Triebaumer Blaufrankisch 2018

Triebaumer Blaufrankisch 2018

Triebaumer Regina & Gunter, 0,75 l - 13.50%
100% Gamay

------
Price 
Not available

Burgenland - Austria
Red green still

How to serve

Serve at:

16 - 18°C.

Decanting time:

1 Hour

Longevity:

10 - 15 years

Glass:
Full Bodied and Very Aged Red Wines
Triebaumer Blaufrankisch 2018

Colour

Dense purple with a dark violet rim.

Bouquet

Almost excessive notes of crisp cherries and black pepper on the nose. Stewed sour cherries completed by a hint of vanilla and gentian, spicy-dense, sun-warmed blackberries.

Flavour

Dry, vivacious-juicy Blaufränkisch-fruit, very classic style, finely-knit tannin structure, inviting flavours of dark berries and cherries with a zesty-animating finish. We define “classic” as intensively fruity and powerful at the same time. Juice and power deriving from chalky loam soils. “Lifeblood” sets off in the fruity-dense range! This challenging vintage appeals with enormous density and extract sweetness – as well as an unbelievably intensive fruitiness. It seems as if we have done

Pairing

We start out with the always popular Martini-goose – that`s for sure! Continue with peppered Pecorino and mature Emmentaler and finish with Linguine with cashew/dried tomato-pesto, try it to roasted deer liver and paprika partridge. Cheese balls with fried onions. Reuben sandwich – minimum 10, 24 cm high. Caponata grilled on vine wood. Rosemary brochettes of small, yet many lamb chops. Extra tip: matches perfectly with goulash of boned shank. Don`t forget the Chorizo butter bread. Let`s try some bean stew – with lavish chilli – or a potato-lentil-gratin with a little – or a little more - bacon and finish off with a sip of Blaufränkisch and – we are not on the run- a further generous sip of Blaufränkisch from perfect Blaufränkisch soils.

Pasta
Meat
Cheese
Pork

Features

Name Triebaumer Blaufrankisch 2018
Type Red green still
Classification N/A
Year 2018
Size 0,75 l Standard
Alcohol content 13.50% by volume
Grape varieties 100% Gamay
Country Austria
Region Burgenland
Origin Rust (Austria)
Harvest End of September and beginning of October. Selectively hand-picked into small boxes, loamy soils from the sites Gmärck, Mitterkräftn and Bandkräftn.
Production technique De-stemming, closed must fermentation for 12–18 days at approximately 30 ˚C (88 °F), 3 days of maceration after completed fermentation followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly on the mash.
Total acidity 5.90 gr/L
Allergens Contains sulphites
Pairing We start out with the always popular Martini-goose – that`s for sure! Continue with peppered Pecorino and mature Emmentaler and finish with Linguine with cashew/dried tomato-pesto, try it to roasted deer liver and paprika partridge. Cheese balls with fried onions. Reuben sandwich – minimum 10, 24 cm high. Caponata grilled on vine wood. Rosemary brochettes of small, yet many lamb chops. Extra tip: matches perfectly with goulash of boned shank. Don`t forget the Chorizo butter bread. Let`s try some bean stew – with lavish chilli – or a potato-lentil-gratin with a little – or a little more - bacon and finish off with a sip of Blaufränkisch and – we are not on the run- a further generous sip of Blaufränkisch from perfect Blaufränkisch soils.

Official awards

Expert

Award

Description

Vintage

xtraWine
92/100 
2018
Robert Parker
91/100 
2015
James Suckling
88/100 
2013
Triebaumer Regina & Gunter
From this winery:

Our vineyards are easily to discern: A compact leave area and a well ventilated grape zone. In winter and spring you will recognise our vineyards by their short pruned vines. In dependence of the growing power of the individual grape cluster, we dec...

Your opinion is important to us.
Leave your review or find out what our customers say about us!