Bottler: Winery Moric, Kirchengasse 3, A-7051 Großhöflein / Austria
In the glass
Colour
Garnet red with violet reflections and a surprisingly youthful appearance.
Nose
Beguilingly fresh and dense with blueberries, elderberries, liquorice, peat, a subtle coffee note and plenty of salty minerality.
Palate
Succulent fruit meets polished structure, silky tannins and a finish packed with pure drinkability.
Character
Cool, profound and highly elegant – a stylish total work of art with Burgundian finesse.
Pairing
A fine standalone drop or an excellent partner for braised venison, prime beef fillet and sophisticated, aromatically spiced cuisine.
Notes
A joint project between Roland Velich and Hannes Schuster to rescue old vines; sourced from roughly 60-year-old vineyards, spontaneously fermented and aged for four years in wooden casks.
Tasting note
Colour & Appearance
Garnet red with radiant violet reflections – visually exhibiting a striking, youthful freshness.
Nose
A beguiling interplay of dense fruit and cool depth. Nuances of blueberry, elderberry and liquorice emerge, underpinned by peat, coffee and a fine, salty minerality.
Palate
On the palate, the wine presents a polished structure and pure elegance. The tannins feature a silky texture, whilst the juicy fruit is carried by an invigorating freshness.
Finish
The finish reverberates with remarkable length, leaving behind a profound and highly refined drinking pleasure.
Terroir & Origin
The grapes originate from Zagersdorf in Burgenland. These old vines reflect the unmistakable, delicate style of this historically significant red wine region.
Grape Variety & Vinification
Varietal Blaufränkisch from roughly 60-year-old vines. In this joint project between Roland Velich and Hannes Schuster, the must was spontaneously fermented and matured for over 4 years in wooden casks.
Food Pairings
A magnificent wine on its own, which also serves as an outstanding accompaniment to rich, flavourful cuisine – such as braised venison ragout, pan-roasted duck breast served pink or refined wild mushroom dishes.
Particularities
This rescue project for historic vine stocks combines the visions of two exceptional winemakers. The extended maturation in wood bestows the wine with an extraordinary balance between cool minerality and supple maturity.
