Hugl/Wimmer Blauburger dry

Blauburger is one of Austria's oldest new grape varieties—a cross between Blaufränkisch and Portugieser—which, at the right winery, develops true depth. Hugl/Wimmer demonstrates what can be achieved with careful hand-harvesting and consistent craftsmanship from this underrated variety.

After harvesting, the grapes are destemmed and fermented traditionally on the skins—a step that brings color, structure, and aromatic complexity to the glass. The wine then matures in large oak barrels. No small barriques, no oak influence: the aging process prioritizes fruit and varietal character, with the wood merely providing a framework.

In the glass, aromas of dark blackberry unfold alongside ripe red cherries and a hint of dried herbs—thyme, a touch of bay leaf. The body is full, the tannins softly integrated and without any harshness. The acidity remains balanced, giving the wine approachability without being heavy. The finish is lingering, spicy, with a subtle hint of dark fruit.

Serving temperature 16–18 °C . Drinking window: now until 2027. This Blauburger pairs well with onion roast beef, braised beef with root vegetables, sautéed porcini mushrooms with polenta, or a tangy mountain cheese. It also makes a great, uncomplicated accompaniment to an evening spent cooking.