Moric Blaufränkisch Ried Kirchberg 2022

Moric Blaufränkisch Ried Kirchberg 2022 is a single-vineyard Austrian red that shows just how refined and detailed Blaufränkisch can be. From one of Burgenland’s most respected producers, this wine balances vibrant precision with depth and structure, making it equally compelling for immediate drinking and for the cellar. Ried Kirchberg is a renowned hillside site, and in Roland Velich’s hands it has become a benchmark expression of terroir-driven Blaufränkisch.

Tasting Notes
In the glass, the wine shows a deep, luminous ruby color with a slight violet edge, signaling both youth and intensity. The nose is finely etched and aromatic rather than heavy, offering notes of wild dark berries, sour cherry, and blackberry, wrapped in hints of violets, crushed stone, and fine spice. Subtle layers of black tea, dried herbs, and a touch of graphite emerge with air. On the palate, Moric Blaufränkisch Ried Kirchberg 2022 is taut, focused, and beautifully structured. Bright, pulsating acidity carries flavors of black cherry, mulberry, and wild plum, while the stony, mineral backbone and refined, chalky tannins give the wine impressive length and grip. There is a savory, almost saline edge that keeps everything mouthwatering and precise, with discreet oak influence in the background. This is a vintage with both approachability and serious structure; it will drink well now with a bit of air, but it has the concentration and balance to develop gracefully for 8–15 years in a good cellar.

Production
Ried Kirchberg is a well-exposed hillside site in Burgenland, characterized by poor, stony soils with a mix of limestone, clay, and schist that naturally limit yields and enhance concentration. The continental climate, with warm days and cool nights during the growing season, promotes slow, even ripening of Blaufränkisch, preserving acidity and aromatic complexity. Grapes are typically harvested by hand at optimal physiological ripeness, with strict selection in the vineyard and at the sorting table. In keeping with Moric’s philosophy, fermentation is carried out with indigenous yeasts, often in large neutral wooden vats or tanks, with gentle extraction to emphasize finesse over power. The wine is then matured in large, used oak casks (and/or older barrels), allowing micro-oxygenation without overt wood flavor, and is usually bottled with minimal fining and filtration and a thoughtful, moderate use of sulfur to preserve purity and terroir expression.

Food & Serving
This Blaufränkisch is an excellent partner for refined yet flavorful dishes. Think roasted duck breast with juniper, veal or pork schnitzel with wild mushrooms, grilled lamb chops, game birds, or braised beef with root vegetables. It also works beautifully with charcuterie, hard Alpine-style cheeses, and dishes featuring earthy elements like lentils, cabbage, or beetroot. Serve at 15–16°C (slightly cooler than typical room temperature) to highlight its freshness and aromatic detail. Young bottles benefit from 45–60 minutes in a decanter to let the fruit and mineral notes fully unfold; older bottles should be handled gently and may only need a brief splash-decant.

Producer
Moric is the personal project of Roland Velich, one of Austria’s most influential and quality-obsessed winemakers, based in Burgenland. Founded with the goal of showing that Blaufränkisch can stand alongside the world’s great terroir-driven reds, Moric focuses on old vines, carefully chosen single vineyards, and minimal-intervention winemaking. Velich’s work has helped redefine the international reputation of Burgenland, moving it from a region known mainly for robust reds and sweet wines to a source of precise, elegant, and age-worthy wines with clear site expression. Over the years, Moric has become a reference producer for Blaufränkisch, with regular acclaim from leading critics and sommeliers, and the Ried bottlings—such as Kirchberg—are considered among the purest and most articulate voices of the region’s unique soils and climate.

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