2022 Anita & Hans Nittnaus Anita Red Blend

Burgenland is Austria’s best kept secret. For decades, Anita and Hans Nittnaus have championed this windswept terroir, quietly converting their historic Neusiedlersee vineyards to rigorous biodynamic farming. They won't mask their grapes with heavy oak or unnecessary cellar manipulation. Instead, their minimal-intervention approach captures the pure, pulsating energy of the region’s distinct limestone and clay soils.

Zweigelt dominates this blend, yielding a backbone of vivid, spicy dark fruit. Splashes of Blaufränkisch and Sankt Laurent introduce compelling layers of structural complexity and cool-toned minerality. It's remarkably vibrant and utterly alive. With barely 15 milligrams per liter of added sulfur, this unfiltered juice bristles with electric tension and unapologetic freshness from start to finish.

Nose: It's intensely driven by damp earth. Aromas of bruised blackberry and sour cherry immediately command your attention. Beneath that fruit lies a fascinating tension of crushed white pepper, juniper, and damp tree bark. This interplay of cool spice and concentrated berry forces you to pause, revealing distinct savory elements that evolve beautifully with brief aeration.

Palate: It's remarkably slender yet wholly commanding. Pulsating acidity effortlessly carries layers of tart morello cherry, crushed blueberry, and spicy black plum across the tongue. Despite that undeniable drinkability, a cooling, slate-driven minerality provides a serious architectural framework that grounds the lively fruit. Subtle hints of cocoa butter and black pepper emerge mid-palate, coating the mouth without ever feeling heavy, cloying, or overly extracted.

Finish: It's bone-dry and relentlessly long. It leaves a striking, savory impression of saline minerals and lingering spice. That vibrant tension simply won't quit. You are left contemplating the windswept limestone soils of Burgenland long after the bright cherry notes finally fade from your tongue.

This vibrant red possesses the structural acidity to cut through fatty, rich proteins with absolute ease. Skip steak and serve this alongside rustic duck confit or a charred pork chop. The inherent earthiness makes it a brilliant match for roasted Portobello mushrooms. It cuts through rich fats brilliantly. Alternatively, salty, aged hard cheeses like Comté or a mature Pecorino will instantly magnify the lingering peppery spice hidden within this biodynamic blend.