Wines

  • The Third Man - Austria Enters the Battle

    ThirdManRiesenrad

    With two rosés from Austria entering the battle, thus making them the second and third, how could we not think of The Third Man? The famous scene where Harry Lime and Holly Martins ride the Riesenrad (that's the big ferris wheel in the picture to the right) on the Prater in Vienna, talking about taking out all the dots (aka people) down below... pretty cold stuff. These two Austrian rosés may take down their competitors just as coldly.

    A side thought about the Riesenrad, since we are rolling up on Valentines Day: You can rent one of the cars (they are actually more like little cabins) and have a sunset dinner. So romantic, and actually some wonderful views of Vienna. And the dinner will be especially great if you are drinking either the Umathum Rosa or the Alphart Rosé.

    st-valentine_austrianish

    The Umathum Rosa: From biodynamic producer Josef "Pepi" Umathum comes this cuvee from the three most important red wine grapes of Austria: Blaufrankisch, St.Laurent and Zweigelt. We love the spice that the Zweigelt lends balanced with the elegance of the St.Laurent, all hanging on the perfect backbone of Blaufrakisch.

    The Alphart Rosé : A very pure style, one that loses some of the aggressive edge that St Laurent can sometimes show, and tends toward the Pinot Noir end of the St Laurent's varietal spectrum (it is a spontaneous crossing of an unknown grape with Pinot Noir.) Crafted in stainless steel, the wine remains light, vivacious and elegant. One tends to forget to mention the Thermenregion when the subject of red wines comes up, but in Austria Alphart enjoys an excellent reputation for his Pinot Noir, and this wine certainly accentuates St Laurent's ties to the Pinot family.

    Saint Valentin is ready for battle. Which rose will he choose? Both are on sale thru 2/14/15...

  • The Valentine's Day Massacre

    St. Valentine in TerniSt.Valentine Basilica in Terni, Italy

    Our War of the Roses quartet would be incomplete without an Italian contender, so we are bringing this one out of the gate first. And of course (and with all apologies) as this is a battle of the rosés as we roll towards Valentines Day, and this one is Italian, a reference to the St.Valentine's Day Massacre of Al Capone was inevitable. But these things all come so neatly wrapped up together: Saint Valentine was Italian and is the saint for which Valentines day is named- he was buried on February 14th. While little is actually known about Valentinus, as you can see in this beautiful stained glass window which resides in the Saint Valentine Basilica in Terni, Italy, it is generally accepted that he was martyred for marrying "unsanctioned" couples, and here he is shown blessing these young lovers. Who happen to be passing a rose between them. The artist almost certainly meant for it to symbolize the rosé wine we are focusing on right now.

    The wine. This Rosato comes from Rosa del Golfo, a winery with ancient roots in the agricultural traditions of that distant part of the Puglia region known as the Salento Peninsula. The Salento is hailed as the best rosé producing area of Italy, a theory supported and widespread by Italians themselves. Indeed, Rosa Del Golfo takes its name from the rosé wine that made them famous and still to this day is considered the benchmark of Italian rose wines.

    Rosa del Golfo RosatoRosato

    The winery possesses two centuries of history, having always been managed by the Calo' family.The hillside vineyards have clay-limestone soils, with characteristic areas of red earth rich in iron, as well as a mild climate which makes the area ideal for growing grapes and olives. It is exactly this "Terra Rossa" (red soils) that are the secret to the structure and complexity of the wines.

    "The best rosé of Italy" is the way we have heard it described more than a few times. Fighting words? Perhaps. But this is our War of the Rosés and Italy has thrown down the gauntlet. And just as we prefer a rosé to a rose for Valentines Day, in the spirit of the pen being mightier than the sword, we also prefer it to a hail of bullets.

    Which brings us to the Valentine's Day Massacre of 1929. Perhaps more is known about the life of Al Capone than that of Saint Valentine, but it should be pointed out that Alphonse was not Italian: he born in Brooklyn. Had his parents stayed in Italy, he would not have been faced with the dark, dry days of prohibition which is surely what drove him over the edge.

    ROSA DEL GOLFO ROSATO 2013. OFFERED THROUGH VALENTINES DAY AT A KILLER DISCOUNT.

