Blaufränkisch
Iby 2011 Classic Blaufränkisch (Burgenland)
- $16
This is certainly classic Blaufränkisch, showing an herbal character, plus notes of ripe red plum and beetroot, with a firmly tannic edge. The wine is already in balance and can be consumed now. Screwcap.
— R.V.
(12/31/2012)
Gernot and Heike Heinrich 2004 Blaufränkisch (Burgenland)
- $19
Smells nice, with pure boysenberry and mulberry notes garnished with vanilla, but turns crisp and tart on the palate, adding hints of cocoa and a slightly lactic note on the finish. Imported by Vin Divino.
— J.C.
(3/1/2006)
Gunter Triebaumer 2005 Blaufränkisch (Neusiedlersee-Hügelland)
- $16
Günter Triebaumer’s family winery has seen many changes since he took over in 2003, not least of which is this easy, fruity red, with its spice, cassis and oak flavors, and fresh red currant acidity. Screwcap.
— R.V.
(10/1/2007)
Johann Heinrich 2006 Blaufränkisch (Burgenland)
- $15
Classic spice and red fruits from this attractive, generous Blanfränkisch. Made to be drunk young, it is already soft, juicy and fruity, with great freshness from acidity.
— R.V.
(10/1/2007)
Pittnauer 2006 Klassik Blaufränkisch (Burgenland)
- Online Exclusive
- $19
Simple, fresh and fruity, with crisp tannins and definite acidity over some juicy, green fruit. Fresh and fruit-driven. Screwcap.
— R.V.
(8/1/2008)
Hans Moser 2006 Vom Leithagebirge Blaufränkisch (Burgenland)
- Online Exclusive
- $30
The aromas are of new wood and spice. But the red cherry flavors of Blaufränkisch are enough to absorb this wood, giving a spicy but fruity wine that happily fills the glass with ripe fruit.
— R.V.
(3/1/2009)
Gernot and Heike Heinrich 2007 Blaufränkisch (Burgenland)
- Online Exclusive
The least successful of Heinrich’s varietal range, this is edgy with insistent acidity. The fruit does show red cherry brightness, although the mineral character returns.
— R.V.
(12/31/2010)
Gunter Triebaumer 2010 Blaufränkisch (Burgenland)
- $17
Firmly tannic in style, a still-young wine. It has acidity, black plum skins and a dense texture. The acidity gives freshness, although the main element is the structure, the fruit needing a year to develop. Screwcap.
— R.V.
(7/1/2011)
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