Blaufränkisch 2012

Heinrich

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This wine takes its name from the grape variety. Lemberger/Kekfrankos are synonyms from surrounding countries.  Believed to originate in modern day Austria's Mittelburgenland region, of the indigenous varieties, the late-ripening Blaufränkisch is not very demanding when it comes to soil. It tolerates chalky soils. But the truth is that it prospers best in deep, fertile loess-clay soils. Typical Austrian Blaufränkisch shows a restrained, old world style.

Tasting Notes

Deep purple core fading to clear rim. Black cherry and rich raspberry aromas mingle with stemmed tomatoes in a backdrop of grilled seasoned meat. Black and red fruits create quite an introduction. The pronounced raspberry and balsamic notes are lush and ripe with an ethereal herbaceous aura. 

Food Pairing

Pair with medium rare rosemary dijon mustard and garlic rack of lamb with crispy fried onion rings and whole wheat spaetzle, and dressed with balsamic cauliflower florets dusted with paprika.

Vineyard & Production Info
Production area/appellation:
Neusiedlersee
Vineyard name:
Heideboden
Soil composition:
Calcareous, Slate, and Sedimentary
Training method:
Single cane pruned
Vines/acre:
2,000-2,400
Yield/acre:
1.6 tons
Exposure:
Southeastern / Southern
Year vineyard planted:
1985-2009
Harvest time:
September-October
First vintage of this wine:
1990
Winemaking & Aging
Varietal composition:
100% Blaufränkisch
Fermentation container:
Stainless steel
Length of alcoholic fermentation:
14 days
Fermentation temperature:
86 °F
Maceration technique:
Punchdown
Length of maceration:
14-21 days
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Barrels
Size of aging container:
225 L, 500 L, and 3,000 L
Age of aging container:
Two-Ten years
Type of oak:
French and Slavonian
Length of aging before bottling:
12-18 months
Length of bottle aging:
3-6 months
Analytical Data
Alcohol:
13.0 %
pH level:
3.5
Residual sugar:
1.5 g/L
Acidity:
5.6 g/L
Dry extract:
27.9 g/L

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