Blaufränkisch for Burgundy Lovers
2007 Jagini Blaufränkisch
This is an offer for the Burgundy lover, for those who appreciate a seductive, balanced expression of fruit, mineral, flower, earth.
Today we present the 2007 Jagini, the first-ever vintage of a micro-production Blaufränkisch (only 352 cases produced); a collaboration between two of Austria's most thoughtful winemakers: Roland Velich and Johannes Schuster.
This is one of the top reds we've tasted from Austria in a long time. A product of the stunning 2007 vintage, the wine is only now being released, already benefiting from four years of development.
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Both in quality (and alas, in price) this is a wine to be considered among the best village and Premier Cru wines of Burgundy. It is a Blaufränkisch of beautiful form and finesse, Chambolle in its satiny layers and floral fruit, Gevrey in its heft and meatiness, in its structure and seriousness.
Ian and I have been having fun over the past few months putting Germany and Austria's great reds into the hands of some serious Burgundy collectors - both Klaus-Peter Keller's and Fritz Becker's Pinot Noirs have impressed along with Moric's great Blaufränkisch Alte Rebens.
Add this one to the list.
This is a strange niche market, an eclectic little world of red-wine making surrounded by the famous sweet wines of Kracher and the Grüner Veltliners that have become the calling card of this small country's winemaking Renaissance. Yet terroir exists here too - and both Velich and Schuster have made it their life's obsession to unveil the voices of this landscape.
For the curious palate, for the lover of wines born from soil, this is a rare bottle very worth the indulgence.
From left to right: Johannes Schuster & Roland Velich.The 2007 Jagini focuses on a small parcel of Schuster's Blaufränkisch vines in Zagersdorf, all of them between 30 and 70 years of age. If Moric's own Blaufränkisch are etched and mineral, the Jagini has more flesh, more texture. For those of you not terribly familiar with the real Blaufränkisch, expect a mix of Syrah, Nebbiolo and Pinot Noir.
As with all the winemaking by these gentlemen, the vinification is very traditional. We're talking spontaneous fermentation in 1600-litre oak casks; the élevage is 14 months long, in large 2,900-liter barrels as well as used 225-liter barrels. All the wine is bottled without fining or filtration.
Because the bottling has been held back by Velich and Schuster, it comes to us today with the benefit of four years of development. Still, a decant is recommended and because this wine has the bones to power on for 5+ years quite easily, we have provided special 3-pack pricing.
To order, email us at offers@crushwineco.com or call the store at (212) 980-9463. The wines arrive early next week.
Stephen Bitterolf
Wine Director
Crush Wine & Spirits
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NET | No further discount