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Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
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Josephine Cuvée Rot
Only 20 Bottles
Certified organic or biodynamic wine

Josephine Cuvée Rot

QWt Burgenland, Gut Oggau, 2015

750 ml
Grape variety: Roesler, Blaufränkisch
Producer: Gut Oggau
Origin: Austria / Burgenland / Neusiedlersee
In stock
Article nr. 40030715
Grape variety: Roesler, Blaufränkisch
Producer: Gut Oggau
Origin: Austria / Burgenland / Neusiedlersee


Origin: Austria / Burgenland / Neusiedlersee
Grape variety: Roesler, Blaufränkisch
Ripening potential: 3 to 7 years
Serving temperature: 16 to 18 °C
Food pairing suggestion: Châteaubriand, Filet Wellington, Goulash, boeuf bourguignon, Rabbit ragout with olives, Roast saddle of venison, Hearty stew with pulses
Vinification: partly destemmed, fermentation with grapes' own yeast, long must fermentation
Harvest: hand-picking, strict selection, in small boxes
Maturation: in cement tank, in tonneau
Bottling: no filtration
Maturation duration: 18 months
Volume: 12.5 %
Note: Contains sulphites


Austria – Sumptuous culture, accessible to all

Austria is characterized by unbelievable topographical diversity. A flat steppe in the east, forests and hills in the Alpine regions, wetlands and Mediterranean landscapes in the south. This in addition to a rich tradition and even greater love. It’s no surprise that the Romans found joy on this patch of Earth and cultivated wine growing. Austrian wine is not abundant, but it is high quality.



Burgenland: Reds, sweets and other wonders

Burgenland is often referred to in Austria as the new wine world. In fact, wines – with exceptions like the nobly sweet Ruster Ausbruch – were almost entirely unknown here 20 years ago. Today, the most substantial red wines in Austria mature here. And the sweet wine scene is also stronger than ever before. Even the whites – for instance, in the Leitha Mountains – are on the upswing. The basis for this wine wonder are the various terroirs that overlay the land in a complex patchwork.

Grape varieties


Problably the fleshiest breed

Decades of breeding work at the Lower Austria Klosterneuburg School of Oenology has produced this red grape variety. In 1970, the hybrid between Zweigelt and Blaufränkisch was approved and named after the former director of the school, Dr. Leonhard Roesler (1839-1910).

This moderately early-ripening grape variety makes no special demands and provides consistently good quality. The dark, almost blue-black berries are very fleshy, and they yield extremely dark wines with high tannin content. Roesler is therefore often used for blends.

Around 10 hectares are planted with Roesler in Austria.


Fanned by warm winds

The Blaufränkisch fits in comfortably in Burgenland and in neighbouring Hungary. Caressed by the warm winds of the Pannonian Plain and protected by hills and mountains, the grapes can fully ripen. They yield fine, dark-berried, well-structured red wine. Depending on taste, the vintner presses them lightly and fruitily, or gathers them in wooden casks into firm, peppery wines. They are predestined for ripeness, and pair excellently with meat and game dishes. The name of this wine is deceptive: in the middle ages, grapes from southern Germany were called “Frankisch”. They were seen as particularly sophisticated. The Blaufränkisch, however, is a native of Austro-Hungary. In Hungary, where it is called Kékfrankos, it even occupies twice as much vineyard space as in Austria. Some producers make wine on both sides of the border.

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