Varieties of place.
The grapes that define Austria, and the producers in our book who shape them best.
Grüner Veltliner
Austria’s signature variety. Peppery, citrus, mineral.
Wiener Schnitzel: the pepper and citrus cut through the fried crust.
Riesling
Stone-fruit precision from terraced Wachau slopes.
Pan-fried trout or char: the acidity matches lake and river fish.
Blaufränkisch
Spicy, structured red from Burgenland and Mittelburgenland.
Tafelspitz with apple-horseradish: enough structure for boiled beef.
Zweigelt
Bright, cherry-driven red. Austria’s most-planted variety.
Vegetarian dishes built on seasonal vegetables and herbs.
Sankt Laurent
Elegant, Pinot-adjacent reds with soft tannin.
Slow-braised winter roasts: soft tannin suits long-cooked meat.
Sauvignon Blanc
Styrian classic. Vibrant, herbaceous, focused.
Zander or catfish with fresh herbs: a bright, herbaceous match.
16 estate wineries, 13 regions.
A small, hand-built portfolio. Every grower visited, every vintage tasted.
“I don't put a wine in the book until I've stood in the vineyard myself.”
Trade access, allocations and current vintage sheets are available on request.