  • The War of the Roses

    The War Of The Roses

    Bring it on. A quick bit of history first: Rather than being just one war, these were dynastic battles fought sporadically from about 1455 to 1487 between two rival branches in the royal House of Plantagenet, so should really be referred to as the Wars of the Roses. The name refers to the badges of the rivals: the White Rose of York and the Red Rose of Lancaster. All the big names were involved-  you've got your Henry's and your Richard's, and it wraps up when a Henry kills a Richard, then marries an Elizabeth, the daughter of an Edward, which actually then unites the two houses and ushers in the "Golden Age" of Elizabeth.

    What does this have to do with wine? Absolutely nothing. But with Valentines Day around the corner, ones thoughts do tend to turn to roses. We don't sell roses. We sell rosés. So we are inviting you to skip the flowers and have yourself a V-Day Rosé Smackdown.

    4 rosé wines from 3 different countries in 2 different styles (still and sparkling.) Add in discounts that range from 10% on up to 30% off and you can afford all the ammunition you need. We'll be posting more information about the history and qualities of each of these contenders, but you can preview (and buy) all four of them right here right now.

    So, are you a Lancaster or are you a York? Let's tear down this House of Plantagenet.

  • Smoked Trout and Cucumber Sandwich in a Bun paired with Stroblhof Strahler Pinot Blanc

    Many thanks to the New York Times Wine Club for selecting our Stroblhof Strahler Pinot Blanc 2011 for their members, and especially thanks for sharing this great, healthy and quick recipe for smoked trout and cucumber sandwich-- perfect summer snacking with one of our favorite summer wines.

    First, a bit from them about the wine:

    Stroblhof Strahler 2011

    Often thought to be related to Chardonnay, to which it can be stylistically similar, Pinot Blanc is in fact a mutation of Pinot Gris—a version of Pinot Noir. Stroblhof’s 2011 interpretation is layered with delicate notes of spiced pear, baked apple, peach and under-ripe papaya. Crisp and lively, with bright acidity and mineral overtones, it features outstanding purity and balance.

    Drinking much like a richer style of Pinot Grigio, this Pinot Blanc shows its cool-climate heritage. As such, the 2011 Stroblhof is not only a refreshing aperitif, but also an excellent, all-purpose companion to food, especially with appetizers and lunch or brunch fare. Its steely mineral character and brisk acidity make it ideally suited to delicate seafood and shellfish dishes, but it is layered with enough fruit to offer admirably flexibility with spicier preparations too. It works well with dishes like sushi, sashimi and vegetable tempura, and also offers a perfect counterpoint to seafood dishes featuring light cream sauces.

    THE RECIPE:

    SmokedTroutCukeSandwich

    Ingredients:
    1/4 cup thickened yogurt or low-fat (2 percent) Greek-style yogurt
    1 tablespoon finely chopped fresh dill
    1 teaspoon fresh lemon juice
    Salt and freshly ground pepper to taste
    1 whole wheat or whole wheat sesame hamburger bun
    1/4 cup thinly sliced cucumber, preferably a seedless variety like Persian cucumber
    2 ounces smoked trout (the contents of one 3.7-ounce can); smoked salmon may be substituted if smoked trout is unavailable

    Directions:
    Mix together the yogurt, dill, lemon juice and salt and pepper to taste. Spread half the mixture over the bottom half of the hamburger bun. Top with half the cucumbers, slightly overlapping the slices. Top the cucumbers with the smoked trout, and sprinkle the trout with some pepper. Layer the remaining cucumbers over the trout. Spread the top bun with the remaining yogurt dill mixture and place it over the cucumbers. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

  • Bitterness in Liguria - with recipes!

    My mouth is still bitter when I think of the trip to the winery of Giobatta Vio in beautiful Liguria, Italy. The birthplace of pesto-- the land of artichoke. I think of the salted breezes and fresh seafood that comes with that scent, and the incredible bottles of Pigato, Vermentino and Rossese that were tasted. And of course, the meal: a five course feast featuring the wines and local bounty. And yes, I can still taste the bitterness.

    Bitter, because I was not there.

