Perhaps when the time comes to reach for a saline, thirst-slaking rosé, if you’re like me, your first thought drifts off to Provence. And they still make more rosé there than nearly anywhere else. Yet, as the masses have fallen under the spell of this glorious category of vinous beverage in recent years, delicious and intriguing rosés have emerged from corners where pink wines would previously have been met with a collective shrug. But winemaker Toni Söllner of Weingut Soellner is a bit of an iconoclast anyway. The estate’s been certified biodynamic and making natural wines since the mid 1990s. Their Zweigelt-based rosé offers a spicy, uniquely Austrian take on rosé.
Zweigelt often exhibits notably herbaceous flavors when made into classic red wines, and this varietal character shines through in this rosé as well. On the nose you’ll find notes of chalky minerals, wild herbs, and fresh raspberries. On the palate, you’ll find this rosé full and voluptuous with notes of watermelon rind, wild strawberry, and white pepper. Good rosé is among the wine world’s most versatile choices and this one is no different–try with everything from tinned fish to salty, sheep’s milk cheeses. Even better–try pairing it with our recipe for Herbed Deviled Eggs with Mustard Caviar.
Austria’s northeasterly Wagram region is best known for its Grüner Veltliner, Zweigelt, and–to a lesser degree–Pinot Noir. Soellner’s sprightly rosé represents a blend of mostly Zweigelt (80%) with the international varieties Merlot and Cabernet Sauvignon (10% each) along for the ride. It is sourced from Söllner’s vineyards in the particularly cool Gösing microclimate, ensuring bright, snappy acidity in the resulting rosé.