Blaufränkisch

Blaufränkisch is widely planted around Austria and is used to produce dry, red wines with fine spices backed by blackberry and cherry aromas and tones of licorice.

Due to the varieties ability to transport terroir and its immense aging potential, it is considered the most important autochthonous red variety of Austria, maybe next to the lesser planted Sankt Laurent variety.

Blaufränkisch is believed to have come to Austria from France back in the days of xx when better varieties were given the label of fränkisch, while lesser varieties were referred to as hunnisch varieties.

The variety is also planted and sold in Hungary as Kekfrankos and both in Germany and the US as Lemberger, but it's most important producers are without question those of Austria's Burgenland region.

The name that is connected to high-end Blaufränkisch like no other is the estate of Moric and its owner Roland Velich.

And it is to a large part due to his work with this variety that he started in 2000, that opened a new chapter for this variety in particular, but for Austrian wine in general, in that it made Austria's winemakers realize the great potential of its varieties and regions and seek out their true and authentic expression.

The avant-garde of Austrian winemakers that quickly formed around such new ideas has given Austrian wines a new face and recognition internationally, and somewhat delayed also at home in Austria. Here the world of wine critics is partly still holding on the ideas of the past and wine tasting authorities that are tasked with giving approvals for quality wines are still struggling to recognize these more authentic expressions of Austria's wines as typical. This often leads to the grotesque and ironic situation that the best wines produced these days can't be marketed as wines from their regions or variety wines, but must instead hide their origin.