Blaufränkisch — Biiri Vintage Descriptions

2015

"Deeply colored ruby red, opaque core, violet reflexes, lighter on the rims. Fine tones of noble wood. Black cherry, blackberry, soft spiciness, hint of nougat. Juicy, elegant, pleasant sweetness, fine tannins, fresh structure, lemony-savoury touch in the finish. Very good lenght, secure aging potential."
Falstaff 2017/2018 - 94 points 

Alcohol: alc. 13,5 vol.%
Acidity: 5,6‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 29-44 years
Soil: South-westerly vineyard site, upper layer medium heavy loam and clay soils, moderate limestone content, sandy slopes, good water retention ability, ideal conditions for perfect physiological ripeness.
Vineyard sites: Altes Weingebirge
Yield per hectare: 40hl
Fermentation: Stainless steel tanks at ca. 28-30° C,
maceration time of 14 days
Ageing: 18 months in barrique

 

2014

"Deeply coloured, juyicy notes of fruit, blueberry, plums, soft smoky roasty tones, rich on the palate. Dense and tight structure, fine tannins, bitter chocolate and oranges in the aftertaste."
A la carte 2017 - 92 points

Alcohol: alc. 13,5 vol.%
Acidity: 5,6‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 28-43 years
Soil: South-westerly vineyard site, upper layer medium heavy loam and clay soils, moderate limestone content, sandy slopes, good water retention ability, ideal conditions for perfect physiological ripeness.
Vineyard sites: Altes Weingebirge
Yield per hectare: 40hl
Fermentation: Stainless steel tanks at ca. 28-30° C, maceration time of 14 days
Ageing: 18 months in barrique

 

2013

"Dark ruby red, violet reflexes. Intense, black forest berries. Juicy, elegant and well integrated tannins."

Alcohol: alc. 13,5 vol.%
Acidity: 5,3‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 27-42 years
Soil: South-westerly vineyard site, upper layer medium heavy loam and clay soils, moderate limestone content, sandy slopes, good water retention ability, ideal conditions for perfect physiological ripeness.
Vineyard sites: Altes Weingebirge
Yield per hectare: 40hl
Fermentation: Stainless steel tanks at ca. 28-30° C,
maceration time of 14 days
Ageing: 18 months in barrique

2012

"Stunning blackberry and blueberry nose. Intense and elegantly fruity, creamy texture. Completely balanced and consistent in itself. Close to perfection." wein.pur: Best of Austria 2014 

Alcohol: alc. 14 vol.%
Acidity: 5,4‰
Residual sugar: 1,0 g
KMW: 22,0°
Grape varieties: 100% Blaufränkisch
Vine age: 26-41 years
Soil: South-westerly vineyard site, upper layer medium heavy loam and clay soils, moderate limestone content, sandy slopes, good water retention ability, ideal conditions for perfect physiological ripeness.
Vineyard sites: Altes Weingebirge
Yield per hectare: 40hl
Fermentation: Stainless steel tanks at ca. 28-30° C, maceration time of 14 days
Ageing: 18 months in barrique

2011

 "Black cherry! Forest berries and sour cherries. Juicy and spicy. Grapes of highes ripeness, fleshy, elegant, light and precise fruit. Inviting." wein.pur: Best of Austria 2013

Alcohol: alc. 14 vol.%
Acidity: 6,3 ‰
Residual sugar: 1,0 g
KMW: 21,0°
Grape varieties: 100% Blaufränkisch
Vine age: 25–40 years
Soil: South-westerly vineyard site, upper layer medium heavy loam and clay soils, moderate limestone content, sandy slopes, good water retention ability, ideal conditions for perfect physiological ripeness.
Vineyard sites: Altes Weingebirge
Yield per hectare: 40hl
Fermentation: Stainless steel tanks at ca. 28-30° C, maceration time of 14 days
Ageing: 18 months in barrique

2010

“This Blaufränkisch is well defined with good structure, dark spicy notes and blueberries. It is harmonious and firm with noble woody notes, grip and charm and good length. Velvety and tantalising. A great 2010 wine!”
Wein.pur Best of Austria 2012

Alcohol: alc.13,5 vol.%
Acidity: 5,6 
Residual sugar: 1,0 g/l
KMW: 21,0°
Grape Varieties: 100% Blaufränkisch
Vine age: 25–40 years
Soil: South-westerly vineyard site, upper layer medium heavy loam and clay soils, moderate limestone content, sandy slopes, good water retention ability, ideal conditions for perfect physiological ripeness.
Vineyard sites: Altes Weingebirge
Yield per hectare: 40hl
Fermentation: Stainless steel tanks at ca. 28-30° C, maceration time of 14 days
Ageing: 18 months in barrique