Blaufränkisch Reserve 2012

Blaufränkisch Reserve 2012

Vinaria Wineguide 2014/2015

★ ★ ★ ★

TIPP by the editorial team

A la Carte Guide 2015/16

93

Points

Falstaff Redwine guide 2014/2015

93

Points

A la Carte Magazin

93

Points

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Tasting

Opaque purple with an intensive cherry-coloured rim, pronounced viscosity. Complex aroma spectrum displaying ripe black heart cherries, chilled blackberry jus, laurel, bark of oak, black pepper, hibiscus, pepper again, a bunch of spices, particularly cinnamon and clove, notes of blackthorn, vaguely perceptible hints of juniper. Dry, powerfully structured with substantial smooth tannins which already anticipate the rigorous grape and barrel selection. Characteristic and inviting. A lot of structure and iron power, lavish presence. Animating fruit sweetness supported by “Rust minerality”, dressed up with a fiery temperament. Long finish with a promising ageing potential. A worthy successor of the 2011 vintage. Definitely features great ageing potential.

Pairing

Glazed cheeks of beef with pepper cherries, a good 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 boar spiced with paprika, kebab of wild boar and goat, matured Pecorino, Porchetta with classic herbs crust. 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 Burgenland and thus from all over the world. “That´s it” Kurt Ostbahn would probably say – like a man of world!

Making

Hand-picked into small boxes end of September 2012 from the single vineyards Plachen (loess brown earth) and Oberer Wald (loam on chalk), Riegelpand (slate weathered soil) as well as Große Öden (slate brown earth with loamy sand).

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 2014
Alcohol 14,8 Vol.%
Acidity 5,9 g/l
Residual sugar dry
Bottle sizes 0,75l up to 3l

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