Roland Velich started Moric ("MOR-itz") in 2001 with the goal of doing with Blaufränkisch in Burgenland what producers have achieved with Pinot Noir in Burgundy, Syrah in the Northern Rhône, and Nebbiolo in the Langhe. (Read Alder Yarrow's article
MORIC: The Apogee of Blaufränkisch.) He has undoubtedly become the reference-point producer for the variety. This is his entry-level wine, from 10-50 year old vines growing in limestone, primary rock, and loam. Farming is uncertified organic. Fermentation is with indigenous yeasts in open vats and steel tank. Aging is in a combination of barrels ranging from 600 to 4500 liters in size. There’s no fining or filtration, and minimal SO2 is added at bottling. 12.5% alcohol. The wine smells of dark berries, baking spices, and iron. It has a supple, elegant texture, bright acidity, and moderate tannin. This is classy stuff! Drink it with sausages (especially bratwurst), potato stew, or a richer, cheesy pasta
