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🍇 Blaufränkisch

Also known as: Lemberger, Kékfrankos
Pronunciation: blaow-FRANK-ish /ˈblaʊ̯ˌfʁɛŋkɪʃ/
Red Origin: Burgenland, Austria

About Blaufränkisch

Blaufränkisch is Austria's finest red grape, producing spicy, structured wines with dark fruit and distinctive pepper notes. Burgenland is its heartland, where top examples rival quality reds from anywhere.

Wine Colour & Appearance

Typical colour: Deep ruby-purple

Deep with purple hints

Colour Variations by Region

Mittelburgenland: Deep purple-ruby
Intensity Deep
Clarity Clear
Viscosity Medium-high

Wine Characteristics

Body
Medium to Full
Tannin
Medium to High
Acidity
High
Sweetness
Dry
Alcohol
12.5–14.5%

Blaufränkisch wines typically range from 12.5% to 14.5% ABV. Styles can vary; lighter, more approachable examples tend toward the lower end, while wines from dense clay soils or those aged in oak may reach the higher end of the range.

Aroma & Flavour Profile Le Nez du Vin Reference →

Aromas (Nose) [Le Nez aroma]

  • Black cherry
  • Pepper [M43 pepper]
  • Spice
  • Herbs
  • Mineral

Flavours (Palate)

  • Dark fruit
  • Peppery
  • Fresh
  • Structured
  • Long finish

The Nose

Blaufränkisch wines offer a compelling aromatic profile, initially bursting with vibrant dark fruit like black cherry and plum, often layered with notes of juicy blackberry. As the wine develops, secondary aromas of gentle spice – think black pepper and perhaps a hint of smoky cedar – emerge, interwoven with earthy undertones reminiscent of forest floor or juniper. With age, tertiary notes of chocolate and subtle oak can add further complexity to this intriguing and food-friendly wine.

The Palate

Blaufränkisch wines present a full-bodied palate with a compelling interplay of ripe black fruits like blackberry and black cherry, alongside notes of peppery spice and a hint of eucalyptus. These wines are characterized by vibrant acidity and firm, yet harmonious tannins, culminating in a long, satisfying finish. Overall, Blaufränkisch delivers a bold and structured experience, offering complexity reminiscent of Pinot Noir or Syrah.

Viticulture

Ripening:
Late ripening. Requires a long growing season to fully develop its characteristic flavors and tannins. Often harvested in late October or early November.
Challenges:
Achieving full phenolic ripeness in cooler years., Managing vigor, especially in fertile soils., Protecting against bird damage (berries are attractive to birds).
Canopy Management:
Important to manage canopy for sunlight penetration and air circulation. Leaf removal is often practiced.
Budding:
Medium-early budding.
Average:
60-80 hl/ha (hectoliters per hectare). Can be higher, but quality often suffers.
Characteristics:
Benefits from soils with mineral content. Can adapt to various soil types, but expresses best in those with good drainage and moderate fertility.
Common:
Single cordon (Guyot), Double cordon, Bush vine (traditional in older vineyards)
Considerations:
Rootstock selection depends on soil type and desired vigor. Rootstocks that moderate vigor and promote drought tolerance are often preferred.
Drainage:
Excellent drainage is essential to prevent root rot and promote concentration of flavors.
Examples:
SO4, K51-40, 110 Richter
Frost Risk:
Moderate risk of spring frost due to early budburst.
Optimal:
Cool to moderate continental climate with warm summers and cold winters. Significant diurnal temperature variation is highly beneficial.
Preferred:
Loess, sandy loam, gravelly soils, and schist. Well-drained soils are crucial.
Quality Focus:
Lower yields (50-60 hl/ha) are often preferred for producing premium wines with greater concentration and complexity.
Regions:
Austria (especially Burgenland, Mittelburgenland, and Carnuntum), Hungary (Eger, Szekszárd), Croatia (Pannonian Basin), Slovakia, Germany (Baden, Pfalz)
Susceptibility:
Susceptible to powdery mildew and botrytis (especially in humid conditions).
Tolerances:
Relatively tolerant of cold winters, but susceptible to spring frosts. Requires sufficient heat summation for full ripening.
Vine Density:
Typically planted at moderate to high densities (4,000-6,000 vines/ha).
Vintage Variation:
Vintage variation can be significant due to its late ripening; warm years produce richer, more opulent wines, while cooler years yield more structured, acidic wines.

Grape Morphology

Skin Thickness
Thick
Berry Size
Small
Bunch Tightness
Loose
Botrytis Susceptibility
Medium

Winemaking Notes

Oak Affinity
Medium
Oxidation Tendency
Moderate
MLC Typical
Yes
Ageing Potential
10-20 years

Blending Partners

Zweigelt — Primary partner

To soften tannins and add fruitiness, creating a more approachable wine.

Common in: Austria, Hungary

Gamay — Traditional partner

As Blaufränkisch is a parent grape to Gamay, blending can create complex flavor profiles.

