Franz Strohmeier
Franz Weninger
Ponzichter Pinot Noir Zweigelt
Earthy but develops into more juicy flavors. Metalic-y? But in a good way. Cranberry juice in consistency and flavor as it warms up (in that dry but juicy way) — a month ago
Paolo Scavino
Sorriso Langhe Chardonnay Blend 2018
An unexpected treat. Recommendation from @Geoff Franz. Acidity and fruit notes of viognier rounded out with chardonnay & sauvignon blanc. Delicious & well-balanced, if a bit clean and lacking in mystery. A steal at 15$. — 2 months ago
Weingut Keller
Feuervogel Silvaner 2019
First bottle was corked, @Geoff Franz saved the day with a replacement. Mineral, muted nose. Needs time/air. — 10 days ago
Franz Hirtzberger
Rotes Tor Smaragd Grüner Veltliner 2016
Loved this over several nights, exuberant and exotic with zip and phenolics to hold everything up. Apricot, pineapple, racing citrus notes, mushrooms, candied ginger, saffron, white tea, herbs. — 2 months ago
Franz Künstler
Tradition Spätburgunder 2014
Vanillehörnchen in der Farbe von Cherry Coke. — 20 days ago
Franz Künstler
Kirchenstück Trocken Riesling 2011
9n 27-5-21 — 16 days ago
Franz Hirtzberger
Ried Kirchweg Grüner Veltliner Smaragd 2011
Classic Gruner from a top producer. White pepper and radish right up front, followed by fruit and acid. Killer bottle. — 2 months ago
Weingut Franz & Christine Netzl
Christina St. Laurent
This carb-mac of the St. Laurent varietal from Austria (11.5% ABV) has classic sour cherry and spice character. Three week slow cold ferment in closed fermenters, then the whole bunches are pressed into 500 liter oak vats for four months.The label is reference to beneficial insects. I’d love this to be chilled with seafood but tasting just fine at cellar temp. — 2 months ago
Jay Kline
Served double-blind. The wine appears as a deep golden color. Medium+ viscosity. The nose is a fascinating combination of intense honey suckle, orange blossom, coriander, candied oranges, and candied nuts. The palate follows suit with more honey suckle, citrus blossom and a slight nutty characteristic. There is definitely some residual sugar here. There is really good acid keeping everything afloat. The finish is long and short of cloying. Really impressive texture. Based on the color and the somewhat oxidative notes, I figured this had at least 10-15 years of age on it. I vacillated between Sauternes and Riesling…ultimately calling Sauternes from Barsac (feeling as though this was more Semillon than Sauvignon Blanc). I chose, poorly. But the wine is good and it positively begs for spicy Asian food. — a month ago