Heinrich's Blaufränkisch from organic and biodynamic farming was harvested by hand from mid-September and then fermented spontaneously with its own yeasts on the mash in wooden fermentation racks and steel. It matured for 18 months on the lees in fermentation racks and in used 500l tonneaux.
Color
Purple red with violet reflections and black core.
Nose
The 2018 Blaufränkisch from Heinrich smells like a Blaufränkisch has to smell in a test to clarify its varietal typicity The ripe dark, yet not cooked fruit is framed spicily and reminds of blackberries, ripe cherries and elderberries. Added to this are notes of black pepper, figs and a touch of cinnamon blossom - the aroma glass is ready!
Mouth
On the nose, it oscillates between juicy fruit, fine-grained tannin and unbridled booziness. The aromas of the nose are also reflected on the palate, the spicy seasoning sets the indicator on the left and underneath it bubbles darkly fruity like lava. Grip, transparency despite concentration and ripe acidity accelerate it to 180gpm .
Food recommendations from Sebastian Bordthäuser
- Braised mushrooms with tarragon from the oven
- Fried trout with almond butter
- Fried black pudding with fried potatoes and lamb's lettuce
| Allergens | Contains sulfur |
|---|---|
| Winemaker | Heinrich |
| Country | Austria |
| Region | Burgenland |
| Type | |
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Acid | 5,8 g/l |
| Drinking temperature | 16° |
| Manufacturer | Winery Heinrich, Baumgarten 60, A-7122 Gols / Austria, organic certificate: AT-BIO-402 |
