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Widely regarded by sommeliers as the standard-setting producer of reds from Blaufränkisch, Moric is an important Austrian name to know.
The idea behind this wine is to express not just the variety but also the origin of 8-50 year old vines grown on limestone, primary rock and loam in the villages of Neckenmarkt and Lutzmannsburg.
Harvested at a yield of 25 hectoliters per hectare and fermented on the skins for about 20 days partly in open vats and steel tank. Elevage happens in 600-4500 liter casks for about a year. Only indigenous yeasts are used primary and secondary fermentation, no filtration and no fining techniques are employed. The wine is therefore vegan. Only tiny amounts of sulfites are added.
The Blaufrankisch Burgenland shows a beautiful translucent color, with a fine tannin structure and exceptional balance. It offers a seamless melding of bright, snappy fruit and profound mineral depth. The wine will improve with bottle age for at least five years but will show beautifully for many years beyond.