It’s also one of the flattest areas of Austria – a bump 80 feet high is called a “hill” here – and one of the warmest as hot breezes flow westward from the Pannonian Plain to the east. And, while daytime temperatures can soar, the long, shallow (just 3 feet deep!) glacial lake called Neusiedler See both cools the region at night and pumps out autumn fogs that cover vineyards near the lake.
Fine Wine Potential in Burgenland
Alois Kracher was the first to see Burgenland’s potential for fine wine, taking advantage of the alternating warm sunshine and chilly fog in lakeside vineyards to make sweet wines based on botrytis – aka “noble rot.” Kracher’s unique and exotic bottlings of Chardonnay, Scheurebe, Welschriesling, and, eventually, even red grapes like Zweigelt and Pinot Noir earned huge ratings in Wine Advocate, Wine Spectator, etc. and helped spur investment and attention for Burgenland’s vineyards.
Ernst Steindorfer was part of the Kracher revolution, both as Alois Kracher’s friend and his winemaker for many years. But he also made wine for himself, starting first with his mother’s vineyards and selling wine in bulk before gradually expanding the estate to about 22 acres of vines and bottling roughly 5,000 cases per year.
Like his good friend Kracher, Ernst and his family make some brilliant sweet wines – from botrytized Sauvignon Blanc and Chardonnay – and a killer Pinot Gris we are still trying to get our hands on. The real pride and joy of the cellar are Ernst’s red wines.
Discovering Austria’s Reds
Once vineyards move far enough from the lake to escape fog, the daytime warmth and nighttime cool makes this perfect red wine country. And growers like Ernst have risen to the opportunity, firmly establishing Burgenland as Austria’s best source of reds. So why haven’t you heard of these wines before?
One reason: Austrians drink them before they can escape the country! Austrian’s love their own wines, love to visit and buy directly from winemakers, and are proud to order Austrian wine in the countries top restaurants and bars. The country only makes about 1% of the world’s wine and drinks 70%+ of its production at home. So, not much makes it here.
A Primer on Austrian Red Varietals
Another reason: Austria’s unfamiliar grapes can intimidate American drinkers more accustomed to popular “international” varietals – grapes that find vineyard homes in many parts of the world. Austria’s best grapes, in contrast, have evolved (or were created) to suit the country’s unique Central European soils and climate. The three most important are:
Blaufränkisch: The “fräkisch” in this grape’s name comes from Medieval Austrian’s assumption that any grape making good wine must have come from Franconia in Germany. It’s probably native to the region, though, and migrated to Germany (where it’s called Lemberger) later. It gives dark colored, fruit filled, brightly juicy wines that are easygoing fun when made in tank and develop more complexity and sophistication when aged in oak. Austria’s second most planted red grape and arguably its best.
St. Laurent: Another old native Austrian grape whose name probably derives from St Laurentius, patron saint of chef’s, whose day is August 10, around the time this grape starts to ripen. It gives aromatic wines of velvety structure and sour cherry fruit. There’s a faint resemblance to Pinot Noir, if with more acidity and structure, but no genetic relationship.
Zweigelt: The most widely planted red grape in Austria is also the one most often seen in the USA. It’s a different kind of Austria native, created in 1922 by crossing Blaufränkisch and St. Laurent. It’s exuberantly fruity – almost like a cross between Gamay and Zinfandel – but can be a little simple on it’s own. When yields are kept low, though, and barrel carefully used, it can deliver delicious, if a bit exotic, wine.
Ernst Steindorfer grows and vinifies all three of these traditional Austrian red grapes and bottles each of them in two cuvees. One with limited/no oak offers up pure fruit, juicy textures, and easy-drinking value. The other version, the Reserve cuvees, gains extra structure and complexity from time in barrel. All are excellent – we especially loved the Blaufränkisch Reserve – but I’m not sure any are better than this ripe and supple cookout-friendly blend of all three!