Moric Blaufränkisch Lutzmannsburg Alte Reben 2022

Moric Blaufränkisch Lutzmannsburg Alte Reben 2022 is one of the benchmark expressions of Blaufränkisch from Burgenland, Austria, crafted by Roland Velich with almost Burgundian sensitivity. Sourced from old vines in the historic Lutzmannsburg vineyards, it delivers depth, finesse and an almost weightless intensity that has made previous vintages a darling of international critics. This is Blaufränkisch at its most refined: pure, terroir‑driven and built for both contemplation and the cellar.

Tasting Notes
In the glass, the 2022 shows a vibrant, deep ruby core with a delicate violet rim, hinting at both concentration and freshness. The nose opens slowly but with remarkable complexity: black cherry, elderberry and wild blueberry mingle with notes of wild herbs, licorice, cracked pepper and dried flowers. Subtle earthy nuances, graphite and a cool, stony impression underline the wine’s origin, while the oak remains virtually invisible, lending structure rather than overt aroma. On the palate, this is poised and energetic rather than heavy. Juicy dark berry fruit is wrapped in fine, chalky tannins, with a silky texture that glides across the tongue. There’s a beautiful interplay between ripeness and tension: vibrant acidity lifts the fruit, while savory herbal and mineral notes add depth and length. The finish is long, precise and almost whisper‑fine, gradually unfurling spice and saline minerality. While already seductive in its youth, the structure and balance suggest excellent aging potential of 12–20 years under proper cellaring, during which the wine will gain even more aromatic nuance and textural polish.

Production
The fruit for Moric Blaufränkisch Lutzmannsburg Alte Reben 2022 comes from old vines rooted in the coveted Lutzmannsburg sites of Burgenland, close to the Hungarian border. Here, a mix of clay, loam and limestone over ancient subsoils creates wines that combine dark fruit intensity with a distinctly cool, mineral backbone. Yields are kept very low, and harvesting is done by hand, with strict selection in the vineyard and again at the sorting table to ensure only perfectly ripe, healthy bunches are used. Fermentation typically takes place with indigenous yeasts in neutral vessels, often including a portion of whole clusters to enhance aromatic complexity and fine tannic structure. Elevage is carried out in large, old wooden casks and/or used small barrels to avoid overt oak imprint, allowing the purity of Blaufränkisch and the character of Lutzmannsburg’s terroir to shine through. Minimal intervention in the cellar and modest sulfur use reflect Roland Velich’s philosophy of letting the vineyard speak as clearly as possible.

Food & Serving
This Blaufränkisch is an exceptionally versatile partner at the table, particularly with refined, savory dishes. It pairs beautifully with roasted lamb, venison and other game, grilled duck breast, or slow‑braised beef and veal. It also complements mushroom‑driven plates, truffled pasta, charred root vegetables and aged Alpine cheeses. Serve at 15–17°C, slightly cooler than room temperature, to emphasize its freshness and precision. Young bottles benefit from 1–2 hours in a decanter to allow the aromatics and texture to fully open; mature bottles should be handled more gently, with a brief decant mainly to remove any sediment.

Producer
Roland Velich, the mind behind Moric, has become one of the most influential figures in modern Austrian red wine. Founded in Burgenland, Moric (pronounced “Moritz”) was created with a clear vision: to reveal the true, nuanced potential of Blaufränkisch from top sites such as Lutzmannsburg and Neckenmarkt, in a style more often associated with great Burgundy than with traditional, more robust Central European reds. By embracing low yields, old vines, minimal intervention and a strong focus on terroir expression, Velich has redefined what Blaufränkisch can be on the world stage. His wines consistently earn high critical acclaim, and cuvées like Lutzmannsburg Alte Reben are now regarded as reference points for the grape and the region, helping to elevate Burgenland to the top tier of European fine wine destinations.