Heavy loam soil
Two week fermentation and maceration in stainless steel. Aging in steel tank and a few 100 liters in Barrique barrels.
Notes & Pairings
A little like Gamay, a little like Cab Franc, Blaufränkisch is a site expressive noble sort capable of profundity and fun. Birgit and Katrin Pfneisl are both. Rather than make wine with their father and uncles who run the well established family estate in Austria, the sisters decided to farm their ancestral vines in Sopron, Hungary, where Blaufränkisch is Kékfrankos and Pfneisl is Pfneiszl. Organic farming, old vines and wild fermentation, their wines contrasted sharply with those of their elders: lighter, prettier, less structured and more aromatic. Their Kékfrankos has always been more Blaufränkisch than most Blaufränkisch so we were happy to discover Birgit and Katrin's increasing involvement in the Austrian estate and immediately taken with the results. Blaufränker is that wine: a collaborative wine project born from the common goal of deepening our relationships with each other and this love-able grape.