Tasting notes:

Keringer, based in Mönchhof in Burgenland, near Neusiedlersee, with that sea’s moderating influence, demonstrates that this part of Burgenland can produce high-quality red wines. The ‘100-days’ wines remain on their skins for at least 100 days, so have long maceration for extraction, resolution and integration of tannins and flavours. This Syrah is exemplary, with a deep ruby colour, just starting to show a little garnet on the rim. Blueberries, red fruits, cranberry and Victoria plums are overlaid with gentle, smoky tobacco leaf and cigarbox notes. Sweet-fruited, the integrated flavours are framed by crisp acidity and grippy tannins with pepper, all spice and cinnamon adding interest. A youthful wine, it would pair with chicken livers in herb-spiced red wine sauce even now. (Patricia Stefanowicz MW)