Blaufränkisch Aging Potential: What To Expect

As in so many wine regions, there is a new generation that wants to do things a little differently, as the 2020 and 2021 examples from Claus Preisinger that we tasted at the Summit showed most dramatically, thanks to early-picked grapes and fashionable amphora ageing. These wines were much paler than most, having had only a few days’ contact with the grape skins in the fermentation vat, and they seemed already approachable. An increasing number of Blaufränkisch wines are beginning to be made like this but they are routinely rejected by the tasting panels, which, throughout Austria, are notoriously inflexible in the styles they allow to carry an official appellation as a ‘quality wine’.

as Jancis Robinson states in her article on the future of Blaufränkisch.

However, other producers decide to exploit the full aging potential of Blaufränkisch, such as Ernst Triebaumer with his 1986 Blaufränkisch, still in good shape in 2023.

Another example is Roland Velich, who decided to devote his new Moric label to varietal, terroir-driven Blaufränkisch, launching it with the 2001 vintage and making increasingly complex, expressive examples, often from very old vines, every year since.

What can we expect with such wines? Let’s talk about Blaufränkisch aging potential!

Blaufränkisch, a renowned red wine grape native to Austria and also known as Kékfrankos in Hungary, produces full-bodied wines with high acidity, with flavors of dark fruit, spice, and earth. With age, these wines develop secondary aromas of leather, tobacco, and forest floor, akin to Burgundy wines in complexity and longevity. Factors like grape ripeness, vineyard location, and winemaking techniques influence their aging potential. Cellaring Blaufränkisch wines, especially those from reputable producers and vineyards, in a cool, dark environment allows them to evolve gracefully, reaching their full potential after at least 5-10 years, with some exceptional bottles aging well for decades.

Blaufränkisch: A Grape with Great Aging Potential

Blaufränkisch is a red wine grape variety native to Austria, where it is known as one of the country’s signature grape. It is also grown in neighboring Hungary, where it is called Kékfrankos.

Blaufränkisch wines are typically full-bodied and high in acidity, with flavors of dark fruit, spice, and earth. With age, Blaufränkisch wines can develop secondary aromas and flavors of leather, tobacco, and forest floor.

Blaufränkisch wines have excellent aging potential. In fact, they are often compared to Burgundy wines in terms of their longevity and complexity.

In a 2022 article for Wine Enthusiast, wine critic Roger Voss wrote the following about Blaufränkisch:

“Blaufränkisch is a red wine grape that is native to Austria and Hungary. It is known for its ability to produce wines with great aging potential. In fact, some experts have compared Blaufränkisch to Pinot Noir in terms of its longevity and complexity.”

I was often asked the difference between Blaufränkisch and Pinot Noir, so much that I wrote a whole post about it!

>> What is the difference between Blaufränkisch and Pinot Noir? <<

With proper cellaring, Blaufränkisch wines can age for decades.

Factors Influencing Blaufränkisch Aging Potential

The aging potential of Blaufränkisch wines is influenced by a variety of factors.

Of course, it all starts with the grape!

Well-ripened Blaufränkisch grapes will produce wines with higher acidity and tannins, which are both important for aging.

1) Tannins are naturally occurring compounds found in grape skins, seeds, and stems. They are responsible for the astringent sensation that you experience when drinking young red wines. Tannins also play an important role in wine aging.

Over time, tannins polymerize, which means that small tannin molecules attach to each other to form larger molecules. These larger molecules are less astringent and give wine a more mellow texture.

Additionally, tannins can react with other compounds in wine, such as proteins and polysaccharides, to form precipitates. These precipitates fall out of solution, which helps to clarify the wine and reduce bitterness.

As a result of these processes, tannins play a vital role in the development of complex flavors and aromas in aged wines. They also help to protect the wine from oxidation, which can lead to spoilage.

Here is an analogy to help explain how tannins change with age:

Imagine a room full of people. Each person represents a tannin molecule. At first, the people are all scattered around the room and bumping into each other. This represents the astringency of young red wines.

Over time, the people start to come together and form groups. These groups represent polymerized tannins. Polymerized tannins are less astringent and give wine a more mellow texture.

Additionally, some of the people may start to leave the room and go to other rooms. This represents the removal of tannins from wine through precipitation.

As a result of these processes, the room becomes less crowded and more organized. This is similar to how the flavor profile of a wine changes with age. Aged wines have more complex flavors and aromas, and they are less astringent.

Tannins are a key component of wine aging, and they play an important role in the development of complex flavors and aromas. Aged wines with well-integrated tannins are often described as having a “velvety” texture.

2) Acidity is also one of the most important factors in wine aging. High-acid wines are more resistant to oxidation, which is a chemical process that can cause wine to spoil. Oxidation can make wine taste flat, brown, and even vinegary.

Acidity also helps to preserve the fruit flavors and aromas in wine. As wine ages, the fruit flavors can fade. However, high-acid wines tend to retain their fruit flavors better than low-acid wines.

In addition, acidity helps to balance the sweetness and tannins in wine. Sweetness and tannins can mask the other flavors in wine, making it difficult to taste the complex aromas. However, acidity helps to bring out all of the flavors in a wine, creating a more balanced and complex flavor profile.

