Blaufränkisch Cabernet 2013

Blaufränkisch Cabernet 2013

wein.pur Guide

Best of Austria 2015 - in the category exceptional value for money

Falstaff Rotwein Guide 2015/16


& PLV (exceptional value for money)

VINARIA exceptional value for money tasting


& 2nd place on toplist

A la Carte Guide 2016/17



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Intensive purple with a violet rim, beautiful viscosity, ripe cassis matches with intensive  aromas of blackheart cherries, basically cool stylistics where ripe blackberries, the humidor of a three-torques-restaurant, fresh thyme and cedar wood sparkle in the background, red currant tart and pleasant toasty aromas..  Dry, finely structured displaying an elegant fruit, stewed cherries with cloves, matching tannin structure, some liquorice and Manner waffles, dried plums and candied cornelian cherries. Always on the juicy side, conciliatorily finish of a pleasant food companion, yet a touch of fresh beef conveys the idea of a cool-elegant balance.


Marjoram-Ritschert (stew of pot barley, ham and vegetables) with mushrooms, ribs and white beans, red beet-root risotto with smoked or goat milk cheese, a perfect companion to main dishes, roasted sirloin steak, rich brochettes “Puszta secret”, nevertheless pleasant for 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 Bregenzwald cheese 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 2013 into small boxes: Blaufränkisch – predominantly from the sites Öden and Pandkräften, Cabernet from the sites Gillesberg and Ritter – both wiith 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 15–17° C
Bottling September 2014, final blending shortly before bottling
Alcohol 14,0 Vol.%
Acidity 5,9 g/l
Residual sugar dry
Bottle sizes 0,75l, Magnum, Double Magnum

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