WineWisdom » grape variety

Sankt Laurent

Sally — Mon, 01 Jun 2009 16:04:28 +0000

In Austria a relationship with pinot noir is speculated but DNA analysis has yet to confirm the connection.

Early bud break; thick skinned; dark coloured wines; low yield is important for quality aspiriations.

Helmut Renner of Weingut Renner on Sankt Laurent: “it is difficult to work with, like pinot noir, but the fruit is darker and more spicy.”

Portugieser

Sally — Mon, 01 Jun 2009 16:03:00 +0000

With 5% of the plantings in Austria, Portugieser occupies as much territory as blaufränkisch, but with soft wines of low acidity and low alcohol, these wines seemingly disappear into everyday blends and are not used for wines of high quality. Early ripening and potentially high-yielding.

Blaufränkisch

Sally — Mon, 01 Jun 2009 16:01:54 +0000

The next most important red grape variety in Austria after zweigelt with 5% of plantings.

Aka: lemberger (of Germany); kekfrankos (of Hungary).

Dark cherry, bramble and berry fruit, spicy. Firm acidity, plentiful firm tannin, liquorice, powerful.

Andi Kollwentz of Weingut Kollwentz on blaufränkisch: “firm ruby colour, blackberry aroma, black cherry, spiciness, acidity on the higher side (higher than zweigelt, sankt Laurent, pinot noir), lots of tannins. If a lot of sunshine and low yields, can have ripe tannins, a lot of body and long aftertaste. Ageing quite well.”

There is talk among some producers of imagining blaufränkisch as Austria’s cabernet sauvignon and zweigelt as Austria’s merlot, so strength, backbone and firm acidity from blaufränkisch combined with fleshy, plummy fruit, softer acidity and suppler tannin of zweigelt. The Bordeaux comparison continues with the greater zweigelt plantings, the relative ripening times and ageing potential of the two varieties, and their compatibility in a blend.

Zweigelt

Sally — Mon, 01 Jun 2009 15:54:46 +0000

The main black grape variety of Austria, comprising 8% of plantings.

A 1922 crossing of blaufränkisch and sankt laurent, by Dr. Fritz Zweigelt.

An early ripening, vigorous variety, so strict yield control is essential for quality production.

Can be made as a single varietal or blended, and in a full spectrum of styles.

Dark, purple colour, fruity, spicy aromas of cherry and berry fruit. Soft tannins, moderate to low acidity, bit of spice.

Andi Kollwentz of Weingut Kollwentz on zweigelt: “purple colour, darker, opaque in youth, softer tannins, blackberry aroma. Plummy when overripe and with a little noble rot. Powerful body, elegant, not too strong tannins. Not too spicy, round and elegant. ‘the Austrian merlot’, early ripening, alcohol 13-14%. Difficult to comment on ageing of zweigelt, as it is often used in blends especially in the top ranges.”