Blauer Portugieser - Weingut Brietenfelder
For most winemakers in Austria, Blauer Portugieser is a filler, grape, used in blends or for house wines.
We don't buy these, we buy from people who give the grape the same attention as the more popular grapes and make delicious wines. Like a lot of "neglected" grapes, it is simply lack of attention in planting or winemaking that makes so many of the wines simple. Just like Swiss Chasselas, Blauer Portugieser vines give prolific yields and has low acidity. Just like Swiss Chasselas, Portugieser wines were meant to be drunk in their youth and considered not suited to long-term cellaring. And - no surprise here - just as Swiss Chasselas there's no reason they cannot age magnificently with proper winemaking, or make truly impressive wines.
A medium ruby colour with a fruity, grape juice kind of nose. There are also some aromas of plum and red cherry. On the palate, the wine is medium bodied with low tannins and with moderately low acidity. On the palate, it tastes of grape with some cherry and raspberry fruit. Very smooth.
Crystalline gems from the Weinviertel.
Harald Breitenfelder comes from a traditional wine-and-farm family as is customary in the Weinviertel. Together with his wife he has focused the business completely on first class wine production. It is the typical size for an Austrian family winery, at around 18 hectares
He is part of a new wave of innovative winemakers who have been changing the reputation of the region. His approach is modern and ambitious and produces elegant and precise wines - several Grüner Veltliner of outstanding quality, elegant first class whites and stylish fruity reds.
The wines are serial award winners and after tasting the wines it is easy to understand why. Harald is one of our core winemakers for Weinviertel and we are very pleased and proud to be able to bring these wines to the UK.
They also have some lovely guest rooms if you are ever visiting the Weinviertel
Although popular for its generous harvests, the variety has poor disease resistance (mildew and grey rot are a particular concern) and requires careful maintenance in the vineyard to make good wine.
Despite the suggestion of the grape's name of having a Portuguese origin, ampelographers have uncovered little evidence to suggest that this is the case. It is often said that the Austrian, Johann von Fries, brought it from Oporto to his estates near Voslau in 1772. Until recently and for that reason, it was called Kékoportó in Hungary. There is evidence to indicate that by the 19th century, the grape was widely established in Austria and that it was then that cuttings were brought to Germany.