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Burgenland Lutzmannsburg Alte Reben Blaufränkisch
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How do you describe the nose of this wine which has generous floral complexity, but also staggering aromas of forest berries, sour cherries and a spectacularly wide spectrum of spicy aromas, including plenty of pepper and allspice. Licorice, too. Enormous concentration and precision on the perfectly proportioned, medium-bodied palate. The super-mineral acidity propels the finish out towards the edge of the known red-wine universe. Drinkable now, but best from 2025.
Vinification
Élevage
Revue de presse
Blaufränkisch Lutzmannsburg Alte Reben is the wine that made Velich's name. It is picked
from between 80- 100-year-old vines. Velich says this is the “apotheosis.” A distant note of
wild thyme blends in with wet stone, slight smoke and pure, aromatic red cherry. Incrediblyfragrant with an ethereal quality. The palate is immediately fresh, bright and
crunchy. The fine structure is so poised. The fine tannins soar with gothic ambition towards the sky. In between, that intensely fresh and fragrant red fruit shimmers, while the aftertaste offers the profound depth of fruit. This is serene, self-evident, and, in its very graceful way, monumental. The 2021 is perfumed and a statement of beauty.
Dark ruby garnet, purple reflections, subtle edge brightening. Delicate herbal savouriness, fine tobacco nuances, black berries and cherries, wild berries, candied purples, delicate hint of liquorice. Complex, tightly meshed, red berry texture, freshly structured, fine, firm tannins, mineral and multi-layered, cool style, balanced, lingers for a long time, delicate cherry fruit in the aftertaste, certain ageing potential.
Profil
Grand connaisseur des racines mêmes de son exploitation, et de la tradition viti-vinicole de l'Autriche et de la Hongrie, Roland Velich est un vigneron aux convictions profondes. Ses vins issus du cépage Blaufränkisch, présentent une forte affinité avec le Pinot Noir bourguignon. Travaillant ce cépage sur de très vieilles vignes avec de faibles rendements, il pratique un trie méticuleux de ses vendanges, cultive suivant un traitement chimique minime, utilise les levures naturelles pour la fermentation, souvent dans des cuves ouvertes et n'utilise pas de fût neuf.
