South Burgenland and the Blaufränkisch wines have always been a perfect couple; nowadays this combination may proudly contain the designation “Eisenberg DAC” on the label while all other wines from this region state “Burgenland” as origin. Thus the most characteristic and most fascinating wine of the region is awarded its own appellation. Spicy minerality is the foremost characteristic of the classic Eisenberg DAC. Along with a fruity, refreshing varietal bouquet of cherries, sour cherries and black berries with an elegant, reluctant structure, charming tannins and a refreshing acidity this wine displays all virtues of its origin. Late harvested Blaufränkisch wines or wines from warmer vineyards develop density and opulence (minimum 13%) and thus require a longer maturation period to become round and balanced. They are designated as “Reserve” and mature in large or small wooden barrels.
Situated very in the south of the Burgenland, the rolling slopes and steep inclines of the region are planted with vines while the peaks are often crowned with broad leaf or fir trees. Here, the Mediterranean and continental climate clash, east and south merge, landscapes, climatic zones and cultures combine to a unique ambiance which seems unspectacular and often tightly closed. The region features various nuances of green, diversified undulated terrain, traditional villages and incorruptible inhabitants. 180 hectares of the total of 515 hectare of winegrowing area account for Blaufränkisch wines. Taking the most significant elevation of the region into account, the red wines of South Burgenland have since ever been designated as the “Eisenberger” which meant mineral, earthy Blaufränkisch wines with a certain spiciness nowhere else found.
This old tradition finds its revival in form of the “ controlled origin regional-typical wine” (DAC = Districtus Austriae Controllatus). The steep inclines feature predominantly slate soils which produce very clear fruity, mineral wines. At the foothill of the inclines the soils are deeper and incorporate ferrous loam portions which provide for earthy wines with a fascinating tannin structure. Both soil types are unique in Austria and guarantee for an unmistakable wine type.
Thanks to its refreshing acidity structure and charming tannins, the Eisenberg DAC (favorably slightly chilled) proves as genial food companion to various dishes. The classic Eisenberg DAC perfectly pairs with fried chicken from South Burgenland. If one prefers darker meat, such as the regional specialty “Fillet of Moorochsen”, a somewhat matured Reserve would suit best.
Eisenberg DAC (Eisenberg DAC Reserve from 2008 vintage, Eisenberg DAC from 2009 vintage)
Eisenberg DAC: Submission of the wine to the Prüfnummer tasting commission from 1 August in the year following the harvest, and available to the consumer from 1 September in the year following the harvest
Eisenberg DAC Reserve: Submission of the wine to the Prüfnummer tasting commission from 1 February in the second year following the harvest, and available to the consumer from 1 March in the second year following the harvest
Eisenberg DAC: min. 12.5 % vol.
Eisenberg DAC Reserve: min. 13.0 % vol.
max. 4 g/l
Eisenberg DAC: fruit-driven aromas, mineral and spicy aromas, little or no notable use of oak
Eisenberg DAC Reserve: fruity, mineral and spicy notes, full-bodied
Designation of Origin (incl. "DAC") has to be declared on the front label (as far as there is no back label).
last update October 2017