Common in: Austria, Hungary

Other Red Varieties — Secondary partner

Often used in 'Cuvées' to add complexity and balance, though specific partners aren't consistently noted.

Common in: Austria

Notable Regions

Burgenland, Austria Considered the spiritual home of Blaufränkisch. The iron-rich soils and continental climate contribute to its characteristic structure and spice. The Mittelburgenland and Südburgenland DACs are particularly important.
South Styria (Südsteiermark), Austria Increasingly recognized for high-quality Blaufränkisch, often with a more elegant and fruit-forward style than Burgenland examples. The warmer climate and specific soil types (often shell limestone) contribute to this.
Carnuntum, Austria An ancient Roman wine region, Carnuntum produces Blaufränkisch with a distinctive minerality and often a more rustic character. The diverse soil composition, including loess and gravel, plays a significant role.
Lower Austria (Niederösterreich), Austria While Burgenland, South Styria and Carnuntum are the most prominent, Blaufränkisch is also grown throughout Lower Austria, offering a range of styles depending on the specific sub-region.
Hungary (particularly Villány and Szekszárd) Known as Kékfrankos in Hungary, these regions produce Blaufränkisch with a distinct Hungarian character, often exhibiting dark fruit flavors and a savory finish. Villány is known for its warmer climate and fuller-bodied wines.
Slovenia (Podravje region) Blaufränkisch, known as Modra Frankinja, is a significant variety in the Podravje region of Slovenia, producing wines with good structure and acidity.
Moravia, Czech Republic Known as Frankovka, Blaufränkisch is a widely planted variety in Moravia, producing wines that range from light and fruity to full-bodied and complex.

Region Map

Old World vs New World

Understanding regional style differences helps identify origin in blind tasting.

🏰 Old World (Europe)

Austria, Hungary, Germany

🌎 New World (Americas, Australasia)

Limited USA

Key Tells for Blind Tasting

Pepper + high acid + structure

Similar Grapes & Lateral Confusion

These grapes are commonly confused with Blaufränkisch in blind tasting. Here's how to tell them apart:

Syrah

Why confused: similar_pepper

How to distinguish: Syrah is fuller, less acidic

Blind Tasting Tips

Key identifiers: Peppery, high acidity, structured, Central European.

Vintage History

Notable vintages for Blaufränkisch:

2023
A warm, dry summer led to early ripening. Blaufränkisch showed concentrated fruit – dark cherry, plum – but retained good acidity. Harvest was significantly earlier than usual. Potential for powerful, structured wines, but careful extraction is needed to avoid overripe flavors. Some wines show a hint of baked fruit if not managed well. Good color intensity.
2022
A challenging vintage with significant spring frosts followed by a hot, dry summer. Yields were considerably reduced. Blaufränkisch, while resilient, suffered some damage. Wines are concentrated and show good structure, but lack the aromatic complexity of a more balanced year. Expect wines with firm tannins and a slightly rustic character. Early drinking is likely for many examples.
2021
A classic vintage with a cool spring and a warm, dry summer. Ideal conditions for Blaufränkisch. Excellent balance between ripe fruit, bright acidity, and firm tannins. Wines exhibit notes of dark cherry, blackberry, and spice. Good aging potential. The vintage allowed for a longer hang time, developing complex flavors.
2020
A warm and relatively dry year, but with sufficient rainfall to avoid drought stress. Blaufränkisch thrived, producing wines with lush fruit, supple tannins, and a long finish. Notes of black cherry, plum, and a hint of pepper. A very approachable vintage, with many wines ready to drink young, but also capable of aging.
2019
A generous vintage with consistent warmth throughout the growing season. Blaufränkisch produced full-bodied wines with ripe tannins and concentrated flavors of dark fruit and chocolate. A touch of sweetness is present in some examples. Good structure, but may lack the finesse of cooler vintages.
2018
A cool and wet vintage, particularly during the summer months. Blaufränkisch struggled to fully ripen, resulting in wines with higher acidity and lighter color. Flavors are more restrained, with notes of sour cherry and forest floor. Wines require careful cellaring to integrate the tannins.
2017
A near-perfect vintage. Warm, dry summer followed by cool nights. Blaufränkisch excelled, producing wines with exceptional concentration, structure, and complexity. Notes of black cherry, plum, spice, and a hint of graphite. Excellent aging potential – a classic vintage for the variety.
2016
A warm vintage with a slightly earlier budburst. Blaufränkisch showed well, with good ripeness and balanced acidity. Wines are fruit-forward with notes of dark berries and a subtle earthy character. A reliable and enjoyable vintage.
2015
A challenging vintage due to excessive rainfall and humidity. Blaufränkisch was susceptible to fungal diseases, leading to lower yields and less concentrated wines. Wines are lighter in body and color, with a slightly diluted flavor profile. Best consumed young.

