Moric Blaufränkisch Zagersdorf JAGINI 2011

Moric Blaufränkisch Zagersdorf JAGINI 2011 is a profound, single-vineyard expression of Blaufränkisch from one of Austria’s most respected artisans, Roland Velich. Sourced from old vines in the Zagersdorf site, this wine is built on finesse rather than power, showcasing how elegant, nuanced and ageworthy Burgenland reds can be. 2011 was a ripe yet balanced vintage, giving JAGINI an extra layer of depth and silkiness while preserving its signature freshness and precision.

Tasting Notes
In the glass, the 2011 JAGINI presents a deep garnet core with a slightly brickish rim, a subtle nod to its graceful evolution in bottle. The nose is complex and quietly intense, opening with dark cherry, wild blackberry and blackcurrant, followed by notes of dried violets, graphite, forest floor and fine tobacco. Hints of black tea, savory herbs, cracked pepper and a gentle, well-integrated oak spice add further layers as the wine sits in the glass. On the palate, this Blaufränkisch is all about tension and refinement: medium to full-bodied, with vibrant acidity and taut, fine-grained tannins that frame the fruit rather than dominate it. Dark berry and sour cherry fruit are intertwined with mineral, almost ferrous notes, subtle cocoa, and a saline, stony edge that lingers on the long, precise finish. At this stage, the 2011 is entering a beautiful drinking window, showing tertiary complexity while retaining freshness. It has the structure to continue evolving for several more years, rewarding careful cellaring for another 5–8 years, depending on your preference for mature nuances.

Production
The JAGINI Zagersdorf cuvée comes from old-vine Blaufränkisch parcels rooted in the stony, limestone- and clay-rich soils near the village of Zagersdorf in Burgenland, not far from the Leitha Mountains. This terroir combines good drainage with the ability to retain moisture, giving naturally low yields of concentrated, aromatic fruit while preserving acidity in the warm Pannonian climate. Grapes are typically harvested by hand, with strict selection in the vineyard and at the sorting table to ensure only perfectly ripe, healthy bunches make it into the wine. Fermentation is carried out with indigenous yeasts in neutral vessels, often with extended maceration to gently extract color, tannin and flavor, rather than overt power. Élevage traditionally takes place in large, used oak casks and/or seasoned barrels, allowing the wine to mature slowly on its fine lees without being marked by strong wood aromas, so that the character of Blaufränkisch and the Zagersdorf site can shine through with clarity.

Food & Serving
Moric JAGINI Zagersdorf Blaufränkisch 2011 is a superb partner for refined, savory dishes: think roast duck or goose, herb-crusted lamb, venison, or slow-braised beef with root vegetables. It also pairs beautifully with game birds, mushroom-based dishes, wild boar, and aged Alpine cheeses or firm, lightly nutty cow’s milk cheeses. Serve at 16–18°C (about 60–64°F) to highlight its aromatics and texture. Decanting for 45–60 minutes is recommended to allow the wine to unfurl its layered bouquet and soften the structure, especially if opened on the younger side of its drinking window; for fully mature bottles, a gentle, shorter decant primarily to remove sediment is ideal.

Producer
Moric is the personal project of Roland Velich, founded with the aim of redefining what Blaufränkisch—and Burgenland as a whole—can achieve on the world stage. Rather than pursuing sheer ripeness and extraction, Velich has championed a more Burgundian-inspired, terroir-driven approach, focusing on old vines, low yields and minimal intervention in the cellar. His single-vineyard wines, such as JAGINI Zagersdorf, have played a key role in demonstrating the finesse, ageworthiness and complexity possible from top Blaufränkisch grown on the region’s limestone and schist slopes. Over the years, Moric has become one of Austria’s most acclaimed red wine producers, frequently cited by international critics for its benchmark expressions of the grape and its contribution to elevating Burgenland’s reputation among serious wine collectors and sommeliers worldwide.

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