The Artisan 2009 – F(r)an(z)tastic!

It’s not everyday you can say this, but in this case, this is a wine I have been waiting for over a year for this wine and then it’s a wine I really haven’t tried. However, I have tried a bottle sample on the Merlot wine that makes up 90% of this wine. Franz Schneider, who runsArtisan wine brought a bottle of this to the European Wine Bloggers Conference in Vienna last year. Even then, though not a finished wine it promised great things to come and now I got a hold of a couple of bottles of the finished product. The wine is called the Artisan and there are only 283 bottlesof the 2009 vintage available. It is a cuvée of 90% Merlot and 10% Zweigelt and this is bottle is number 58 of 283, ie it’s a limited edition signed byFranz.

The nose promises a large and dense wine with a lots of dark fruit, a lively young acid and a nice depth.

The wine is elegant, big and has a great depth. There are lots of dark berries; black currants, blackberries and tart dark cherries. There is a lovely dark and deep sweetness that plays with oak barrel spices, dark chocolate bitterness and a very pleasant and lively acid. In the taste is also a little ink,some forestry taste and some minerals. The wine is still young but definitely good to drink now, I will however, store a few bottles for a few years and enjoy it every now and then. It is well crafted, complex and has a bright future, so here you have the opportunity to follow a wine from the beginning and many years to come… I say take a chance on this; buy, drink, store and enjoy!

To test a nice wine you need dine, we mad lamb stew/ragu with tomato and Hungarian sausages (fo 6 persons)


  • Lamb pieces to a stew or ragu, about 1 kg
  • Butter to brown the lamb in
  • 3 cloves of garlic, roughly chopped
  • 20 small onions, peeled
  • 4 shallots, roughly chopped
  • 1 can of crushed tomatoes, Ca 425 ml
  • 1 tablespoon of concentrated beef stock
  • 2.5 dl of red wine (we used an inexpensive red burgundy)
  • 1 carrot, chopped up into 1 cm-sized pieces
  • about 2 hectogram smoked sausage, sliced about 0.5 cm thick pieces (we used a Hungarian sausage seasoned with chilli, paprika and garlic)
  • salt and pepper.

Chop the meat into ca 5-7 cm pieces. We bought the lamb’s back,which I probably will be a bit weary for in the future, because I noticed that about 80% consisted of bone and fat. Instead buy a couple of hectograms of this as the bones and fat gives a fine flavours and about 8 hectograms of lamb steak or roast. Fry these in butter for about 5 minutes in a large pot, then add the carrots, the garlic and the shallots – cook for yet a few minutes until the onions begin to sweat. Then add the chopped tomatoes, the beef stock, the wine and the onions. Let it simmer under a lid for one and a half hours. Check if the meat starts to fall apart – then it’s done. You may want to check the pot from time to time if it needs more liquid – if so add some water. When its done – add salt & pepper if needed and serve with white bread and green peas.

Rich, beautiful and heart warming – great for cold days:)

Magnus Reuterdahl



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s