The Joiser Jungenberg was already recorded as a first-class growing area over 800 years ago. With a view to the southeast and thus the lake, the vines get plenty of sun, which ensures early ripening. The soil is characterised by mica schist, which is covered with shell limestone in the lower area. Only the first-class and most proven Blaufränkisch vines are allowed to contribute to this exceptional red wine.
The handpicked selection is followed by spontaneous fermentation in wooden barrels. The wine then matures on its lees for 20 months in 500-litre wooden barrels.
The wine is deep and almost colour-dense black-red, with only light purple light spots at the rim.
The 2016 Blaufränkisch Ried Jungenberg reveals a magnificent bouquet reminiscent of sweet black cherries, cassis liqueur, dark liquid chocolate, tar and liquorice. Black pepper, incense and violet pastilles add spice and complexity, while the distinctive terroir of slate and shell limestone shines through unmistakably. Hints of wild Mediterranean herbs, floral notes and spices such as juniper, cinnamon and cloves are already evident, even if they are not yet fully developed in the current young state.
On the palate, this red wine is rich and complex, with a drinking flow that has an impressively powerful sweetness. Its complexity and elegance stand out. This Blaufränkisch is like a loud tonner that still has many years of brilliant development ahead of it and can easily be stored until at least 2040.
Currently, the wine should be decanted and served slightly chilled.
Alternatives to the food recommendations:
- Braised red chard stuffed with dried fruits and hazelnuts, garnished with a balsamic reduction.
- Smoked roast pigeon with a hint of liquorice and a gratin of porcini mushrooms and chard.
- Saddle of hare with a sauce of elderberries and juniper, accompanied by a puree of chestnuts and celery.
Nittnaus Anita & Hans
Winery A & H Nittnaus, Untere Hauptstraße 49, A-7122 Gols / Austria