Cabernet Franc & Blaufränkisch Stand Out at the Finger Lakes Roadshow

Last month I attended the The Finger Lakes Roadshow sponsored by the Finger Lakes Wine Alliance and whereas Riesling and more recently Gruner Veltliner are the more popular wines; I was most impressed with the red expressions. Across the board the Cabernet Franc wines were fresh, not overly extracted or abused by oak, and ready to drink. Blaufränkisch was another impressive expression.

Starting with this Austrian-Hungarian grape, Jordan Harris of Heron Hill Winery explained that Blaufränkisch is a natural to the Finger Lakes and with any experiment to alter picking by brix, maceration, and other factor, the grape responds with the very same outcome: "just leave me alone."  At the Roadshow, the winery's red expressions showcased their single vineyard selections from Ingle Vineyard -- located on Seneca Point, on the west side of Canandaigua Lake and is the largest vinifera vineyard on the lake.  The 2020 Ingle Vineyard Blaufränkisch is very Hungarian in nature (where it is known as Kékfrankos) with its sour cherry-black cherry profile, noticeable tannins, and spicy-acidic finish. The 2020 Ingle Vineyard Cabernet Franc is also delicious - fresh, with dark fruit and I touch of earthiness and spice.  And like all the Cabernet Franc wines tasted at the event, the herbaceousness and earthiness was very subtle - no ultra bell pepper methoxypyrazine in sight.

Lamoreaux Landing Wine Cellars farms over 119 acres on the eastern hillsides of Seneca Lake with Cabernet Franc a prevalent player. At the Roadshow the winery demonstrated the ageability of even unoaked Cab Franc through their T23 Unoaked Cabernet Franc.  The 2022 provides bright, juicy dark fruit - actually - layers upon layers of fruit. The 2017 has transformed into a more luscious profile, still fruit forward and lasting acidity, but more dried cherries.  

Sheldrake Point Winery's 60 acre estate is located on the western side of Cayuga Lake with the vineyards facing the lake and sloping almost to the water's edge. Their 2020 Cabernet Franc includes some Merlot and Cabernet Sauvignon. It exudes crisp cherry fruit with layers of texture and soft tannins. Once again, fresh acidity throughout. Their 2023 Dry Rosé is a strawberry laced, 100% lightly pressed Cabernet Franc with added texture from the skin contact. Finally, the winery poured a light bodied and fresh 2022 Gamay Noir showing a little smoke and spice. 

Hosmer Winery also poured a Cab Franc based rosé in addition to a standard single varietal wine. Through the Patrician Verona Vineyard, they have been growing grapes for 50 years on the western shore of Cayuga Lake. Sadly they decided not to bring any of their Lemberger (the German form of Blaufränkisch) to the tasting, but shared with us their value-driven 2022 Dry Rosé of Cabernet Franc. Bright acidity swirling with strawberries.  Their 2021 Cabernet Franc is 100% easy drinking with chewy tannins intermingled with the red fruit profile.

Seneca Lake's Lakewood Vineyards poured their 2021 Cabernet Franc which expressed bright fruit and acidity with hints of spiciness and minerality. This wine reflects the experience provided by seven 7 and three generations of grape-growing experience. 

Perhaps the favorite Cabernet Franc of the afternoon was poured by Wagner Vineyards. This winery is celebrating 45 years of winemaking and cultivating on the eastern slope of Seneca Lake and proudly showed their 2017 Estate Cabernet Franc. My notes reveal vibrant fruit, mature tannins, and no traces of methoxypyrazine.  A lovable wine. Wagner also poured their 2023 Dry Rosé of Cabernet Franc -- another in the line of fresh, berries, and juicy acidity.

Lastly, although not the subject of this post, I also want to mention that the pet-nat and sparkling wines were equally fantastic whether the primary grape was Riesling, Pinot Noir, or Chardonnay. Affordable priced as well. 

Grape Spotlight: Pannonian Area Blaufränkisch & Kékfrankos

Like the Wine Tour Across Borders between Baranja (Croatia) and Villány (Hungary), there is a similar scene between Neusiedlersee (Austria) and Sopron (Hungary) that I will refer to as the Pannonian Area Wine Region. This region encompasses remnants of the Austria-Hungarian Empire and also includes parts of Slovakia, Slovenia, and Croatia. The Austrian Neusiedlersee represents the western border with the lake providing a tempering effect on the climate—ensuring that winters are relatively mild, summer is moderately hot, and fall is generally long and hot.  Immediately to the east, lies the Sopron wine region and Hungarian wine literature is basically equivalent to its Austrian counterpart: 

"Sopron lies in the northwest of Hungary, directly on the border with Austria...where it shares its viticultural traditions with Burgenland. Its 1,579 hectares of vines are planted on the slopes of the Sopron and Kőszeg Hills and around Lake Fertő, as Neusiedlsee is known in Hungary, at altitudes of 150 to 400 meters above sea level. It is basically a direct continuation of the vineyards around Rust and the Leitha Hills in Austria. The best area for viticulture is in the north between Lake Fertő, Balf and Fertőrákos. However, there are also vines to the east of Sopron. Vines are generally planted on the northwestern and southwestern slopes where there is less risk of frost." -- TasteHungary.com

Kékfrankos (Hungarian for Blaufränkisch) is the major grape variety in Sopron which thrives around the lake, where "there is less loess and brown forest soil and more mica schist and gneiss, which gives the wines great minerality". This mico schist is found nowhere else in Hungary. Steigler Winery utilizes organic grapes grown in this mico schist, particularly from the "best slopes of Sopron: Steiger, Frettner, and Spern Steiner. The winery was founded in  2015 by Bálint Lőrinczy -- and winemaker Tamás Varga crafts wines from grape varieties sharing a common heritage with neighboring Burgenland. The Steigler, Kékfrankos, 2020 ($23.90) is one example. This wine is available in the U.S. through Taste Hungary, but I had a few glasses at a recent Hungarian festival sponsored by the Kossuth Foundation. This is an organic wine, from vines that are eight to 20 years old, fermented in open vats for 12 to 15 days, and aged in 50 percent steel tanks and 50 percent oak barrels for 12 months. Think fresh plums and sour cherries with racy minerality and acidity, the latte not normally associated with red wine. 

