A profound Blaufränkisch from Burgenland that perfectly realises Roland Velich’s vision of Burgundian elegance in Austria – dry, mineral and of impressive finesse.
Bottler: Moric Winery, Kirchengasse 3, A-7051 Großhöflein, Austria
In the glass
Colour
Deep ruby red with garnet reflections at the rim, already hinting visually at the concentration of the old vines.
Nose
Ripe black cherries and dark forest berries meet fine notes of wet limestone, black pepper and a subtle herbal spiciness.
Palate
On the palate, it reveals cool, precise fruit with lively acidity and finely grained tannins; the minerality of the iron-rich volcanic soils lends the wine a saline, almost chalky structure.
Character
A wine of Burgundian coolness and elegance rather than Austrian opulence – complex, profound and of great length, impressively reflecting its origin from ancient vines.
Pairing
Game dishes such as saddle of roe deer or venison fillet, hearty mushroom pans with porcini, or matured hard cheeses like Bergkäse.
Notes
This wine comes from the Jagini project, through which Roland Velich saved the last old Blaufränkisch vines in Zagersdorf; the vines are genetic treasures from an era before yield-driven breeding, producing tiny yields of extraordinary concentration.
Tasting note
Character
A Blaufränkisch of linear, cool elegance — dark cherries, a hint of black pepper, fine mineral depth. With 13.5% alcohol, it is deliberately kept lean: structure rather than volume, precision rather than opulence. The 2017 vintage has now acquired sufficient bottle age to open up aromatically without losing its taut acidity.
Terroir & Origin
Zagersdorf lies in Burgenland, Austria’s red wine heartland par excellence. Here, Roland Velich has rescued the last old Blaufränkisch vines through his Jagini project — genetic treasures dating back to an era when the variety was not yet bred for yield. The result is a wine that unmistakably expresses its origin.
Grape Variety & Vinification
Blaufränkisch — also known as Lemberger — is Austria’s most important red grape variety and Velich’s life’s work. He treats it with Burgundian restraint: spontaneous fermentation in open wooden vats, extended ageing on the fine lees in used wood, no fining, no filtration. This gives the wine its distinctive texture — silky, yet with bite.
Food Pairings
The cool structure and refined spice complement game dishes, duck or beef with mushrooms. It is also a compelling choice alongside mature hard cheese. A wine that demonstrates at the table what Blaufränkisch is capable of.
