Blaufränkisch

Central Europe's Red Jewel

Blaufränkisch is Austria's star red grape, creating wines with bright acidity, spicy character, and impressive aging potential. Think of it as Central Europe's answer to Syrah – similarly spicy and structured, but with higher acidity and a more vibrant fruit profile.

Origin & History:
DNA evidence shows Blaufränkisch is a natural crossing between Gouais Blanc and Blaue Zimmettraube. Despite its name suggesting German origins, the grape likely originated somewhere in the Austria-Hungary region. Around the world, it goes by many aliases: Kékfrankos in Hungary, Lemberger or Limberger in Germany, Frankovka in Croatia and Slovenia, and Gamé in Bulgaria. Even Washington State has embraced this versatile grape.

Taste Profile:
Imagine blackberries and black cherries dusted with freshly cracked black pepper – that's picture perfect Blaufränkisch in a glass. Its medium to full body, bright acidity, and moderate tannins create a refreshing yet structured wine that's more elegant than Cabernet but more substantial than Pinot Noir. Young wines burst with fresh fruit, while aged examples develop fascinating notes of dried herbs, forest floor, and spice box. The grape's natural acidity ensures it remains fresh even after years in bottle. Lovely.

Regional Expression:
Each Austrian region puts its unique stamp on Blaufränkisch. Mittelburgenland's loamy soils create powerful, spicy wines. Leithaberg's limestone yields elegant, mineral expressions. Eisenberg's iron-rich slate produces versions with exceptional finesse. Beyond Austria, Hungarian Kékfrankos tends toward rusticity and spice, while Washington State examples often show more generous fruit.

To Sum It All Up...
Trust me, Blaufränkisch delivers everything wine lovers seek: bright fruit, complexity, food-friendliness, and ageing potential. It's the perfect discovery for anyone looking beyond the usual suspects of the wine world.