Blaufränkisch

Blaufränkisch is the most important Austrian red variety to many Austrian vintners despite the fact it is not the most largely planted. Although it's exact origins are not 100% determined, it is believe to be of Austrian decent. The grape's name breaks down to mean, "good, fine" grape. Blaufränkisch thrives deep soils, but also does well in lime soils. The best expressions of the grape come from Central Burgenland and South Burgenland, both sides of Lake Neusiedl and Carnumtum (in lower Austria.) The grapes is generally harvested late and is prone to botrytis-related grape stem rot. Tasting notes: Aroma: dark berry, boysenberry and mineral notes Palate: Appetizing acidity and firm tannin structure. Typical wine making technique: Needs at least two years of aging before it becomes approachable. The best vintages have incredible and aging potential fermented in new French oak barrels. Blaufränkisch is often blended with small amount of Cabernet Sauvignon and/or Merlot.

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