I got the opportunity to taste the three Falstaff winners yesterday and with two Blaufränkisch among them one has to note that there is a shift in the trend with high end Austrian red wines. Wine critics and journalists are pushing the common (wine) interest strongly in the Blaufränkisch direction. Arguments like „Austrias red wine profile can only be sharpened with single vartietal wines“ is in someway ridiculous if one thinks just about Bordeaux ... blends all over (with some exceptions). But as the wine media is highly influential on the wine industry in every country there will be more single varietal top wines coming up pretty soon. If that´s all for the better future will show.
Find my tasting notes of the three winner wines and some others below: (all prices count for Wein&Co.)
1.Chablis 2007 from Simonnet-Febvre - ok - €15,99
pale yellow hue, distinctive phenolic compounds covering the fruit completely on the nose, lacks acid backbone, a rather dull and unentertaining wine.
2. Blaufränkisch Reihburg 2007 from Weingut Uwe Schiefer - delicious - €46,45
middle red hue, purple reflections, dark berry fruit, bit underwood, tar-like earthyness, licorice, very good acid and tannin structure, sour cherries, lingering.
3. Blaufränkisch Perwolff 2007 from Weingut Krutzler 2007 - very good/delicious - €52,50
middle red hue with a purple rim, still quite young color, fruitfoward berry flavors on the nose, good structure, quite pronounced acid structure, lingering.
4. Reve de Jeunesse 2007 from Weingut Pöckl - extraordinary - €64,13
deep dark red hue, black core, hints of anisseed, Cassis and chocolate flavors on the nose, smooth but very powerful tannin structure, multilayered, reveals more and more after several hours in the decanter, mocha, dried plums, licorice, extremely lingering. Will greatly improve with further cellaring.
5. Blaufränkisch Spiegel 2007 from Weingut Paul Achs - delicious - €51,08
dark red hue, purple reflections, watery rim, powerfull dark fruit and spices on the nose, chocolate and mocha, smooth tannin structure but with the typical BF acid backbone, lingering, after the same time in the decanter like all other wines flavors fading away - maybe to little free SO2!