At a glance

Producer

Manfred Pittnauer

Region

Burgenland, Austria

Grape variety

Blaufränkisch

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$30-$40

Tasting profile

Bright red cherry and blackberry fruit, notes of spice and earth, moderate oak influence.

Evolution: Fruit will mature and deepen, tannins soften and integrate, earthy and spicy notes become more pronounced.

At peak: Complex red fruit, silky refined tannins, and earthy minerality with balanced acidity.

Structure

Acidity

Medium to high, lively and fresh

Tannins

Medium to high, firm but well-integrated

Alcohol

13.5-14%

Aging potential

10-15 years from vintage, given quality and vintage conditions

Drinking window

Peak drinking

2028 to 2033

Optimal window

2025 to 2035

Current status

Drinking well now, with excellent potential for continued development

Current condition

Vibrant fruit, with a youthful structure that will soften and integrate over the next 3-5 years

This wine comes from a reputable Austrian producer known for crafting balanced Blaufränkisch with solid aging potential. The 2022 vintage is high quality in Burgenland with good ripeness and structure, supporting a peak window starting around 2028 as tannins integrate and fruit matures.

Food pairing

Excellent with game meats, roast lamb, mature cheeses, and autumn stews. Also pairs well with mushroom dishes and grilled vegetables.

Serving

Serving temperature

16-18°C / 61-64°F

Decant

Yes (30-60 minutes) — Decanting softens tannins and aerates the wine to reveal fruit and spice complexity.

Sustainability

Sustainability score: 8/10

Manfred Pittnauer employs sustainable farming techniques including cover cropping, minimal use of chemical treatments, solar energy use at the estate, and water conservation measures. Packaging uses recycled glass and lightweight bottles.

The producer integrates organic and biodynamic farming, reduces chemical inputs, manages resources efficiently, and utilizes eco-friendly packaging practices. Local sourcing and careful vineyard management contribute to a relatively low carbon footprint compared to large-scale conventional wineries.