' line of wines are aged in large, used barrels to showcase the true character of the grape and terroir. -CB
From the northern shore of the Danube above the village Stein next to the Wachau border. At 400 meters above sea level, Goldberg is the highest site in the Stein area with a clear view across the river to Nikolaihof in the Wachau. Stagård’s vines there are 40+ years old. The soil consists of Glimmerschiefer, loam, and loess, and it is the site that is picked last every harvest. Pure loess soils a meter deep and direct southern exposure contribute to the signature expression of apple and citrus, herbs and sea salt. The '17 vintage shimmers gold, with notes of almond, apple strudel and wet rocks. Opulent, yet with bracing acidity, the palate offers notes of juicy sorrento lemons, intense minerality and a hint of toffee. Serve with some fowl like goose or pheasant. GH
From the northern shore of the Danube above the village Stein next to the Wachau border. At 400 meters above sea level, Goldberg is the highest site in the Stein area with a clear view across the river to Nikolaihof in the Wachau. Stagård’s vines there are 40+ years old. The soil consists of Glimmerschiefer, loam, and loess, and it is the site that is picked last every harvest. Pure loess soils a meter deep and direct southern exposure contribute to the signature expression of apple and citrus, herbs and sea salt. The '17 vintage shimmers gold, with notes of almond, apple strudel and wet rocks. Opulent, yet with bracing acidity, the palate offers notes of juicy sorrento lemons, intense minerality and a hint of toffee. Serve with some fowl like goose or pheasant.
This is majority Blaufrankisch with a touch of Pinot Noir, from Michael Wenzel. 1/3 of the grapes go through carbonic maceration, helping its bright red fruit and zippy acidity, and giving the wine a very fresh and easy attitude. It's a very clean wine, and perfect for lunch, which seems to be a bit of the inspiration for Wenzel when he made this wine, in homage to the light fruity wines his grandparents used to make. 4mg SO2 at bottling (10mg is considered a miniscule addition, so this is very LOW so2).