    Your Winemonger is a team, lead up by myself and my husband Stephan and then our various (spectacular) specialists who have lead us in our hunt for like-philosophied wines when we grew our portfolio beyond the borders of Austria. In Italy, that was Alessia Botturi (who has, sadly for us, since moved on to work at Antinori, but whose husband Diego Meraviglia has stepped in and about whom I really must write something about soon: he has more accolades as a sommelier and Italian wine specialist than I knew existed.)

    Giobatta Vio in the kitchen

    But back to Liguria. The story of the visit was already once gone over here in this post written by our Ms. Botturi, but when Jon Bonné, wine editor over at the San Francisco Chronicle published an article this past weekend about Vermentino and Pigato and highlighted the wine of Giobatta (Bio Vio), and even included a photograph taken by my husband, I was reminded of the trip not taken. And I knew that I needed to share what they ate on that day- seven (count 'em SEVEN) courses, all featuring seafood, artichokes and basil, and all prepared by Chiara Vio (Giobatta's wife and partner)


    So this is what was laid out upon the table, all paired with the Pigato, Vermentino and Rossese wines:

    Affatati Mistifried fishiesPescetti Fritti of AlborelleTortine di Carciofi FrittiPesto Pasta TrofieTrofie al PestoPasqualina Ai Carciofi Baccala' alla LigureCalamari con Ripieno di Pesto ai Carciofi

    -A quick snack of affattati misti just to get the ball rolling
    -Pescetti Fritti of Alborelle - wee little fried fishies
    -Tortine di Carciofi Fritti - Fried Artichokes
    -Trofie al Pesto - Trofie pasta (homemade, of course) with pesto
    -Pasqualina Ai Carciofi - Artichoke Pie
    -Baccala' alla Ligure - Stockfish done Ligurian style
    -Calamari con Ripieno di Pesto ai Carciofi - Calamari filled with artichoke pesto

    -Recipe for Pasqualina Ai Carciofi (not from Chiara Vio)
    For pastry:
    500 gr flour
    40 gr olive oil
    1 glass of water
    3 teaspoon of salt

    For stuffing the pie:
    12 artichokes
    100 gr of grated Parmesan cheese
    1 onion
    5 eggs
    300 gr ricotta
    some fresh parsley and marjoram.

    Preparations:
    Prepare the pastry by mixing flour, olive oil, water and the salt. The result is soft dough; let it rest for 1 hour.

    Prepare the artichokes by removing the outer leaves, cutting the stems and the thorns. Secondly, cut the artichokes into thin slices and place them, for a few minutes, in some water with a lemon (cut the lemon into 4 parts).

    Meanwhile make brown slowly 1 onion, some parsley and marjoram. Then, add the artichokes, some salt and cook everything in a covered pan.
    When all is cooked add eggs, parmesan, a pinch of marjoram, salt and ricotta. Mix everything with a spoon. Roll out the dough and with a rolling pin make 4 puff pastry. Place on a baking pan 2 pastry and then pour the artichokes mixture uniformly.

    Finally cover the pie with the other 2 pastry and brush with 1 egg yolk.
    Cook for about 45 minutes at 200 degrees.

    Recipe for Calamari con Ripieno di Pesto ai Carciofi (also not from Chiara)
    Ingredients (serves 4)
    1.4lb whole squid, tentacles included and cleaned.
    7.5oz peeled prawns
    3 artichokes
    1 small bunch of parsley (finely chopped)
    1 medium bunch basil (minced)
    2 cloves of garlic
    1 glass of dry white wine
    1 lemon
    extra virgin olive oil
    salt & pepper

    Preparation:
    Pre-heat your oven to 390 F

    Clean and prepare the artichokes, slice them very thinly and place straight into lemon water.

    Begin gently heating the peeled garlic clove in some olive oil until garlic is golden but not burned, and then remove it from the pan.
    Drain the artichokes of the lemon water and place them in the pan and increase to a moderate heat. Continue cooking till slightly tender.

    While the artichokes are cooking, clean the squid and rinse well under running water.

    Cut off the tentacles at the base of the body.
    Chop the tentacles up finely with the prawns.
    Add these to the pan with the artichokes and allow to cook through.
    Add half a glass of wine to the pan and allow to reduce. Season to taste with salt and pepper.

    Place the contents of the pan, along with the basil, into a food processor and pulse a few times.
    Stuff the filling into the empty cavities of the squids.
    Use a toothpick to close the opening.

