This Zweigelt also hails from the Niederösterreich in the smaller district of Carnuntum. But the vineyard mesoclimate enjoys the tempering influences of Lake Neusiedl and the Danube, producing riper fruit that still retains good acidity. The wine was deep cherry red with extremely elegant aromatics, including a whiff of tropical
Leo Hillinger is a producer in Burgenland boasting a sleek, new modern winemaking and tasting facility built with many sustainable and green design features. Vineyard management is all organic, with only biological interventions and pest management practices when required. I’ve enjoyed their Pinot Noir, which is herbaceous and has distinct
Here was a red from the Wagram region of Lower Austria, the coolest zone in this lineup. The result was concomitantly lower in alcohol and had the telltale pale garnet color of a cool-climate wine. Hints of mint and herbs wafted over lovely aromas of plummy black fruits with a
13.5% ABV | Price: about $14 (media sample) The result of another Monika Caha collaboration, this time with winemaker Erich Scheiblhofer. The fruit was grown in the extreme southern tip of Burgenland, which enjoys considerable sunshine and warmer temperatures than elsewhere in Austria. The result was, not surprisingly, the most
This wine is a collaboration between winemaker Neinhard Forstreiter and Monika Caha Selections, who distributes the brand. Aging was half in stainless and half in neutral oak, but the wine mysteriously offered sweet butterscotch aromas along with its faint hints of black pepper. On the palate it was slightly spicy
Rich tobacco leaf and dust pair with blue fruit on the nose. Blue fruits, elderberry and blueberry, lead the attack as well, joined by tobacco on the mid-palate. This has terrific structure, with firm tannins and acids to match. This has great cellar potential, but if you can't wait, pair
This has a very soft mouth feel and gentle flavors. It leads with black cherry over soft black fruits. Fruits on the mid-palate include blackberries and raspberries. Fine tannins sneak up on the finish. This will easily pair with anything from dark fowl to filet, but will not be at
It’s a flavor! It’s a feeling! It’s an airplane! No, it’s astringency! On the surface, astringency seems like pornography. It’s easy to recognize, even if it’s difficult to define. The problem is that it isn’t really all that easy to recognize. In wine, astringency is easily and often confused with