Blaufränkisch
Also known as: Lemberger, Kékfrankos, Frankovka, Limberger, Franconia
Blaufränkisch
Summary
Blaufränkisch is Central Europe’s most important indigenous red grape variety, producing structured, age-worthy wines with distinctive spicy, peppery character and bright acidity. With approximately 18,000 hectares planted across Austria, Germany, and Hungary, it has emerged as Austria’s answer to Pinot Noir for terroir expression—capable of reflecting vineyard differences with remarkable precision. The variety’s high natural acidity, moderate tannins, and spicy aromatics create elegant wines with excellent aging potential, and it is increasingly recognized as one of Europe’s great native red varieties outside France and Italy.
Identity & Synonyms
VIVC: Entry #1459
Berry Color: NOIR
Primary Synonyms by Country:
| Country | Name |
|---|---|
| Austria | Blaufränkisch |
| Germany | Lemberger, Limberger |
| Hungary | Kékfrankos |
| Czech Republic | Frankovka |
| Slovakia | Frankovka modrá |
| Slovenia | Frankinja |
| USA | Lemberger (primarily) |
Name Etymology: “Blau” (blue) refers to grape color; “Fränkisch” (Frankish) may refer to medieval trade routes or perceived French quality (a complimentary designation for superior varieties).
Genetic Origin
Origin: Austria (Lower Austria or Burgenland)
Parentage: Unknown ancient Central European variety; genetic studies suggest:
- Ancient variety predating documented history
- Possibly Pannonian Basin origin
- No confirmed parent-offspring relationships with major varieties
Historical: First documented references in Austria date to the 18th century, though cultivation is likely much older.
Genetic Significance: Parent of Zweigelt (Blaufränkisch × St. Laurent)
Global Distribution
Total Global Plantings: ~18,000 hectares
| Country | Hectares | Name Used | Primary Regions |
|---|---|---|---|
| Hungary | ~8,000 | Kékfrankos | Sopron, Villány, Eger |
| Austria | ~3,500 | Blaufränkisch | Burgenland |
| Germany | ~2,000 | Lemberger | Württemberg |
| Czech Republic | ~2,000 | Frankovka | Moravia |
| Slovakia | ~1,500 | Frankovka | Various |
| USA | ~500 | Lemberger | Washington |
| Other | ~500 | Various | Croatia, Slovenia |
Viticulture
Growth Characteristics
- Vigor: Medium to high
- Growth Habit: Semi-erect
- Budbreak: Medium-late (good frost avoidance)
- Flowering: Mid-season
- Véraison: Late
- Harvest: Late (October)
Cluster and Berry
- Cluster Size: Medium, conical
- Cluster Density: Medium-compact
- Berry Size: Small to medium
- Skin Thickness: Medium to thick
- Skin Color: Blue-black
Climate Requirements
- Ideal Climate: Cool continental (Pannonian)
- Heat Summation: 1,400-1,800 GDD (base 10°C)
- Late Ripening: Requires warm autumn
- Diurnal Variation: Benefits from day-night temperature swing
- Lake Influence: Neusiedlersee moderates Burgenland climate
The Pannonian Climate
Central European continental climate:
- Summers: Hot (good ripening)
- Winters: Cold (dormancy)
- Lake Neusiedl: Moderates temperature extremes
- Effect: Full phenolic ripeness with acid retention
Soil Preferences
- Ideal: Limestone, schist, volcanic soils
- Mittelburgenland: Heavy soils (fuller wines)
- Leithaberg: Limestone (elegant, mineral)
- Eisenberg: Iron-rich schist (distinctive)
- Effect: Strong terroir expression; site-dependent character
Disease Susceptibility
- Downy Mildew: Moderate susceptibility
- Powdery Mildew: Moderate susceptibility
- Botrytis: Moderate (compact clusters)
- Late Ripening: Vintage variation risk
Viticultural Management
- Training: Guyot or cordon
- Pruning: Moderate bud load
- Yield Control: Essential for quality; 6-9 tonnes/ha for premium
- Canopy Management: Open canopy for disease prevention
- Green Harvest: Common for premium wines
Rootstock Compatibility
- Preferred: Kober 5BB, SO4
- Compatible: 110R, 125AA
- Consideration: Match vigor to site
Enology
Must Parameters at Harvest
| Parameter | Optimal Range | Notes |
|---|---|---|
| Brix | 22-25° | Moderate-high sugar |
| pH | 3.2-3.5 | Moderate |
| Titratable Acidity | 6.5-8.5 g/L | HIGH—key characteristic |
| YAN | 180-280 mg/L | Generally adequate |
Acidity Profile
Blaufränkisch’s high acidity defines its character:
- Tartaric Acid: High baseline
- Malic Acid: Significant
- Effect: Fresh, vibrant wines; excellent food pairing
Phenolic Profile
- Anthocyanins: Good (deep color possible)
- Total Tannins: Moderate (elegant rather than massive)
- Tannin Quality: Fine-grained, silky when ripe
Aroma Compounds
- Rotundone: Present (black pepper character)—similar to Syrah
- Terpenes: Minor contribution
- C13-Norisoprenoids: β-damascenone, β-ionone
