Angela and Werner Michlit’s Meinklang farm is mentioned several times on this site. Look here for a short presentation. (By the way, the grüner wine mentioned in the post is now renamed Heideboden.)
Here we shall talk about another of their many good and economic wines, a delicious red wine from their home ground in Burgenland, near the Hungarian border. It’s based on the zweigelt variety (60%), complemented with blaufränkish (30%) and st. laurent (10%).
Zweigelt normally makes ligh, juicy wines, blaufränkish contributes with fruit, tannin and sometimes a spicy character, whereas st. laurent’s most important feature is colour.
The grapes were biodynamically farmed, the wine spontaneously fermented and raised in tank. The alcohol clocks in at a fairly low 12%.
A Christmas edition of the wine
Burgenland Red 2017 (Meinklang)
Deep cherry red. Young, fresh aromas of raspberries, plums, flowers and herbs. Vibrant and luscious in the mouth with lots of pure fruit, light tannin and a refreshing acidity.
Food: Meats on the lighter side, salads, pizza, pasta, but also fish like bacalao