Community Tasting Notes 1

• forceberry wrote: 56 points

  February 13, 2021 - 100% Blaufränkisch made with fruit purchased from Burgenland, delivered to Finland and vinified in Uusimaa, Southern Finland. Fermented spontaneously with indigenous yeasts, 30% of the fruit underwent carbonic maceration. 10% alcohol. Tasted blind.
  
  Youthful, very pale and fully translucent garnet color. Heavily volatile nose with repulsive aromas of ether, some sweet nail polish tones, a little bit of vinegary acid character and a hint of nuttiness. Halp. The wine is dry, lively and light-bodied on the palate with high-toned flavors of crunchy crowberries, some tart cranberry juice, a little bit of acetic vinegary character, light volatile notes of nail polish, a hint of tart lingonberries and a touch of pickle. The overall feel is very high in acidity, although I it's partly thanks to the high levels of VA. A hint of tannic grip. The finish is wild, crisp and long with volatile flavors of tart lingonberries, some vinegary roughness in the throat, a little bit of ethery VA, light crunchy notes of crowberries and a hint of nail polish remover.
  
  Ugh, no. This is pretty repulsive stuff. The wine is so volatile it is virtually undrinkable. You can taste there are some fruit flavors underneath, but the overall feel is just way too volatile to leave enough room for any complexity. Fortunately the wine isn't mousy, but I have no doubts the wine wine wouldn't turn mousy if left opened for long enough. What I don't understand, however, is how one can find Burgenland Blaufränkisch that clocks only at 10% ABV when fermented dry. That must be some really low-end stuff.

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Wine Definition

• Vintage 2019
• Type Red
• Producer Noita Winery
• Varietal Blaufränkisch
• Designation n/a
• Vineyard n/a
• Country Austria
• Region Burgenland
• SubRegion n/a
• Appellation n/a
• UPC Code 6430046102941

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• Pending Delivery 0 (0%)
• In Cellars 0 (0%)
• Consumed 2 (100%)

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