by Megan Jones

Fionn again,

Another week of the finest wines known to humanity coming through the door. This week has seen the return of some old favourites, a family reunion if you will, from cult-like Gut Oggau. 

I know that the labels are love ‘em or hate ‘em but it’s undeniable quality inside the bottle. These are on restaurant lists around the world for good reason. Unrelenting in their biodynamic farming, this painstaking approach to high-quality grapes more than shines through in these impeccable, fault-free, flawless expressions. This is not Burgundy but Burgenland's best. You'd be forgiven for getting confused though.

Theodora is a textured expression of Gruner and one of the best money can buy. Kiwi like fruit, and tingly minerals. This is a little yeasty but still classy, firmly veering into the fine rather than funky camp.

Timotheus sees a bit of Weissburgunder added to the mix. Not only fun to say but tasty to drink. White pepper spice from the Gruner shines through alongside a melange of melon and pretty floral things. Moreish.

Mechtild is the Burgenland x Burgundy collab I didn’t know I needed. Salty, sesame-like, with stunning fruit. I tasted this recently, and my jaw hit the floor. Gruner in fifth gear. A reason why we should all be more adventurous, if you go off the beaten track you’ll be much rewarded.

My colleagues seem to think I’m a massive Gewrutz fanboy. I’m not btw. I KNOW it can make sticky sweet slop. I also KNOW that done delicately it can offer something that little other varietals can. Emmeram is reason enough for you to put yourself outside that comfort zone. Just trust me. Pair this with some Szechuan-inspired food and you’ll be amazed at how quickly you’ve joined the Gewurtz fan club too.

We should also drink more pink! Cecilia is a case in point. Not just for smashing in the sun, although that could very easily be done here. This is full of blood orange, watermelon, I could go on and on. Complexity and refreshment in spades.

'Maskerade' was an instant buy for me. Do as I did. Buy this, forget about it, rediscover it deep in the summer, thank me later. No words, just big smiles.

Atanasius is their lithe, entry point into the house style for the reds. Piquant, spicy and with an umami-like finish. Trust me, that’s what we want. Considering this is just the start, we're in for a hell of a ride.

Joschuari takes the savoury stuff up a notch. Undergrowth and earth atop cherries and whispery tannins. Ethereal in a way you didn't know Blaufrankisch could be.

Josephine is even more elegant showing the fragrant side of this often inky grape. Like a whole punnet of wild berries cut through by some wild acidity. As per the whole family, this is both fun and complex.

Finally, Bertholdi. The OG. The best Blaufrankisch money can buy. Broody yet beautiful. Wise beyond his years. Seriously, up their with some of the best stuff I've ever tasted. This will need both patience and attention, but for those willing you’ll be taken to new heights.

These hold a special place in my heart, wines that got me hooked on this whole thing. Wines I'll stand by and always come back to. Well worth their price tags, you’d easily pay this much for Burgundy, so why not the same for Burgenland?