Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 3 to 12 years from vintage.
vintage3 yrs12 yrs14 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryLong finish

Aroma: black cherry, red slate, white pepper, graphite

Palate: medium tannin, spicy red fruit, iron-grip finish

A rare German Blaufraenkisch from the Roter Hang; spicy red fruit on iron-grip mineral structure, distinct from Austrian Burgenland in chiseled minerality.

What it pairs with

  • Pan-seared duck breast
    Spicy red fruit and pepper match duck fat.
  • Game stew
    Graphite and iron grip suit autumn game.
  • Veal sweetbreads
    Medium tannin and acidity refresh offal.

History

Blaufraenkisch on the Roter Hang is unusual; St. Antony's cuvee comes from micro-plots planted on the red-slate slope since the first 2010 bottling.

  1. 2010: First Blaufraenkisch Roter Hang bottling at St. Antony

Facts

Producer
Weingut St. Antony · visiting guide
Grapes
Blaufraenkisch (100%)
Classification
Rheinhessen
Oak
12 to 14 months in used 500L oak
ABV
13.0%
Price
EUR 28 to 40 at retail
Drinking window
3 to 12 from vintage
First vintage
2010
Biodynamic
Demeter Certified
Organic
ORGANIC CERTIFIED
Vegan
Yes (no animal-derived fining)

Frequently asked about Blaufraenkisch Roter Hang

What does St. Antony Blaufraenkisch Roter Hang taste like?

Black cherry, red slate, white pepper and graphite on the nose; medium tannin, spicy red fruit and an iron-grip finish. Medium-bodied with high acidity.

When should I drink St. Antony Blaufraenkisch Roter Hang?

Drink between 3 and 12 years from vintage.

What food pairs with St. Antony Blaufraenkisch Roter Hang?

Pan-seared duck breast, game stew and veal sweetbreads are top matches.

Is St. Antony Blaufraenkisch Roter Hang vegan?

Yes. Demeter-certified biodynamic.

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