Weinhof Szemes Ried Hochberg Mittelburgenland DAC 2019 Magnum

Only the best grape material from Central Burgenland is suitable for the Blaufränkisch Reserve

Blaufränkisch (Kékfrankos, Lemberger)

Sold out

Quantity

Learn More

Red Fruit, Black Fruit, Citrus Fruit, Herbal, and Pepper / Spice, Woody, Sweet Spice, and Leather / Earthy

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

Origin: Burgenland, Austria

Grape Varietals:
Blaufränkisch (Kékfrankos, Lemberger)

Winemaking:

Wild yeast and Malolactic Fermentation

Maturation: >24 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 Ried Hochberg Schiefer & Gneiss Mittelburgenland DAC 2019 Magnum

Grape Varietals & Region: 100% Blaufrankisch from Burgenland, Austria. The Hochberg comes from the highest altitude region of Burgenland, grown on slate & gneiss soils.

Taste Profile:A compact wine with considerable depth and great aging potential. Strong color, complex bouquet, cranberries, juniper, herbs, rich, dense and taut structure, close-meshed and fine tannins, long-lasting, cranberry and blood orange in the appendix, juicy and elegant finish.

Winemaking Process: After spontaneous fermentation in vats, the wine undergoes malolactic fermentaion & ages for 30 months in partly new oak

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,