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Hollerin has larger terraces, with loam and Gfoehler gneiss; Leo Jr. calls the wines from this vineyard "charming" with good fruit and structure, a contrast from the more intense mineral cut on the wines from the Höhereck vineyard just on the other side of the hill. Delicate aromas of white strawberries and flowers on the nose, the palate boasts great texture and lift with notes of peach candy, green strawberry tops, and white grapefruit. Cari Bernard
Riesling vines for the Smaragd bottling grow in meager soils in a high altitude, amphitheater-shaped vineyard where most of the sun-exposure ends at around 3 in the afternoon, making for a cooler microclimate in contrast to some of the other south-facing sites on the Loibenberg, where a more Pannonian (warmer) climate prevails. The cooling influence is reflected in the high minerality in balance with a creaminess and clarity of fruit--peach blossom and stone on the nose gives way to stone fruit and just-ripe mango with a spicy intensity and long, saline stony finish on the palate. Cari Bernard
This is the final vintage you will see this bottle with Rosengartel on the label, due to red-tape and regulations; but let's not forget about this legendary vineyard, where Jutta farms eight rows of vines down the south-facing flank of the Nußberg, on shell limestone soils. Jutta was initially offered four rows from a female winemaker who was close to retirement in 2006. Thinking it was just conversation, Jutta was surprised to receive a phone call the following year from the same winemaker, saying it was time for Jutta to take the parcel. Since then they've been able to add the neighboring four rows to their plot. Jutta maintains that this beautiful vineyard needs ample time before bottling, and the wine remains in stainless steel tank until well into the following fall. White florals, jasmine blossoms on the nose, green mango, nectarine pit, dried herbs, white cherry, green apple all flood the palate, the wine has fantastic density while remaining luminous! Cari Bernard
Glockenturm is a Gemischter Satz of ten different varieties, the oldest of which was planted in 1972 on gravel-laden soils in an east-facing parcel on the Grinzinger Mukenthal (19th District). The vineyard allows for early shade from the afternoon sun, which helps keep the vines cooler than nearby parcels. Saline and very dry with white blossoms on the nose followed by a pomelo and white grapefruit pithy tang, lemon juice along with notes of freshly sliced green apple keeps it bright and biting! Cari Bernard
Satellit is not a vineyard name, it is a reference to the wine being from their sole holding not in the 19th District; this Gemischter Satz is from the 21st, across the Danube on the Bisamberg—a renowned hill, home to loess soils and in Jutta's parcels the oldest vines were planted in the mid-eighties. The players here are Riesling, Chardonnay, Grüner Veltliner, and Sauvignon Blanc. There's only a few hours of skin-contact and the wine ages in stainless steel tank. Electric acidity with green apples, pineapple core, crisp herbs, and saline shimmer on the finish, this wine would be delightful with oysters on the half-shell, shrimp pasta, and definitely schnitzel! Cari Bernard
Weingut Jurtschitsch is the oldest winery (est. 16th century) in the Kamptal region of Austria and has been in the family since 1868. Vineyards were converted to organic farming in 2006 and all 60 hectares have been certified organic since 2009. The Brut Sekt Rosé is mostly Zweigelt with the balance made up of Pinot Noir and Sankt Laurent, from cooler vineyard sites with calcareous soils. The wine spends 2 1/2 years on the lees and receives 7 g/L dosage. Light, antique pink in the glass, the nose is fragrant with roses, blueberries, and raspberries. On the palate juicy red berries mingle with stony and salty minerality. Cari Bernard
Claus Preisinger's first vintage was in in early 2000s, after stints working in California as well as with Hans and Anita Nittnaus in Burgenland, where his vineyards are also located. His 19 hectares of vineyards have been certified Biodynamic (Respekt) since 2008. This vintage of the Kalkundkiesel is Weißburgunder, Grüner Veltliner, Muskat, and Welschriesling selected from a variety of vineyard sites, with soils containing limestone and pebbles. Maceration is for four days and the wine ages in a mix of used, wooden vessels before being bottled without any added sulfur. Elegantly textured with layers of ripe apricot, lees, salted yellow apple, quince, soft floral tones, and savory clay: a stunning wine! Cari Bernard
A blanc de noir, this méthode ancestral (read: pét-nat) sparkler is 100% Sankt Laurent, picked early to preserve acidity. Aromatic and fresh, notes of white flowers and strawberries give way to a lively mousse with vibrant flavors of tart peach yogurt, juicy wild strawberries, apricots, Fuji apple, underripe pineapple, and some funk on the finish. Cari Bernard
Pale pink in the glass, the nose hints at a stony minerality confirmed on the palate. This blend of Zweigelt, St. Laurent, and Pinot Noir is crisp with scintillating acidity and flavors of fresh green and red strawberries, Seville orange, white raspberries, white stone, and lemon juice. A touch more giving than the 2016 vintage, and still incredibly brisk! Cari Bernard
Pale pink in the glass, the nose hints at a stony minerality confirmed on the palate. This blend of Zweigelt, St. Laurent, and Pinot Noir is crisp with scintillating acidity and flavors of fresh green and red strawberries, Seville orange, white raspberries, white stone, and lemon juice. A touch more giving than the 2016 vintage, and still incredibly brisk! Cari Bernard Now that summer is nigh, go for magnum bottles for your dinner parties, BBQs, and beach trips! Cari Bernard
All of the insects and amphibians found on the labels of Andreas Tscheppe's wines, are also found in the vineyards, where he biodynamically farms a variety of grapes, like Chardonnay, Pinot Noir, Gelber and Gold Muskateller, and Sauvignon Blanc on tall terraces with no stone walls, only green cover, soil structure and the roots of the vines for support. Soil types in this region range from brown clay to chalky-silty marl (known locally as 'Opok'). Blue Dragonfly is 100% Sauvignon Blanc—the vineyard a mix of seven different clones planted in 2007. After de-stemming and a direct press, the must goes through spontaneous fermentation and ages in old wood barrels of various sizes up to 600L for 18 months during which the wine is racked twice. Just a touch riper than our perennial favorite, the Green Dragonfly, the nose is both stony with minerality and rich with stone fruit, there's a great balance struck between integrated acidity, and juicy yellow apple, raspberry seeds, and candied lime zest and an lengthy, elegant finish. Cari Bernard
The wine that first caught my attention, Michael's 2015 Pinot Gris 'Wild & Free', did so because it was a complex, natural wine that was both fun and sophisticated; food-friendly but stood well on its own. For the 'Wild & Free' line of wines, grapes are hand-harvested, and spend between 10-15 days in contact with the skins before pressing. Wines age in neutral barrels. The 2016 conjures the same delight as the 2015: deep, umami notes of umeboshi plum mingle with sour cherry, blood orange, red apple skin, raspberry, stewed strawberry, and red grapefruit zest, medium-bodied with the lightest tannic tack and bright acidity--elegance and drinkability! Cari Bernard