In the world of Austrian wine, Roland Velich is a revolutionary figure. While others were chasing international trends, Velich looked inward, dedicating his Moric (pronounced “Moritz”) project to a single, noble cause: proving that Blaufränkisch is one of the world’s great red grape varieties. With a sensibility honed by the great wines of Burgundy, he treats this native Austrian grape not as a workhorse, but as a transparent vehicle for terroir. From his winery in Burgenland, Velich has single-handedly created a new benchmark for the grape, crafting wines of profound elegance, complexity, and age-worthiness from old-vine sites.
But what does a master of single-vineyard expression drink on a Tuesday night? The answer is “Haus Marke,” or “House Brand.” This is Roland Velich’s version of a house wine, and it’s a stroke of genius. Rather than a simple, youthful red, this is a multi-vintage blend incorporating a solera-like system of wines dating back to 2012. A blend of Blaufränkisch, Zweigelt, and Pinot Noir, it’s Velich’s homage to Cru Beaujolais—a wine that is at once playful, serious, and incredibly delicious. It’s the perfect introduction to the Moric philosophy: impeccable balance, vibrant energy, and undeniable soul.
Why You'll Love It:
The Vision of a Master: This is your entry point into the world of Roland Velich, a producer widely considered to be the master of Blaufränkisch. It’s a chance to taste the philosophy of a world-class winemaker at an everyday price.
Beyond Vintage: The multi-vintage, solera-style blend is a technique used by the great Sherry bodegas and Champagne houses. Here, it creates a wine of remarkable consistency and surprising complexity, layering the bright fruit of the current vintage over a savory, earthy base of older wines.
The Ultimate All-Rounder: With its bright acidity, juicy red fruits, and spicy undertones, this is an incredibly versatile food wine. It has the freshness to pair with roasted chicken or pork, the earthiness for mushrooms, and the sheer drinkability to be enjoyed all on its own, perhaps with a slight chill.
How to Serve It:
Serve slightly chilled, around 55-60°F, in a Burgundy-style glass.
No decanting is necessary; this wine is all about youthful vibrancy and freshness.
Pair with a wide range of dishes, from classic Wiener Schnitzel and charcuterie boards to roasted poultry, mushroom risotto, or even pizza.
