At a glance

Producer

Moric (Roland Velich)

Region

Burgenland, Austria

Grape variety

Blaufränkisch

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$85-120 USD

Tasting profile

Blue wild berries, violets, sweet spice, mineral-driven earthiness; tight and structured.

Evolution: Develops savory, forest floor and truffle notes; tertiary aromas of leather and dried herbs.

At peak: Fully integrated, harmonious palate with layered dark fruit, minerality, and complex savory aromatics.

Structure

Acidity

Fresh, vibrant, medium-plus; signature for Blaufränkisch from Lutzmannsburg.

Tannins

Fine-grained, moderately firm, promising development over time.

Alcohol

Moderate (typically 12.5%-13%)

Aging potential

High; 15-20 years under ideal cellaring.

Drinking window

Peak drinking

2028 to 2037

Optimal window

2026 to 2040

Current status

Youthful but accessible, showing potential for future complexity.

Current condition

Primary fruit, vibrant acidity, and tannins integrating; promising structure.

This wine, from centenarian vines and a site regarded as Grand Cru for Blaufränkisch, needs several years for tannin integration and flavor complexity. Lutzmannsburg’s unique soils yield structural depth and longevity, peaking 6-15 years after vintage.

Food pairing

Rare grilled lamb, roast duck, wild mushroom risotto, dry-aged beef, alpine cheeses.

Serving

Decant

Yes (30 minutes) — The wine has fine-grained, moderately firm tannins that will benefit from aeration, enhancing its development and flavor profile.

Sustainability

Sustainability score: 9/10

Hand-harvested, dry-farmed old vines, native-yeast fermentations, gravity flow, minimal additions, minimal packaging (light glass, natural corks), focus on soil health and biodiversity. Producer uses recyclable materials wherever possible.

Moric emphasizes regenerative, noninvasive vineyard work with a long-term view toward ecosystem health—high biodiversity and minimal artificial inputs. Though not formally certified, practices reflect or exceed organic standards, and winery energy use is minimal. Transport to non-EU markets increases footprint, but producer strives to mitigate with sustainable packaging and practices at origin.