Austrian Wine

This single vineyard expression from Leo Alzinger benefits from old vines and exposures that allow for lengthened ripening time on the vines, resulting in a wine that not only offers vibrant acidity but remarkable concentration... Read More

Made from organically-farmed fruit form a single vineyard, this wine is created by macerating Neuburger for eight hours before pressing, then adding Chardonnay and pressing immediately. As a result, it has just a touch of skin... Read More

This is a fresh, juicy, cool-climate red made from organically-farmed younger vines of Zweigelt and Pinot Noir in Austria’s Kamptal. Unfined, unfiltered, & produced with minimal sulfur, it is a bright, red fruity, slightly... Read More

Barbara Öhlzelt’s lean, racy wines are a bit of an anomaly in Kamptal, which is better known for riper, more textural styles. From a single vineyard named for its blue stones, this is an incredibly mineral-driven example... Read More

An archetypal Grüner from one of Austria’s most revered winemakers, with lovely aromas of sweet snow pea and ripe pear followed by crisp, food-friendly acidity, a fresh, clean, almost crunchy palate, and Chablis-like... Read More

Only 100 cases of this experimental (and extraordinary) wine make it the U.S. each year. To craft it, Christoph Hoch blends multiple vintages of barrels vinified differently—some with skin contact, some having gone through... Read More

Christoph Hoch’s rosé pet-nat is a unique blend of Zweigelt (fermented as a white, off the skins), St. Laurent (fermented on the skins), and highly-aromatic Muskat Ottonel. The resulting wine marries lovely red fruit... Read More

A certified-biodynamic blend of Zweigelt and Blauer Portugieser from three different vintages, this light, fresh, cool-climate red is joyous and vibrant, with aromas and flavors of piquant cherry and blueberry fruit, subtle minerality,... Read More

This funky, biodynamic rosé is spontaneously fermented in aged in used Burgundy barrels with flor (somewhat like sherry)—blended into a final product, it is tart, with loads of strawberry fruit, slight tannic structure,... Read More

Following the path paved by earlier lower-intervention producers such as Heidi Schröck and Roland Velich, Joiseph makes tiny quantities of naturally fermented, transparent wines. More generous in style than Velich’s... Read More

Farmed biodynamically, hand-harvested, and vinified with little-to-no intervention, this charming Austrian red is one of the best value-oriented natural wines we’ve tasted in a while! Bright, fresh red fruit is layered with... Read More

Roland Velich is arguably the greatest producer of Blaufränkisch—working naturally, with little-to-no added sulfur and large, used oak barrels to cut down on wood influence, he crafts this vibrant, fresh, juicy wine... Read More

A classic expression of bone-dry Austrian Riesling, with crisp acidity, fresh citrus fruit, exceptional minerality, and a subtle savory undertone. Extremely versatile—an excellent foil for many cuisines!... Read More

Made by Alwin and Stef Jurtschitsch using fruit sourced from three organic growers in the Kamptal, this is a fresh, crisp, and well-balanced example of Grüner Veltliner that displays pleasant notes of white peach, stony minerality,... Read More

Zweigelt is a crossing of Austria's two best-known red varieties, Blaufränkisch and St. Laurent, this fresh, accessible wine is juicy, red-fruited, low in tannins, and restrained in alcohol, making it a perfect value... Read More

Though Orangetraube can occasionally be found in Vienna’s classic ‘Gemischter Satz’ field blends, this is the only commercially available single varietal wine made from the under-sung grape. Bright, zippy acidity... Read More