Alcohol: 10.5%
Grape(s): Macerated Chardonnay, Welschriesling, & Riesling
Localization: Burgenland, Austria
Tasting Notes: Arry and slender, this Risque vintage is 100% to die for... As an aperitif or at the table, it's a real bomb! Orange Wine
Notes: Semi-carbonic for a few days. Then, I pressed off and put in a used 225-litre barrel. Only one barrel was made! Bottled end September.
The Domain: This project was started by three friends who share a passion for natural wine. The three (Dave Ferris, Paul Schuster, and Simon Eckert) hopped around Europe, learning from some of the best low-intervention winemakers, including Partida Creus in Catalonia and Tom Lubbe of Matassa in the Roussillon. Setting up the winery in Petronell-Carnuntum (Eastern Austria) along the Danube, their first vintage was in 2019. They work every year with biodynamic farmers in Burgenland to find excellent fruit for this small production project, and eventually, they hope to expand into their own vineyard holdings. Wines are all produced with zero additives.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