Here is a more detailed explanation of how acidity prevents bacteria from spoiling wine:

Bacteria need a certain pH level in order to survive and thrive. Wine with high acidity has a low pH level, which makes it an inhospitable environment for bacteria.

When bacteria encounter a low pH environment, they will try to neutralize the acid by releasing ammonia. Ammonia is a toxic compound that can spoil wine. However, high-acid wines have enough acidity to neutralize the ammonia released by bacteria, preventing them from spoiling the wine.

Concerning the vineyard location, Blaufränkisch vines grown in cooler climates tend to produce wines with higher acidity and tannins, which are more age-worthy.

Winemaking decisions such as fermentation temperature, maceration time, and oak aging can also affect the wine’s aging potential.

1) Fermentation temperature has a significant impact on the extraction of tannins and other flavor compounds from the grape skins. Higher fermentation temperatures tend to extract more tannins, which can give the wine more structure and aging potential. However, too high of a fermentation temperature can also extract harsh tannins and other undesirable compounds.

Thick skins, such as Blaufränkisch, benefit from higher fermentation temperatures, which helps to extract the tannins that give these wines their structure and aging potential.

2) Maceration time is the amount of time that the grape skins and other solids are left in contact with the juice during fermentation. Longer maceration times tend to extract more tannins and other flavor compounds from the grape skins, which can give the wine more structure and aging potential. However, too long of a maceration time can also extract harsh tannins and other undesirable compounds.

3) Oak aging can add complexity and structure to wine, and it can also help to soften tannins. However, over-oaking can mask the fruit flavors and aromas of the wine, and it can also add undesirable flavors, such as vanilla and coconut.

The Aging Process

During the aging process, Blaufränkisch wines undergo a number of changes. The tannins soften and mellow, the acidity remains relatively stable, and the fruit flavors become more subdued.

This is because the fruit compounds break down over time. However, the fruit flavors do not disappear entirely. Even in very old wines, it is still possible to detect hints of the original fruit flavors.

One reason why fruit flavors become subdued with age is because of oxidation. Oxidation is a chemical process that can occur when wine is exposed to oxygen. Oxidation can break down the fruit compounds in wine, resulting in a loss of fruit flavor.

Another reason why fruit flavors become subdued with age is because of polymerization. Polymerization is a process in which small molecules combine to form larger molecules. Fruit compounds can polymerize with other compounds in wine, such as tannins. This polymerization can make the fruit compounds less volatile, which means that they are less likely to release aromas and flavors.

As wine ages, it develops complex secondary and tertiary flavors and aromas, such as leather, tobacco, forest floor, truffle, mushroom, and game.

Over time, the compounds in wine can react with each other to form new compounds. These new compounds can contribute to the development of secondary and tertiary flavors and aromas.

If the wine is aged in oak barrels, the wood can contribute to the development of secondary and tertiary flavors and aromas. Oak can add flavors such as vanilla, caramel, and toast to wine.

Over time, some of the water in wine evaporates. This can concentrate the remaining compounds in wine, which can lead to the development of more intense flavors and aromas.

How Long to Age Blaufränkisch

The length of time that a Blaufränkisch wine can be aged depends on a number of factors, including the quality of the wine, the winemaking techniques used, and the storage conditions. However, most Blaufränkisch wines will benefit from at least 5-10 years of aging. Some Blaufränkisch wines can be aged for 20 years or more.

For example, the Jancis Robinson article mentions a Ernst Triebaumer’s 1986 Blaufränkisch, still in good shape, in 2023.

Here are some general guidelines for aging Blaufränkisch wines:

Young Blaufränkisch wines (1-3 years old): Young Blaufränkisch wines are typically full-bodied and high in acidity, with flavors of dark fruit, spice, and earth. These wines are often approachable in their youth, but they can also benefit from a few years of aging.

For example, Blaufränkisch from Burgenland are typically light-bodied and fruity, with flavors of red cherry, plum, and spice. They are often approachable in their youth and do not need to be aged.

Some examples are 2022 Weingut Gsellmann Blaufränkisch Burgenland, 2022 Weingut Alois Kracher Blaufränkisch Eisenberg , 2022 Weingut Paul Achs Blaufränkisch Leithaberg

Mid-term aged Blaufränkisch wines (4-10 years old): As Blaufränkisch wines age, the tannins soften and the fruit flavors become more subdued. Complex secondary and tertiary flavors and aromas, such as leather, tobacco, and forest floor, begin to develop. Mid-term aged Blaufränkisch wines are typically drinking well and offer a good balance of fruit, acidity, and tannins.

Some examples are :

1) Blaufränkisch Mittelburgenland are typically full-bodied and structured, with high acidity and tannins. They benefit from a few years of aging, which allows the tannins to soften and the flavors to develop.

2) Old vine Blaufränkisch wines are typically more concentrated and complex than wines from younger vines. They can benefit from several years of aging.

3) Blaufränkisch wines from top producers are typically well-made and have the potential to age for many years.