Closer to the Alps and across the border is Neusiedlersee and without the lake's climate stabilizing influence, winter would arrive earlier, shortening the growing season. This would make it much more difficult to grow later ripening grapes such as Blaufränkisch and Austria's signature grape, Grüner Veltliner.  Even though Blaufränkisch doesn't have a similar DAC designation as Zweigelt, it is a major player in Burgenland and the Neusiedlersee.

That is where the Domaine Andau cooperative farms 660 ha of vineyards with a certain percentage of Blaufränkisch. See Grape Spotlight: Neusiedlersee Zweigelt for a more detailed overview of the winery (as well as Zantho).  Their 2019 Blaufränkisch (€9.50) was included in our Hopwine allocation and is simply delicious.  Imagine dark red cherries, a chewy interior, soft tannins, and a touch of spice and tobacco. The Zantho 2021 Blaufränkisch (€8.90) is quite different, with a more intense profile starting with the aroma, then darker fruit; more minerality and tannins; and a longer, lasting finish. I definitely need to procure full bottles of each in the future. 

Lodi Wine: Prost from Mokelumne Glen Vineyards

During our Snooth trip to Lodi, a major theme stressed was the large diversity of grape varieties grown in the AVA.  Over 100 in fact.  But this number results primarily from the unique endeavor of one family, the Koths and Mokelumne Glen Vineyard. This vineyard is located on the east side of the Mokelumne River AVA right alongside the river and is planted with more than 50 German and Austrian grapes. It's hard to imagine that there are even that many such grape varieties, but the Koths found them.  Their entire portfolio is listed below but we will be focusing on a few grapes:  Kerner, Bacchus, Dornfelder, Blaufränkisch, and Zweigelt.

It all started in the early 1990s when Bob Koth and his wife Mary Lou started traveling to Germany to visit their daughter Ann-Marie, who was studying abroad on a Fulbright scholarship. After becoming acquainted with German wine, Koth was determined to grow the Northern European grapes in Lodi's Mediterranean climate. Randy Caparoso, in the Lodi Wine Blog, explains how this was possible:

No doubt, the immediate proximity to the river's cool, refreshing waters (you still find local kids splashing away on hot summer days) helps to moderate the Mediterranean climate in the Koth family's lush, shaded corner of the wine world.

Furthermore, classic Mokelumne River AVA Tokay sandy loam – basically, a deep, fertile yet porous, slightly alkaline (pH of 7.0 to 7.5 below 4 feet) pile of finely crushed granite accumulated over millions of years of run-off from the Sierra Nevada mountains to the east – helps contribute to retention of natural acidity in grapes cultivated by Koth, even in this Mediterranean setting.

Our group was introduced to Mokelumne Glen Vineyards through a tasting of various wines produced by MGV grapes and a vineyard tour led by vineyard manager Brett Koth. The vineyard itself is nondescript and overgrown with cover crops. Walking deeper into the vineyard leads to newer plantings and a slope down to the Mokelumne River which often floods lower plots. But out of these seemingly abandoned and overgrown vines derives wonderful and complex wines.

A perfect example is the Markus Wine Company Markus 2016 Nativo ($22), a blend of  69% Kerner, 21% Riesling, 10% Bacchus. MGV is the only source of the rare Kerner grape in California and accounts for 50% of the total crop in the United States. This was my favorite white of the tasting and one I brought home with me. The three lots are picked on the same morning and pressed together to co-ferment as a traditional field blend. The wine aged on its lees for awhile which provides a little texture for this citrus, stone fruit, and minerally driven wine. The winery also produces the Markus 2016 Nimmo ($24) which is a 64% Kerner, 16% Riesling, 5% Bacchus blend from MGV plus 15% Gewürztraminer from Grand Island Vineyards, Clarksburg.   Here's Markus Niggli to describe the wine and Mokelumne Glen Vineyards.

I applaud to the Koth family that they have the passion for these unknown varietals and that they are willing to plant them, even facing the troubles of selling them. I believe others can learn from them. The microclimate at the lower level of the vineyard is very diverse. It is the coolest spot in the morning but restores the warmth at the end of the day. A perfect site to grow grapes. We are trying to showcase that in our wines. Our wines are light and refreshing, the acid is focused and the fruit is showcasing what Lodi can offer. A perfect example is the Nimmo blend: The Kerner has the minerality and flintiness, the Riesling the sweetness, the Gewuerztraminer the spice and the Bacchus the acidity, layered by the oak profile.

Mokelumne Glen grapes are also in high demand outside of Lodi with Sonoma's Sidebar Cellars also attracted to Kerner. Sidebar is a project from David Ramey & Ramey Wine Cellars focused on "fun and diverse" grape varieties. And their 2018 Kerner Mokelumne River AVA ($25) is fun; expect bright floral aromas and acidity enveloping a textured citrus and peach core with layers of minerals and spices. According to Associate Winemaker Lydia Cummins:

"We have been working with the Bob and Brett Koth since 2014. Collaborating with such passionate growers is a true pleasure... Kerner is an aromatic white grape that was developed in the late 1920s in Germany. It is a cross between Trollinger (a red variety also known as Schiava) and Riesling and is grown most widely in Germany, Austria and in Northeastern Italy in Alto Adige. Kerner produces wines with some of the best qualities of Riesling (the gorgeous aromatics and crisp, mineral-laced acidity) paired with the mouth-filling, beautiful palate of Gewürztraminer. Some Kerners are made with residual sugar to balance acidity, but they can be problematic when pairing with food. We make ours dry so it pairs exceptionally well. We whole cluster press our Kerner for phenolic delicacy. We ferment the juice in small stainless steel barrels using native yeast and age the wine sur lie for three months. It does not go through malolactic fermentation. We lightly fine our Kerner and bottled unfiltered."

