100% Blaufrankisch from Burgenland, Austria.

Biodynamic, hand harvested, vegan and naturally fermented with indigenous yeasts.

Weninger's Blaufrankish reflects the diversity of the soils in Mittelburgenland. It brings loam and limestone, and thus depth and fineness, into the glass. They pick this Blaufrankish from about thirty plots and their vines are between five and thirty-five years old. The wine shows sour cherry, black olive and many dark berries. The palate is very fresh and animating with lots of fruit, vivacious acidity and a very cold mouth full of spicy tannins. The wine was aged for eighteen months in big wooden barrels and underwent a natural malolactic fermentation.

Franz Weninger's wines reanimate an Austro-Hungarian food and wine aesthetic which is totally unique to this region, but has been hibernating for the last century. Burgenland was split from Hungary in 1921, and during the Cold War the border between Austria and Hungary doubled as the Iron Curtain, breaking the cultural conversation between Burgenland and Hungary for several generations. Now with vineyards on both sides of the border, and a deep affection for cultural history, Franz is recreating for us a taste of what was lost.