Midnight Softstepper
Blaufränkisch
Blaufränkisch
Blaufränkisch
Gliding through the darkness with elegance is my specialty. My Central European roots give me a spicy edge, yet I handle the palate with the grace of a dancer rather than the brute force of a brawler.
Gliding through the darkness with elegance is my specialty. My Central European roots give me a spicy edge, yet I handle the palate with the grace of a dancer rather than the brute force of a brawler.
Gliding through the darkness with elegance is my specialty. My Central European roots give me a spicy edge, yet I handle the palate with the grace of a dancer rather than the brute force of a brawler.
«
Native Red Gems
Body
Just Right
Tannins
Pillowy Presence
Acidity
Properly Sharp
Sugar
Savagely Dry
Why you'll like me
Why you'll like me
I'm spicy
I'm age-worthy
I'm complex
You will adore me because I do not just hit you with fruit and run. I offer layers of spice and earthiness that unfold slowly in the glass. I'm the perfect dinner guest who brings deep conversation rather than loud jokes, pairing effortlessly with everything from grilled meats to hearty stews. My vibrant acidity keeps things lively so you never get bored or feel weighed down.
You will adore me because I do not just hit you with fruit and run. I offer layers of spice and earthiness that unfold slowly in the glass. I'm the perfect dinner guest who brings deep conversation rather than loud jokes, pairing effortlessly with everything from grilled meats to hearty stews. My vibrant acidity keeps things lively so you never get bored or feel weighed down.
You will adore me because I do not just hit you with fruit and run. I offer layers of spice and earthiness that unfold slowly in the glass. I'm the perfect dinner guest who brings deep conversation rather than loud jokes, pairing effortlessly with everything from grilled meats to hearty stews. My vibrant acidity keeps things lively so you never get bored or feel weighed down.
Why maybe not
I'm tart
I'm tannic
I'm misunderstood
If you only crave sugar bombs or massive fruit jam, I might seem a bit too serious for you. My acidity is sharp and my tannins have grip, which can startle palates used to softer, flabbier reds. Also, some of you still hold a grudge against my alter ego, Lemberger, thinking I'm cheap or sweet. I assure you that those dark days are long gone.
If you only crave sugar bombs or massive fruit jam, I might seem a bit too serious for you. My acidity is sharp and my tannins have grip, which can startle palates used to softer, flabbier reds. Also, some of you still hold a grudge against my alter ego, Lemberger, thinking I'm cheap or sweet. I assure you that those dark days are long gone.
When drinking, notice this
Pepper notes
High acid
Dark fruit
Look for a deep, inky color that promises intensity. On the nose, I tend to show notes of crushed black pepper mixed with dark cherries and blackberries. When I hit your tongue, expect a vibrant streak of acidity that cuts through the richness, supported by a backbone of firm tannins. I often finish with a savory, earthy kick that lingers delightfully long after the sip is gone.
Look for a deep, inky color that promises intensity. On the nose, I tend to show notes of crushed black pepper mixed with dark cherries and blackberries. When I hit your tongue, expect a vibrant streak of acidity that cuts through the richness, supported by a backbone of firm tannins. I often finish with a savory, earthy kick that lingers delightfully long after the sip is gone.
Look for a deep, inky color that promises intensity. On the nose, I tend to show notes of crushed black pepper mixed with dark cherries and blackberries. When I hit your tongue, expect a vibrant streak of acidity that cuts through the richness, supported by a backbone of firm tannins. I often finish with a savory, earthy kick that lingers delightfully long after the sip is gone.
They also call me
Lemberger
Kékfrankos
MY LIFE STORIES
The Frankish Connection
The Frankish Connection
The Frankish Connection
I was born in the rolling hills of Lower Styria (now Slovenia), back when borders were as fluid as wine. For centuries, people called me "Frankisch" to distinguish my superior quality from the common "Heunisch" riffraff growing nearby. It was a status symbol, a way of saying I was the real deal. I spent my youth dominating the Habsburg Empire, filling the cups of emperors and peasants alike. While my exact parentage was a mystery for ages, science eventually proved I'm a child of the ancient Gouais Blanc and Blaue Zimmettraube. Quite the pedigree for a country star, don't you think?
