Trying The New Releases & Discovering Yet More " New " Wines From LEO HILLINGER Austrian Wines With Michael & Andrew Stover As Leo Himself Was Coming From New York As We Met & Tasted Yesterday, Wednesday July 23rd, 2014 @ CLeveland Park Wines & Spirits In Northwest, 20008, Washington D.C. ...

Cleveland Park Wine & Spirits

19 hours ago

Michael from LEO HILLINGER Winery in Austria tasting the sparkling Pink that is creamy and smooth and silky and bright and elegant, and showing so nicely, and Michael tells me they are available now in 187 size now great! Here
s Michael Hoeffken to speak himself : " this is the perfect time of the year to try our sparkling pinot Noir called SECCO its such a refreshing yummi wine...but please be careful you might be addicted....
thank u Cleveland Park Wine and Spirits for beeing such an Supporter for our Wines...hope to welcome u asap in Austria again...
cheers Michael"

I hope you come by to see us today Leo ( Hillinger ) as I hear that yesterday you were on your way down here from New York and it has been awhile since you visited us last! It would be great to see you again and to trade stories ... Thank you Satosji and Tetsuo, glad you like this : it sure was a delightful tasting with Michael and Andrew and Fernando, we enjoyed discovering a broader range of HILLINGER Austrian wines than we previously knew about : in particular the :

1) Single-Vineyard Pinot Blanc that had the body of a white French burgundy to me but that then began to take on so many more floral components of vanilla and tropical tones like pineapple and even honeysuckle and so much more : medium-bodied, delightful and ultimately perhaps best with a meal like an island Caribbean dish perhaps, or even perhaps a dish from Gaston Acurio of Peru, a variation of his " Cebiche Clasico " with a Japanese accent? I am intrigued by this, of course, and delighted to read the article in the Washington Post newspaper ( on the front page even ) entitled : " Letter From Peru ' Food empire that reinvented Lima casts eye on D.C. ' ... AND ...

2) the Single-Vineyard dry red Blaufrankisch that was so subtle and fruit-forward and fleshy and lovely and so approachable and drinkable, to whet the taste-buds, tease them, wake them up, alert them to a delightful medium-to-light-bodied red that needs to be slightly-chilled - it was not enough when we tasted it - that with a meal will help to make both shine. What are the Austrian chefs designing to serve and delight in food with this Blaufrankisch red that can still use more time, perhaps another 2-4 years to really develop and flower and come into full bloom?

Cheers, thanks Michael and Andrew. Will we see you today Leo in the store? Come on by , you are always welcome! Anthony ( TONY ) Quinn Happy Thursday all, July 24th, 2014