Tasting note
- Character
- A Blaufränkisch of remarkable finesse: cool, precise and profound. Roland Velich’s style is Burgundian in inspiration – rather than opulence and plenty of wood, he relies on elegance, fine tannins and clear fruit. Black cherries, dark berries, a hint of spice and a perceptible mineral vein shape the picture.
- Terroir & Origin
- The Ried Maissner lies in Lutzmannsburg in Mittelburgenland – on a prehistoric volcano whose iron-rich soils lend the wine its unmistakable minerality. The Maissner plateau is characterised by clay-rich soils; many of the vines are decades old, some between 50 and 110 years, and deliver small yields of great concentration. These old vines are genetic treasures from an era when Blaufränkisch had not yet been bred for quantity.
- Grape Variety & Vinification
- Blaufränkisch (also known as Lemberger) shows here why Velich has placed the variety on the world map. In the cellar, radical restraint applies: spontaneous fermentation in open wooden vats, around 22 days of maceration, then about 20 months on the fine lees in large, used wooden casks. Neither fining nor filtration – the terroir is to speak unfiltered. With 13.0% vol. and dry ageing, the wine remains slender and straightforward.
- Food Pairings
- The cool elegance and finely structured tannins make this wine a versatile companion at the table: with duck breast in a dark jus, with game terrines, with grilled beef or braised lamb with herbs. Even simple mushroom dishes such as porcini risotto beautifully highlight its earthy depth.
A wine that proves why James Suckling counts Moric among the nine best wineries in the world – Blaufränkisch as it is truly meant to be.
