TASTING NOTES: 

Nose: Bright, juicy, jammy but not over-the-top. Bright cherry, blackberry, and fig. Jammy berries, violets and notes of light minerality like limestone. 

Palate: Juicy and vibrant with gentle tannins that accentuate the liveliness. Well-balanced and chillable.

FOOD PAIRING RECOMMENDATION: Schnitzel, pizza, or charcuterie (yes, it's very versatile!) or Sautéed wild mushrooms on toast

ASHWIN'S REFLECTION: Geyerhof's roots go back over 1,000 years, originally a farm for an abbey producing wine for the monks. In the 17th century, the Habsburg archduchess Maria Theresia granted the estate's owner a concession to ship wine along the Danube, trading as far as Hungary. That ship is still pictured on the bottle's label.

Napoleon's army later stored their wine rations in one of the estate's cellars during the nearby Battle of Wagram. What I love about Geyerhof is that all of this history sits inside a winery that was among the first in Austria to go organic, way back in the 1980s, when almost nobody was doing it yet.