- Methoxypyrazines: Can be present if underripe
The Pepper Character
Blaufränkisch shares pepper notes with Syrah:
- Compound: Rotundone (sesquiterpene)
- Character: Black pepper, spice
- Expression: Cool vintages; certain vineyards
- Identification: Key varietal marker
Fermentation
- Yeast Selection: Various; preserve varietal character
- Temperature: 26-30°C
- Duration: 10-21 days
- Maceration: Variable (10-28 days depending on style)
- Cap Management: Regular punch-downs
Wine Styles
| Style | Method | Character |
|---|---|---|
| Fresh/Fruity | Short maceration, no oak | Cherry, pepper, immediate |
| Classic | Moderate maceration, large oak | Balanced, elegant |
| Premium | Extended maceration, barriques | Structured, age-worthy |
| Single Vineyard | Terroir-focused | Site-specific expression |
Malolactic Fermentation
- Standard: Complete MLF
- Effect: Softens high acidity; rounds wine
- Timing: Post-alcoholic fermentation
Oak Aging
- Traditional: Large Austrian/Slavonian oak
- Modern: French barriques (225L)
- Duration: 12-24 months
- New Oak: Variable (20-60% for premium)
- Philosophy: Balance oak with variety character
Aging Potential
- Basic: 2-5 years
- Quality Single Vineyard: 5-15 years
- Top Examples: 20+ years
- Evolution: Develops complexity; maintains acidity
Sensory Profile
Visual
- Intensity: Deep
- Hue: Ruby to purple
- Aging: Develops garnet tones
Aromatic Profile
| Category | Descriptors |
|---|---|
| Fruit | Black cherry, blackberry, sour cherry |
| Spice | BLACK PEPPER (signature), clove, cinnamon |
| Floral | Violet, dried flowers |
| Herbal | Forest herbs, bay leaf |
| Earth | Mineral, graphite |
| Aged | Tobacco, leather, dried spices |
Palate
- Body: Medium to full
- Acidity: HIGH (defining characteristic)
- Tannins: Moderate, elegant, fine-grained
- Alcohol: Moderate to high (12.5-14.5%)
- Finish: Long, spicy, persistent
Winemaker Considerations
Challenges
- Late Ripening: Requires patience; vintage variation
- Acidity Management: Very high; may seem tart to some
- International Recognition: Less known than peers
- Underripe Character: Green, herbaceous if picked early
- Multiple Names: Consumer confusion across markets
Opportunities
- Terroir Expression: Exceptional site reflection
- Elegance: Alternative to high-alcohol reds
- Food Pairing: High acidity, moderate tannins ideal
- Age-Worthiness: Serious cellar potential
- Quality Movement: Austrian producers investing in quality
Winemaking Tips
- Wait for full phenolic ripeness (taste skins)
- Preserve acidity (don’t over-manipulate)
- Careful oak selection (don’t overpower pepper)
- Extended maceration for premium wines
- Allow bottle aging before release
Key Appellations
Austria: Burgenland
Mittelburgenland DAC
- Status: Blaufränkisch heartland
- Soil: Heavy loam and clay
- Character: Full-bodied, concentrated
- Quality Tiers: Classic, Reserve
Leithaberg DAC
- Location: Northwestern Neusiedlersee
- Soil: Limestone
- Character: Elegant, mineral, refined
- Style: Burgundian comparison
Eisenberg DAC
- Location: Southern Burgenland
- Soil: Iron-rich schist
- Character: Distinctive iron/mineral notes
- Style: Focused, precise
Quality Hierarchy (Austrian DAC)
| Level | Requirements |
|---|---|
| Classic | Lighter, fresh, earlier drinking |
| Reserve | Extended aging, single vineyard |
| Große Lage | (proposed) Top single vineyards |
Germany: Württemberg
- Name: Lemberger
- Status: Growing quality focus
- Style: Variable; improving quality
- Market: Primarily domestic
Hungary
- Name: Kékfrankos
- Regions: Sopron, Villány, Szekszárd, Eger
- Quality: Variable; best from Villány
- Style: Eger blends (Bikavér); varietal in Sopron
USA: Washington State
- Name: Lemberger
- Status: Small but dedicated following
- Potential: Cool climate suits variety
- Growth: Increasing quality interest
Food Pairing
Blaufränkisch’s acidity and moderate tannins suit:
- Wiener Schnitzel (traditional Austrian)
- Roast pork and ham
- Beef stew
- Game birds (duck, pheasant)
- Wild boar
- Mushroom dishes
- Aged hard cheeses
Comparison with Other Spicy Reds
| Characteristic | Blaufränkisch | Syrah | Pinot Noir |
|---|---|---|---|
| Color | Deep | Deep | Pale-Medium |
| Pepper | Yes (rotundone) | Yes (rotundone) | Rare |
| Acidity | Very High | Medium | Medium-High |
| Tannins | Moderate | High | Low-Medium |
| Body | Medium-Full | Full | Light-Medium |
| Age Potential | 10-20 years | 10-25 years | 10-25 years |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- Österreich Wein Marketing
- Austrian Wine Academy materials
- Sikes, M., et al. (2014). Rotundone content in Blaufränkisch. AJEV 65(4). AJEV Link
Last Updated: January 13, 2026