Wine 🍷 | Wine Enthusiasts and Winemaking

Sunday evening we had some friends over in our small backyard garden. To celebrate the beautiful day, we opened some nice bottles of Blaufränkisch and had a barbecue.

Here are my notes:

BBB - BERLIN BLAUFRÄNKISCH BARBECUE - (16.07.2023)

• 2018 Die Winzerei Blaufränkisch Salvatore - Austria, Burgenland, Neusiedlersee-Hügelland
  Very cloudy in the glass.
  Interesting aromas, rustic, diffuse, but also some complexity. (87 points)

• 2014 Wachter-Wiesler Blaufränkisch Ried Weinberg - Austria, Burgenland, Südburgenland, Eisenberg
  Fine/subtle wine, very different style from the rest of the wines, more focus on the red fruit and acidity.
  Some green notes at the beginning as well, reminiscent of bell peppers.
  By the end of the evening the wine was able to pick up, the green notes faded into the background and the wine developed a smoky note. (87 - 89) Update, second day: the wine is more harmonious overall and the green notes are only slightly noticeable, but the finish is still short and plain simple. (87 points)

• 2018 Die Winzerei Blaufränkisch Goldberg - Austria, Burgenland, Neusiedlersee-Hügelland
  Very dark in the glass.
  In the nose, clearly of currant, tart red fruit.
  Good acidity, much more focused and clear than the Salvatore from the same house.
  But also does not have this wild / untamed character, for me the better wine. (89 points)

• 2018 Josef Leberl Blaufränkisch Reisbühel - Austria, Burgenland, Neusiedlersee-Hügelland
  Ripe nose of blackberry, (too) much vanilla from the wood, seems a bit too soft and artificial.
  Needs more structure or edges for me in this ripe style.
  Not a bad wine, but not for me. Got better with time. (86 points)

• 2019 Kopfensteiner Blaufränkisch Reserve Saybritz Eisenberg - Austria, Burgenland, Südburgenland, Eisenberg
  Decanted twice and then back in the fridge for two hours.
  Serious and full-bodied wine, never broad, but precise.
  Good acidity, currently still a bit too strongly marked by the wood.
  Too young. Wait. (91) Update, second day: wood much more restrained, more fruit and minerality evident and overall higher complexity. Now at (92 points)

• 2018 Schiefer & Domaines Kilger Blaufränkisch Königsberg - Austria, Burgenland, Südburgenland, Eisenberg
  Decanted twice and then back into the fridge for two hours.
  Dark in the glass, cherry on the nose, notes of Brett (horse blanket), ripe but stable tannin framework.
  Good balance, charming without being generic.
  As is the Jalits Szapary, this wine is drinking well at this stage, but still hints at significant potential.
  Price / performance at the offer price of €15 is very good! (91-92) (91 points)

• 2016 Krutzler Blaufränkisch Reserve Eisenberg - Austria, Burgenland, Südburgenland, Eisenberg
  Great nose with nice spice, quite little fruit, good acidity, wood if any in the background. Super balance.
  Very enjoyable to drink now, seems open and harmonious. (92 points)

• 2018 Weinbau Jalits Blaufränkisch Reserve Szapary Eisenberg - Austria, Burgenland, Südburgenland, Eisenberg
  Decanted twice and then back into the fridge for two hours.
  Great nose with spices, measured power, wood well integrated, a bit riper than other BF at this tasting.
  The wine is drinking well at this point, but still hints at significant potential.
  Price / performance very, very good! (91 points)

I had this wine in February. Here are my thoughts from back then:

This wine was a bit of a roller coaster ride. The bottle was standing up for two weeks and I opened it 1 hour before dinner. At first the aromas were quite muted and it tasted a bit like old cellar. Sipping at our first glass my girlfriend said that she tasted something like wet cardboard. I am terrible at picking up cork taint, but after she stated it I was picking it up as well, even though I felt that was a really supple cork taint.

I was sad but did not want to give up, so I let the wine sit and thought why not try the big burgundy glasses. It was really amazing.. after half an hour and in the new glasses the wine was really transformed and now there was black cherry and bell pepper emerging from the glass. The taste was really lean and focused, with still some good structure and a very clear Cabernet Sauvignon taste profile. The last two glasses were clearly the best!

I do not have experience with Bordeaux this old, but I have another bottle of this wine and I am thinking that next time I will give this thing a short decant. What do you think?

We had a bottle of Tignanello at a restaurant yesterday and it was the first time I tried this wine. I was really excited because it is such a famous wine.

We gave it a short 40 minute decant before dinner.

Notes:

"A lot of fruit on the nose, very ripe. Plums, blackberries, cassis on the front and the notes of wood, leather take a backseat. Tannins give the wine a very good structure.

A bit primary for my taste. Nonetheless, an excellent wine, 92-93 with upside potential."

I must say, given the grape varieties, I was surprised by this ripe and almost jammy nature of this wine. I would drink it again anytime, but I am not sure about the price tag.

Also, why do people not like to age it? Any specific producers that are good?

Repping my own country here! Ports, Madeiras, Moscatels… what fortified wines from Portugal have you tried and what are your favourites?

Kicking it off: Nipozzano Reserve 2018, Chianti Rufina. A really nice variation on a classic Chianti, light and fruit forward but with a surprising amount of tannins - pretty heavily oaked, relative to a Chianti Classico anyway, it was no Knights Valley cab. Exceptionally balanced and highly recommended.

Now pouring in a Lemmy near you, let me be the first to welcome you to /c/wine, a community for oenophiles, sommeliers, vintners, and more. Come share in our love of the nectar of the gods!