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Our Notes: Most of our notes just say “Tiefgang,” which translates to “depth.” This applies to both how it was made (longer maceration and aging), but also digging into the green schist and sand of this Eisenberg vineyard. It feels like drinking Blaufränkisch off Riesling terror given the acidity and aromatics, but then the tannins, spice and earth kick in. This is a massive departure from reductively made, fruity and easy Blaufränkisch in a liter most are accustomed to (which of course serves a valuable purpose). This is where spice and crushed slate put fruit in a whole new light. The 2015 had 18 days maceration, fermented and aged for 12 months in 500L oak, and an additional 6 months in 200L oak casks. Roast duck is the Kopfensteiner’s go to meal for this wine.