Region and Vineyards
Burgenland, on Austria's far eastern edge, sits under the Pannonian climate—warm, sunny summers tempered by cool nights from the Neusiedler See. The result is long ripening without excess heat, ideal for Blaufränkisch's naturally high acidity and fine, linear tannins. Soils are a complex patchwork of limestone, primary rock and loam that lend lift, spice and subtle earth to the wines.
Moric sources Blaufränkisch for this cuvée from celebrated villages including Neckenmarkt and Lutzmannsburg in Mittelburgenland. Here, parcels with vines roughly 10-50 years old provide energy and clarity rather than sheer power, yielding fruit with red-berry brightness and savory nuance. Farming is organic and the aim is transparency of place over amplitude—an approach that defines Moric's elegant house style.
Winemaking
This wine is 100% Blaufränkisch. Fermentation takes place in open vats and stainless-steel tanks, a gentle, low-intervention approach that preserves aromatic definition and the grape's trademark freshness. Maceration is measured to extract fine, powdery tannins rather than heaviness.
Ageing emphasizes purity over overt oak signature; detail and tension are prioritized so the wine shows beautifully in youth. It is bottled under DIAM to safeguard fruit integrity. Analytical profile for 2023 typically sits around 13% alcohol with very low residual sugar—one reason the finish feels so clean and precise.
Tasting Notes
- Color: Bright ruby with purple glints and a slight lightening at the rim.
- Aroma: Fresh cherry and cranberry layered with hints of lavender, wild herbs and a faint tobacco/black-tea undertone.
- Palate: Juicy red-berry core carried by lively acidity; ultra-fine tannins give a cool, mineral line. Subtle nutty/savoury detail unfurls on a long, mouthwatering finish.
Did you know?
Roland Velich founded Moric in 2001 with a simple goal: craft Blaufränkisch that speaks clearly of origin. The entry cuvée often blends Neckenmarkt and Lutzmannsburg fruit—two of the variety's most storied villages—offering a distilled introduction to Burgenland's terroir before the single-vineyard bottlings.
Wine Pairing Ideas
- Herb-rubbed roast chicken — the wine's acidity cuts the juices; fine tannins echo the crispy skin.
- Pork schnitzel with lemon — bright cherry fruit and lift play beautifully with the dish's crunch and citrus.
- Duck breast with cherries — red-fruit harmony and savory tea notes mirror the sauce and gamey richness.
- Mushroom and thyme risotto — earthy depth dovetails with the wine's herbal, mineral edges.
