Blaufränkisch Cabernet 2011

Blaufränkisch Cabernet 2011

Vinaria Wineguide 2013/2014

★ ★ ★

(exceptional value for money)

FALSTAFF Wein Guide 2013


one of the best red whines from 2011 Austria

VINARIA 05/2013


& on the Toplist red wines under € 12,00

VINARIA Jungweinatlas 2013

★ ★ ★

Very good

Wein.Pur - Best of Austria Guide 2013

Tipp by the editorial team & PLV (exceptional value for money)

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Intensive purple with a small cherry-red rim, powerful viscosity, intensive aromas of blackheart cherries backed by a basically cool sensation where ripe blackberries, the humidor of a three-torques-restaurant, fresh thyme and cedar wood sparkle in the background, red currant tart and comparatively – and as a result of the vintage – slightly subdued toasty aromas. Dry, finely structured displaying an elegant fruit, stewed cherries with cinnamon, adequate tannin structure, some liquorice and Manner waffles, slightly dried plums and candied cornelian cherry. Always on the fresh side, conciliatorily finish of a beautiful food companion.


The idea of beet-root risotto with smoked or goat cheese almost immediately enters your mind thinking of a main dish, rare- roasted sirloin steak, rich brochettes “Puszta secret”, yet goes well with vegetarians. Peperonata with powerful smoked bacon or burgers with pork cutlet. Penne with lentils, leak & parsley. Home-made cheese-caraway-sticks or nut bread with summer butter and smoked sea salt, Christmas stollen with bacon and smoked almonds, to match ripe Pecorino or Emmentaler cheese matured in caves, and much more. If there is no open fire place it pleases all the same sitting on a polar bear´s fur.


Hand-picked end of september 2011 into small boxes: Blaufränkisch – predominantly from the sites Öden and Pandkräften, Cabernet from the sites Gillesberg and Ritter – both showing slate soils.

Separate harvesting, closed must fermentation at 31˚C, some days of additional maceration. Gentle pressing, malolactic fermentation, maturation in 300 l oak barrels for 12 months, mostly first filling.

Serving temperature 16–18° C
Bottling September 2012, final blending shortly before bottling
Alcohol 14,2 Vol.%
Acidity 6,0 g/l
Residual sugar dry
Bottle sizes 0,75l, Magnum, Double Magnum

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