MORIC Alte Reben Lutzmannsburg 2009

Dark skinned berries (think blackcurrent & cherries) meet minerality in a wine flush with elegance and intensity. 94 pts W&S.
SKU: 1852
Sign up to get notified when this product is back in stock



Dark cherry and blackcurrant, not so much the Austrian Weichsel as in the Neckenmarkter. Here there is more textural density, less mineral highlighting; the wine is more chewable and less ethereal. Wonderfully rich material from the vintage, excellent concentration and a truly memorable depth, which somehow manages to make a persistent elegance part of the big picture.

Additional Info

Additional Info

Farming Standard sustainable
Winemaker Roland Velich
Producer Moric
Alcohol 13.50
ml 750
Residual Sugar (g/L) 1.00
Acidity (g/l) 4.80
Closure Cork
Cellar Potential Very long term
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 (S├╝dburgenland), Central Burgenland (Mittelburgenland), Neusiedler Lake (Neusiedlersee) and the Neusiedler Lake Highlands (Neusiedlersee-H├╝gelland).

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.



When one drives south into Mittleburgenland, the sign on the door reads: Willkommen im Blaufränkischland!

They're not one bit shy about hanging their hat on the native variety most capable of producing memorable and ageworthy red wines, bottlings frequently exhibiting great depth and class. Additionally among the 2100 hectares of vineyard, one finds Cabernet Sauvignon, Merlot and Zweigelt planted, quite frequently appearing as welcome supporting characters in the Blaufränkisch show.

Four municipalities bring the swing to the thing: Horitschon, Deutschkreutz, Lutzmannsburg and Neckenmarkt. There are more than sixty individual growers to be found, plus a couple very fine co-ops. Sheltered by mountains and hills on three sides, the east lies open to the warm and dry winds from the Pannonian plain, which combines with the mostly rich water-retentive soils to provide ideal growing conditions.

Exceptions do apply, however, like the extremes of slate and limestone of Neckenmarkt. Here the grapes get to hang a little longer than they do up on either side of Lake Neusiedl, an added advantage in the quest for balance and depth.

MORIC Alte Reben Lutzmannsburg 2009
MORIC Alte Reben Lutzmannsburg 2009
Review by Vinography - Alder Yarrow
9.5 given by Vinography - Alder Yarrow.
Dark garnet in the glass, this wine smells of cocoa powder and hazelnuts. In the mouth, bright black cherry and mulberry flavors are wrapped in taut, faint powdery tannins, and juicy sourness that reminds me of purple SweetTarts in the best possible way. Lovely sour, floral finish. Exquisite balance, deeply profound and complex. Truly fantastic.

Review by Wine & Spirits
94 given by Wine & Spirits.
Lutzmannsberg is a plot of seriously old vines- up to 110 years old- planted in tight rows on a volcanic plateau with a heat-retaining layer of loam and loess. That warmth is reflected in the ripeness of the wine, a lush, deep juiciness with a touch of white pepper heat. What comes off as plump and easy at first turns darker, harder and more savory as it takes on air over the course of two days. The pepper turns toward foresty herbal scents; the earthy notes move past warm soil to cool stone, all the while never giving up that silken texture.