We overtook the winery from my parents in 1985. We drank Bordeaux, Burgundy, Barolo and the like. We planted Cabernet Sauvignon and Merlot. It was hip to be international. But in Ungerberg, our best vineyard at that time, we were ready for an experiment.

The 1990 harvest provided two remarkable wines: the Cabernet Sauvignon from the Edelgrund vineyard, and this Blaufränkisch from the Ungerberg. It didn’t take us very long to realize that these two varieties were a match made in heaven. That’s how the Comondor was created, the winery’s top blend, named after an historic Hungarian dog breed.

Thanks to this wine, the Comondor, and its top results in domestic and international tastings, we are considered among the top red wine wineries in Austria. Nevertheless, the Comondor has always been a wine of constant evolution, and it gradually became  more traditional, elegant and subtle. Since 1998, the smooth and round Merlot has replaced the herbal, broad Cabernet Sauvignon as its main variety. Since 2004, the Comondor consists of Merlot, Blaufränkisch and the traditional Austrian variety Zweigelt.

The Comondor 2007 was produced in a very fine, balanced year, with a warm spring, hot July and mild autumn. It therefore shows good body, color and tannins, as well as complex fruit and finesse, at 13% alcohol, 5.6g/l acidity, and 1.5 g/l residual sugar.

The hand-picked grapes of 55% Merlot come from the clay-based Kurzberg, the 25% Zweigelt from the clay and limestone-based vineyard of Greiner and the 20% Blaufränkisch from the clay-dominated Ungerberg. It was aged 18 months in new 500 litre oak, bottled in July 2008 and bottle aged for one year. At this stage, it shows very dark reddish color, dark, complex fruit, and good power on the palate. It is also well-balanced, structured and tight at the finish. It is best drunk at 18 Celsius, preferably with beef, game or lamb. It also tastes delicious on its own.

The Comondor 2006 stems from a very good year with a humid spring, hot July and wonderfully balanced autumn. The hand-picked grapes of 55% Merlot come from the clay-based vineyard of Kurzberg, the 25% Zweigelt from the clay and limestone-based vineyard of Greiner and the 20% Blaufränkisch from the clay-dominated Ungerberg. Therefore this vintage possesses powerful body and pronounced tannins as well as dark fruit and structure with 13.0 % alcohol, 5.5 g/l acidity and 1.6 g/l residual sugar.

It was aged 18 months in new 500 litre oak, bottled in July 2008 and bottled-aged for one year. At this stage, it shows very dark reddish colour, dark, complex fruit, and good power on the palate. It is also well-balanced, structured and tight at the finish. It is best drunk at 18 Celsius, preferably with beef, game or lamb. It also tastes delicious on its own.