This might be the most successful of all the wines I’ve yet tried in Thomas Buchmayer’s “natural” range. Like its bedfellows, it’s spontaneously fermented, unfiltered and made with very minimal sulphites. From 2019 this will be Demeter certified as well (for now it’s organic).
The aromas have delightful Riesling character – lemon and grapefruit peel, plus delicate herbal notes which I attribute to the 20% of skins that were included in the ferment (some oregano and thyme). This is one of those wines that manages to suggest ripeness (citrus fruit sorbet or compote), whilst maintaining really sprightly acididy.
It finishes really bone dry, but fairly long. A very satisfying and rather elegant wine, which gives the feeling that the winemaking has gently supported and accentuated the fruit – and not done anything to get in the way. Excellent.