The Blaufränkisch is a thoroughly central European variety. This traditional Austrian variety is a cross between Blauer Zimmettraube and Weißer Heunisch. Blaufränkisch was previously widely-planted throughout the Habsburg Monachy, and is the most important variety in Mittelburgenland, called Blaufränkischland.
Crossing between Blauer Zimmettraube x Weißer Heunisch.
3,009 ha, 6.5%
Origin: This variety was first documented in the 18th century in Austria. At that time, in what was then Germany, it had the name of Lemberger or Limberger, which was derived from the town of Limberg – today Maissau – in Niederösterreich. In Hungary known as Kékfrankos.
Parentage: This traditional Austrian variety was used as a crossing partner for Austrian new breeds like Zweigelt, Blauburger, Roesler and Rathay. Even breeding stations abroad used the variety for crossings.
Important ampelographic features:
Leaf: large; five lobes; coarse teeth
Grape cluster: large, conical and V-shaped; moderately compact; round blueish-black grapes
Ripening time: Late
Significance, conditions: It is the leading variety in Südburgenland (Eisenberg), Mittelburgenland (Blaufränkischland) and at Leithaberg. These regions deliver origin-typical DAC-wines. In Niederösterreich, the region Carnuntum is also known for its excellent Blaufränkisch wines. The variety is highly demanding of its vineyard site. Coulure easily occurs if the weather is cool during the flowering period.
Wine: The typical palate of this late ripening variety is characterised by deep wood berry or cherry tones, and reveals its characteristic acidity. Blaufränkisch can yield wines with dense structure and prominent tannins. The wines are often impetuous in their youth, but develop velvety facets when sufficiently ripe. Fuller, stronger versions have good ageing potential.