Today’s Story: Rosi Schuster
Rosi Schuster is a family owned and operated wine estate located in the town of St. Margarethen in the Austrian state of Burgenland. Established in 1979 by Rosi Schuster, the estate consists of nine hectares (22 acres) of vineyards planted in St. Margarethen and Zagersdorf with some of the finest and oldest vines for the area. Though Rosi Schuster is known for Blaufränkisch, she also produces Sankt Laurent, Zweigelt, and Grüner Veltliner amongst a selection of other obscure varieties. Rosi was joined in 2005 by her son Hannes, and though he runs the estate today Rosi is still involved as both a guide and sounding board throughout production. Stylistically, Hannes was greatly influenced by Roland Velich of Moric and he transitioned Rosi Schuster to organic viticulture to start. The wines are meant to be classic representations of Burgenland and its terroir, and are fermented in open-top wooden or stainless steel tanks with both alcoholic and malolactic fermentations accomplished naturally and spontaneously. Hannes works exclusively with Stockinger barrels which don’t impart much oak influence into the wines, ensuring each bottling is the best and most honest representation of variety and place possible.
Today’s Wine: 2017 Blaufränkisch
100% Blaufränkisch; 13% ABV
The 2017 Blaufränkish is deep ruby in color with purple hues. I decanted this for about 45 minutes which seemed to be the right amount at this stage. The aromas are of medium intensity, with the nose showcasing notes of blackberry, black plum, blueberry, black cherry, violet, sweet tobacco, and allspice. Meanwhile the flavors are also of medium intensity and the palate displays notes of black cherry, brambly blackberry, blueberry, licorice, black pepper, smoke, and mild baking spice. This dry red is light- to medium-bodied with high acidity, medium tannins, medium alcohol, and a medium length finish.
Price: $20. Though the intensity and finish length could be better, I still think this offers solid value at its price-point and the balance is already very impressive. Given the acidity and how this opened up, I think this needs another year or two before it really starts coming into its own.