97 points Wine Enthusiast
"A fragrant note of peony and a touch of violet are the first impressions on the nose. With more air, a sense of creamy vanilla emerges. The palate, illuminated by pervasive freshness, is dense in flavors of red cherry and forest fruit. Both depth and concentration hide behind an enduring poise. Drink by 2040."
97 points James Suckling
"Dark yet delicate, this blaufrankisch red is filled with mystery. Stunning interplay of fruit and very fine-grained tannins, the wine gliding over the palate. So silky and precise at the filigree finish, which keeps you hanging in there. Drink or hold."
"Limestone soils. 33% stems. Blaufränkisch.
Mid crimson. Lighter than some. Open and scented already with red and dark-red fruits and a subtle stemmy fragrance adding a herbal quality while still fully ripe. And that lovely limestone dustiness. On the palate, silky, refined texture. So fluid across the palate, the tannins supremely delicate without any loss of structure. Fresh, lively acidity. Perfect balance and, although I could drink this now, having tasted some older vintages, I can see this will age well. Pure, scented and long. Superbly hidden structure. 17.5/20 points. (JH)"
Vinous Reverie Notes
The Spitzerberg is a limestone block about 5 km long and 300 meters high in the far east of Carnuntum. It is located in the extremely wind-exposed plain between the Alps (Leitha Mountains) and the Carpathians (Hainburg Mountains). The surging of the primordial sea deposited a thick layer of limestone on the slope, which eroded over time to the size of a grain of sand. Blaufrankisch is the traditional variety on the Spitzerberg. This strain has no problem with the extremely hot summer period when no rainfall is expected. In any case, Blaufrankisch waits until autumn to physiologically ripen and only slowly develops its charming notes of red berries, violets and a slightly spicy aroma at the end of September. The drought also means that the grapes produce moderate amounts of sugar. Furthermore, the Blaufränkisch always retains its typical acid structure, which guarantees slow development and a long life.