Hugl/Wimmer Blauburger dry

Blauburger is one of the oldest Austrian new breeds — a cross between Blaufränkisch and Portugieser that finds real depth at the right winery. Hugl/Wimmer shows what becomes of this underestimated variety with careful hand-picking and consistent craftsmanship.

After the harvest, the grapes are destemmed and classically fermented on the mash — a step that brings color, structure, and aromatic breadth into the glass. Subsequently, the wine matures in large oak barrels. No small barrique, no wood pressure: the aging puts fruit and varietal character in the foreground, the wood only provides the frame.

In the glass, dark blackberry opens up alongside ripe red cherries and a hint of dried herbs — thyme, a touch of bay leaf. The body is full-bodied, the tannins are softly integrated and without rough edges. The acidity remains in balance, which gives the wine accessibility without being lightweight. The finish lingers, spicy and with a light dark fruit aftertaste.

Serving temperature 16–18 °C. With food, this Blauburger goes well with onion roast beef, braised beef with root vegetables, fried porcini mushrooms with polenta, or a spicy mountain cheese. It also cuts a fine figure as an uncomplicated companion to an evening at the stove.