Adriana Fabbro

9.0

All hail, winter whites 🙌🏻🙌🏻.
An ideal pairing with a buttery, flakey, whole wheat chard, mushroom & ricotta galette. Great acid. Pear, lemon zest, butter, barely ripe white nectarine, a touch a marzipan/canided almond/candied pineapple and a pristine zing on the finish. Heidi Schrock is a master at her craft. Right now I’m loving these zingy whites (and a little RS doesn’t hurt so sue me) — 3 years ago

Aaron Means

9.4

Sweet peas. — 7 years ago

Rob Blair

9.8

Simply exceptional. So much going on in this bottle. Sweet notes perfectly combining with umami flavors. Like having dirty, sweaty sex in a candy shop. — 9 years ago

Jimmy Örnewald

9.4

Perfect balance between sugar and acidity- nice genes! Good job — 10 years ago

web bond

9.0

Heidi Schrock Pinot Blanc Petillant Naturel Vol. 2 2019 — 4 years ago

Brian S

8.9

50% Riesling and 50% Pinot Blanc, extremely high in residual sugars. — 7 years ago

Zach Cherry

Account Manager Worldwide Wine & Spirits

9.3

This may be the surprise hit of my Rosé season. Apparently I was the only retailer in the state to take a chance in this, and thank god I did. Everyone expects greatness from Gobelsburg, Heidi Schrock and Dom Tempier, but this ultra-light colored (it's a borderline Pinot Noir blanc...almost zero pigmentation) Wunder from Hexamer stole the show. It is lively, heavily influenced by gorgeous and juicy tropical yellow fruits and over ripe orange citrus with excellent body, zippy acidity and kick of minerality that awakens the senses. I was more than happy to put down a bit under $20 USD for a bottle. Spectacular, and an insane value for the spring, where you can find it! — 9 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.5

Yum. Brilliant. — 7 years ago

with William

Jess White

9.3

Heidi Schrock, you're amazing. — 7 years ago

Nicholas Livingston

9.4

Heidi Schrock 2014 Rosé Biscaya, Burgenland | 12% | From the warm continental (what they call Pannonian) climate of Neusiedlersee-Huggeland in Burgenland –Austria’s eastern most wine region pressed against the Hungarian frontier, this vintage seems to have dropped the St Laurent of previous vintages and is made of 40% Merlot, 30% Cabernet Sauvignon and 30% Pinot Noir although Heidi admits to using eight varieties in all –each in supporting roles. It’s a beautiful rosy red with a fragrant headful of umeboshi pickled plums of Japan for their tension of salty tart fruit and their fragrant shiso perilla leaf lift, but other fruit wafts up bright and fresh. Red currants and white cherries all carry over as well onto the palate –a scrumptious sip of tang and texture, brine and savor –for which it bears that saltwater taffy charm that I love about this rosé –in a watering-at-the-corners-of-the-mouth sort of way. It’s appealing in a way I’d never known before it –like feelings of fervor among inchoate lovers before which everything seemed so certain and after which the world seemed wide. Prepare yourself for a first kiss where red fruit orchards meet the sea. Food? Who needs food? …if I were to dream up a dish for this specifically it might involve a crispy rendered duck breast with a compote of those gamey black currants but you name it: pork chops, schnitzel, tempura, or citrus poached fish of the herring family.
Wine review by Nicholas Livingston, July 20th, 2015 (Fruit) — 9 years ago