Dornfelder is one of the 16 red grape varieties grown by Mokelumne Glen Vineyards and is a dark-skinned German variety. It was created by August Herold in 1955 at the grape breeding institute in Weinberg. PRIE Vineyards crafts the 100% 2017 Dornfelder ($27) using a combination of MVG's older (~70%) and newer (~30%) plantings. Like a good German Dornfelder, this wine has rich layers of black and blue fruit with approachable tannins and acidity. And quite savory.

Trail Marker Wine Company is another non-Lodi operation sourcing MGV fruit and owners Drew Huffline and Emily Virgil were present to pour their unique California Zweigelt and Blaufrankisch. They noted that "We fell in love with the story of the Koth Family planting all these ultra-obscure varietals out in the middle of Lodi. We were also drawn to the varietals themselves and the opportunity to tell our own story with these wines. Trail Marker's focus is primarily on Chardonnay and Pinot Noir but at this point, just about everyone has an opinion of what 'California Chardonnay' or 'California Pinot Noir' should taste like - for better or worse. NO ONE has an opinion of what 'California Zweigelt' or 'California Blaufrankisch' should taste like!" And with the Trail Marker 2017 Lodi Zweigelt ($27) expect a similar profile as the PRIE Dornfelder but replace the black and blue fruit with sour cherries.

Regular readers are familiar with our obsession with Blaufrankisch and its Hungarian equivalent Kekfrankos so I was pleased to see the Trail Marker 2017 Lodi Blaufrankisch on the tasting menu. In general, Hungarian Kekfrankos provide similar weight, acid, and structure as old world Pinot Noir with more spice and tarter fruit flavors. The Trail Marker Blaufrankisch has a similar character with more expressive fruit and less spice.

Hatton Daniels Wine Cellars also produces a pleasant and well made MGV Blaufrankisch. Owner/Winemaker Dan Fishman prefers to source fruit from vineyards where the owner/manager actually lives on-site as "this is better than any certification for indicating someone who really cares for the land, and obviously, the Koth's exemplify this idea". He also believes that Mokelumne Glen Blaufrankisch provides the most depth and character of the MGV red grape varieties he works with and comes close to the Austrian versions "in terms of the fruit character and complexity".  Their 2018 MGV Blaufrankisch ($24) is both weighty and complex with bright fruit and approachable tannins. Cheers to Blaufrankisch and the other Mokelumne Glen grape varieties.

Red Grapes
Affenthaler, Blaufrankisch, Blauer Portugieser, Cabernet Dorsa (Dornfelder and Cabernet Sauvignon), Domina (Blauer Portugieser x Pinot Noir), Dunkelfelder (Färbertraube x Blauer Portugieser), Dornfelder (Helfensteiner x Heroldrebe), Fruhburgunder (a.k.a. Pinot Noir Précoce), Regent (Silvaner and Muller Thurgau x Chambourcin), Rondo (Zarya Severa x St. Laurent), Rotberger (Trollinger x Riesling), Schwarzriesling (Pinot Meunier), Spaetburgunder (Pinot Noir), St. Laurent, Trollinger, Zweigelt

White Grapes
Albalonga (Riesling x Silvaner clone), Arnsberger (Riesling Clones 88 x 64), Bacchus (Silvaner x Riesling), Ehrenfelser (Riesling x Silvaner), Faberrebe (Pinot Blanc x Müller-Thurgau), Forta (Silvaner x Madeleine Angevine), Gewurztraminer, Gruner Veltliner, Gutedel (Chasselas ), Huxelrebe (Gutedel x Courtiller Musqué), Kanzler (Müller-Thurgau x Silvaner), Kerner (Trollinger x Riesling), Morio Muscat (Silvaner x Pinot Blanc), Muller-Thurgau (Riesling x Madeleine Royale), Noblessa (Madeleine Angevine x Silvaner), Optima (Riesling and Sylvaner x Müller-Thurgau), Oraniensteiner (Riesling x Silvaner), Ortega (Müller-Thurgau x Siegerrebe), Perle (Gewürztraminer x Müller-Thurgau), Phoenix (Bacchus x Villard Blanc), Prinzipal (Geisenheim 323 58 x Ehrenfelser), Räuschling, Reisling, Reisling Clones (49, 110, 198, 239, 218 N356, Martini S10), Roter Veltliner, Rotgipfler (Traminer x Roter Veltliner), Rulander (Pinot Gris), Scheurebe (Riesling x unknown), Schönburger (Pinot Noir x (Chasselas x Muscat Hamburg)), Siegerrebe (Madeleine Angevine x Gewürztraminer), Sirius (Bacchus x Müller-Thurgau), Sylvaner, Traminer, Weißburgunder (Pinot Blanc), Würzer (Gewürztraminer x Müller-Thurgau)

Revisiting the 2011 Ventosa Vineyards Estate Lemberger

In August 2015 the annual Wine Bloggers Conference was held in New York's Finger Lakes and consisted of a pre-conference excursion to the Seneca Lake AVA. I participated in this trip which included a visit to Ventosa Vineyards - located on the Northeast shore of the lake. At this winery, we tasted their 2011 Estate Lemberger. Now as readers know, we are immediately drawn to this grape varietal whether named Lemberger, Blaufränkisch, or Kekfrankos. And we particularly gravitated to this wine when we learned that it had just been awarded the 2015 New York Governors Cup. That day winemaker Jenna Lavita (co-owner of Lake Drum Brewing) mentioned that the "blue" grape is planted on warmer sites because of its early budding nature, although it ripens later - translating to longer maturity time. My tasting notes refer to a dark black cherry wine, with subtle spice and tobacco, decent tannins, and generous acids. Naturally, I purchased a bottle to bring home and four and a half years later I pulled the cork. The acids have kept the wine fresh, with similar dark cherry fruit, textured, with more leather and spice instead of tobacco. The wine finishes with chewy tannins and still decent acidity. Nicely done Jenna.