I was born in the rolling hills of Lower Styria (now Slovenia), back when borders were as fluid as wine. For centuries, people called me "Frankisch" to distinguish my superior quality from the common "Heunisch" riffraff growing nearby. It was a status symbol, a way of saying I was the real deal. I spent my youth dominating the Habsburg Empire, filling the cups of emperors and peasants alike. While my exact parentage was a mystery for ages, science eventually proved I'm a child of the ancient Gouais Blanc and Blaue Zimmettraube. Quite the pedigree for a country star, don't you think?
My Identity Crisis
My Identity Crisis
My Identity Crisis
Traveling has not always been easy for my brand. When I crossed into Germany, they slapped the name "Lemberger" on me. In Hungary, I answer to "Kékfrankos," and frankly, they treat me like royalty there. But over in the United States, that Lemberger tag haunted me for decades, making people think I was some sort of stinky cheese. It took a lot of rebranding and serious winemaking to get people to say "Blaufränkisch" without twisting their tongues. Now, sommeliers love to pronounce my name correctly, proving that a little mystery and a lot of consonants make me even more attractive.
Traveling has not always been easy for my brand. When I crossed into Germany, they slapped the name "Lemberger" on me. In Hungary, I answer to "Kékfrankos," and frankly, they treat me like royalty there. But over in the United States, that Lemberger tag haunted me for decades, making people think I was some sort of stinky cheese. It took a lot of rebranding and serious winemaking to get people to say "Blaufränkisch" without twisting their tongues. Now, sommeliers love to pronounce my name correctly, proving that a little mystery and a lot of consonants make me even more attractive.
Return of the King
Return of the King
Return of the King
Recently, I have staged a magnificent comeback. The world finally tired of generic international wines and started craving something with authentic soul. That is where I shine. Winemakers in Burgenland and beyond realized that if they treat me with respect, limiting my yields and giving me nice oak barrels, I can rival the finest Pinot Noirs or Nebbiolos in elegance and longevity. I have moved from the rustic tavern to the Michelin-starred table. I'm no longer just the local drink of Central Europe. I'm a global ambassador of cool-climate spice and sophistication, ready to steal the show.
Recently, I have staged a magnificent comeback. The world finally tired of generic international wines and started craving something with authentic soul. That is where I shine. Winemakers in Burgenland and beyond realized that if they treat me with respect, limiting my yields and giving me nice oak barrels, I can rival the finest Pinot Noirs or Nebbiolos in elegance and longevity. I have moved from the rustic tavern to the Michelin-starred table. I'm no longer just the local drink of Central Europe. I'm a global ambassador of cool-climate spice and sophistication, ready to steal the show.
REGIONS I LEAD
Burgenland
Austria's secret weapon against the cold. It is the sunny side of the country where red wines actually get ripe and sweet wines turn into liquid gold. Think of it as Austria's answer to Napa, just flatter.
Austria's secret weapon against the cold. It is the sunny side of the country where red wines actually get ripe and sweet wines turn into liquid gold. Think of it as Austria's answer to Napa, just flatter.
Württemberg
Located down south, this area flips the German script by prioritizing reds over whites. It is a land of industrious locals who drink most of what they produce, making these bottles rare treasures elsewhere.
Located down south, this area flips the German script by prioritizing reds over whites. It is a land of industrious locals who drink most of what they produce, making these bottles rare treasures elsewhere.
REGIONS I HELP
Thermenregion
Located right on Vienna's doorstep, this place has been keeping Romans warm with thermal baths and delicious wine for centuries. It is where historic white blends meet Burgundy-rivalling reds in a climate that screams vacation.
Located right on Vienna's doorstep, this place has been keeping Romans warm with thermal baths and delicious wine for centuries. It is where historic white blends meet Burgundy-rivalling reds in a climate that screams vacation.
Weinviertel
Ideally situated north of Vienna, this massive expanse is where white pepper meets green fruit. It is the definition of crisp refreshment and holds the title for the country's largest viticultural area, dominating the map.
Ideally situated north of Vienna, this massive expanse is where white pepper meets green fruit. It is the definition of crisp refreshment and holds the title for the country's largest viticultural area, dominating the map.
SUB-REGIONS I LEAD
Neckar
(
Württemberg
)
Carving its way through Württemberg, this winding river valley hosts vineyards that cling to cliffs like desperate rock climbers. It serves as the pumping artery for Germany's premier red wine country, mixing tradition with engineering.
Carving its way through Württemberg, this winding river valley hosts vineyards that cling to cliffs like desperate rock climbers. It serves as the pumping artery for Germany's premier red wine country, mixing tradition with engineering.
