Jagini Blaufrankisch 2011

Old vines from one of Burgenland's top sites for Blaufrankisch, released late to show the immense depth and structure of this very age-worthy Blaufrankisch.
SKU: 2441



Jagini is a collaboration between Hannes Schuster and Roland Velich from Moric. The Schuster family owns the old vineyards on a hillside in Zagersdorf where high plantation densitiy and old vines provided the ingredients Roland and Hannes were looking for.

Since 2016 the wines are being produced in Roland Velich's new cellar in Lutzmannsburg. And while Hannes concedes that the cellar does make a difference, it is the place that defines the Jagini wine, as comparative tastings of Jagini bottlings made in Hannes and Roland's cellars clearly reveal: the Jagini always shows immense structure and depth, qualities that do not reveal themselves in the wine's youth but make this wine a truly fascinating Blaufrankisch after some years in the bottle.

It is fascinating to walk this old vineyard: these old vines carry but a few loose clusters of small berries, just enough to harvest one 1000 Liter per hectare.

Planted densely for horse plowing, its rows are slightly curved. Hannes explains that this was done to make sure the horse would not see the end of the row and speed up.

For the reasons mentioned above, Hannes and Roland hold the Jagini back for about five years until it is being released to the market, a luxury of sorts that they can only afford for this smaller joint project, one that we have come to appreciate highly. The wines are always exceptional and an incredible value at this price.

Additional Info

Additional Info

Farming Standard organic
Winemaker Hannes Schuster & Roland Velich
Producer Jagini
Alcohol 13.00
ml 750
Residual Sugar (g/L) 1.00
Acidity (g/l) 5.50
Closure Cork
Cellar Potential Ready now this wine will develop well with bottle age.
Grape Variety 100% - Blaufrankisch
Body medium
Sweetness dry
region Burgenland



Burgenland is made up of 4 "sub-areas" and covers 19,215 hectares, which is about 48,000 acres. The dominating geographical influence here is the Neusiedler Lake (Neusiedlersee), and the 4 subdivided areas are called Southern Burgenland (Südburgenland), Central Burgenland (Mittelburgenland), Neusiedler Lake (Neusiedlersee) and the Neusiedler Lake Highlands (Neusiedlersee-Hügelland).

From the northernmost Neusiedlersee area comes full-bodied white wines, including the countries best Chardonnays. This is also an area where great red wines are produced, including those from the "Pannobile" co-operative who age their wines in oak.

Due to the vineyards proximity to the lake and their location in the hot Pannonian climate zone, their grapes more often than not develop the "noble rot" (botrytis cinerea) which creates heady dessert wines. The region stretches along the Hungarian border, right across which Tokaji is being made.

The town of Rust, in the Neusiedler Lake Highlands, is where the famous Ruster Ausbruch dessert wine is made. This is also where storks come to roost every year, building their enormous nests on the roof of every building along the main roads. They make a clicking sound which is somewhere between a woodpecker and a jackhammer, and as you sit at the Heuriger (wine garden) drinking the afternoon away, the potential cacophony becomes something of a symphony.



We are at the west side of the Neusiedler Lake.The Austrian wine establishment has now begun to call this region Leithaberg, after the local hillsides themselves, although it is hard to imagine winegrowing in this region without the beneficent influence of the lake.

The free city of Rust has been famous for its sweet wines for centuries, now producing memorable reds and dry whites as well.

The towns of St Margarethen, Donnerskirchen and Grosshöflein are all proving to be sources of excellent grapes from the varieties Blaufränkisch and St Laurent, as well as for the more surprising Sauvignon Blanc.

The major municipality Eisenstadt is the capital of Burgenland; the area has been settled since the early Iron Age, and evidence of viticulture exists in Celtic hill burials from nearly three thousand years ago.