An elegant Blaufränkisch from Burgenland by legendary winemaker Roland Velich. Vinified from old vines on a clay-rich plateau, it combines Burgundian finesse with Burgenland depth – cool elegance rather than warm opulence.
Bottler: Winery Moric, Kirchengasse 3, A-7051 Großhöflein / Austria
In the glass
Colour
Deep ruby red with violet reflections at the rim of the glass.
Nose
Black cherries and dark berries meet wet limestone, fine herbal spice and subtle floral notes – mineral-driven with Burgundian grace.
Palate
Taut and precise with silky tannins, vibrant acidity and concentrated fruit; the iron-rich minerality of the volcanic soils lends depth and a long, cool finish.
Character
A Blaufränkisch of Grand Cru ambition: powerful yet never heavy, with Burgundian elegance and a distinctive terroir signature – complex, structured and with great ageing potential.
Pairing
Roast wild boar with lingonberries, duck breast with red cabbage or richly spiced mushroom dishes.
Notes
From 50- to 110-year-old vines in the single vineyard site Maissner, farmed biodynamically and vinified with radical cellar techniques: spontaneous fermentation, 20 months on fine lees in used wooden casks, without fining or filtration – a wine that expresses its terroir unfiltered.
Tasting note
Character
A Blaufränkisch of Burgundian grace that redefines the Austrian red wine landscape. Roland Velich reveals his signature here: cool elegance rather than warm opulence, fine structure rather than lavish richness. The wine unites the minerality of the prehistoric volcano with the complexity of old vines – a serious, profound wine that tastes of wet limestone and black cherries.
Terroir & Origin
The Ried Maissner in Lutzmannsburg is rooted on a clay-rich plateau that differs markedly from the steep, calcareous neighbouring vineyard sites. Here, in Central Burgenland, Blaufränkisch vines grow on iron-rich volcanic soils that lend the wine its distinctive mineral signature. Many of the vines are 50 to 110 years old – genetic treasures from an era when Blaufränkisch had not yet been bred for yield. These old vines produce tiny yields but concentrated wines of exceptional depth.
Grape variety & Vinification
Blaufränkisch, known as Lemberger in Germany, shows its most noble side here. Velich vinifies with radical restraint: spontaneous fermentation in open wooden vats, 22 days of maceration, then 20 months of ageing on the fine lees in large, used wooden casks. No fining, no filtration – biodynamic farming complements this minimalist approach. The result is a wine that expresses its terroir unfiltered: cool, precise, with fine-grained tannins and lively acidity.
Food recommendations
A wine for dishes with substance and character: roast wild boar with lingonberries, duck breast with red cabbage, rack of lamb with rosemary or beef fillet in red wine jus. Also an excellent choice with braised beef or mushroom dishes such as porcini risotto. Its mineral structure and fine acidity also make it the ideal companion for mature hard cheese or game terrines.
