Blaufränkisch Reserve 2014

Blaufränkisch Reserve 2014

A la Carte 2016/17



Falstaff Guide 2016/17


under the Top-Blaufränkisch-Wines of the vintage 2014

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Opaque purple with an intensive cherry-coloured rim, pronounced viscosity. Complex aroma spectrum displaying ripe black heart cherries, chilled blackberry jus, laurel, Phoenician (=cedar ood) bark of oak, black pepper, hibiscus, pepper again, a bunch of spices, particularly cinnamon and cloves, notes of blackthorn, vaguely perceptible hints of juniper. Dry, powerfully structured with substantial smooth tannins which anticipate the rigorous grape and barrel selection. Characteristic and present. 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. Definitely featuring a great ageing potential


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!


Hand-picked into small boxes end of September 2014 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) and the great "Obere Pandkräften" as core piece.

De-stemming, mash fermentation in closed stainless steel tanks at a temperature of approximately 29 ˚C (86 °F) 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 August 2016
Alcohol 14,5 Vol.%
Acidity 6,3 g/l
Residual sugar dry
Bottle sizes 0,75l up to 3l

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