Niersteiner Blaufränkisch

Blaufränkisch from Nierstein — that sounds unusual, but it's a logical step: St. Antony has been working for years to explore the potential of the Rheinhessen terroirs beyond Riesling and Pinot Noir. This red wine shows that they've succeeded.

The St. Antony winery is one of the most prestigious addresses in Nierstein on the Rhine — known for its precise vineyard management on the Roter Hang (Red Slope) and a cellar that doesn't hide fruit behind oak. Their Blaufränkisch is a testament to this: a grape variety with Pannonian roots, here with Rhenish limestone and Rotliegend soils as its foundation.

In the glass, it displays a deep ruby ​​red color. The nose offers aromas of wild berries and dried sour cherry, along with pine forest and a subtle vanilla note from the oak aging. On the palate, it is lively and delicately juicy—not a heavy fruit bomb, but an extract-rich wine with real backbone. The tannins are present but velvety integrated, a touch of extract sweetness balancing the fresh acidity. The finish is long and spicy, with notes of forest and cherry.

Serving temperature: 16–18 °C. Pairs well with braised beef shoulder , venison goulash, or a strong, flavorful hard cheese such as mountain cheese. If opened now, decant it two hours beforehand to allow its full character to develop.