Blaufränkisch Heideboden 2008

Paul Achs

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Blaufränkisch, literally “Blue Frankish,” produces some of Central Europe’s highest quality red wines and reaches its apex in Austria’s Burgenland region. The wines tend to be deeply-colored and medium-bodied with firm acidity and feature black fruit aromas and flavors. It is every bit as adept at expressing its site as Pinot Noir or Nebbiolo, and Austrian producers often make multiple bottlings of Blaufränkisch from single-vineyards.

Achs demonstrates the grape’s stylistic range through a series of Blaufränkisch single-vineyard bottlings. His entry-level Blaufränkisch comes from the Heideboden (“heatherland”), a flat but gravelly and low-lying area between the village of Gols and Lake Neusiedl. No vines like wet feet and the gravel and sand of the Heideboden allows the soil to drain so the vines remain dry. 

Tasting Notes

Ruby-garnet in color with violet highlights and a broad rim. Displays aromas of fine tobacco, red berries, and spice with abundant minerals and undertones of orange peel. On the palate the wine has subtle flavors of floral nuances and dark berry fruit. This silky wine has well integrated tannins that give an elegant impression and a long and harmonious finish. 

Food Pairing

Burgenland’s cuisine has been influenced by neighboring Hungary and it’s not unusual to find dishes like goulash or stuffed peppers in the Burgenland region, all liberally spiced with paprika. Blaufränkisch is well-suited to complement these hearty and spicy flavors but offers broad versatility at the table thanks to its firm acidity and savory character. Blaufränkisch pairs superbly with earthy flavors such as stewed lentils, roasted wild mushrooms, or braised lamb.

Vineyard & Production Info
Vineyard name:
The Edelgrund, Langer Acker, Hofacker, Altenberg, Ungerberg vineyards
Vineyard size:
11 acres
Soil composition:
Calcareous Sandy-Loam and Gravel
Elevation:
400 feet
Vines/acre:
2,000
Yield/acre:
1.2 tons
Exposure:
Eastern / Southeastern
First vintage of this wine:
1993
Bottles produced of this wine:
9,000
Winemaking & Aging
Varietal composition:
100% Blaufränkisch
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
5 days
Fermentation temperature:
91 °F
Maceration technique:
Pumpovers
Length of maceration:
28 days
Type of aging container:
Barriques
Size of aging container:
228 L
Age of aging container:
Four years
Type of oak:
French and Austrian
Length of aging before bottling:
10 months
Analytical Data
Alcohol:
12.5 %
Residual sugar:
1.5 g/L
Acidity:
5.6 g/L

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