Do You Know Your Hungarian Grape Varieties?

I thought I did, at least until this last trip to the Heart of Europe.   Like most European countries, Hungary has a long wine tradition dating back to pre-Roman periods where indigenous or central European grapes have slowly matured and propagated to fit the climate.  And like all wine regions, international grape varieties have been imported, however in Hungary, this occurred in the past two centuries particularly in regions such as Villany. Yet it is the indigenous that I find most interesting particularly when you discover a new varietal such as Kéknyelű. Thus I decided to compile this compendium of Hungarian grape varieties that I have sampled over the years including some favorite producers.


Furmint (w)
Most known for its plantings in Tokaj (70% of vines) but also grown in Somló, Badacsony, Balatonfüred–Csopak, and Eger. Furmint is best known for being one of the three grape varieties used to make the sweet botrytised Tokaji Aszú wines that have been the wines of Kings for centuries. Lately dry Furmint has become increasingly popular displaying the and acidity inherent in the grape as well as the minerality of the growing region.  Patricius Winery, Fuleky, & Hétszölö in Tokaj; Apátsági Winery in Somló

Kékfrankos (Blaufränkisch) (r)
This grape is generally the primary grape variety in the Eger and Szekszárd Bikavér blends but is also well suited in the Villany and Sopron regions where the later has the largest plantings in the world. The dark skinned grape provides juicy fruit with noticeable acids and tannins. See Pfneiszl Winery in Sopron & Böjt winery in Eger.

Kadarka (r)
Before the Communist terror, this was Hungary's most famous red wine grape. However, due to its extreme late ripening, susceptibility to disease, and the need to control its vigour, the Communist regimes preferred other red grape varieties. It is still a common component to the Bikavér blends providing minimal tannins, but decent acidity, ripe red fruit flavours, and a spicy tail. There are also several wineries producing excellent 100% varietal Kadarka wines such as Eszterbauer Kadarka Nagyapám and the Heimann Winery Kadarka.

Hárslevelű (w) The other grape variety in Tokaj (18%) where it is a component of Aszú wines and planted throughout Hungary usually creating off-dry wines. Translates to "linden leaf" and expect floral aromas and a more elegant wine with texture and spice.  Fekete Winery in Somló; Demeter Zoltán Winery in Tokay

Portugieser (Kékoportó) (r)
Most popular when produced in Villány, Hungary’s most southerly and hottest wine region, but also a component in Bikavér wines. The previous name Kékoportó was disallowed due to EU regulations because of the inclusion of port in the name. When produced as a 100% varietal wine it is meant to drink young with its ruby red fruity, texture, and easy drinking style. Nyolcas Bor in Eger;

Olaszrizling (Welschriesling, Graševina in Croatia, Laški Rizling in Slovenia) (w)
The most widely planted grape in the Carpathian basin and introduced into Hungary earlier in the 20th century. Does particularly well around Lake Balaton, Somló, and Eger and it's full body is compatible with oak aging to alleviate its unique bitter almond character.  Gere Attila Winery in Villany; Káli-Kövek Winery in Badacsony.

Királyleányka (w)
Translates to little princess, Királyleányka originated in Transylvania and this hybrid of Leányka and Kövérszőlő was introduced into Hungary in the 1970s.  Although now grown throughout Hungary, it is popular in the Egri Csillag blends from Eger.  It is a delicate wine,  slightly aromatic with fresh acids.  Böjt winery & Bolyki Pinceszet in Eger

Kéknyelű (w)
Unlike most of the grapes that start with “kek” (which translates as “blue” in Hungarian), Kéknyelű translates as “blue stalk.” This grape was once widely planted but almost disappeared during the Communist era as it was replaced due to its limited yields and temperament.  It is now found almost exclusively on the north shores of Lake Balaton, where it produces elegant wines with creamy structure and subtle acidity. Think Viognier with minerality as in the Szaszi Birtok Badacsonyi Keknyelu 2017.

Juhfark (w)
Grown almost exclusively in the small volcanic hill of Somló and to a lesser extent in Balatonfüred, the name refers to a sheep’s tail as the long cylindrical shape of the bunches resemble that object.  Exceptional examples contain racy minerals with high acids that follow a green apple and sometimes smokey profile.   Fekete Winery in Somló; Kreinbacher Birtok in Somló

Szürkebarát (Pinot Gris) (w)
This grape is included in the list because of it's Hungarian name that translates to "grey monk"  - most likely a result of monks bringing the wine to the volcanic soils surrounding Lake Balaton. A modern version from VáliBor in Badacsonyors is rather tasty.

Irsai Olivér (w)
Developed in the 1930s by crossing the Pozsony and Pearl of Csaba grapes as an early ripening, Muscat-like grape with juicy tropical fruit characters. Grown in Kunság, Mátra, Balaton, Etyek–Buda, Neszmély, Sopron. Szõke Mátyás Winery in Matra; Nyakas Pince in Etyek-Buda

Tramini (Gewürztraminer) (w)
Gewürztraminer or Tramini in Hungarian is grown in cooler sites in the Pannonhalma wine region. as well as north of Lake Balaton.  The wines display the characteristic aromas and spicy nature of the grape.  Apátsági Pincészet Pannonhalmi Tramini

Tasting Hungarian & Slovenian Wines with #WineStudio & Old World Vines

June starts off with another Protocol #WineStudio session, this time featuring Hungarian & Slovenian Wines imported by San Diego based Old World Wines. Katy Bendel Daniels started this venture after traveling through and tasting the wines of Czech Republic, Slovenia, Croatia and Hungary. In addition to selling wine from these countries, Old World Vines educates their customers on their history and culture. The first week of tasting featured two wines from Hungary: Erzsébet Pince 2011 Furmint Király dúló Tokaji and Bock 2011 Kékfrankos Villány, Hungary.

