Product Review
The exquisite freshness of tart, red cherry mingles with the perfume of cinnamon-sprinkled blueberries. The palate then presents wonderfully ripe but tart fruits of the forest, again with that lovely cinnamon inflection. The body is sinuous, slender but firm. The finish is gloriously spicy. A very elegant wine. Anne Krebiehl MW
Blaufränkisch wines have black cherries, black berry, and red current on the nose. They are generally spicy, have medium to high levels of tannin and beautiful acidity. Young wines are deeply fruity and become more velvety, supple and complex with age.
The "Red Wine Quarter" receives almost 2,000 hours of sunshine per year. Add to that, the warm winds from the Pannonian Plain and you can understand the regions reputation as a red-wine producer. Its most prominent red grape varities are Zwiegelt, Blaufränkisch, St.Laurent and Pinot Noir. The Lake Neusiedl region in the northen area of the region is known for fine Prädikat-level dessert wines produced from Welschriesling, Chardonnay and Scheurebe.
Leithaberg is a wine region in the far north of Burgenland on the border with Hungary. It is one of 13 regions which have been granted DAC (Districtus Austriae Controllatus) status, doing so in 2008. The DAC applies to wines which are regarded as being particularly typical of the region. Some Austrian regions apply this to only one or a few wines, but others, such as Leithaberg, do so for all of their wines. Leithaberg DAC white wines are made from Grüner Veltliner, Weissburgunder (Pinot Blanc), Chardonnay or Neuberger, either alone or in combination.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
