The Maurer family has been producing wine for four generations. They now farm 6 hectares in the SubotickoHorgoškoj region in northern Serbia including the oldest known Kadarka vineyard in the world planted in 1880
in addition to other plantings in 1912 and older plots of Kövidinka from 1925. The rest of the plantings include
grapes like OIaszrizling, Slankamenka, Ezerjó, Kadarka and Kékfrankos. There’s also few international
varieties including Cabernet Sauvignon, Merlot and Pinot Noir. The region was formerly a part of Hungary’s
Csongrád up until 1920. The population is mostly Hungarian and viticulture knows no borders. Names of
grapes and places are therefore constantly changing from Serbian to Hungarian and vice-versa. Oszkár also
has 9 hectares in the Srem region a little further south. The main feature, apart from the Danube River, is the
Fruška Gora Mountain. Once an island in the Pannonian Sea, the soil is volcanic with a marine layer. Called the “holy mountain” or “Serbian Athos”, there were
over 30 monasteries at one point, of which 16 still stand today. Needless to say, there is something special about this place and winegrowing is documented
back to the 1200s. The Suboticko is largely defined by sandy soils and old vines, and the Szerémség by volcanic soils heavily influenced by the Danube River.
Everything is farmed organically with zero absorbable chemicals. High density stake trained vines are the most typical and cover crops are natural. Everything is
worked by hand or with the help of horses. Harvest is managed with local labor and the help of family and friends.
WINE MAKING - Everything is handpicked in small bins and all fermentations are spontaneous. The use of older oak, small and large format is paramount. There are no additives to any of the wines apart from SO2 at bottling for select wines. Maurer basically has two tiers: Rege and Maurer. The Rege wines have low SO2 (25-40ppm) and the Maurer line is zero compromise with zero additions of any kind. Wines are typically only racked once before bottling and everything is bottled unfiltered.
NOTES & PAIRINGS - This is a rare bit of something extra. Normally all of the Blaufrankisch goes into the Crazy Lud Red. This vintage was so healthy and productive that there was little leftover that didn’t make the final blend. Sourced from volcanic vineyards in the Fruška Gora, it’s a combination of a middle harvest and a super overripe harvest. It was then open vat fermented with 5 days of skin contact followed by 15 months in smaller format oak barrels. This is a rare opportunity both in this being available and in the limited amount we have to see Oszkár’s handling of it.
APPELLATION: Fruška Gora
GRAPE COMPOSITION: 100% Frankovka (Kékfrankos)
CLIMATE: Mild and temperate
SOILS: Volcanic bedrock
MACERATION & AGING: open vat fermented with 5 days of skin contact followed by 15 months in smaller format oak barrels.
ALCOHOL: 12.3%
RESIDUAL SUGAR: 0.5 g/l
ACIDITY: 6.75 g/l
WINE MAKING - Everything is handpicked in small bins and all fermentations are spontaneous. The use of older oak, small and large format is paramount. There are no additives to any of the wines apart from SO2 at bottling for select wines. Maurer basically has two tiers: Rege and Maurer. The Rege wines have low SO2 (25-40ppm) and the Maurer line is zero compromise with zero additions of any kind. Wines are typically only racked once before bottling and everything is bottled unfiltered.
NOTES & PAIRINGS - This is a rare bit of something extra. Normally all of the Blaufrankisch goes into the Crazy Lud Red. This vintage was so healthy and productive that there was little leftover that didn’t make the final blend. Sourced from volcanic vineyards in the Fruška Gora, it’s a combination of a middle harvest and a super overripe harvest. It was then open vat fermented with 5 days of skin contact followed by 15 months in smaller format oak barrels. This is a rare opportunity both in this being available and in the limited amount we have to see Oszkár’s handling of it.
APPELLATION: Fruška Gora
GRAPE COMPOSITION: 100% Frankovka (Kékfrankos)
CLIMATE: Mild and temperate
SOILS: Volcanic bedrock
MACERATION & AGING: open vat fermented with 5 days of skin contact followed by 15 months in smaller format oak barrels.
ALCOHOL: 12.3%
RESIDUAL SUGAR: 0.5 g/l
ACIDITY: 6.75 g/l