Burg Ravensburg 2017 Blaufränkisch VDP.ORTSWEIN

Weingut Burg Ravensburg makes its home in the idyllic landscape between Karlsruhe, Heidelberg and Heilbronn, an area known as the Kraichgau. It prides itself as an ambitious ambassador of the Kraichgau’s unique wine culture, one that enhances the Baden region as a whole. The estate is known for its strict quality standards, dedication to sustainability and responsible approach to nature. Cultivating over 110 hectares (272 acres), it is among Germany’s largest organic wine producers. Burg Ravensburg is member of the VDP (Association of German Prädikat Wine Estates), an organization comprising many of the country’s finest wine producers. Weingut Burg Ravensburg is located in Sulzfeld. The estate’s history spans back over more than 760 years, with the first documented mention in 1251. Yet that is mere infancy compared with its mineral-rich gypsum keuper soils, which have been dated at over 230 million years old and are known for yielding well-structured, linear wines with a firm body. Burg Ravensburg’s premium wines come from its Grosse Lagen sites: Dicker Franz, Husarenkappe and Löchle. Riesling predominates, followed by Blaufränkisch and members of the Pinot family. While Blaufränkisch is more commonly known within Germany as ‘Lemberger,’ Burg Ravensburg prefers to pursue broader horizons with its Kraichgau wines; since 2014 the estate has used the international designation to emphasize that individuality.

Burg Ravensburg believes that biologically active soils are a prerequisite for healthy, stable vines. Winemaker Claus Burmeister’s team uses no artificial or chemically synthesized substances, and instead fosters biodiversity through green cover habitat for a wealth of flora, fauna and microorganisms that improve soil fertility. Across each quality category, from regional Gutswein to premium wine from Grosse Lagen, all grapes are individually processed and vinified to draw out each parcel’s distinctive characteristics. The entire crop is harvested exclusively by hand, with several rounds of selection to ensure that only ripe and healthy grapes are processed. In fact, the grapes undergo another round of selection once they arrive at the estate. To increase the intensity of aromas and flavors in the finished wine, the grape juice is cooled and kept in contact with the skins for up to six days. This extracts as many aroma and flavor compounds as possible prior to fermentation, which in turn brings forth a wine’s site-specific individuality and enhances its longevity. Pneumatic presses and the use of natural gravity rather than pumps ensure extra-gentle handling and processing in the cellar. The Pinots and Blaufränkisch Grosse Gewächse (dry wines from Grosse Lage sites) are matured exclusively in large and small oak casks (barriques).

The grapes are gently harvested by hand, carefully sorted, and as whole berries, fermented in small batches. The goal is to produce powerful, spicy Blaufränkisch (Lemberger) wines with a fine tannic structure. Malolactic fermentation takes place in used barrique casks in which the wines mature for 8-12 months. The wine is deep bluish red. On the nose: plum and wild berries. On the palate: powerful, with a fine fruitiness; rich in tannin; long finish. Serving suggestions: game or game birds, lamb, well-seasoned dishes prepared with beef, and stews or casseroles.