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2022 Christoph Heiss Kamptal Heissweiss - Niederosterreich, Austria (750ml)
Born to winemaking parents, young producer Christoph Heiss makes exciting fresh wines from select parcels of his family’s organic vineyard. The Heissweiss is a blend of 50% Grüner Veltliner, 40% Müller Thurgau, and 10% Welschriesling grapes that are harvested by hand and undergo spontaneous fermentation before five months aging on the lees in stainless steel. With bold, zesty minerality, a touch of white floral aromatics, notes of nectarine and a medium plus body, this wine is just as fun to gulp down at the park as it is a great accompaniment to food. Try it with goat cheese and rice crackers, fish and chips, or cold vermicelli salad with lemongrass chicken.

2023 Alexander and Maria Koppitsch Rozsa - Burgenland, Austria (750ml)
Winemakers Alex and Maria Koppitsch love what they do and they want you to love this bottle from their “Fun Wine” series. Truly dedicated to natural wine, they farm and harvest using bio-dynamic protocols before whole clusters of Zweigelt, St Laurent, Pinot Noir and Syrah are put in the screw press behind their farmhouse. Co-fermented without any additives or temperature control in stainless steel tanks on gross lees for 6 months, and bottled without fining or filtering, this is low-or-no-intervention wine making at its best. A slightly oxidative note amplifies juicy red fruit, a subtle grassiness, and hints of pine needles. Excellent with charcuterie or creamy gurkensalat with plenty of dill.

2021 Arndorfer Rotberger Martha Rouge - Niederosterreich, Austria (750ml)

2022 Markus Altenburger Blaufrankisch vom Kalk - Burgenland, Austria (750ml)
On Austria’s far eastern edge near Lake Neusiedl and the low Leitha mountain range, Markus works from 30 small plots (all now in the third year of 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 body and has dark fruit, earthy spice, and notes of forest floor with crisp acidity, fine, dry tannins and a very slight but noticeable spritz. Pair this wine with cheese board of Gruyère with candied pecans, prosciutto, and red grapes.