Austria

2018 Zweigelt & Cabernet Franc This wine is as natural as they come, but it's also as precise a wine as you will ever taste.  It's no wonder that Christian Tschida's wines have acquired such a huge following among natural wine crowds in...

2018 Blaufränkisch and Roesler Slightly funky, nose, maybe a touch of Brett, but blew off after a while. Red cherry and almond knitted with fine fresh acidity.  Smells like a Porto, super concentrated cherries and ripe fruit. Acidity goes...

2017 Blauer Wildbacher Grapes are carefully hand selected in the vineyard searching for the ripest grapes, which are destemmed and fermented with native yeasts.  The wine sits on the skins for about 3 weeks after which the grapes are pressed. ...

2017 Zweigelt 50%, Blauer Wildbacher 50% Cherry red colour. Black cherry, blackberries, slightly smoky nuances. Fineness, length and depth. A juicy texture, with fine tannins and a good balance. Very very drinkable. Hand harvested and fermented in...

Age of vines is 15-20 years. Grapes are hand harvested and destemmed. They leave the wine unpressed for a few hours and then press the juice into old barrels. The wine ferments on the gross lees in contact with the skins for about 2 weeks with zero...

Varietal: Pinot Noir Vintage: 2018 Pinot Noir from sandy loam and rocky vineyards. The vines are over 35 years in age. After hand-harvesting the grapes, the fruit is fermented carbonically with indigenous yeasts. After fermenation, further aging took...

2019Zweigelt and St. LaurentLively and clean, this chillable red offers an inkling of the sandy loam on which the fruit was farmed, plus  raw, wild, fruity notes of blackberry, raspberry, and blackcurrant.   4 day spontaneous co-fermentation in...

Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking. It spends 1 year aging in 500 to 1500-liter barrels and is bottled without fining or filtering and no addition of sulfur...

2018 Cabernet Franc Grapes are hand harvested, destemmed, and crushed by foot. The juice ferments in large barrels with indigenous yeast and no racking.It spends 2 year aging in large Stockinger barrels and is bottled without fining or filtering and no...