Blaufränkisch Reserve 2009

Blaufränkisch Reserve 2009

Hong Kong Internat. Wine & Spirit Competition 2012

Best other Red

Weinwirtschaft (D)

★ ★ ★

Vinaria Jungweinatlas

TOPP (one of Austria’s top notch wines)

Falstaff Rotweinguide 2012

93

Points

A la Carte Guide 2013

92

Points

A LA CARTE

91

Points

Weinwirtschaft (D)

91

Points

Wine Enthusiast

90

Points

Gault Millau

17,5

Points

Wein Pur!

3

glasses
Tipp of the editing staff (full of character and particularly enjoyable) wine with great ageing potential Rotweintest 2012 - Excellent

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Tasting

Purple, intensive cherry-coloured rim, almost Baroque viscosity. Complex aroma spectrum displaying black heart cherries, chilled blackberry jus, peppercorn, bark of oak, black pepper, hibiscus, cedars, notes of blackthorn, vaguely perceptible hints of juniper. Dry, powerfully structured with substantial smooth tannins which appear as if covered with dark nougat. Characteristic and inviting. Substantial structure and real power, lavish presence.  Animating fruit sweetness supported by “Rust minerality”, dressed up with a fiery temperament. Long finish with a promising ageing potential. Very serious reserve quality with distinctive vintage characteristics and a special “fun factor”.

Pairing

Fried cheek of beef with pepper cherries, a thick slice of roast beef with little aside, pairing any type of goose (smoked goose breast with juniper, goose salami, roasted goose), brochettes of Mangalitza pork with smoked bacon and olives, escalope of wild pork spiced with paprika, pepper Pecorino with olive oil and smoked almond bread. Good companion for exciting parts of the movie “Cordoba once more” with Johann K. - from dusk till dawn… You don`t believe it? Just compare it blind with the best Blaufränkisch wines from the Burgenland and thus from all over the world.

Making

Hand-picked into small boxes end of September 2009 from the single vineyards Plachen (loess brown earth) and Oberer Wald (loam on chalk), Riegelpand (slate weathered soil – 1st harvest) as well as Große Öden (slate brown earth with loamy sand), altogether high and highest sugar gradations.

Destemming, mash fermentation in closed stainless steel tanks at a temperature of approximately 30˚C for 14 days followed by five additional days of maceration, gentle pressing, malolactic  fermentation and maturation in 300 l oak barrels ( approx. 50% new). Blending and final maturation in large wood casks.

Serving temperature 16–17° C, benefits from a good-sized glass from renowned producers
Bottling June 2011
Alcohol 14 Vol.%
Acidity 5,4 g/l
Residual sugar dry
Bottle sizes 0,75l up to 6l

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