Information about the wine:
The Lutzmannsburg Old Vines is a Blaufränkisch selection from the oldest and best vineyards. The Lutzmannsburg Plateau was formed from a prehistoric volcano on which different layers were deposited over the course of time. Today one finds sediments of the Pannonian Sea in the form of calcareous sandstone, loam, sand and clay as well as deposits of volcanic origin. The age of the vines is between 85 and 110 years. Part of the harvest was fermented as whole clusters with rape. After spontaneous introduction, fermentation lasted about three and a half weeks in open wooden vats. After a very careful pressing directly into 500- and 600-litre barrels, the wine lay on full lees for almost a year, where spontaneous malolactic fermentation took place. The first drawing off took place after about a year, after which the Blaufränkisch matured for another twelve months in 500-litre barrels. There was no fining, no filtration and only small additions of sulphites.
Opaque garnet red with brick red edges
That the 2013 Blaufränkisch Lutzmannsburg Old Vines is one of the greatest wines ever made from this variety, is already expressed in the bouquet. The nose shows finesse, precision and clarity, freshness, juiciness and brilliance, power and intensity, density and generosity. The wine is thus a pure seduction on several levels. It reminds of sour cherries with a hint of bitter almond, of ripe plums and young damsons, blackberries, elderberries, mulberries and some cassis, pepper and liquorice, it has fresh aspects of barberries, blood orange juice, pomelo and juicy stone fruit. There are also earthy notes, peat, a hint of ripe soy sauce and violet flowers that become more intense with air.
On the palate, the wine appears sinewy, powerful and generous, but also floating and ethereal. During the 2011s appears earthbound and solidly woven, the 2013swithout losing its grip. On the palate, the wine is a little more red berry than on the nose, with hints of redcurrants, cranberries and barberries, sour cherries and wild cherries, plus a few plums and cassis. There are also hints of soy sauce matured in wood, of a little ink and iron as well as a hint of peat, but also of mint, flowers and chalk. All of this is woven into a mercilessly fine yet distinctive tannin and interwoven with an acidity that seems almost perfect and permeates everything without playing too much to the fore. This is fantastic!
- Beetroot in three aggregates with poppy seeds, pepper and cassis (vegetarian)
- Pigeon breast on a bed of savoy cabbage with mocha port jus (game, poultry)
- Pike perch in streaky bacon with lentils and caramelised apple (fish, meat)
Moric Winery, Kirchengasse 3, A-7051 Großhöflein, Austria