Roland Velich broke free from his family's staunch belief in the universe of white wine and started growing Blaufränkisch like a madman in Mittel Burgenland southeast of Vienna on the Hungarian border. Roland plants his vines to mica slate, clay and limestone soils and slays at this slightly Hungarian style of red wine. He's a minimalist and a lover of bright, fresh, terroir driven red wines.
Fermented on the skins for 20 or so days, aged in large oak vats for a year. Red fruit and iron and slick acidity. Nice structure. Drink with fatty red meat or a delicious pork chop. Or fatty pork bean stew. yum.