Blaufränkisch Reserve Leithaberg DAC - Triebaumer

With Triebaumer Blaufränkisch Reserve Leithaberg DAC, a first-class red wine comes into the crystal-clear glass. There it presents a wonderfully dense, purple-red color. The bouquet of this red wine from Burgenland delights with nuances of blueberry, blackberry, sour cherry and currant. Following the aromas further, cherry, pepper and tobacco appear.

On the palate, Triebaumer’s Blaufränkisch Reserve Leithaberg DAC opens wonderfully aromatic, fruit-driven and balanced. Some wines are dry on the label, others truly are. This red wine belongs to the latter group, as it was bottled with just 1.7 g of residual sugar. On the palate, the texture of this powerful red wine presents itself as wonderfully velvety and dense. Thanks to its present acidity, Blaufränkisch Reserve Leithaberg DAC reveals itself on the palate as wonderfully fresh and lively. The finish of this red wine from the wine-growing region of Burgenland, more precisely from Leithaberg / Neusiedlersee-Hügelland, finally impresses with a good aftertaste. The aftertaste is also accompanied by mineral hints from the soils dominated by brown earth and clay.

Vinification of Triebaumer Blaufränkisch Reserve Leithaberg DAC

This red wine clearly focuses on a single grape variety, namely Blaufränkisch. For this wonderfully powerful varietal wine from Triebaumer, only first-class grape material was harvested. The grapes grow under optimal conditions in Burgenland. Here the vines drive their roots deep into soils of clay and brown earth. After harvesting, the grapes are quickly brought to the press house. There they are sorted and gently crushed. This is followed by fermentation in small wooden barrels at controlled temperatures. After the completion of fermentation, the powerful Blaufränkisch Reserve Leithaberg DAC is aged for several months in oak barrels.

Food recommendation for Triebaumer Blaufränkisch Reserve Leithaberg DAC

This Austrian is best enjoyed tempered at 15–18°C. It is perfect as an accompanying wine to spicy lamb curry, spaghetti with caper-tomato sauce, or vegetable couscous with beef meatballs.

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