Glatzer Blaufränkisch, Carnuntum '22

Glatzer Blaufränkisch, Carnuntum '22Weingut Glatzer is one of the defining estates of Carnuntum, a historic wine region just east of Vienna that has emerged as Austrias benchmark for serious red wine. Founded in 1987 with just 5. 4 hectares, the domaine has grown to its current 55 hectares, playing a key role in reshaping perceptions of Carnuntum and proving that the region is capable of producing reds with both power and finesse. Today, the estate is led by Walter Glatzer, with his

Weingut Glatzer is one of the defining estates of Carnuntum, a historic wine region just east of Vienna that has emerged as Austria’s benchmark for serious red wine. Founded in 1987 with just 5.4 hectares, the domaine has grown to its current 55 hectares, playing a key role in reshaping perceptions of Carnuntum and proving that the region is capable of producing reds with both power and finesse. Today, the estate is led by Walter Glatzer, with his children Hanna and Matias also playing crucial roles.

Blaufränkisch is an important red variety not only in Austria, but also at the Glatzer estate. Often described as Austria’s answer to Pinot Noir or Nebbiolo—not in flavor, but in its ability to clearly transmit site—the variety thrives in Carnuntum’s warm Pannonian climate. Here, Blaufränkisch takes on a darker, more structured profile, shaped by a diverse mix of loam, gravel, and limestone soils that provide both depth and balance.

The 2022 Blaufränkisch is sourced from estate vineyards and captures this philosophy beautifully. The organically farmed vineyards are predominantly south-facing and surround the village of Göttlesbrunn. The grapes are manually harvested and fermented in stainless steel, followed by a short rest in large oak barrels.

Aromatically, the wine shows dark cherry, blackberry, and subtle spice, with a savory undertone. On the palate, it is firm and focused, with soft tannins, vibrant acidity, and a long, balanced finish. This is a highly versatile food wine, and we recommend pairing it with pan-seared duck breast with a red wine and mushroom pan sauce.