(2022) Blending 50/50 Zweigelt and St Laurent, aged for a year in 300-litre French oak barrels (no new oak). Vibrant medium-pale colour, lifted cherry and kirsch on the nose, lots of summery, almost lipsticky character. In the mouth it is dry, touched with a rhubarb note of vegetal character, but that against cherry-ripe fruits. Plenty of lemony acidity and soft tannins, I'd put this in the Beaujolais ballpark for sure.

(2010) This wine (11.5%) is grown and made biodynamically, though not yet certified as such. It is tight, mineral and dry on the nose, with a slightly bubblegum quality and black olive character. The palate is bone dry and a touch inky, but has good black fruit. The antithesis of 'fruit bomb', though there is a broadening core to the wine and a rich, tangy and almost chocolatey finish.

(2005) >From Kremstal, this red wine is made from the Zweigelt grape, a crossing of two Austrian specialty grapes, Blaufränkish and St-Laurent. The colour is a bright crimson/cherry red, and the nose is immediately fruity fruity and very appealing, with a hint of juicy sultanas, plenty of vivid cherry fruit and an undertow of earthy, subtly smoky character that is quite Pinot Noir-like. On the palate it is richly fruity, with a medium body and very juicy, broadly fruity style. There is plenty of fruit sweetness, but this is mellow and quite darkly rich on the palate, with notes of autumn berries and a faint truffly hint. I thought this worked sensationally well with a Moroccan lamb tagine.