The 2021 vintage is a blend of 60%, 50 year old Zweigelt and 40%, 40 year old Blaufrankisch grown on limestone/schist soils and aged 9 months in french barrique. Earthy notes of tobacco, damp forest floor and dark berries on...

A blend of 50% Grüner Veltliner, 45% Weissburgunder (Pinot Blanc) & 5% Muscat Ottonel from 25 year old vines from several vineyards around Lake Neusiedl –called Puszta. Grown on limestone soils with minimal skin contact (1 day), this vintage is...

Hailing from 40 year old biodynamically farmed vineyards on gravelly soils near Lake Nieusedl in Burgenland. The entry level Rotburger, aka Zweigelt, is fermented and aged in old Austrian foudres. Flashing a light purple with notes of juicy plums, blueberries...

Prieler’s 20 hectares are currently cultivated in vineyards in northern Burgenland between the Leithagebirge, the last outpost of the eastern Alps that protect the vines from the western winds, and the Lake Neusiedl, which tempers the hot climate of the...

Hailing from eastern Burgenland along the Hungarian border, Anita is mostly Zweigelt with splashes of Blaufränkisch and Sankt Laurent. Bright acidity lets the spice-drenched red and black fruits dance on the palate, and the wine—with only 15 milligrams per liter...

A delightful Blaufrankisch from Sud Burgenland near the border with Hungary. The same cuvee as the Greenschist but aged for 1 year in amphora instead of tank. The 2019 vintage manages a fine balancing act between earthy and plummy notes...

 Jagini is a project between friends Moric and Hannes Schuster (aka the St Laurent whisperer) from a single ancient Blaufrankisch vineyard in Zagersdorf on the Hungarian border just north of Sopron and west of Rust and the Lake Nieusedlersee. From...

Looking for a way to preserve the elegance in skin contact wine, Stefan found the means to soften the tannins via intracellular fermentation aka carbonic maceration minus the gas. "The intact grapes rest in a large fermentation vessel for 62...

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...