Burgenland

Blackcurrant and plum appear with cherry, herbs and a nutty note. Bracing acidity accompanies a velvety texture. Zweigelt and St. Laurent are used in an eighty-to-twenty proportion. The grapes are harvested by hand and ferment spontaneously in stainless steel after roughly ten days of maceration. Maturation lasts eight months in used barriques. The wine is organic and carries twelve percent alcohol.

Blueberry, blackcurrant, leather and tobacco meet juicy fruit, a lightly taut texture and a gently bitter edge. Violets and plums add floral and dark-fruit detail. Blaufränkisch spends about nine days on the skins with manual punch-downs, then ages on fine lees in large used barrels and stainless steel. The dry red is biodynamically farmed in Burgenland and carries 12 percent alcohol.

Blaufränkisch comes from a blend of hillside sites with limestone and slate soils. Fermentation proceeds with little intervention, and maturation takes place in large wood. The wine is unfiltered, certified organic and carries 12.5 percent alcohol. Its profile emphasizes freshness, juiciness and drinkability. The release is classified as Leithaberg DAC and represents the Jois expression of this grape.

Ruby-red and medium-bodied, this organic red brings raspberry, blackberry, red cherry and plum, with orange zest, tobacco and flinty character. The texture is juicy, with fine integrated tannins and a mineral finish. The blend combines Zweigelt, Sankt Laurent and Blaufränkisch. Maturation takes place in 500-litre and larger oak vessels, and the alcohol level is twelve percent.

Blackberry, cherry and plum preserves accompany violet, lavender, dark chocolate, sweet pepper and roasted almond. The texture is velvety and delicate within a concentrated profile. Red cherry, raspberry, mineral and light loamy-earth notes are also present. This medium-bodied Burgenland red has integrated tannins and a juicy finish, with alcohol at thirteen and a half percent.

Wild berries, earth and peppery spice sit alongside blackberry and cassis, while a further spice note is also present. Roesler and Blaufrankisch each account for half of the blend. Vinification takes place in barrel, followed by eight months of oak ageing. Based in Burgenland, the small-production estate farms biodynamically and was founded early in the twenty-first century.

A light berry colour accompanies ripe, juicy fruit. The Pinot Noir is silky and light, with hibiscus tea, violet, fresh raspberry, tea tannins and light sweet spice. Fruit comes from biodynamically farmed vines in Burgenland, and the wine carries certified organic status. The dry red contains twelve percent alcohol and is sealed under natural cork.