Moric Blaufränkisch Reserve 2020

Moric Blaufränkisch Reserve 2020 is a benchmark red from Burgenland that shows just how refined and terroir-driven Blaufränkisch can be. Crafted by Roland Velich under his Moric label, this wine strips away flashy winemaking trends to let the grape and its origins speak clearly. It has become a quiet insider favorite among sommeliers and critics, helping to reposition Burgenland on the map of serious, world-class reds.

Tasting Notes
In the glass, the 2020 Blaufränkisch Reserve offers a deep, shimmering ruby color with violet hues at the rim. The nose is finely etched rather than opulent: black cherry, wild blueberries and crushed raspberry mingle with graphite, violets, cracked pepper and a distinct, cool stony note from the schist and limestone soils, supported by hints of dried herbs and a touch of smoke. On the palate, the wine is precise, elegant and linear, with a vibrant, finely woven acidity that carries dark berries, sour cherry and pomegranate, wrapped in silky yet firm tannins. There’s an almost Burgundian sense of finesse, with layers of spice, mineral tension and a long, savory finish that slowly unfolds rather than overwhelms. Still youthful, the 2020 Reserve has the structure and energy to evolve gracefully for 10–15 years, gaining complexity, suppleness and more pronounced earthy and truffle notes with time in bottle.

Production
Around 80% of the fruit for Moric Blaufränkisch Reserve 2020 comes from steep, stony slopes around Neckenmarkt, rooted in poor schist and limestone soils that naturally restrict yields and sharpen the wine’s mineral drive. The remaining 20% is sourced from sandier, clay-rich parcels that add a bit of flesh and charm to the blend. Grapes are typically harvested by hand in small boxes to ensure careful sorting in the vineyard and at the winery, with a strong emphasis on picking at perfect physiological ripeness rather than exaggerated sugar levels. Fermentation is carried out with a light hand—often with spontaneous yeasts, gentle extraction and moderate temperatures—to preserve fragrance and detail rather than power. Aging usually takes place in large, neutral oak casks and older barrels, allowing the wine to breathe and knit together without being marked by obvious wood, and bottling is done with minimal intervention to keep the character of site and vintage intact.

Food & Serving
This Blaufränkisch Reserve is a superb partner for refined, savory dishes such as roast duck, venison loin, braised lamb shank or dry-aged beef, as well as mushroom-based plates, game birds and earthy lentil or root-vegetable stews. It also pairs beautifully with Central European classics like Wiener schnitzel with wild mushroom sides or paprika-spiced dishes that echo its subtle spice. Serve at 16–18°C; if the wine is too warm, you risk losing some of its precision and freshness. Young bottles benefit from 45–60 minutes in a decanter to allow the aromatics to unfurl and the tannins to soften, while older vintages can be gently double-decanted shortly before serving.

Producer
Moric is the personal project of Roland Velich, who hails from the Velich winemaking family better known for their acclaimed Chardonnays in Burgenland. With Moric, founded in the early 2000s, Roland set out to re-interpret Blaufränkisch by looking back to the region’s traditional, more transparent style rather than following the international trend of heavy extraction and new barriques. His wines quickly caught the attention of top critics and sommeliers, earning a reputation as some of the most articulate and terroir-driven expressions of Blaufränkisch in Austria. Today, Moric is considered a reference point for the variety, helping to elevate Burgenland’s status from a local stronghold to a serious contender on the global fine wine stage.

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