It’s pretty hard to believe that this is the “entry-level” wine from Malat. It has depth and complexity, ripe lime zest and floral aromatics that make us want to order sushi or make some curry.
Organic farming practices, hand-harvested, and native yeast fermentation.
It is never easy to fill the shoes of a powerful and polarizing figure, like Gerald Malat. Gerald’s tall, handsome and forever smiling son, is doing just that. In fact, the shoe size seems to have gotten even bigger under Michael’s direction. The previous level has been elevating under Michael’s eagle-like eyes which have set him on his upward climb. There is something extraordinary and unique about the expression of these vineyards under Michael’s direction. Even the entry-level wines find absolute deliciousness and express enough intellect to enamor us wine geeks. There is a range of yellow fruits and spiciness that walks you through a stone fruit grove and into a baker’s shop first thing in the morning. These wines seem to be born with a natural gravitation towards the highest level and each vintage seems to trump the previous one. The limit of the quality this estate is churning out has not yet been established.
Kremstal is one of the most recent DAC to be added to Austria. Founded in 2007, just west of the Wachau, this large appellation is divided into three significant zones. The most western part of the valley, near Stein, is primarily rocky soils, ideal for the elegant, yet intense, Riesling varietal. As you move east towards the historic town of Krems, deep loess soils cover the vineyards allowing Gruner Veltliner to express its highly aromatic and fresh nature. The third zone of the Kremstal is located on the southern banks of the Danube River, where some of the most pleasant wine villages are found. The deep valley is protected by the northern cool winds, though the warm Pannonian winds from the east are still strikingly present, resulting in a riper style wine.
The most important grape of Austria, Grüner Veltliner can be made in a myriad of styles. These fruity, herbaceous, and peppery wines give a mouth-watering acidity making them ultra charming and delightful. A very versatile food wine, Grüner Veltliner can be enjoyed throughout your meal or while lounging on your porch as a spring sipper. Drink while the bloom of youth is still on it!
Although small, Austria’s Kamptal region is quickly rising to international fame. Located just 35 miles northwest of Vienna, this steep, sunny region is known for its dramatic terraced vineyards planted along the local Kamp river. Similar to neighboring Wachau and Kremstal, Kamptal experiences large diurnal temperature swings, meaning that days are very warm and nights are quite cold, which help maintain a crisp, zesty acidity in the fruit cultivated here. Like many regions in northern Austria, Kamptal is best known for its spicy, lip-puckering bottles of Gruner Veltliner and Riesling. Local regulations state that all wines labeled as Kamptal must be vinified dry and boast a minimum ABV of 11.5% (Reserve designated wines must clock in at least 13%). Dry reds produced from the local Zweigelt grape are often compared to earthy, cooler-climate expressions of Pinot Noir. Sweet wines, as well as other wines that don’t adhere to Kamptal’s rigid standards, will simply boast the larger Niederosterreich classification on their labels. Kamptal officially received its DAC status in 2008. Its main village, Langenlois, is a major hub for oenotourisme, as it is known for its ancient network of underground cellars.
Beloved for its texture, acidity, and chalky minerality, it’s no surprise that wines from Chablis have long been loved by consumers and industry professionals alike. Refreshing and bright, this staple bottle from Lecestre promises to pair beautifully with your favorite cheeses, as well as fresh seafood, raw bar favorites, and more.
Sustainable farming practices (Lutte Raisonnée), native yeast fermentation, and fermented in stainless steel tanks to reflect the perfect typicity of Chablis.
This Grand Cru Champagne is very complex, deep, and strikes the perfect balance between ripe fruit and toasty, buttered brioche flavors. It is autolytic and well developed with a long, mineral-driven finish.
Organic and biodynamic farming practices, native yeast fermentation, unfined/unfiltered, vegan-friendly, and less than 2,000 cases made.
Bright and zingy on the nose, this wine screams to be enjoyed with a variety of foods. We like to call it the ultimate dinner party wine. Serve slightly chilled.
Sustainably farmed and only 120 cases produced.
This delicious bottle of bubbles is produced by the Bronca sisters in the Valdobbiadene zone of Prosecco. The wine is refreshing, light and mineral-driven – the perfect staple bottle of bubbles for the house (plus it’s great in a spritz! Produced using organic farming practices, woman-owned and operated.
We love to enjoy the Sorelle Bronca Prosecco with olives and a slice of salami while deciding what to make for dinner. Think of it as the perfect aperitivo wine to start a big meal.