On Austria’s far eastern edge near Lake Neusiedl and the low Leitha mountain range, Markus works from 30 small plots (currently under organic conversion) scattered around the historic wine village of Jois. His wines are produced in a unique region with a distinctive climate and cultivated on limestone (called Leithakalk) and slate, clay loam soils. He uses spontaneous fermentation in open-top vats, very gentle pressing with a low juice yield, and ages wines in bigger neutral Stockinger barrels without any filtration or fining. He thrives on tapping into what he calls ‘the ying and the yang of Joi’ — 800 years of winegrowing and puts his personal stamp on the labels, using the residual yeast of their wines as “paint” to make imprints of his own hands. This Blaufränkisch is medium to light bodied and has dark fruit, earthy spice, and notes of forest floor with crisp acidity, fine, dry tannins and a very slight but noticeable spritz. Perfect for a bratwurst with sauerkraut and mustard sandwich or a cheese and charcuterie board with nuts, grapes and fresh fig.