    Heat a drizzle of olive oil in a non-stick pan and place in the stuffed squids and brown lightly on all sides.
    Splash with the remaining wine and a handful of chopped parsley and place the pan in the oven to finish cooking for 30 to 40 minutes.


  • Lamb Meatballs & Collard Dolmades with Jagini Blaufrankisch

    As summer turns to fall, we like to cook "crossover" meals- we're not yet ready for stews and massive chops, but we want something cozier than a salad of summer vegetables. On our menu? This recipe for lamb meatballs and collard dolmades that we clipped from the New York Times a while back. It fits the bill perfectly. You can make it as an appetizer or hors d'ouvre, or just make a bit more and dinner it is! (yes, you can have your last-of-summer-veggie salad on the side....)

    Jagini Blaufrankisch 2008

    And what will pair perfectly? The Jagini Blaufrankisch 2008.

    Among a portfolio of special and distinctive wines, this one manages to stand out. A collaboration between growers Hannes Schuster and Moric’s Roland Velich, the Jagini Blaufränkisch is grown from selected old-vines sites in Hannes Schuster's neighborhood of Zagersdorf, and then finds its way to wine under Roland’s very gentle and patient hand. Jagini offers quite a striking contrast to the more linear minerality of the Moric wines from Mittelburgenland, showing a succulence of fruit and a luxuriance of texture that even goes beyond what one normally associates with the Neusiedlersee Hügelland, those gently inclined sunny hillsides on the West side of the lake, where people have been making wine for the better part of three thousand years. This wine aims to preserve some of that ancient heritage, and hits the mark dead-center.

    THE RECIPE
    Lamb Meatballs and Collard Dolmades

    INGREDIENTS
    1/4 cup medium-grind bulgur
    1 pound ground lamb
    1 small onion, chopped
    2 cloves garlic, minced
    1 tablespoon ground cumin
    1/4 cup chopped fresh mint
    Salt and ground black pepper
    2 tablespoons olive oil, more as needed
    16 to 20 untorn collard leaves
    Lemon wedges, for garnish.

    MAKE IT
    1. Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

    2. Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

    3. Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

    4. Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

    photo: Evan Sung for The New York Times
  • What to Drink With It - Vaughn-Duffy Rosé & Cheesy-Brussels-Pancetta Flatbread

    Vaughn-Duffy Rosé

    Sara Vaughn, wife (and inspiration) of winemaker Matt Duffy, shared her recipe for Brussels Sprout, Pancetta and Parmesan Flatbreads in the October 2012 issue of Food & Wine magazine*. It was part of a great article about "harvest widows"- the wives of a gang of winemakers in Sonoma who have banded together during the weeks when their husbands are basically in the fields and at the winery 24-7. They are, of course, good friends year-round, but we loved the name of their gang and the idea behind it.

    Matt Duffy makes not only their eponymous Vaughn-Duffy wines (Pinot, Syrah & Rosé), but is also the winemaker for Easkoot Pinot Noir. He is a crazy talented fellow-- but this post is about his equally crazy talented wife, Sara, who has created this recipe to pair perfectly with their Vaughn-Duffy Rosé.


    Brussels Sprouts, Pancetta & Parmesan Flatbreads

    DOUGH
    1 envelope (1/4 ounce) instant dry yeast
    1 cup warm water
    1 teaspoon sugar
    1 tablespoon extra-virgin olive oil, plus more for brushing
    1 teaspoon kosher salt
    1 1/2 cups all-purpose flour, plus more for dusting

    TOPPING
    1/2 cup extra-virgin olive oil, plus more for brushing
    1 large white onion, halved and thinly sliced
    1 pound brussels sprouts, thinly sliced (5 cups)
    5 ounces Parmigiano-Reggiano cheese, finely grated (1 1/2 cups)
    1/4 pound thinly sliced pancetta, torn into 2-inch strips

    Salt and freshly ground pepper
    Lemon wedges and Asian chili oil, for serving

    MAKE THE DOUGH

    In a bowl, combine the yeast with the water and sugar and let it stand until foamy, about 5 minutes. Add the 1 tablespoon of oil, sale and 2 cups of the flour and stir until a soft dough forms. Knead in the remaining 1/2 cup of flour. Turn the dough out onto a lightly floured work surface and knead until firm yet supple, 5 minutes. Lightly brush the bowl with oil. Add the dough and cover with plastic wrap; let stand until doubled in bulk, 1 hour.

