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Blaufränkisch Reserve Burgenland QW 2019

  • Falstaff Bewertung: 91
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€ 10.70 / 0,75 l Fl.

incl. VAT 20.0%  excl. delivery included taxes € 1.78
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  • Attributes

    Land:

    Austria

    Gebiet:

    Leithaberg

    Region:

    Burgenland

    Appellation:

    Burgenland QW

    Rebsorte:

    Blaufränkisch

    Kategorie:

    Red wine

    Weincharakter:

    intense & opulent

    Produzent:

    Weingut Grenzhof-Fiedler

    Jahrgang:

    2019

    Füllmenge:

    0,75 l Fl.

  • Complete description

    Vintage Description:

    Dark ruby garnet, violet reflections. Delicious scents of nougat, underlaid with ripe cherries and hints of blackberry jam. Juicy on the palate, with well-integrated tannins, mineral, salty aftertaste. (Peter Moser - Falstaff, July 2021)

    wine:

    wine title:

    Blaufränkisch Reserve

    country:

    Austria

    region:

    Burgenland

    Area:

    Leithaberg

    Producer:

    Weingut Grenzhof-Fiedler

    Category:

    Red wine

    Weincharakter:

    intense & opulent

    appellation:

    Burgenland QW

    Glass:

    Rotwein

    Premiumglass:

    Chianti Classico | Zinfandel

    Ideal serving temperature (°C), from:

    16

    Ideal serving temperature (°C), up to:

    18

    Ideal drinking maturity (years after harvest) from:

    3

    Ideal drinking maturity (years after harvest) up to:

    8

    food recommendation:

    , Ratatouille, Letscho, Venison steak - spicy prepared, Wild boar ragout, Braised leg of lamb, Roast beef with onions, Spicy grilled pork steak, Roast pork in spicy sauce, Coq au vin, Whole roast goose or duck

    Grape variety:

    Blaufränkisch

    Ernte:

    Selective manual harvest in September.

    Önologe:

    Bernhard Fiedler

    Ageing:

    Almost 2 years in large and small, used oak barrels.

    grape age:

    Planted in 1987.

    vineyard:

    Grapes from the Mörbischer single vineyard "Hader" - a slightly higher hillside plot - and a small proportion from the vineyard "Goldberg".

    year:

    2019

    Abfüllung:

    Bottled in April, two years after harvest.

    Alcohol level (%vol):

    13

    Residual sugar:

    dry

    Vinification:

    Fermentation and maceration on the skins for around 3 weeks, malolactic already in wooden barrels.

    Soil:

    Sandy stony clay soil and shale in the subsoil.

    Ertrag:

    50 hl/ha
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