Blaufränkisch 2016

Blaufränkisch 2016

Vinaria red wine tasting

16,7

Points
Overall winner, best of Blaufränkisch

A La Carte Wine Guide 2018/19

92

Points

A la Carte Magazin Blaufränkisch Grand Cru

92

Points
High score at Grand Cru tasting

Falstaff Rotweinguide 2018

90

Points
Best wine

Vinaria Weinguide 2017/2018

★ ★ ★

Wine & value for Money

Falstaff 2017/2018

90

Points

Wine Enthusiast (US)

90

Points
Best Buy

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Tasting

Purple with a dark violet rim. Almost excessive notes of cherries and black pepper on the nose. Stewed sour cherries completed by a hint of vanilla and gentian, spicy-dense, sun-warmed blackberries. Dry, vivacious-juicy Blaufränkisch-fruit, very classic style, finely-knit tannin structure, inviting flavours of dark berries and cherries with a zesty-animating finish. We define “classic” as intensively fruity and powerful at the same time. Juice and power deriving from chalky loam soils. “Lifeblood” sets off in the fruity-dense range! This challenging vintage appeal with enormous density and extract sweetness – as well as almost exploding fruit intensity. Things have worked out perfectly.

Pairing

We start out with the always popular Martini-goose – that`s for sure!, Continue with peppered Pecorino and mature Emmentaler and finish with Linguine with cashew/dried tomato-pesto, try it to roasted deer liver and paprika partridge. Cheese balls with fried onions. Rosemary brochettes of small, yet many lamb chops. Extra tip: matches perfectly with goulash of boned shank. Don`t forget the Chorizo butter bread. Let`s try some bean stew – with lavish chilli – or a potato-lentil-gratin with a little – or a little more - bacon and finish off with a generous sip of Blaufränkisch from perfect Blaufränkisch soils.

Making

End of September and beginning of October 2015. Selectively hand-picked into small boxes, loamy soils from the sites Gmärck, Mitterkräftn and Pandkräftn.

De-stemming, closed must fermentation for 12 – 18 days at approximately 30˚C, 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly on the mash.

Serving temperature 15–17˚C, decanting increases drinking pleasure
Bottling June 2017
Alcohol 14 Vol.%
Acidity 5,5 g/l
Residual sugar dry
Bottle sizes 100% screw cap for 0,75l-bottles and Magnums, cork closure for Double Magnums - larger bottle sizes on request

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