Blaufränkisch 2009

Blaufränkisch 2009

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Purple with a dark violet rim. Intensive nose of cherries and black pepper. Stewed sour cherries, completed by a hint of vanilla and lilac, spicy-dense, sun-warmed blackberries. Dry, vivacious-juicy Blaufränkisch-fruit, very classic style, finely-wound tannin structure, inviting flavours of dark berries and cherries with a zesty-animating finish. To us, “classic” means intensively fruity and powerful. Its juicy and powerful characteristics derive from chalky loam soils. Fruity and dense – the “heart and soul”. 


We start out with the always excellent Martini-goose, continue with Sbrinz and mature Emmentaler and finish with Linguine and red Pesto, match it with roasted deer liver and paprika chicken. Extra-tip: matches nicely with goulash. Don’t forget a bread with butter and Chorizo. Try some bean stew – with lavish chilli – and finish with a generous sip of Blaufränkisch from perfect Blaufränkisch soils – we are not on the run….


Hand-picked  end of september and beginning of october 2009 into small boxes, loamy soils from the sites Gmärck, Große Öden, Mitterkräftn, Pandkräftn and Oberer Wald.

De-stemming, closed must fermentation at approximately 30˚C, 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation in large used oak casks.

Serving temperature 15–17° C, decanting increases drinking pleasures
Bottling February 2010
Alcohol 13,5 Vol.%
Acidity 5,0 g/l
Residual sugar dry
Bottle sizes 100% screw cap for 0,75l-bottles and Magnums cork for Double Magnums

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