Austria

A refreshing Grüner with lightly peppery white fruit on the nose, bright with citrus and stone in the mouth, and an elegantly clean dry mineral dusted finish. A perfect introduction to the dry Grü...(read more)

A fuller mouthfeel than the Hochterrassen, yet juicy, and not in the least heavy. The texture is very inviting. On the palate this combines subtle hints of firm apricot fruit and a stony, saline...(read more)

Intense and complex Riesling from the steep slopes of the Kremstal, just up-river from Vienna. Quite textured, weightier than German Rieslings of course but still with a refreshing bent. Riesling love...(read more)

Not your average Riesling, it must be said. The Alma is fermented in clay amphorae, and left on its skins for several days. Notably/interestingly/oddly the amphorae are buried beneath apricot tre...(read more)

Fermented in clay amphora, and left on the skins for several days, a winemaking technique which is gaining interest in the world of 'natural' wine. The fact that the Amphora are buried beneath apricot t...(read more)