2025 Technical Specifications
Alcohol 11.0%
Residual Sugar 1 g/L
Calories (estimated) 90 kcal / glass
150ml glass90 kcal
750ml bottle450 kcal
Grape Varieties Gemischter Satz (mixed field blend)
Region Burgenland
Unfiltered Yes
Closure Cork
Production Details Matured for 8 months in a large wooden cask.
Tasting Notes Peter Moser, tasting dated 29 June 2026: light carmine-garnet with orange highlights; heart cherry, hibiscus, white berries and lime; raspberry, redcurrant, mineral-chalky and saline notes; delicate, persistent and fresh.
Critics Ratings 95
2023 Technical Specifications
Grape Varieties Mixed field blend of more than 20 varieties, based on Blaufränkisch and including Pinot Noir, Zweigelt, Sankt Laurent and Welschriesling, with the remaining varieties described as predominantly red.
Region Burgenland
Soil Warm schist at the upper, Forest-facing part of the mixed field and cool limestone toward the lower part facing the sun and lake.
Vine Age Up to 60 years
Fermentation Vessels Large oak barrels
Pressing Method Gentle Pressing After Several Weeks Of Light-Extraction Pink Maceration.
Indigenous Yeast Yes
Unfiltered Yes
Production Details Hand-harvested mixed-field fruit underwent several weeks of light-extraction Pink Maceration, followed by gentle pressing and indigenous-yeast fermentation in large oak barrels without racking; it was bottled without added sulfur. A Japanese exact-vintage listing describes the maceration as approximately 3–4 weeks and confirms bottling without filtration or added sulfur.
2022 Technical Specifications
Grape Varieties Blaufränkisch, Pinot Noir and some white varieties
Region Burgenland
Soil Warm schist at the upper, Forest-facing part of the mixed field and cool limestone toward the lower part facing the sun and lake.
Vine Age Up to 60 years
Fermentation Vessels Large oak barrels
Pressing Method Gentle Pressing After Several Weeks Of Light-Extraction Pink Maceration.
Indigenous Yeast Yes
Production Details Hand-harvested mixed-field fruit underwent several weeks of light-extraction Pink Maceration, followed by gentle pressing and indigenous-yeast fermentation in large oak barrels without racking; the wine was bottled without added sulfur.
Sources: www.jennyandfrancois.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2184973 | — | — | wine-searcher.com ↗ |