Neckenmarkt >
Burgenland >
Austria|
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| The town of Neckenmarkt is situated south of Lake Neusiedl along the old Roman trade route that stretched from the Baltic Sea to the Mediterranean. The status of this area as a stopping point, or “market” is now cemented in the modern name for the town. Neckenmarkt has a long history of viticulture and is believed to be the original home of Blaufrankisch, which dominates the region’s winemaking today. The cooperative began in 1968 with 243 members. As of 2001, there were 300 growers with 300 ha consisting of loamy soil and shale with varying degrees of gravel content. The last 10 years have seen major quality upgrades at the Winzerkeller– reduction of yield by 1/3 and production of the best vineyards (25 yrs old and above) into top wines. |
| Blaufränkisch |
100% Blaufranksich (aka Limberger). Austria's second most widely planted red grape, extremely hearty, prefers deep soils but does well even in lime soils. Resistant to rot and mildew. A slowly developing grape with a long hang time. Neckenmarkt is protected on the north, west and south by mountains from the cold continental temperatures. All stainless steel fermentation and aging. No malolactic.
The area of Neckenmarkt's vineyards is commonly referred to as "Blaufrankischland" and has some of the longest history (some say the origins of Blaufrankisch) and therefore experience with the grape. The "Classic" is a blend of different vineyards from all over the cooperative but displays a lighter style due to predominantly gravelly soils. It is light purple to red in color with classic cherry, sour cherry and blackberry fruit with light gravel soil charcater and has a light-bodied (for Blaufrankisch) clean finish. One of the most fruit oriented and accessible Blaufrankischs.
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| Zweigelt |
100% Zweigelt. Fermented between 7-20 days in all stainless steel. Also aged in stainless steel. No malolactic.
Zweigelt is technically a cross of the St. Laurent and Blaurankisch grapes, but as the most widely planted of the three, is considered the third red Austrian varietal. Ruby to garnet red in color with even darker hints at the core. Solid red fruit complemented by so much spice people often mistake this for, "a really interesting Zinfandel or Shiraz." It contains a much firmer backbone and more tannin than most zin or shiraz and therefore makes a better food pair. Open it and let breathe for 20-30 minutes to allow the full spice character to open up.
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