The Prieler family has been farming the same land for over 150 years, with grapes planted all along but not becoming the focus until the 50s. Georg Prieler, named for the grandfather who converted the land to viticulture, is in charge since 2005, gaining organic certification in 2016 and is now pursuing biodynamic certification. The Burgenland region is the sunniest in central Europe, but while the climate is continental, the vineyards are near the Neusiedlersee, a large but very shallow lake, which, nonetheless, has an important moderating influence on the region. The grapes can take their time to achieve perfect ripeness. In the winery, the hand-picked grapes are allowed to ferment naturally and are aged in large casks made by the insanely-in-demand cooperage of Stockinger. Blaufränkisch is the indigenous red grape of Austria and is so flexible in its expression that it is difficult to define its standard characteristics. It can make light-bodied to full-bodied wines, with flavors that can range from fruity and juicy, to heady and intense. This wine is a great ambassador of the grape, as it has a little of all the flavors the grape is known for in a medium-bodied version that is ambitious but doesn’t take itself too seriously. Suitable for grilled meats, barbeque, sausages and alpine cheeses. Flavors of dried currants and bing cherries, dried plum, fresh violets, mint, black tea, leather, bark and forest floor. The flavors and aroma are fairly intense, adding complexity with time, and would be well suited to intensely flavored meats such as pulled pork.