Weinhof Szemes Blaufrankisch Tradition Mittelburgenland DAC 2020

Blackberry confit with delicate herbal spices. Sounds like Black Forest cake!

Blaufränkisch (Kékfrankos, Lemberger)

$53.00

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Red Fruit, Black Fruit, and Pepper / Spice, Woody

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

Origin: Burgenland, Austria

Grape Varietals:
Blaufränkisch (Kékfrankos, Lemberger)

Winemaking:

Wild yeast, Malolactic Fermentation, and On Lees Ageing

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Arrabiata pasta, chilli and cornbread, smoked bratwurst, mature cheeses

ASIAN FOOD PAIRING
Teppanyaki, Peking duck, Chinese beef stew

Weinhof Szemes

A generational family owned business since the early 1900s, the Szemes family has grown from being a wine merchant, to negociant, to winemaker, and the family remains committed to creating the best Blaufrankisch from Burgenland

Description

Weinhof Szemes Blaufrankisch Tradition 2020

Grape Varietals & Region: 100% Blaufrankisch from the Mittelburgenland region of Austria. The fruit is grown on mica slate soils in a Pannatonian climate

Taste Profile: Dark ruby garnet, violet reflections, delicate edge lightening. Blackberry confit with delicate herbal spices, nuances of cherries, subtle wood spices. Juicy, good complexity, black fruit nuances, fine tannins, freshly structured, elegant mineral finish

Winemaking Process: The Blaufränkisch Tradition is stored in used 500 liter barrels on the fine yeast for at least 14 months. This wine remains in the large barrel for a few months before it is filled. Blaufränkisch Tradition is a typical, fruity and at the same time elegant wine - an ideal and versatile accompaniment to food.

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,