Pince is Hungarian for basement or cellar and is used to name wineries, so Erzsébet Winery was created by Elizabeth and Miklos Pracser in 1989 - during the chaos following the collapse of communism. During communism, Hungarian families were able to tend family plots of vines solely for home wine consumption - a the Pracser family participated in. In 1989 they extended these family holdings and purchased a 300 year old cellar formerly owned by the Russian Wine Trade Company, "to supply the royalties with Vinum Regum, Rex Vinorum, the wine of kings, the king of wines". That refers to Tokaji Aszu the sweet botrytis dessert wines made from the Furmint grape. However, the 2011 Furmint Király dúló Tokaji ($32) is made dry - although it retains a touch of sweetness since some of the grapes in the Király vineyard is prone to botrytis and "fermentation also seems to stop regularly at around 5 grams of residual sugar". I found this one starts with a stone fruit aroma which leads to a wet rock, minerally; full bodied and deep profile. The acids were low with my wine, but others noted higher acidity. The minerality results from the vineyard's soil consisting of rhyolite bedrock & compact clay. A very complex and interesting wine; I think I need another bottle to decipher. 

The Bock family started making wine in the early 1700's in Hungary, but had their lands confiscated after WWII. And worse, people of German descent were evicted from the country in 1956, but Antal Bock was hospitalized at the time, refused to leave, and escaped deportation. He eventually re-purchased a grand cru section of the family's original vineyard in Villany and slowly restored the winery. Jozsef eventually took over the winery operations and received his 1st “Hungarian Winemaker of the Year” honor in 1997 and “Winery of the Year” in 2007. But this is a family affair with Jozsef’s wife, son, daughter, and son-in-law working together. The winery produces a large portfolio, with most of the reds made in the traditional style using large oak casks made from Hungarian Oak. Apparently, the winery also owns a forest of oak trees so have total control over the cooperage. The Bock 2011 Kékfrankos Villány, Hungary ($23) is an easy drinking wine, I mean easy drinking. It's sour cherry aroma is followed by black fruit on palette with some leather and dark chocolate and finishes with low tannins and subtle pepper. Many of us agreed that hamburgers or lamburgers are appropriate. This is a great value wine - as @MsPullThatCork describes: "offers great flavor w/o the heavy tannins or weight of some reds".

Next week we look forward to venturing into Slovenia with the Vino Kupljen 2011 Muškat Rumeni and the Erzetič Winery 2011 Rebula Visnjevik. Cheers.

#WineStudio Presents Germany’s Lesser Known Varieties: Pinot Noir & Lemberger

Moving on to our third #WineStudio Session XII – Germany’s Lesser Known Varieties from the Rudi Wiest Selections Portfolio session. This week Protocol Wine Studio & Rudi Wiest Selections featured two red wines, the Friedrich Becker Family Pinot Noir 2011 ($20) and Schnaitmann 2011 Lemberger ($20).





In Germany, Pinot Noir is known as Spatburgunder and for the past decade one of the top producers - according to Gault & Millau - is the Friedrich Becker Family. As the name implies, this operation is a family affair. Fritz Sr. took over the estate from his father in 1973 and in 2005 Fritz Jr. took over the winemaking responsibilities while his father continues to manage the vineyard. Fritz Jr. is now the 7th generation family winemaker. Almost 70% of their vineyards are located in Alsace, a historical anomaly since the family vineyards have crossed the French-Germany border several times. Since the end of WWII, the Becker’s vineyards are actually straddling these two countries. One of these vineyard sites is Kammerberg (GG), a steep single vineyard near Wissembourg that the family recovered  in 1966. The other site is St. Paul (Grand Cru), which was first cultivated in the 14^th century by the Cistercian Monks of Wissembourg. "German growers with holdings between Schweigen-Rechtenbach and Wissembourg are permitted to market the wines produced from their “French” grapes under the German appellation Sonnenberg." (German Wine)  And 80% of the Becker Family 2011 Pinot Noir are sourced from the limestone rich Schweigener Sonnenberg region. The wine  starts with a dark fruit aroma, then velvety, chewy, cherry flavors on the palette turning to an earthy barnyard; and finishing with very soft tannins. This is a very approachable wine. 

Schnaitmann Winery also produces a well received Pinot Noir, but for this tasting we focused on their 2011 Lemberger.  Rainer Schnaitmann is a relative newcomer to the Germany industry having operated for only 15 years. The vineyard is located in Württemberg where 80% of the grapes planted are red grapes - quite a unique situation in Germany. According to our hosts, "Lemberger is cultivated almost exclusively in Württemberg, where it accounts for more than 14% of the region's vineyard area. Lemberger is a black skinned grape variety. It buds early, ripens late & thrives best in a warm environment to fully mature." In many instances Lemberger wines are very similar to Pinot Noir with more dark fruit flavors and a little more spice on the tail. This completely describes the Schnaitmann 2011 Lemberger. The nose opens with dark fruit and licorice, followed by a creamy blackberry flavor, finishing with a slight spicy character.My favorite characteristic of Lemberger or Blaufränkisch.

Thanks to Protocol Wine Studio and Rudi Wiest Selections for an interesting and enjoyable three weeks of tasting:

#WineStudio Presents Germany’s Lesser Known Varieties: Silvaner and Scheurebe

#WineStudio Presents Germany’s Lesser Known Varieties: Pinot Gris & Pinot Blanc

My take on Novelty Wines v Class Wines

First Robert M Parker Jr and now Jancis Robinson have written lengthy columns on what Robinson describes as "Novelty v classic wines". Basically Parker had a hissy fit about the rise of obscure indigenous grapes such as Trousseau, Savagnin, Grand Noir, Negrette, Lignan Blanc, Peloursin, Auban, Calet, Fongoneu and Blaufrankisch - at the expense of the royal court of Cabernet, Merlot, and Chardonnay.  Alder Yarrow of Vinography posted an outstanding rebuttal and I, for one, good use some obscure Blaufrankisch right now.

