Deep ruby color; raspberry, cherry, blackberry, strawberry, dark plum, cinnamon, clove, minerality on the nose and palate.
Dry; relaxed, silky tannins; medium acidity (5.8 g/L TA). Medium body. Multi-dimensional aromas and impressive integration of tannins and acidity delivers complexity and depth. Lengthy, rich finish. Excellent aging potential, just moving into its best drinking window at six years. 14.5% ABV
Blaufränkisch sometimes is called the “pinot noir of the east,” but it is not pinot noir. The name translates as “blue Frankish” referring to the dark blue color of the grape skins and “Fränkisch” historically used in the Middle Ages to describe grapes considered superior quality. While often noted for rich tannins and acidity, this effort showcases a more refined presentation. It is the flagship grape of Austria’s Burgenland and Hungary, where it is known as Kékfrankos.
Triebaumer’s blaufränkisch grapes are hand harvested into small boxes from a single vineyards. De-stemming and mash fermentation occurs in temperature-controlled stainless steel tanks for 14 days, followed by four additional days maceration. Then gentle pressing and full malolactic conversion (aka malolactic fermentation—although, technically, it is not fermentation) in oak barrels, 20% new. Wines then combined and spent short time in large wooden casks.
The Triebaumer family have been citizens of Rust in Burgenland since 1691 as part of the viticulture tradition. The website asserts: “We don’t make wines for everybody, but rather for those valuing honest, solid and regional farming. We communicate openly and clearly. We can explain everything we do and what our wines have to offer.”
Regina Triebaumer is the chief strategist. The website explains: “She develops the winery’s business with verve and juggles marketing, logistics an a jockful of other duties with ease. She’s a descendant of renowned Gols based winemaker family Limbeck. Looking back onto a colorful career in international wine marketing and developing the Austrian Wine Academy, Regina knows all tricks of the trade.”
Regina and Günter are both graduates of the Wine Academy. Regina passed the international training program at the Austrian Wine Academy in 1996, the first student in Continental Europe with an honors degree. Günter followed in 2000, also graduating with distinction.
Günter + Regina Triebaumer Blaufränkisch Reserve, Burgenland, Austria 2019 is an outstanding example Austria’s flagship red grape. This is elegant, refined example of what the grape can do with supple tannins and acidity, substantial depth and complexity. Vivid presentation of dark fruit flavors in an accessible, non-imperious package. Steel fist in a velvet glove. $36-45
Paring—game meats; roasted venison with cranberry-red wine sauce; venison sausage; wild boar, wild turkey, wild duck. Braised lamb, grilled or roasted lamb. Beef—grilled steak, braised beef, osso buco. Hungarian goulash, spaghetti Bolognese, seared meat with dark sauces (onion roast, pink roasted duck breast). Bratwurst, smoked sausage. Cheese—sheep cheese; Goot Essa Butta Schaf (sheep milk pecorino style), pecorino, ossau-iraty, manchego viejo; emmental, gruyère, comté; taleggio, limburger. Avoid mild cheeses (mozzarella, ricotta), pungent blue cheeses.
