Weinhof Szemes Ried Hochberg Mittelburgenland DAC 2019

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

Blaufränkisch (Kékfrankos, Lemberger)

$80.00

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Red Fruit, Black Fruit, Citrus Fruit, Herbal, and Pepper / Spice, Woody, Smokey, 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

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,