Blaufränkisch
The next most important red grape variety in Austria after zweigelt with 5% of plantings.
Aka: lemberger (of Germany); kekfrankos (of Hungary).
Dark cherry, bramble and berry fruit, spicy. Firm acidity, plentiful firm tannin, liquorice, powerful.
Andi Kollwentz of Weingut Kollwentz on blaufränkisch: “firm ruby colour, blackberry aroma, black cherry, spiciness, acidity on the higher side (higher than zweigelt, sankt Laurent, pinot noir), lots of tannins. If a lot of sunshine and low yields, can have ripe tannins, a lot of body and long aftertaste. Ageing quite well.”
There is talk among some producers of imagining blaufränkisch as Austria’s cabernet sauvignon and zweigelt as Austria’s merlot, so strength, backbone and firm acidity from blaufränkisch combined with fleshy, plummy fruit, softer acidity and suppler tannin of zweigelt. The Bordeaux comparison continues with the greater zweigelt plantings, the relative ripening times and ageing potential of the two varieties, and their compatibility in a blend.
