We just tasted this groundbreaking Austrian Blaufränkisch put through Solera, and it completely blew us away—so much so that we secured a US Exclusive allocation for our faithful. Roland Velich of Moric, the visionary who put Austrian Blaufränkisch on the global map, has executed a revolutionary concept that works outrageously well. If you crave top-tier Cru Beaujolais texture mixed with the earthy depth of Burgundy and the wild, savory edge of Northern Rhône Syrah, this is the ultimate bottle to pop alongside a feast right off the grill.
While fractional Solera aging was perfected by classic fortified regions—from Sherry country in Andalusia to Madeira and Australia’s Rutherglen district—Velich flips the traditional script. Instead of heavy sweetness, he uses the system to craft something hyper-energetic, light-on-its-feet, and refreshing. Spanning up to 11 distinct vintages, the base pulls from recent harvests for vibrant primary fruit, while reserve components back to 2012 add a decade of savory depth. By topping off large neutral casks, Moric captures young-vintage drive alongside an aged cellar patina with unmatched finesse.
In the glass, it pours translucent ruby with deep purple reflections. The nose explodes with wild sour cherries, crushed white pepper, gamey herbs, and pulverized slate. On the palate, crunchy red berries meet taut mineral drive and fine, chalky tannins that yield an endlessly drinkable framework. Throw a light chill on it, fire up the grill, and grab your stash before this exclusive allocation vanishes!
Guten Appetit!
Why You'll Love It
- A fractional Solera blend from one of Central Europe's most visionary winemakers.
- Combines the fresh energy of young vintages with the complex, tertiary depth of older wines.
- Extremely food-friendly with low extraction, bright acidity, and fine, chalky tannins.
How To Serve It
- Serve with a slight chill between 56°F and 60°F to emphasize its bright fruit and spice lift.
- Decanting for 20 to 30 minutes helps the complex, multi-vintage aromatics unfurl.
- Pour into burgundy stems to maximize the floral perfume and wild berry aromas.
- Pairs brilliantly with roasted duck breast, pork tenderloin, wild mushroom dishes, or charcuterie.
