This is Roland Velich’s (Weingut Moric) entry-level or “basic” Blaufränkisch from Burgenland, often praised as far more sophisticated than typical entry-level reds. It shows a deep ruby/purple hue. The nose offers dark fruits (black cherry, plum, mulberry, raspberry, blueberry), floral notes (violets, lilacs, dried flowers), spice, earth/forest floor, and subtle minerality. On the palate: vibrant/brilliant acidity, velvety or gauzy tannins, harmonious balance of rich fruit with earthy/mineral undertones, silky texture, and a long, mouthwatering finish with hints of citrus or spice. It’s juicy, nervy, precise, and elegant with great clarity and finesse.
Food pairings:
- Mushrooms (classic for the earthy/perfumed style); roasted or hearty meats, duck, aged cheeses, or other dishes with bright acidity and moderate tannins in mind. Its freshness and spice also suit spiced or earthy cuisines.
Critics’ reviews/scores:
- Wine-Searcher aggregate: Around 85–90+ points, with some vintages/user ratings in the low 90s.
- Vinography (on the 2011 vintage, likely the basic or similar): Outstanding; mulberry, forest floor, dried flowers, gauzy tannins, fantastic acidity, great length, citrus hints. Compelling and poised. Similar high praise for the 2011 Reserve (outstanding, electric acidity, minerality).
- General acclaim for Moric Blaufränkisch: Among the best expressions of the variety worldwide, with elegance, freshness, finesse, and aging potential. Often called benchmark or “Truchot of Blaufränkisch.”
Drink window:
- For the 2011 vintage, it was drinking beautifully from around 2013–2021+ and has aged well into the mid-2020s (notes from 10+ years later describe it as still fresh, developed, with smooth tannins and concentration). Many Moric Blaufränkisch have 10–15+ years of potential, especially from strong vintages like 2011; it’s likely mature/peak drinking now but could hold further depending on storage.
