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Kopfensteiner Blaufrankisch Eisenberg 2014

The Experience

Drink When...
Communing with nature
Listen To...
In the Country by Cliff Richard
Think About...
Drink With...
Baked poultry

The Oddbins Take

Thomas Kopfensteiner is oddly impressed by soil. So impressed, in fact, that he took over a patch of land in Austria because its soil was forbiddingly dense with clay. And then he was bowled over by another spot because its meagre-looking soil was full of slate and thick with iron deposits. It's hardly Gardener's World, is it? Yet by beavering about endlessly in all this gunge, he coaxed wholly natural and earthy grapes from the first patch, and concentrated and minerally fruit from the second.

Alchemy! And then wizardry, as he put them together and hey presto! A beautifully-structured but juicy red wine, packed with fruit and speaking eloquently of the region whence it came. You wouldn't have thought, would you...?

The Vital Statistics

Can Be Drunk Now - Will Evolve Over the Next 10 Years
Bottle Size
Regular - 750ml
Residual Sugar
1 g/l

In stock



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The Style

Blaufränkisch (100%)
Light Full bodied
Dry Sweet

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  • Kopfensteiner Blaufrankisch Red Wine
Kopfensteiner Blaufrankisch Red Wine

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In 2005, Thomas and Astrid Kopfensteiner took over the wine estate, which has land in Eisenberg and Deutsch-Schützen. With a firm belief that good wine is made in the vineyard, they are deeply committed to keeping the operation as close to nature as possible. Thomas was deeply impressed by the uniqueness of the soil in the region.

Their seven hectares in Deutsch-Schützen, 295 metres above sea-level, are blessed with soils heavy with clay which produce juicy, fruity and earthy wines. Their eight hectares at Eisenberg, on the other hand, have iron-rich slate soils which give concentration and minerality.

The Blaufränkisch is fermented in temperature-controlled stainless steel tanks and is barrel-aged for 13 months prior to release. The wine is finely-structured and juicy, awash with mouth-watering dark berry fruit flavours, and it would make a fine accompaniment to baked poultry.