    MAKE THE TOPPING
    In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion, cover and cook over moderately high heat until softened, 5 minutes; reduce the heat and cook, stirring, until very soft and lightly carmelized, 15 minutes. Transfer the onion to a bowl and let cool slightly. Add the brussels sprouts, cheese and pancetta to the bowl and season with salt and pepper. Stir in 1/4 cup of the olive oil.

    Preheat the oven to 450 and position racks int eh upper and lower thirds. Lightly brush 2 rimmed baking sheets with olive oil. On a lightly floured work surface, cut the dough in half and shape each piec into a 13-by-15-inch rectangle 1/4 inch thick. Transfer the dough to the baking sheets and brush with the remaining 2 tablespoons of olive oil. Spread the topping on the flatbreads and bake for 25 minutes, until golden and crispy. Shift the pans from top to bottom and front to back halfway through. Slide the flatbreads onto a work surface. Cut into rectangles and serve with lemon wedges and Asian chili oil.

    Learn more about Vaughn-Duffy wines here, and more about Easkoot Cellars here.

    *We hope Food & Wine magazine doesn't mind our sharing this recipe here... and we highly recommend you subscribe to their publication.

  • Seriously Spooky Halloween Wine

    This is what you want to be drinking this Halloween. A red wine from Umathum.

    Not only are they great wines with notes of spice, black-skinned berries, sour cherries and smoke (all dipped in an elegant jam pot), but they are 100% Biodynamic. So basically, the winemaker is out in the vineyard when the moon is full burying manure-filled cow horns and bladders stuffed with nettles. That's an exaggeration. Of sorts.

    Buy these three now and get them shipped to you in time for All Hallow's Eve

    Zweigelt Classic 2007 - $24.50
    Zweigelt Classic 2008 - $24.50
    St.Laurent Classic 2007 - $24.50

    limited inventory on all of these wines!

  • Jancis Robinson on Stift Goettweig

    The Stift Goettweig Monastary

    Jancis Robinson, the doyenne of Britsh wine writers, just published her associate Tamlyn Currin's long and lovely tasting-list of extraordinary wines from Stift Goettweig, dating back to the 1980s—new releases as well as "ancient" bottlings that our friend Fritz Miesbauer found stashed away in a dark corner of the monks' private cellar.

    The 26 hectares of vines at Goettweig are planted mostly to Grüner Veltliner, with half as much Riesling, a small but important patch of Pinot Noir and some Chardonnay. A far more complete profile of this historic winery and the winemaker in charge can be found here.

    For those who subscribe to Jancis Robinson's Purple Pages, this link gets you the whole ratings and tasting story.* The short version is, Goettweig's wines, although appreciably different of character in all recent vintages, were evaluated at a very high and consistent level.

    Here are a couple of notes from our English colleagues:

    Stift Goettweig Grüner Veltliner Messwein 2009
    The Göttweiger Messwein, or ‘Altar wine’, has been traditionally made by the Benedictine monastery for hundreds of years. It has to be made according to the Reinheitsgebot, or the ‘purity law’ of the church, which dictates vineyard care and winery practices. Messwein cannot be produced without the permission of the bishop, and it must be only
    natural and unaltered.
    Apple- and lime- flavoured boiled sweets on the nose. Crisp primary fruits, lime leaf, neatly and simply cut out. (TC) 12%

    This wine will arrive at port in just a few weeks. Currently available is the luscious 2008 vintage:
    Bottle:$18 / Case: $216


    Stift Goettweig Grüner Veltliner Goettweiger Berg 2008

    Ripe juicy nectarine and satsuma aromas with just a suggestion of caraway seed. On the palate, something distinctly exotic - sweet apricot and orange flecked with cumin and caraway, a brush of salty saffron and a bite of lime. Lazily unfurling on the tongue... (TC) 12.5%
    Bottle $26.25 / Case $315

    Stift Goettweig Riesling Silberbichl 2008

    ...and in addition to Jancis Robinson's selected wines from the Stift, we have also available—and not to be missed—the magnificent 2008 Riesling Silberbichl. From a southeast-facing parcel actually in the Wachau, nose of vineyard peach overtoned with mashed mango. Nicely chewy depth of fruit, great finesse and filigree, with a detailed mineral presence (from loess over gravel and weathered rock).
    Bottle: $33.75 / Case: $405

    *We highly recommend subscribing to the Purple Pages. And we're not getting anything in return for saying so!