Jancis Robinson then jumped into the debate with an article titled Bottle fight: Novelty v classic wines which is an unfortunate start - depicting indigenous grapes in a carnival sense and not as grapes that have thrived in their terrior for centuries. This is odd considering Robinson's many books portray her as a fan and expert on the world's indigenous grapes.  Robinson starts by criticizing Parker's tone and states that she would provide a "sturdy defense of the thrilling quality and distinction of some wines" from these indigenous grapes, but then agrees with Parker that these indigenous grapes will never exceed the great wines made from Cabernet Sauvignon, Merlot, and Chardonnay.

In defending this position, she then makes two interesting claims. First she says that 90% of Chardonnay is dull; but because there is so much Chardonnay planted by the laws of averages some must be delicious. Then she says that she agrees with Parker that "that viticultural rarity does not necessarily bestow wine quality".  Well obviously the same holds true for planting Chardonnay if 90% is dull.  Personally, I would rather drink a dull Savagnin and learn about Jura then drink another dull Chardonnay from anywhere. I don't think anyone has argued that indigenous grapes make outstanding wines simply by existing, but as Yarrow attests in his rebuttal - there are examples of outstanding wines outside of Parker's domain. 

Maybe what Parker and Robinson fail to perceive that the public is growing tired of  the same old choices when going to restaurants or wine shops. Perhaps we are thirsting for something new besides the big three. Seems like American winemakers have foreseen or driven this trend by planting more Rhone, Spanish, German, and Italian grape varieties. And do we really want to see hectares of  indigenous grapes ripped apart to plant more international varieties? Do we want our wine choices to be more homogenous? I don't think so, and I'm quite satisfied with the current status of Novelty wines.  Cheers.

Franconia, Tranquility, & Otium - Together in Purcellville

 We love our Blaufränkisch, that's no secret; but what may be is the German styled wines made at Otium Cellars located at Goose Creek Farms and Winery in Purcellville, Virginia.  Founded by Gerhard Bauer in 2007, the winery celebrates Bauer's Franconian heritage with a portfolio consisting of Blaufränkisch, Dornfelder and Grau Burgunder (a German clone of Pinot Gris).  In fact, we first sampled these three wines at 8 Chains North Winery which hosted Bauer's wines before the new tasting facility opened in April. 2012. Note: 8CN's Ben Renshaw oversees the famed Tranquillity Vineyard (located adjacent to the Otium Cellars estate) which is a very nice parcel of land with the grapes sourced to 8 Chains North and Tarara Vineyard & Winery among others.

Last week, after a stop at Catoctin Creek Distilling Company, I extended my Purcellville tour by visiting this new tasting facility.   The scenery is quite tranquil indeed with dormant vines, horses, and silos in the panorama. In fact Otium is Latin for leisure, ease, peace, tranquility.  The tasting room was empty, except for a fellow wine cask bar fan, so there was ample opportunity to interface directly with the tasting sheet. Except for their Cabernet Sauvignon (Tranquility), all the grapes were harvested directly from their estate.

I started off with three whites, two Pinot Gris and the other a Chardonnay, a slightly buttery-oaky wine with caramel at the tail. The Pinot Gris were made in two styles; the first similar to the Chardonnay, slightly buttery, whereas the second was made more into a Reisling style - off-dry with bright flavors and an balanced acidic finish. My personal favorite of the three.

Obviously my interest peaked when we moved to reds and as a bonus I enjoyed a vertical tasting of their Cabernet Sauvignon and their Blaufränkisch. You don't get the opportunity to sample successive years but Otium have both the 2010 and 2011 available for both these wines. For both wines, 2010 produced bigger, bolder styles and this was the Blaufränkisch that I shared with fellow bloggers at the 2011 Wine Bloggers Conference in Charlottesville. We compared that wine with an Austrian provided by the Wines of Austria. The general consensus was not bad - definitely more New World than Old.After re-visiting, I think I prefer the 2011 version more; its lighter with a more spicy profile and more characteristic of the old world style. Yet, for the Cab, the bolder 2010 hit home. The winery also produces a Pinot Noir and Dornfelder - admirable efforts - but currently drinking too acidic for my tastes. These need to lie low for awhile.

 However, cheers to their Blaufränkisch and look forward to a comparative tasting sometime soon.

Where in the World is Slovenia?

I've always had a fascination for Slovenia, not sure why, maybe its history of being swallowed by various empires - Austria to the north, Italy to the west, and of course, the old Yugoslavia. This attraction lead us to visit Ljubljanica and Lake Bled, taste some local beer and wine, and enjoy the country. However, the wine never really registered until we sampled them again at the Washington D.C. International Wine & Food Festival and then a week ago at a special trade tasting held at the Slovenian Embassy. The truth is that they are crafting excellent wines in this hidden region.

Slovenian vineyards are primarily situated in two regions, the Podravje Region (Stajerska Slovenia) in the northeast and the Primorska Region (Brda-Collio and Vipava) in the southwest. The Podravje Region is the largest "appellation" and is more mountainous with plenty of southern exposure for the vineyards. The gravel and clay soils drain well and the hot summers and cool evenings provide an ideal climate for Sauvignon Blanc, Pinot Grigio, Traminer, Yellow Muscat, Pinot Noir, Zweigelt and Blaufränkisch. In fact this region is the source of German Lemberger. On the other hand, the Primorska Region borders Italy and consists of gently rolling hills and a micro-climate produced by the Adriatic Sea. Traditional Bordeaux and indigenous varieties are planted here - both made in the earthy European style.

The Slovenian white wines were extremely impressive. We first re-tasted the Pullus Sauvignon Blanc and Pullus Pinot Grigio, which attracted our attention (and others) at the D.C. festival. These wines are crafted by the oldest winery in Slovenia, Ptujska Klet and are flavorful with balanced acidity - very nice everyday wines. The winery also offers a Pullus G collection crafted for the restaurant market that are fuller from extended lees aging and partial malolatic fermentation. Besides the Sauvignon Blanc, the Pullus G Traminer was very good. Another excellent white wine from Stajerska was the Sanctum Chardonnay. This is the low alcohol Burgundy style - not the California fruit bombs. It is barrel fermented and aged on lees, but doesn't retain much oakiness since its aged in steel. Our type of Chardonnay. Yet, the most interesting white wine was the Mansas Klarnica, an indigenous grape grown on only 15 acres in the Vipava Valley. This rare treat is supposedly off-dry, but is much drier on the palette. Very interesting.

