A dry Blaufränkisch from Burgenland that bears Roland Velich’s Burgundian signature: cool elegance, profound minerality and the concentration of ancient vines rather than opulent fruit.
79,50 €106,00 € / l
Incl. VAT where applicable
In stock.Fast shipping via DHL or DHL Express. Securely packed and insured against breakage and loss.
Bottler: Winery Moric, Kirchengasse 3, A-7051 Großhöflein / Austria
In the glass
Colour
Deep, dark ruby red with garnet reflections at the rim.
Nose
Black cherries, dark berries and wet stone minerality, accompanied by fine spicy notes and a hint of violet.
Palate
Taut and precise on the palate, with cool fruit, fine-grained tannins and a vibrant acidity that makes the wine appear slender despite its depth.
Character
A Blaufränkisch of Burgundian finesse – complex, distinctly mineral and with the concentration that only decades-old vines can deliver.
Pairing
Herb-braised leg of lamb, game terrine with lingonberries or mature hard cheese.
Notes
This wine comes from the Jagini project, through which Roland Velich saved the last old Blaufränkisch vines in Zagersdorf from disappearing – a piece of living wine history in the glass.
Tasting note
Character
A Blaufränkisch of positively Burgundian bearing: cool, taut, and carried by a fine mineral tension. Roland Velich favours elegance over opulence – and this is evident in every sip. Black cherries, a hint of wet stone, accompanied by the silky yet firm tannin structure that only old vines can bestow. With more than ten years of bottle age, this wine now reveals a mature, almost earthy-spicy dimension, without having lost any of its freshness.
Terroir & Origin
Zagersdorf – known as Cogrštof in Croatian – lies in Burgenland, the Austrian red wine region that Velich has placed firmly on the world map with his Moric estate. Through his Jagini project, he saved the last remaining old Blaufränkisch vines in the village here. It is precisely these decades-old, genetically valuable vines that yield tiny quantities and produce wines of extraordinary concentration. The bilingual place name recalls the Burgenland-Croatian history of this landscape – viticulture as cultural heritage.
Grape Variety & Vinification
Blaufränkisch, known elsewhere as Lemberger, is Velich’s life’s work. He vinifies the variety as if it were Grand Cru Burgundy: with radical restraint in the cellar, spontaneous fermentation in open wooden vats, extended maceration, and lengthy ageing on the fine lees in large, used wooden casks. No fining, no filtration. The result is a dry red wine at 13.5% ABV that allows its origin to speak unfiltered.
Food Pairings
The taut acidity and fine-grained tannins call for substance on the plate: braised leg of lamb with herbs, game terrine, duck breast with a dark jus, or a hearty mushroom strudel. Also a convincing choice alongside aged hard cheese. Drink now – or grant the wine another year or two of patience in the cellar.
