A fantastic and dangerously delicious, biodynamically produced rose. Syrah Blend, this rose is darker in colour and fuller in body than your average rose. Incredibly drinkable and one of our favourites. 

Franz Weninger is in the extremely fortunate position of being able to make wine in two countries, at the same time. Burgenland in Austria and Sopron in Hungary are geographically extremely close, and it is only because of modern international borders that these fall into different countries. Historically, this would have all been part of the larger Austro-Hungarian empire. Nonetheless, the blurring of borders has given Franz the perfect playground in which to unleash his creations.

The Weninger Family's winemaking roots can be traced back to 1828, when the name first appeared in the records. In 1997, not long after Hungary started opening up following the fall of the Iron Curtain, Franz's father acquired some parcels close to the town of Balf near Sopron. Three years later, upon his return from California, a young Franz took over the Hungarian operations and immediately started experimenting with spontaneous fermentation instead of using commercial yeasts.

During the Communist era, Hungary’s winemaking culture was severely compromised. Many old vines were uprooted, and plantings were replaced with more commercially viable international varieties. Throughout the 2000s, Franz and his father have done considerable work to rediscover the region’s unique traits and traditions, converting to biodynamics in 2006 to unlock the full potential of all 50ha of vines on either side of the border.

This rose is named after Franz Weninger's grandmother., Rozsa Petsovits, who was born in 1921 in Horitschon, Hungary in the shadow of WWI.

In 1921 Horitschon became part of Austria but the nearby city of Sopron defiantly voted to remain in Hungary. Today, almost a century on, the vinous history of Burgenland is still the history of German-speaking Hungarians. Before the existence of a border between Austria and Hungary, Sopron was considered to be the heart of the historic winemaking region. It is thought to be the likely birthplace of Blaukfrankisch, locally known as Kekfrankos