There were several good red wines, although they seemed to be over shadowed by the white selections. Pullus and Sanctum both had very drinkable Pinot Noirs - nice and gentle. The Bordeaux blend Klinec Quela bio-dynamic wine was easily the most noticeable - red fruit flavors, strong tannins, and a long tail.

We highly recommend researching and sampling Slovenian wines. They are both affordable and delicious. To find these wines in your area check out Fine Croatian Wines and Vinum USA.

Eastern European Wines Shine at the Washington D.C. International Wine & Food Festival

This weekend we attended the 12th Annual Washington D.C. International Wine & Food Festival and spent the majority of time tasting wine produced in Eastern Europe and the Finger Lakes. Yes, other wine regions were well represented, but on the heels of our article, Blue Frankish - A Great Wine By Any Name, we decided to taste the wines we described in the article. Our day started comparing Hungarian Kékfrankos and Finger Lakes Lemberger; although they weren't exact comparisons because the Finger Lakes versions were 50/50 blends with Cabernet Franc. On the Hungarian side we tasted the Heumann Villany Kékfrankos and the Pfneisxl Sopron Kékfrankos. The latter is lighter, made organically, but with the same smoothness and cherry flavors as the Heumann. On the Finger Lakes side, Fox Run Vineyards and Anthony Road Wine Company were both pouring Lemberger\Cabernet Franc blends. These wines reflect the natural balance that occurs with blending these two grapes - the fruit forwardness and spiciness of the Lemberger and the green fullness of the Cab Franc. We actually experimented, creating our own 50/50 blend of
Heumann Kékfrankos and Heumann Cabernet Franc - and this mixture was easily more enjoyable than each as a single varietal. Just remember, whether Hungarian Kékfrankos or Finger Lakes Lemberger, all are very good, affordable, every day drinking wines.

We also tried several other Hungarian wines, from dry reds and whites to the famous Tokaji Aszu. We tasted the Eszterbauer Szekszárd Kardaka Nagyapám, a dry, medium bodied wine with some similar characteristics as the Kékfrankos - without the complexity. Kardaka is a traditional Hungarian grape that was once the dominate grape in the famous Egri Bikaver - Bull's Blood. Its nice to see a single varietal Kardaka make the journey West. There was also plenty of dry Furmint available, another traditional Hungarian wine grape that is normally vinified into Aszu. Made dry, it is a refreshing wine, balanced between fruit and mineral characters. And we had to sample the sweet Furmint displayed in two wines: Tokaji Aszú 5 Puttonyos and the 6 Puttonyos Aszu. Both had the powerful apricot flavors - definitely strong - but not gritty or syrupy. The "Dessert Wine of Kings". Check out the Blue Danube Wine Company more more information about these wines.

After tasting the various Hungarian wines, we moved to neighboring wines produced in Croatia and Slovenia. We are more familiar with Croatian wines, particularly those made from Crljenak Kastelanski - better known as Primitivo and Zinfandel. Another familiar grape is the indigenous Babić as well as its parent Placac Mali. Both of these were available today: Babić Piližota and the Lirica Plavac Mali Peljesac Dalmatia. Both these wines are produced in the warmer climates in the Dalmatia coast. The Babić was smooth and silky, balanced between fruit and earthiness. The Plavac Mali featured more red fruits and seemed more tannic and spicy. Both were very good and extremely affordable. Check out Fine Croatian Wines for more information.

Even with a visit to Slovenia, we are not very familiar with Slovenian wines, but after tasting the wines made by Ptujska Klet, that will change. This winery is the oldest in Slovenia with its cellars dating back to 1239. We started with the Pullus Pinot Grigio Ptuj. Normally not fans of wines made from this grape, this wine was more than drinkable - fuller than most of its kin with an actual tail. Not bad. But the second we tasted was the bomb; the
Pullus Sauvignon Blanc. This wine had everything you would expect from that variety - refreshing acidity, tropical flavors - this wine just exploded in the mouth. Will definitely give some New Zealanders a run. Wow. Once again, check out Fine Croatian Wines for more information.

We did try other wines, in particular several Pinotages from the large contingent of South African wines. The best trend was that most lacked the strong tobacco - smokey characteristic that repelled us from consuming more of wine varietal. In fact, most resembled its parent, Pinot Noir, with silky bodies and creamy texture. These were nicely done and very affordable. Time to re-evaluate these wines.

Then, of course, we had to sample the Finger Lakes dry Rieslings and the Rhatiselli from Dr. Konstantin Frank's Vinifera Wine Cellars. Combined with the reds we tasted earlier - we must include a trip north this summer. Too much good wine being made in that region to miss.

And finally, there were a few spirits. It was nice to see our friends from St Lucia Distillers Group, producers of Castries Crème, rolling out a new line of rum under the Chairman's Reserve brand - Chairman’s Reserve and Chairman’s Reserve Spiced. The spiced rum was very interesting - with the spices and botanicals contributing like a fine gin rather than a chemical additive as with many spiced rums. And Philadelphia Distilling returned, pouring their Vieux Carré Absinthe and Bluecoat American Gin. We didn't sample today, but expect a future episode featuring these spirits from MyJoogTV.com.

In sum, another enjoyable wine festival with enough diversity to keep us interested. Until next time....

