Origin:	Austria / Niederösterreich / Carnuntum
Grape variety:	Merlot, Cabernet Sauvignon, Blaufränkisch
Label:	Vegan, Certified organic or biodynamic wine
Ripening potential:	2 to 10 years
Drinking temperature:	14 to 16 °C
Food Pairing:	Châteaubriand, Filet Wellington, Goulash, boeuf bourguignon, Rabbit ragout with olives, Roast saddle of venison, Hearty stew with pulses
Vinification:	fermentation with grapes' own yeast, long must fermentation, fermentation in wooden barrel, Punching down
Harvest:	strict selection, in small boxes, hand-picking with simultaneous grape sel
Maturation:	in partly new and used barriques/ Pièces
Bottling:	no filtration
Maturation duration:	18 months
Volume:	13.5 %
Note:	Contains sulphites

Grape variety

Blaufränkisch

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.

Cabernet Sauvignon

The backbone of Bordeaux

The Cabernet Sauvignon gives the Bordeaux its backbone, yielding deep violet wines with powerful tannins and endless ripening potential. It is the top dog in Médoc, and is placed in all five premier crus of Bordelais. When young, it often appears strict and unapproachable, but with advancing years, its tannins round off. It is wonderfully velvety, and yet always maintains its freshness. Typical flavours include cassis, graphite and cedar. Wherever Cabernet Sauvignon is found, Merlot is not far away. It complements the robust structure of Cabernet with softness, fruit and richness. The Cabernet Sauvignon is the most-exported vine in the world. It delivers persuasive qualities in Italy as an ingredient of the Super Tuscan, or as the flagship variety from California. There, it is lovingly titled “Cab Sauv”. Meat fans should be aware that it fantastically accompanies a grilled entrecôte. The family tree of Cabernet Sauvignon is surprising: its parents are Cabernet Franc and the white Sauvignon blanc.

Merlot

Everybody’s darling

Merlot is the most charming member of the Bordeaux family. It shines with rich colour, fragrant fullness, velvety tannins and sweet, plummy fruit. It even makes itself easy for the vintner, as it matures without issue in cool years as well. This is in contrast to the stricter Cabernet Sauvignon, which it complements as a blending partner. Its good qualities have made the Merlot famous worldwide. At over 100,000 hectares, it is the most-planted grape in France. It also covers large areas in California, Italy, Australia and recently in Eastern Europe. The only catch is that pure Merlot varieties rarely turn out well. Its charm is often associated with a lack of substance. Only the best specimens improve with maturity. They then develop complex notes of leather and truffles. This succeeds in the top wines from the Bordeaux appellation of Pomerol and those from Ticino, among others.

Subregion

Carnuntum

Carnuntum: Red finesse in Zweigelt country

With a cultivation area of just 910 hectares, stretching from Vienna’s city limits to the Slovak border, Carnuntum is one of Austria’s smallest wine regions. However, a wide diversity of red wines is cultivated here, from drinkable Zweigelt Rubin to multi-faceted Blaufränkisch from Spitzerberg to Merlot and Cabernet Sauvignon. Also highly interesting is the interplay between Bordeaux varieties and the native Zweigelt and Blaufränkisch cultivars.

Region

Niederösterreich

Lower Austria: crus near and far from the Danube

Austria's largest state is also its largest wine region. 46,000 hectares are planted with vines in Lower Austria. It is a heterogenic wine region, consisting of eight wine growing areas. While white varieties like Grüner Veltliner and Riesling dominate in the areas north and west of Vienna, red varieties set the tone in the south and in the southeast (Thermenregion and Carnuntum). The internationally famous white crus from Grüner Veltliner and Riesling develop in the picturesque Wachau and Kamptal.

Country

Austria

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.