(2018) A low alcohol blend of Zweigelt, Pinot Noir, St Laurent and Blaufränkisch, I guess this would count as a 'Pet Nat', a trendy new term for gently sparkling 'natural' wines and this has the credentials: biodynamic, closed with a beer bottle crown-cap and with only 10.5% alcohol. It is only gently effervescent, the colour lovely ruby/pomegranate red, with delicate strawberries and cream aromas. In the mouth the frizzante style gives a lively edge to crisp and flavourful red berry fruit, a hint of sweetness swept up in lovely, clear apple core dry acidity. Delightful.
(2016) With summer just about here how about the frothy strawberry and cherry charms of this? With its come-hither beauty it is well balanced, its strawberry pulp sweetness precisiely defined by its acidity. Delicious - and biodynamic.
(2014) >From vineyards of the venerable and noble Esterházy family, this Burgenland red is a very dark, purple colour and the nose has that classic, dry, coal-dust and blueberry character of Zweigelt, a lovely creamy and smoky note underpinning and yet floral and kirsch top-notes filling in too. On the palate it is rich and spicy, with a fairly prominent oak influence giving sweet cedar and vanilla, but the savoury and spicy black fruits filling the mouth too. Long, with a chewy tannin depth and good acidity, it's an impressive wine at the modest price and crying out for a steak.
(2013) A wine that came about "after a discussion of what to do with all the stuff that was planted in the 80s and 90s - the Cab and Merlot." In fact it is 30% Zweigelt, the rest made up of Syrah, Merlot and Cabernet Sauvignon. The international varieties matured in barrique and 500 litre barrels, the Austrian in 1600 litre casks. Lots of cedary, elegant finesse, with some bloody notes and again the dry bloodiness of the Zweigelt marrying nicely. On the palate good energy and life about this, a liquorice and cedar edge to the black fruit and that nice tart, sour cherry acidity cutting through. Some good spice and a touch of chocolaty sweetness adds more balance. Really delicious stuff.
(2013) Only from vineyards that are 30 years old or older. 100% Blaufränkisch, bottled one month ago. Starts in equal portions of barriques and big casks, then into 500 litre barrels with tops removed. Really deep and glossy stuff, the purity of the fruit is so deep and fine, a blue/black intensity, licked with mocha and chocolate, plummy and deep. The palate has that lovely lick of saltiness again, the energy and the edge that is deliciously fresh, but married to the deep fruit and spice, concentrated and layered. Long and finishing on fruit extract and spice, that twist of cherry and plum skin to give a bittersweet quality.
(2013) Another expression of Blaufränkisch from a vineyard 500 meters away, planted only on slate and from a slightly cooler site. Made only in the big 1600 litre barrels. Very fine mineral and graphite nose, a little more ashy and mineral, lovely pepper and spice, but refined and has less fat than the Saybritz. Very linear and dry on the palate too, driven by the cool core of blue/black fruit, something more steely about it, something that reveals itself more slowly. Terrific steel at the core of this, graphite and long and deliciously refined.
(2013) Orange peel and lemon rind, that citrus skin and melon skin richness. Again a nuttiness to this and developing toasty notes. Lovely ripe fruit from vineyards facing the lake, all planted on limestone. Lovely fruity richness, texture and grip. Beautifully focused lime skin tang to the finish. Delicious and long.
(2013) Leithaberg DAC wines cannot be single vineyards, but must be representative of the region, approved by tasting committee. This has more than three days on skins and is fermented in barrel and left on lees for four months. Even richer and grippier, the nose has a touch of the orange blossom lightness to offset the concentration. The palate has huge juicy, grapefruity presence. There is a natural sweet ripeness here giving huge intensity.
(2013) A bigger site that encompasses five vineyards. Mostly loamy soils with iron. Rich, ripe black fruits, there is some spiciness, some tobacco and warmth, but the blue/black fruit is all there. The palate has delicious sweet fruited ripeness, with blackcurrant and intense black damson plum, the chocoalty depth of the tannins and good spicy character adding to the modest but nicely balancing acidity of the finish.