Blue Frankish – A Great Wine By Any Name

Many years ago, my wife and I traveled through the back roads of northwestern Hungary, just exploring new territory. Yet in each village and especially the regional city of Sopron, we tasted several full bodied – but silky smooth red wines. Many just melted in the mouth. These wines shared several characteristics – dark cherry flavors, soft tannins, some acidity, slightly spicy, as well as the same grape: Kékfrankos – which translates to “Blue Frankish”. And why not; this area borders the Austrian wine region of Burgenland where Blue Frankish, known as Blaufränkisch, has been grown for 1,000 years. The grape continues to be cultivated in many regions of Eastern Europe that were once part of the Austria-Hungarian Empire: Croatia, Slovenia, the Czech Republic, and Slovakia. It even migrated south into Bulgaria. Yet, Blue Frankish is possibly most known in its German form, Lemberger after it was imported into that country, not from neighboring Austria, but from the Lemberg region in lower Styra, Slovenia.

When returning home, we found that the grape was basically ignored; both from wine retailers and the general public. This despairing situation resulting from two forces: a lack of brand identification (the confusion in multiple names) and, I believe, the inability of wine consumers two decades ago to sample wines beyond their comfort zones. Slowly over time we found an influx of nice Blaufränkisch from Austria and even more pleasing – the best source has been the rising domestic production of the grape. Whereas, overseas cultivation of the grape is concentrated in Central Europe, Blue Frankish is now cultivated throughout the United States; from the Pacific Northwest to the Rockies, through the Midwest into the New York and the mid-Atlantic.

Washington state wineries after been producing wines from Lemberger since 1980 (too bad none were available in our Virginia hometown back then). One of the largest growers is Chateau Champoux – located in the Horse Heaven Hills AVA. Besides crafting their own Lemberger wines, their grapes are sourced to Olympic Cellars and FairWind Winery who have used these grapes to produce award winning wines for the past decade. In fact, many in that state think Lemberger will be to Washington what Pinot Noir has become to its southern neighbor, Oregon.

Moving east, our first sampling of domestically produced Blue Frankish came in Palisade, Colorado – at Carlson Vineyards. Carlson is one of Colorado’s oldest wineries and is most known for their Riesling. But their popular Tyrannosaurus Red is 100% Lemberger made from grapes grown in their estate vineyard as well as two other local vineyards. They have discovered that this is a hardy grape that can survive the brutal Rocky Mountain winters. During the winter of 2009-2010, temperatures fell to 15 degrees below zero and yet they were still able to harvest 1/2 their crop. About five years ago we visited the Grand Valley and Carlson Vineyards. It was a great surprise to see the Lemberger and although this wine was more a medium bodied wine – it had the same dark cherry flavor, light tannins, and silky texture that make it an easy drinking wine.

Another area where the grape is cultivated because of it cold hardiness is in the Midwest, where it was first planted in 2002 by Viking Vineyards & Winery. Their Lemberger grapes have survived temperatures of 5 to 10 below zero and with its early ripening behavior – flavors are more consistent. The proprietors decided to cultivate the grape because they enjoyed the wine’s characteristics as they describe it as “rather like a Pinot Noir with attitude (darker, more fruity and less tannic then Pinot)”. Another Ohio winemaker, Ken Tarsitano of Tarsitano Winery, is also attracted to the grape because of its Pinot Noir style. He feels that if a vineyard can grow Chardonnay then it can grow Lemberger and the grape fits into the winery’s organic spray program. And because of geography and personal tastes, the Tarsitano Winery Lemberger is similar in style to the Viking – medium bodied, dark fruit flavors and soft tannins – an easy drinking wine.

Closer to home, in the Finger Lakes, Fox Run Vineyards originally started growing Lemberger as a blending additive to enhance the color of other wines. They find in cooler years, adding 3% Lemberger brings the color of other varietal wines to their proper level. However about 10 years after our first venture to Hungary, President Scott Osborn and winemaker Peter Bell were invited to that Hungary as part of a USAID program. That trip provided the same opportunity to taste several versions of Hungarian Kékfrankos and Austrian Blaufränkisch – many which they thought “fantastic”. At that moment Bell notified Osborn that “I can make wines like this with our Lemberger “. Thus, beginning with the 1997 vintage, Fox Run Vineyards started crafting a single varietal Lemberger. And since that time they have experienced the same results as the other vineyards – a cold hearty grape with consistent annual yields. In addition Osborn says that “because of the larger loose clusters and thicker skin is very disease resistant”. The larger clusters also allow for the moisture to evaporate during humid and raining conditions. We have been fortunate to be able to taste Fox Run’s vinification of Lemberger and like the best – it is a full bodied flavorful wine but with soft tannins that enables easy drinking. The winery also produces a Cabernet FranceLemberger blend that they believe is more flavorful and balanced than either as a single varietal. This is one of our everyday table wines, not only because it is delicious; but also extremely affordable – priced under $15.

Over the years we have purchased some of these wines online, or lately, at local retailers; but this past Autumn we discovered a local source for Blue Frankish from 8 Chains North Winery. The winery produces the Otium Cellars Blaufränkisch – a wine crafted from grapes sourced from Gerhard Bauer, a native of Franconia, Germany. In his Purcelleville, Virginia vineyard, Bauer cultivates grapes native to his homeland. At the time of our visit to the 8 Chains North tasting room, the Blaufränkisch had just been bottled, so the wine was still in “shock” and a little too tart. However, a month later we opened the bottle we purchased and wow, what a transformation. The wine had mellowed into the familiar characteristics that we expect: a full flavored smooth wine. Nice to have a source next door in Loudoun County. And despite the unfamiliar brand name, consumer demand has been overwhelming and the winery is doubling their planting of the grape. Here’s hoping there’s still some available during our next visit.

As the number of domestic wineries producing Blue Frankish increase and as consumers continue their willingness to sample “obscure” grapes – the fortunes for Lemberger and Blaufränkisch wines look strong. Some grape varieties fade in and out of fashion; but with the full flavors and soft tannins delivered by Blue Frankish, we feel, by any name – it will be around for the long-term.

Blue Frankish - A Great Wine By Any Name

We were guests on at the Michael Green blog writing about one of our favorite wine grapes: Blaufränkisch.