Hohenwarth, derives its name from Hohe Warte - high observation point - and refers to our fortified Romanesque church, which was built in the 11th century at 400 metres above sea level. As all of the neighbouring regions like Kamptal and Wagram are at a significantly lower sea level, Hohenwart\'s vineyards enjoy an exceptional microclimate.

Lustig, meaning fun or happy in German, is an excellent value Grüner Veltliner made by Josef and Pia Wurzinger at their winery in Tadten Seewinkel in Burgenland, near the Hungarian border. The Wurzinger estate is located just east of the famous Neusiedlersee lake and the climate is Pannonian, with cold winters and hot summers moderated by the steady breezes from the lake. Lustig Grüner Veltliner 1L is made from a selection of vineyards that feature sand, clay, and gravel with rocky chalk outcroppings. The vineyards are all planted with green cover crops and there are no herbicides used. The wine is macerated for six hours then fermented in temperature controlled stainless steel for ten days. It remained on its fine lees for an additional ten weeks before bottling.

Light yellow color, with greenish hues. Forward fruit aroma with a touch of apple, peach, apricot, and slight spice. Fresh and tangy on the palate, with fine spices, white pepper, and round acid.

Grapes are harvested and pressed as whole bunches. The juice is fermented spontaneously in stainless steel in a long, slow ferment thanks to the cold winter temperatures. The wine is racked once to remove the lees and immediately bottled with a small addition of sulfur.

Care is taken in the vineyards by pruning to limit yields. After a slow, cold fermentation wines are aged in both stainless steel tanks and wood barrels. Resulting wines show an exceptional clarity and charm.

40% Chardonnay, 30% Muscat Ottnel, 20% Gruner Veltliner, 10% Traminer.The vines are planted in heavy clay soils of the Altenberg (Gols) vineyard, are hand harvested in September and undergo intensive sorting. Spontaneous fermentation with natural yeasts under temperature control and then aged in barrique for 8 months.For the Gruner Veltliner 95% whole berries were used and 5% bunches and then fermented for ten days in open vats, while the Muscat Ottonel and Traminer underwent the same process but with reduced time on the skins. The Chardonnay is immediately pressed to maintain a crisp texture and freshness with mineral elements. Each varietal was matured separately in barrique for half a year and then merged just before bottling.

Fab Gruner farmed organically. Bone dry with zippy acidity.

Bex Riesling offers the perfect balance of fruit and minerality. Medium-dry in style, displays floral and citrus aromas followed by flavors of juicy white peach, apricot and Mandarin orange. Finishes with mineral and crisp citrus zest highlights.

It’s easy to get “hooked” with this vibrant juicy Riesling created by the great Rudi Weist.

A dry, full-flavored Riesling with a superb long finish and tasty earthy fruitiness. Rheinhessen wines at their best show soil rather than, say, the minerality that Mosels show. Here you get lovely fruit, good texture and a clean, snappy earthiness that is quite unique. Remarkable density for a ‘liter’ wine. Stefan Winter is part of a group (Message in a Bottle - they use the English) of ambitious young wine makers determined to bring back the long ago quality of Rheinhessen wines.

Light yellow green.Scents of herbs and stone fruits. Sweet, fresh, fruity with a lively acidity.

All of the riesling vines are Mosel clones planted on chalky, stony soil almost 40 years ago by Theo’s father. Minges farms with organic practices, and is in the process of transitioning to bio-dynamics; though he’s most interested in the energy in the life-cycle of bio-dynamic practices, he intends to achieve certification in the near future. Amazing Riesling

Vineyards in the hills around Bad-Dürkheim are prime sites, planted on south facing slopes of marl and chalky limestone. Current winemaker Helmut Darting is a protégé of famed winemaker Hans-Günter Schwarz, having completed his studies with a practicum at Müller-Catoir. You can see this influence in the reductive winemaking techniques Helmut employees at the winery. He believes firmly in minimal-intervention winemaking as he feels that “every time you handle a wine, you diminish it.” These practices include fermenting as slow as possible at a cold temperature in stainless steel, using only natural yeasts, and avoiding the introduction of oxygen in the winemaking process. Also incredibly tasty Riesling from Kurt Darting.