In Rust, on the western edge of Burgenland, Weingut Günter and Regina Triebaumer demonstrate just how pure and energetic Blaufränkisch can be. The grapes come from plots like Umriss, Bandkräftn, Mitterkräftn, and Gemärk, with loamy soils that produce juicy fruit and a firm backbone. This cuvée has been a favorite for years among lovers of fresh, spicy reds with precision and length.
The grapes come from Austria, Burgenland, in the municipality of Rust. The plots are situated on loamy soils with a chalky influence and benefit from the mild climate around Lake Neusiedl, resulting in ripe fruit that retains its freshness and a dry, crisp character.
After destemming, the grapes ferment on their skins in closed vats for 12–15 days at a maximum temperature of 30°C, followed by an additional 3 days of skin maceration and a gentle pressing. Malolactic fermentation takes place partly in large, used oak barrels and partly on the skins, which refines the texture without masking the fruit. A quick question: should you decant this Blaufränkisch? Yes, the winery recommends pouring it into a decanter and serving it at 15–17°C, so that the aromas and structure fully develop.
Blaufränkisch – Umriss, Bandkräftn, Mitterkräftn, Gemärk
100% Blaufränkisch from clay-rich plots around Rust, harvested at maturity for concentration and tension.