Food Pairings

🌱 Plant-Based & Vegetarian
Aged cheeses
🍖 Classic Pairings
Game Beef Lamb Hearty dishes

Parentage & Genetics

Parents: Gouais blanc × Blaue Zimmettraube

Clones

Blaufränkisch MM

High yielding, early ripening, moderate tannin.

Blaufränkisch Blauburger

Early ripening, produces fruity wines with softer tannins. Often used for earlier-drinking styles.

Blaufränkisch Zweigerlt

Late ripening, high tannin, pronounced spice. Known for structure and aging potential.

Bibliography

Books and articles about Blaufränkisch:

Blaufränkisch: A Monograph by Nikolaus Graf (Moravian Wine Institute, 2019) ISBN: 978-80-87223-88-7 ↗

Comprehensive overview of the Blaufränkisch grape, its history, viticulture, and winemaking in Moravia.

Wine Grapes: A New World Compendium by Jancis Robinson, Julia Harding, José Vouillamoz (Penguin Books, 2012) ISBN: 978-0-14-306999-2

Detailed profile of Blaufränkisch, including synonyms, genetics, and regional distribution.

The World Atlas of Wine by Hugh Johnson & Jancis Robinson (Mitchell Beazley, 2019) ISBN: 978-1-84533-738-9

Regional coverage of Blaufränkisch in Austria and Central Europe.

Austrian Wine by Peter Moser (Verlag Freytag & Berndt, 2015) ISBN: 978-3-7086-0532-8

Focuses on Austrian wines, with significant coverage of Blaufränkisch, its terroir, and producers.

Blaufränkisch – Der König der Rotweine by Gerhard Stürz (Ueberreuter, 2010) ISBN: 978-3-8000-7334-4

(German) A detailed exploration of Blaufränkisch, its history, and winemaking in Austria.

Native Wine Grapes of Central Europe by Steven Spurrier (Infinite Ideas, 2011) ISBN: 978-1-906825-91-6

Includes a chapter dedicated to Blaufränkisch, its characteristics, and regional expressions.

Oxford Companion to Wine by Jancis Robinson (Editor) (Oxford University Press, 2014) ISBN: 978-0-19-870679-2

Entry on Blaufränkisch providing a concise overview of the variety.

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Page created: 28 January 2026 | Last updated: 30 January 2026

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Wine Colour

This section shows the typical appearance of wines made from this grape:

  • Colour swatches — Visual examples from young to aged expressions
  • Intensity — How deep or pale the colour typically appears
  • Clarity — Whether wines are typically clear, hazy, or have sediment
  • Viscosity — The "legs" or "tears" you see on the glass

Characteristics

Key structural elements that define the wine:

  • Acidity — How tart or fresh the wine tastes (low to high)
  • Body — The weight and texture in your mouth (light to full)
  • Alcohol — Typical alcohol range, sometimes with regional variations
  • Sweetness — Dry, off-dry, or sweet (where applicable)

Tannins (Red Wines)

For red wines, this section describes the tannin profile:

  • Level — Low, medium, or high tannin content
  • Texture — Velvety, silky, grippy, chalky, or sandy
  • Location — Where you feel them (front teeth, gums, cheeks, back of mouth)
  • Ageing potential — How tannins evolve over time

Aroma and Flavour Profile

Aromas (nose) and flavours (palate) are listed separately:

  • The Nose — What you smell before tasting
  • The Palate — What you taste and feel in your mouth
  • Le Nez numbers — References like [M15] correspond to Le Nez du Vin aroma kit bottles (M = Masterkit, O = Oak, F = Faults)
Tip: Le Nez Reference Click the "Le Nez du Vin Reference" link in the Aroma section header to see the full aroma reference chart.

Viticulture

Growing conditions this grape prefers:

  • Climate — Cool, moderate, or warm climate preferences
  • Soil — Preferred soil types (limestone, clay, gravel, etc.)
  • Vigour — How vigorously the vine grows
  • Challenges — Common growing difficulties (frost, rot, disease)

Notable Regions

Key wine regions where this grape excels:

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Old World vs New World

Compares how the grape is expressed in different regions:

  • Old World — Traditional European expressions (France, Italy, Spain, etc.)
  • New World — Modern expressions (Australia, USA, Chile, etc.)
  • Differences in style, ripeness, oak use, and flavour profiles

Similar Grapes

Grapes that are often confused with this variety in blind tasting:

  • Why confused — What characteristics they share
  • How to distinguish — Key differences to look for

Blind Tasting Tips

Practical guidance for identifying this grape when tasting blind:

  • Key markers to look for
  • Common pitfalls and look-alikes
  • Diagnostic characteristics that set it apart

Food Pairings

Suggested foods that complement wines from this grape:

  • Vegan/Vegetarian — Plant-based options listed first, marked (ve) for vegan
  • Classic pairings — Traditional meat and seafood matches
Full guide →