Blaufränkisch vom Lehm - Weingut Gesellmann

Blaufränkisch vom Lehm - Weingut GesellmannThe barrel-aged Blaufränkisch vom Lehm from the wine-growing region of Burgenland appears in the glass in bright purple. Swiveling the wine glass, one can perceive a first-class balance in this red wine, as it does not stand out on the glass walls in a watery, syrupy or liqueur-like manner. This single varietal Austrian wine shows wonderfully expressive notes of violets, blueberries, lavender and morello cherries in the glass. These are joined by hints of black tea, oriental spices and cocoa bean. This wine delights with its elegantly dry taste. It was bottled with exceptionally little residual sugar. As you would naturally expect from a winePremium and site wine segment, this Austrian naturally enraptures with the finest balance despite all its dryness. Taste does not necessarily need a lot of residual sugar. Balanced and complex, this fleshy and dense red wine presents itself on the palate. The final of this red wine from the wine-growing region of Burgenland finally captivates with beautiful reverberation. The finish is also accompanied by mineral facets of the soils dominated by clay and limestone. Vinification of the Weingut Gesellmann Blaufränkisch vom Lehm This wine clearly focuses on one grape variety, and that is Blaufränkisch. For this wonderfully balanced single-varietal wine from Weingut Gesellmann, only immaculate grapes were used. The grapes grow under optimal conditions in Burgenland. The vines here dig their roots deep into soils of clay and limestone. After the grapes are harvested, they are immediately taken to the winery. Here they are selected and carefully broken up. Then fermentation takes place in large wood at controlled temperatures. After the completion of fermentation, the Blaufränkisch vom Lehm is aged for another 11 months in 1000 liter oak barrels. Food recommendation for the Blaufränkisch vom Lehm from Winery Gesellmann Enjoy this red wine from Austria best tempered at 15 - 18 ° C as an accompanying wine to goose breast with ginger-red cabbage and marjoram, Boeuf Bourguignon or veal boiled beef with beans and tomatoes.