Our journey continues in a strikingly handsome valley close to Vienna, an area of thermal spring activity at "the end of the Alps". Two tiny villages supply the grapes with interesting microclimates: Tattendorf, in the valley on rich alluvial chalk and clay, and Gumpoldskirchen, at a high elevation where the limestone soil bears fossils and is bathed in cool winds. The three Reinisch brothers were certified organic in 2010 after six years of conversion to the process, and now have their sights set on the higher goal of Biodynamic winegrowing. They are very connected to the process and thrilled with the results of their dedication to traditional farming strictures. It should be noted that Cistercian monks brought pinot noir from Burgundy hundreds of years ago when the monks of the Heiligenkreuz Abbey built an enormous walled vineyard on the hills above the village and began making the iconic wine. Tasted blind, Reinisch’s Sankt Laurent could easily be mistaken for pinot noir. And just like a good pinot noir this wine displays bright sour-cherry fruit and velvety tannins with a special juiciness from the rare St. Laurent grape. Try a bottle with pork and sauteed apples or classic wiener schnitzel. (Jenny)