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Burg Ravensburg 2018 Blaufraenkisch 'Dicker Franz' Grosses Gewaechs ORGANIC
“Fat Franz” was Baron Franz Göler of Ravensburg, a renowned 18th century gourmand. The steep monopole grand cru named after him, however, gives rise to strikingly fine and intense wine, stripped of all needless weight but brimful of power and spice. This is a picture-perfect Baden Blaufränkisch at its apogée because of the estate’s enlightened policy of holding its top reds back for few years. In this, the first vintage where the vineyard was officially accorded Grosses Gewächs status, the wine recalls a Yirgacheffe coffee by dint of its gorgeous blueberry notes and roasted overtones. It speaks in a penetrating but not a loud voice.

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Wine Specifics
WineWise Code | GBR-BDF18 |
Country | Germany |
Region | Baden - Kraichgau |
Color/Style | Red |
Destemming | Whole Cluster |
Fermentation Vessel | Barrel |
Additional Fermentation Notes | Open mash fermentation in wood with whole berries
5 days cold maceration
Spontaneous fermentation
50% of the fermentation Remontage |
Aging Vessel | 70% Used Barrique, 30% New Barrique |
Aging Duration (months) | 15 |
Filtered? | No |
Fining Agents | None |
Yeast Protocol | Spontaneous |
Malolactic Conversion | Yes |
Additonal Maturation Details: | 26 days Total maceration time
228l Barrique
30% new wood, 70% second passage
15 months in barrique
unfiltered |
Added Sulfur | Yes, 79 mg/L |
Varieties | 100% Blaufränkisch |
Residual Sugar | 0.1 |
ABV | 12.9 |
Acidity | 6.8 |
Closure | Natural Cork |
Annual Production | 2000 bottles |
Certified Vegan | No |
Other Wine Facts | Characteristics Independent, Dense, Biting, Earthy, Dark berries |
Primary Vineyard Name | Dicker Franz |
Soil Types | Gypsum-Keuper, Loess, Calcareous |
Elevation (meters) | 220-260 |
Vine Age | 25 |
Yields (hl/ha) | 40 |
Farming Practices | Certified Organic, Certified Bio-dynamic, Certified Sustainable |
Harvest Method | Hand-harvested |
Additional Harvest Notes | Single Guyot, the grapes are gently harvested by hand in several stages to ensure that
only ripe und healthy berries arrive in the cellar. At the estate, they are carefully sorted, and as whole berries and clusters, fermented in small batches in wooden casks |
Other Vineyard Details | VDP.GROSSE LAGE designates the very best vineyards of Germany.
The soils of the site DICKER FRANZ are a mixture of gypsum marl that were formed during the Triassic ca. 250 to 210 million years ago. The weathered stone is barren; stores heat well; and is very rich in lime and thus, optimal for the production of full-bodied red wines. The name derives from Baron Franz Göler von Ravensburg (1710-1765). He thoroughly enjoyed
food and went down in the family annals as the “dicker Herr” (portly gentleman). He not only
lent his name to the keep of the former castle, but also to his favorite vineyard. |
Notes from the Producer: undefined
All Burg Ravensburg Wines
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