THE PRESTIGE LINE

Setting aside predicate wines, the Prestige line represents the pinnacle of our quality pyramid. It offers our Blaufränkisch Prestige and Blaufränkisch Gourmet: select sites and select grapes, pressed into select wines. “Great red wines” or grands vins as we call them require wood. With years of aging, the tannins are reshaped, becoming soft, sweetish and velvety as the wine acquires tertiary aromas. The Prestige line also rests in one-third new barriques and two-thirds used ones, so that the wood's impressions aren't too overpowering.

Modra frankinja Prestige (Blaufränkisch), 0.75 l

The Prestige tag is certainly merited here, in all aspects, as this is a beautiful and highly serious wine, deserving of time and attention so that it's able to develop and expand, like any big wine, inside the glass from one minute to another. The profound ruby hue excites the eye before the nose is delighted by the wonderfully structured bouquet of ripe blackberry, blueberry, dry fruit and figs, with gentle smoky and charred notes rising in the background, like fine spices contributed by the wood. On the palate it pampers with softness, fullness and sweet tannins, rounded out by a coffee and chocolate finish. A perfect amount of ripe acidity contributes some inviting freshness and announces a long, long life to come. Buy it now and enjoy it right away, or stash it for another five years. The choice is yours!

Food Pairing

First, some solid advice: luxurious as well as long-aged reds simply love decanting. With this procedure, meaning the pouring of wine from the bottle into a decanter, two things are accomplished: first, clear wine is separated from any potential sediment forming at the bottom of the bottle, a normal and expected phenomenon that doesn't affect the quality of the wine; and second, the wine is aired, washed over with oxygen so it can breathe, having been trapped in the bottle for so long, opening up so that the aromas release and expand which might take up to half an hour. Such wines deserve patience and a dish to fit their stature: juicy beefsteak, crunchy roast melting in the mouth, venison in various sauces or aged cheese come to mind.

Serving temperature

from 16 to 18 °C

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