Blaufränkisch Reserve 2011

Blaufränkisch Reserve 2011

Vinaria Wineguide 2013/2014

★ ★ ★ ★

(excellent wine, exemplary for its class)

FALSTAFF Wein Guide 2013


one of the best red whines from 2011 Austria

A la Carte Guide 2013/14



Vinaria Jungweinatlas 2013

Tipp by the editorial team

Wein.Pur - Best of Austria Guide 2013

Tipp by the editorial team & wine with potential

Vinaria "Burgenlands Schätze"

★ ★ ★ ★

17,1 Punkte

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Purple with an intensive cherry-coloured rim, pronounced viscosity. Complex aroma spectrum displaying black heart cherries, chilled blackberry jus, laurel, bark of oak, black pepper, hibiscus, again pepper, various spices, particularly cinnamon and clove, notes of blackthorn, vaguely perceptible hints of juniper. Dry, powerfully structured with substantial smooth tannins derived from rigorous grape and barrel selection. Characteristic and inviting. All sorts of 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. A majestic wine from a luxurious vintage – once in 20 years would be outstanding.


Glaced cheek of beef with pepper cherries, a thick slice of bison roast beef, 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. Matching 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. “That´s it” Kurt Ostbahn would probably say – like a man of world!


Hand-picked into small boxes end of September 2011 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) – if there wouldn´t have been so many starlings!

De-stemming, mash fermentation in closed stainless steel tanks at a temperature of approximately 29˚C for 14 days followed by four additional days of maceration, gentle pressing, malolactic fermentation and maturation in 300 l oak barrels ( approx. 50% new). Marriage and final maturation in large wood casks.

Serving temperature 16–17˚C, benefits from a good-sized glass from renowned producers
Bottling June 2013
Alcohol 15 Vol.%
Acidity 5,7 g/l
Residual sugar dry
Bottle sizes 0,75l up to 3l

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