Markus Altenburger Blaufränkisch Vom Kalk 2021
  • Red Wine
  • Blaufränkisch
  • Biodynamic, Natural, Organic
  • Dry
  • Light Bodied
  • 750ml
  • 12.5% alc./vol

Markus Altenburger Blaufränkisch Vom Kalk 2021

Burgenland, Austria
$32.17 per bottle ($347.40 per case)
$28.95per bottle ($312.66per case)
12 bottles per case Save $34.74
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Only 18 items in stock!

Bright & Lush

The Altenburger family has farmed land in and around Jois since the 16th century. Their vineyards are only half an hour from Vienna, but seemingly in another cosmos altogether.

Grown on calcareous loam, the Blaufränkisch Vom Kalk is down-to-earth: fruity without being too superficial, persistent without being too demanding. The wine is produced without the help of technical or chemical tools, spontaneous fermented on the must, and matured primarily in large old wooden barrels.

It is the house wine, the neighbourhood wine, the friendship wine – one that everybody wants to pour in the glass – a perfect meal companion or to be enjoyed solo with a good conversations and silent thoughts. 

High-toned, bright, black cherry in the nose leading to a nice density despite its slight frame. Lushly-fruited and filled with tart fruit skin, cherry pit bitterness, ginger spice, and saline, pungent, and chalky mineral nuances.

About the Winery

Markus Altenburger

The Altenburger family has farmed land in and around Jois since the 16th century. Their vineyards are only half an hour from Vienna, but seemingly in another cosmos altogether. 

Markus is fascinated by Blaufränkisch – the red grape of Burgenland. He works with massal selections from his Gritschenberg vineyard's old vines. There, loose clusters and small berries are well adapted to the dry Pannonian summers. The grapes express the schist for fruiter wines charming in their youth, as well as the limestone, for length and structure. The wines express this tension, the influences of limestone and schist soils, and something of the wild abundance of nature, as well.

Since Markus took over his family’s estate more than a decade ago, he’s moved from what he calls “well-behaved wines” to those that are much closer to nature and bear a far more personal stamp. In the cellar, he favours native yeasts, minimal added sulphur, long, protective lees contact, and concrete and neutral wood for ageing. 

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