2016 Moric Blaufränkisch Reserve

Community Tasting Notes (6) Avg Score: 90.7 points

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  6/9/2023 - RVC_Wine Likes this wine: 91 Points

  Sour cherry, allspice, leather, violets, currant, cherry - dead ringer for CC Reserva
  Palate gives away Blau roots - blueberry, strawberry and blackberry, sasparilla, leather m+ acid, streak of savoury thyme on finish.
  B y
  C y
  I .5
  L .5

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  3/4/2022 - forceberry wrote: 92 Points

  100% organic Blaufränkisch sourced from older vines (25-55 yo) in the Neckenmarkt (80%) Lutzmannsburg (20%) vineyards. Fermented spontaneously in open-top oak fermentors, macerated with the skins for 3 weeks, aged in old, large oak casks ranging from 500-liter demi-muids to 1000-liter foudres. Bottled unfined and unfiltered with minimal SO2. 13% alcohol.
  
  Rather opaque, vibrant black cherry color. Dry and somewhat restrained nose with savory aromas of fresh forest fruits, some earthy spices, light inky tones, a little bit of ripe dark fruit and a hint of sweet volatile lift. The nose opens up slowly as the wine aerates, but never really becomes particularly expressive. The wine feels juicy, dry and crunchy on the palate with a medium body and savory flavors of crowberries, ferrous blood, some tart red plums, light inky tones, a little bit of earthy character, light acetic notes of VA and a vague hint of farmhouse funk. The overall feel is balanced and nicely structured, thanks to the rather high acidity and medium tannins that slowly pile up on the gums. The finish is clean, dry and long with some tannic grip and crunchy flavors of tart lingonberries, some sanguine notes of iron, a little bit of sour cherry bitterness, light leathery notes of brett, a hint of phenolic spice and a touch of earth.
  
  A tasty and fine-tuned Blaufränkisch that feels a bit closed and reserved at this point. It seems that everything is in its place and even the more sauvage elements remains quite thoroughly in the background, keeping the overall feel wonderfully pure and clean. The wine feels a tiny bit weightier than the vintages 2017 and 2014 that were tasted alongside, but only slightly, as all the wines were quite spry and lively in overall character. I'll expect the wine to unwind and open up a bit more as it ages, which is why I'd recommend not opening the wine in the immediate future, but instead letting it age in a cellar for at least a handful of years more. At least it seems like a wine that is built to take some aging. Feels somewhat pricey for the quality at local retail price (45,21€) but at the prices one can find it elsewhere (32,50€), this is pretty much worth its price.

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  2/7/2022 - mrgarreth Likes this wine: 90 Points

  It is deep ruby with an alluring nose of raspberry, red cherry, plum, blackberry, blackcurrant, violet, leather, and boxwood. There is a decent amount of tannin but they're fine-grained though currently dominating the fruit. It needs a bit of time for those tannins to soften but it will be worth it. A food wine for sure.
  
  I want to drink more of it.

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  11/18/2021 - GArpaia wrote:

  “Tastes like Sangiovese Riserva with confected fruit”
  
  Deep ruby, med+ intensity. Black fruit, violet, raspberry, pepper, mint. Cloves, meat, leather, smoke, coffee.
  Dry, med+ acidity. Med+ tannin. Med body. 13% abv. Med+ finish. Interesting style.

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  11/17/2021 - honest bob wrote: 89 Points

  From 75cl, excellent cork, decanted 1 hour, improved until final drop. Uexpectedly thin and acidic, this wine grew on us as the evening progressed. If there was ever any blackberry (as the critics and merchants seem to concur) it seems to have ended up in other bottles, not this one, which has a sour cherry/cranberry vibe, oak, green bell pepper(!) and some limited spicy-rosemary herbal action. 50% Blaufränkish from the Rhône, 50% BF from St. Estèphe? (joke...) No, this is a good BF from a cool, difficult year in Central Europe (explains the moderate 13% alc.), a good bit too skinny-aerobic for my taste, but more enjoyable than a chain of disappointing 2016 German Rieslings from great producers tasted recently, and a serendipitous pairing with beef stewed with jalapeno. 89P

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