Remstal
(
Württemberg
)
Just east of the car factories, things get surprisingly Mediterranean. This valley is basically the overachiever of the region, pumping out premier whites and reds that make the rest of Germany jealous while maintaining a relaxed, garden-like atmosphere.
Just east of the car factories, things get surprisingly Mediterranean. This valley is basically the overachiever of the region, pumping out premier whites and reds that make the rest of Germany jealous while maintaining a relaxed, garden-like atmosphere.
SUB-REGIONS I HELP
Yakima Valley
(
Columbia Valley
)
Consider this the bedrock of Washington wine because it was the very first federally recognized region in the Pacific Northwest. It is a massive agricultural beast growing everything from apples to mint, but the vines are the true royalty.
Consider this the bedrock of Washington wine because it was the very first federally recognized region in the Pacific Northwest. It is a massive agricultural beast growing everything from apples to mint, but the vines are the true royalty.
Red Mountain
(
Columbia Valley
)
Don't let the acreage fool you because this postage stamp of an AVA packs a wallop. It is Washington's warmest growing region, producing wines with enough structure to outlive your pet tortoise and your mortgage.
Don't let the acreage fool you because this postage stamp of an AVA packs a wallop. It is Washington's warmest growing region, producing wines with enough structure to outlive your pet tortoise and your mortgage.
WINE STYLES I LEAD
Austrian Blaufränkisch
Imagine if Pinot Noir went to the gym and learned karate. This red offers a punch of peppery spice wrapped in elegant velvet textures, bridging the gap between heavy hitters and delicate sippers with effortless cool.
Imagine if Pinot Noir went to the gym and learned karate. This red offers a punch of peppery spice wrapped in elegant velvet textures, bridging the gap between heavy hitters and delicate sippers with effortless cool.
Austrian Burgenland Red
Austria isn't just about snappy whites, and this region proves it with authority. Burgenland pumps out reds bursting with dark berries and cracked black pepper, offering a texture that feels rich yet remarkably nimble on your tongue.
Austria isn't just about snappy whites, and this region proves it with authority. Burgenland pumps out reds bursting with dark berries and cracked black pepper, offering a texture that feels rich yet remarkably nimble on your tongue.
Austrian Blaufränkisch
Imagine if Pinot Noir went to the gym and learned karate. This red offers a punch of peppery spice wrapped in elegant velvet textures, bridging the gap between heavy hitters and delicate sippers with effortless cool.
Austrian Burgenland Red
Austria isn't just about snappy whites, and this region proves it with authority. Burgenland pumps out reds bursting with dark berries and cracked black pepper, offering a texture that feels rich yet remarkably nimble on your tongue.
German Lemberger
Think of this as Pinot Noir's brooding cousin who loves hiking in the Black Forest. It delivers a peppery kick wrapped in velvet textures, proving that Germany makes serious reds that demand your full attention right now.
Hungarian Kékfrankos
Kékfrankos acts like the reliable best friend who always brings great snacks to the party. It balances bright fruitiness with a peppery kick that wakes up your palate without overwhelming it, making every sip feel like a fresh start.
WINE STYLES I HELP
Posavje Cvicek
This isn't your heavy knockout punch but rather a zippy featherweight champion. It mixes red and white grapes into a low-alcohol delight that screams for cured meats and sunny afternoons, offering a refreshment level usually reserved for lemonade.
This isn't your heavy knockout punch but rather a zippy featherweight champion. It mixes red and white grapes into a low-alcohol delight that screams for cured meats and sunny afternoons, offering a refreshment level usually reserved for lemonade.
This isn't your heavy knockout punch but rather a zippy featherweight champion. It mixes red and white grapes into a low-alcohol delight that screams for cured meats and sunny afternoons, offering a refreshment level usually reserved for lemonade.
Austrian Sparkling Wine
Bubbles here are taken seriously, with a tiered system that rivals Champagne in quality but leaves your bank account intact. Expect crisp acidity, creamy textures, and a sudden urge to celebrate absolutely nothing in particular.
Bubbles here are taken seriously, with a tiered system that rivals Champagne in quality but leaves your bank account intact. Expect crisp acidity, creamy textures, and a sudden urge to celebrate absolutely nothing in particular.
Bubbles here are taken seriously, with a tiered system that rivals Champagne in quality but leaves your bank account intact. Expect crisp acidity, creamy textures, and a sudden urge to celebrate absolutely nothing in particular.
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