Weingut Esterhazy Blaufrankisch Grosshöflein DAC 2020

An elegant spice driven wine that harmonizes with meat & root based dishes

Blaufränkisch (Kékfrankos, Lemberger)

$66.00

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

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

Origin: Burgenland, Austria

Grape Varietals:
Blaufränkisch (Kékfrankos, Lemberger)

Winemaking:
Organic
Crushed, Wild yeast, and Malolactic Fermentation

Maturation: 19-24 Months Oak Barrels and Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Hard Cheeses & Charcuterie. Roast Chicken. Pork Chops

ASIAN FOOD PAIRING
Sesame Oil Claypot Chicken, Zi Char, Nasi Padang

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 Grosshöflein DAC 2020

Grape Varietals & Region: 100% Blaufränkisch from Grosshöflein, Burgenland, Austria. Up to 20 year old vines grown on clay, sandstone & limestone soils

Taste Profile: Dark ruby red, very dark aromas of sour cherry compote and blackberries on the palate, floral notes of violets and an almost perfumed spice of white pepper . The racy, stimulating acidity and the fine-grained tannins give the wine a velvety structure . Despite its fullness, it is never overloaded, but rather delicate and elegant.

Winemaking Process: Selected grapes are macerated for 14 days & undergo spontaneous fermentation, followed by malolactic fermentation. The must is then aged for 18 months in 500L oak barrel, followed by 5 months bottle ageing before release.

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,