  • Winemonger Wines Score Big in Wine Spectator

    Wine Spectator magazine's June 15th issue includes its annual Austria focus, and we are pleased to see that many of the wineries imported by Winemonger have come away with the highest scores and accolades.

    In fact, it's two years in a row now that Wine Spectator magazine has featured Johann Donabaum, which may officially signal that he is no longer an "up-and-comer", but has, in fact, arrived. Last year they named him as one of three vintners in the Wachau region leading the way, and this year they feature him in the article (with a very nice photo), and note ..a pair of outstanding single-vineyard 2005 Rieslings from Donabaum, the Smaragd Offenberg (92, $36) and the Smaragd Setzberg (92, $32) embody these qualities, showing racy, intense flavors of mineral, citrus and peach.

    Our other two Wachau vintners, Josef Hogl and Franz-Josef Gritsch, are also singled out: Particularly wallet-friendly releases include the Hogl Ried Schon-Viessling Gruner Veltliner Smaragd (92, $27).... and the Gritsch Mauritiushof Kalmuck Gruner Veltliner (91, $13). The Kalmuck was also placed number 1 on the list of Top Values.

    Kurt Feiler of Feiler-Artinger earned nose-bleed high scores for his dessert wines, along with this shout out: Also impressive is the Feiler-Artinger Essenz Ruster Ausbruch 2004 (96, $58), with layers of rich, honeyed fruit flavors and spice notes, in a style reminiscent of Hungarian Tokaji.

    FIND THESE TOP RATED WINES HERE
    We suggest you run right out and get your own copy of the magazine, but in the meantime, here are our top scorers (with easy links so you can just toss these wines into your shopping cart before they sell out) and a few selected reviews:

    Donabaum Setzberg Riesling Smaragd 2005
    92 points $32

    Donabaum Spitzer Point Gruner Veltliner Smaragd 2005
    90 points $31.50

    Donabaum Johann Gruner Veltliner 2005
    90 points $12.50
    Offers rich aromas and flavors of apricot, pear, smoke and spice, with a long finish of cream and vanilla.

    Donabaum Bergterrassen Riesling Federspiel 2005
    90 points $19.99

    Josef Hogl

    Hogl Ried Schon-Viessling Gruner Veltliner Smaragd 2005
    92 points $26.99
    Very smoky and spicy, with ripe peach, mineral and grapefruit flavors, backed up by firm acidity. The mouthwatering finish shows dried apricot, with hints of ripe pear.

    Hogl Loibner Vision Riesling Smaragd 2005
    91 points $32.50
    Opulent, with rich flavors of ripe peach, hazelnut and hints of butterscotch. Very finely crafted.

    Hogl Bruck Riesling Smaragd 2005
    91 points $36.99

    Gritsch Mauritiushof Kalmuck Gruner Veltliner 2005
    91 points $13
    Stylish, structured and full-bodied, with grapefruit, mineral, smoke and spice flavors that are rich and mouthfilling. The long finish shows crunchy green apple and allspice.

    Gritsch Mauritiushof Axpoint Gruner Veltliner Federspiel 2005
    89 points $12.99
    Ripe and round, this medium- to full-bodied white shows good definition to its grapefruit, mineral and spice flavors. Finishes with mango and ripe peach.

    Kurt Feiler

    Feiler-Artinger Essenz Ruster Ausbruch 2004
    96 points $58
    Unctuous and nectarlike, with layers of ripe apricot, peach, vanilla and butterscotch flavors that are rich and honeyed. Has a powerful structure, with incredible viscosity. The finish shows notes of lavender, lanolin, beeswax and honeycomb. Reminiscent of six puttonyos Tokaji.

    Feiler-Artinger Muscat Ottonel Ruster Ausbruch 2004
    94 points $48

    Feiler-Artinger Pinot Cuvee Ruster Ausbruch 2004
    93 points $40

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