These days, with scores of new natural wine importers scouring Europe for the latest and greatest finds, it’s not every day we run across an example of stunning, zero sulfur, natural wines we’ve never heard of before. But that’s exactly what happened to us last Fall when we all first tasted the wines of Franz Strohmeier.
Franz has been making wine in Styria since 2003, works with indigenous local grapes we never heard of (blauer wildbacher anyone?), experiments in his vines to get as close to nature as possible, and makes a host of wines with zero addition of sulfur. Needless to say, on paper we were very eager to try these wines, and then when we tasted them in our office, our entire team practically broke down in tears at how good these wines were.
We are beyond excited to share the first five wines we brought in with the New York City market. The sparkling wines wow with freshness and drinkability. In fact with just one day on the street with these wines, I’ve never heard so many wine buyers say they forgot to spit before. The TLZ zero sulfur wines are full of finesse and vitality, and the subtle amount of skin contact used in these wines drives us wild with visions of fine dining pairings that would knock our socks off.