Kirchholz 2017 from Weninger
This Blaufränkisch from Weninger grows on the Kirchholz vineyard with vines up to 60 years old. The subsoil of the site is interspersed with loamy clay and with slate inclusions, which are deeply rooted by the vines. Fermentation takes place spontaneously in open vats and after about two weeks of skin contact, the mash is transferred to used 500-litre barrels for another two years. The Weningers work according to organic-biodynamic guidelines and do not use any additives. The nose is puristically dark: lots of plum, cassis and spicy aromas like pepper and coriander. On the palate, the Blaufränkisch Kirchholz is full-bodied and juicy with an incredible tension and length.