Bernhard Stadlmann is the family’s eighth generation to grow and make wine in Austria’s Thermenregion, just south of Vienna. The family’s 20-hectare estate is now certified organic and practicing biodynamic. Rotgipfler is an historically important but now rare variety that’s indigenous to the Thermenregion. Stadlmann’s Rotgipfler Anning is named after the Anning Hills in the northern part of the region. It ferments with naturally occurring yeasts in large, neutral Viennese oak, and rests on its fine lees until being bottled the May after harvest. On the nose, there are white flowers, white pepper, and herbs; the palate suggests melon, with nice texture and just enough green snappiness and minerality on the palate. This is easy to like and easy to drink, while still having interesting and distinctive flavors. 12.5% alcohol. Drink it with cream-sauced dishes or dim sum.