Weingut Esterhazy Blaufrankisch Sankt Georgen Leithaberg DAC 2020

Elegant, aromatic, and perfumed - great without food or paired!

Blaufränkisch (Kékfrankos, Lemberger)

$72.00

Quantity

Learn More

Black Fruit, Red Fruit, Pepper / Spice, and Mineral, Sweet Spice, Leather / Earthy, and Toasted

BODY: Medium +
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Burgenland, Austria

Grape Varietals:
Blaufränkisch (Kékfrankos, Lemberger)

Winemaking:
Organic
Wild yeast and Malolactic Fermentation

Maturation: 19-24 Months Oak Barrels and Bottle Ageing

Awards:

WESTERN FOOD PAIRING
dark meat – mushroom and pasta dishes – soft cheese

ASIAN FOOD PAIRING
Hot plate venison, Claypot chicken rice, beef lung rendang

Weingut Esterhazy

Having made wine since 1758, the Esterhazy family is a royal Austrian family strives to produce terroir driven wines from the Burgenland area. Recently they have undergone an organic conversion process, and regularly run wine project to try new stuff

Description

Weingut Esterhazy Blaufränkisch Sankt Georgen Leithaberg DAC 2020

Grape Varietals & Region: 100% Blaufränkisch from the Sankt Georgen region of Burgenland, Austria. The fruit comes from up to 40 year old vines, grown on limestone & mica schist soils

Taste Profile: Dark ruby garnet, purple reflections, subtle brightening on the rim. Fine aromas of wild dark berries, with hints of liquorice and orange zest, nuances of fine wood in the background. Juicy, red cherry, lively structure, fine tannins, subtle red currant finish, silky and persistent.

Winemaking Process: The fruit is handpicked and undergoes an 18 day maceration. Spontaneous fermentation is undergone, followed by malolactic fermentation. The must is then aged for 18 months in 500L oak barrels, followed by another 6 months of bottle ageing.

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,