Austria is considered by many to be one of the best-kept wine secrets in Europe and for the last few decades it has been very much in the shadow of neighbors Germany and Italy when it comes to recognition for its wines. But Austria has an incredibly long and fruitful history of winemaking, with evidence suggesting that vines were in existence in Austria in prehistoric times and were also cultivated by the Celts and the Romans. The majority of Austria’s wine regions are located east of the Alps. There are 36 offical varietals grown in Austria, with Gruner Veltliner, Zweigelt, Welschriesling, and Blaufrankisch the most common.
Winemaking in Germany most likely arrived with the Romans as far back as the fourth century. However, grapes had grown wild in Germany along the upper Rhine river since prehistoric times. German Wine reached its peak around 1500 when the total vineyard area was almost four times that of today!
Unfortunately, the Thirty Years War hit German winemaking pretty hard, making for a rapid decline. Slowly, the German industry began to rebuild with high-quality measures. In the late nineteenth and early twentieth centuries, Germany’s Riesling became prized worldwide. It became famous for its expression of terroir. Approximately 70 varietals grow in Germany, but the most common are Riesling, Muller-Thurgau, Pinot Noir, Dornfelder, and Silvaner.
An unmistakeable aroma of juicy gooseberries, limes and fine herbs. A pronounced acidity and fullness.
Zweigelt, St. Laurent, Pinot Noir. After harvest, the grapes – still with their stems – are softly pressed and then fermented. Bright and sharply focused on the nose, displaying fresh strawberry, citrus pith and floral scents and a hint of minerality. Taut and light, featuring orange zest, pomegranate and honeysuckle flavors. Its fragrance and fruit nuances make this Rosé an optimal universal food companion.
Sustainably farmed, stainless steel fermented and aged.
Sustainably farmed, stainless steel fermented and aged. Aromas of honeydew melon and mango fruits. Melon and mango continue on the palate, with hints of pineapple and a soft honeysuckle floral finish.
Organic farming. A mixture of stainless steel vats and neutral 10+-year-old 1200L German Stückfass barrel. Honey and vanilla aromas. On the palate, zippy acidity, honey, peach, baked pineapple and zesty orange. The wonderful acidity complements and balances the sweet notes beautifully.
Pleasant, clear ruby red appearance with aromas of wild berries, tobacco, spices, and forest floor. The palate is juicy and elegant with good length and structure. Year after year, Becker's estate Pinot Noir offers incredible quality for the price. Enjoy with mushroom burgers, chicken salads, and grilled fish.
This traditional Austrian variety is an offspring of the Pinot Noir grape. It is similar in structure and silkiness with distinct spiciness and a hint of dark fruit. The grapes go through one to two week fermentation and maceration process and are pressed carefully. The wine matures by staying on the lees for six months and is bottled after minimal filtration. It has a dark purple color with a fine and fruity nose. The structure of this wine is elegant with flavors of Morello cherry.
Austria’s most widely planted red variety is a cross of two traditional Austrian varieties St.Laurent and Blaufränkisch. The wine matures on the lees for six months and is bottled after minimal filtration. This wine is dense and juicy with a purple color and has hints of strawberries and fresh herbs on the nose. It exhibits ripe fruit on the palate, reminiscent of plum with pleasant acidity and pepper. It is an elegant wine with a spicy balanced finish.
Blaufrankisch is a late ripening varietal that originated from Austria in the 18th century in what was then Germany. A medium-bodied red, with clove and cinnamon notes surrounding plum and dark cherry flavors. Aromatic and expressive. Pairings including smoked sausage, red potato goulash, and cheesy spaetzle dumplings.
You must be of legal drinking age to participate in our wine tastings.