2020 Weingut Moric Blaufränkisch Mittelburgenland ; 2019 Weingut Leth Blaufränkisch Reserve and 2018 Weingut Franz Weninger Blaufränkisch are mid-term ages Blaufränkisch wines

Long-term aged Blaufränkisch wines (11+ years old): Long-term aged Blaufränkisch wines have fully integrated tannins and complex secondary and tertiary flavors and aromas. These wines are often at their peak of maturity, but they can also be cellared for many years to come.

Some examples are :

1) Blaufränkisch wines from top producers from great vintages have the potential to age for decades. These wines are typically very concentrated and complex, with well-integrated tannins and acidity

2) Blaufränkisch Eisenberg wines are typically more structured than Blaufränkisch Burgenland wines, with higher acidity and tannins. They can benefit from a few years of aging, but they can also be enjoyed young

3) Blaufränkisch Leithaberg wines are typically medium-bodied and balanced, with flavors of dark fruit, spice, and earth. They can be enjoyed young or aged for a few years.

Some examples are 2016 Weingut Hans Igler Blaufränkisch Riedenwein, 2015 Weingut Pittnauer Blaufränkisch Grosse Reserve and 2014 Weingut Alois Kracher Blaufränkisch Trockenbeerenauslese are long-term aged Blaufränkisch wines.

It is important to note that these are just general guidelines. The best way to determine how long to age a Blaufränkisch wine is to taste it and see how it is developing.

Tips for Cellaring Blaufränkisch

If you are interested in cellaring Blaufränkisch wines, here are a few tips:

• Choose a cool, dark place to store your Blaufränkisch wines. The ideal temperature for storing wine is around 55°F (13°C). Avoid storing wine in places that are too hot or too cold, as this can cause the wine to age prematurely or spoil.
• Store the wines in a place with stable temperature and humidity. Avoid storing wines in places where the temperature or humidity fluctuates frequently.
• Keep your Blaufränkisch wines away from strong sunlight and broad artificial light. Exposure to light can cause wine to oxidize, which can lead to off flavors and aromas.
• Store Blaufränkisch wines sealed with a cork on their side. This will keep the cork moist and prevent it from drying out and allowing air to enter the bottle.
• Store Blaufränkisch wines sealed with a screw cap standing up. Screw caps do not need to be kept moist, so there is no need to store them on their side.

If you don’t have a natural cellar in your home, don’t worry I don’t either. I suggest investing in a wine cooler.

I know I was convinced about the use of it so I directly bought the best one on the market (or so) but it has it’s price.

If you’re not convinced of the use but want to try it out, start with a smaller one. Be careful, wine cellars don’t have to be expensive! I would suggest this one which has a great value for price.

As an Amazon associate I earn from qualifying purchases. All my opinions are my own and I chose the best value-price for you (some are way more expensive than they should be)

Back to the wine cellar, here are some features you should look for while buying a wine cellar (That were my criteria, the last one was the number of bottles I could stock. This one doesn’t cover it but I think it’s a great way to start. You don’t want a huge wine cellar in your kitchen if you end up not really using it)

It offers several features such as :

• Temperature stability – meaning temperature is not affected by outside heat sources, and reaches temperatures low enough to house sparkling white wines with a 41°F to 64°F temperature range. It has a built-in-fan that maintains a consistent temperature throughout, this cooler ensures an optimal environment for long-term wine storage.
• UV-resistant double-paned thermopane glass – meaning the door not only keeps the interior insulated, but also protects your collection from harmful UV light that can damage the tannins and overall flavor of your wine.
• soft interior lighting – Turn on the energy-efficient LED light to gently illuminate your collection. Say goodbye to harsh fluorescent bulbs that fade labels and affect flavor.
• Removable racks and easy-to-use touh controls – Rearrange the shelves to accommodate varying bottle sizes. From pinot noir to champagne, you can be sure your collection ages comfortably. Easily adjust the temperature and turn on the light by tapping the digital display, then easily lock in settings with the lock button. The bright LCD display lets you view the temperature, even in the dark.

>> Check out other reviews (3K) and get your now! <<

Here are some additional tips for cellaring Blaufränkisch wines:

• Select wines from well-respected producers and vineyards. Look for wines with high acidity and tannins, as these wines will have the best aging potential.
• Be patient. Blaufränkisch wines need time to age and develop. Most Blaufränkisch wines will benefit from at least 5-10 years of aging. However, the best Blaufränkisch wines can age for decades.

Conclusion: Blaufränkisch aging potential: What to expect

Blaufränkisch is a red wine grape variety with excellent aging potential.

The aging potential of Blaufränkisch wines is influenced by a variety of factors, including grape quality, winemaking techniques, and vineyard location.

Blaufränkisch wines undergo a number of changes during the aging process, including the softening of tannins, the development of secondary and tertiary flavors and aromas such as leather, tobacco, forest floor, truffle, mushroom, and game, and the integration of acidity. This results in a wine that is balanced and harmonious.

Most Blaufränkisch wines will benefit from at least 5-10 years of aging. However, the best Blaufränkisch wines can age for decades.

If you are looking for an exciting and rewarding wine drinking experience, I highly recommend trying aged Blaufränkisch, and why not invest in your wine cooler for great at-home aging experience?