In the rolling hills of Eisenberg in southern Burgenland, Austria, Weingut Kopfensteiner crafts wines that embody the region's iron-rich soils and continental climate. Established in the early 1990s by Astrid and Thomas Kopfensteiner, this third-generation family estate transitioned from a sideline pursuit to a quality-driven operation, focusing on Blaufränkisch—the area's flagship variety. The Kopfensteiner Blaufränkisch Hornig Eisenberg DAC Reserve 2011 hails from the Hornig vineyard, a site known for its heavy clay-loam soils laced with iron, imparting distinctive minerality and structure. Blaufränkisch, often called the "Pinot Noir of Austria" for its elegance and aging potential, thrives here, producing wines of depth and longevity. The 2011 vintage in Eisenberg was challenging yet rewarding, with a warm summer yielding ripe grapes balanced by cool nights that preserved acidity. Harvested from low-yielding old vines, the grapes underwent spontaneous fermentation in stainless steel, followed by extended maceration for tannin integration. Aged for 20 months in used barriques, the wine avoids new oak dominance, allowing the terroir to shine. Pouring a deep ruby with garnet edges, it signals maturity while retaining vibrancy. The nose unfolds with dark berries—black cherry, plum, and blackberry—mingled with subtle herbal notes of wild thyme and pepper, underpinned by earthy minerality reminiscent of wet stone and graphite, hallmarks of Eisenberg's DAC designation. On the palate, this reserve is medium-bodied yet powerful, with silky tannins framing juicy black fruit flavors. Layers of licorice, dark chocolate, and a touch of smokiness emerge, balanced by lively acidity (around 5.5 g/L) that lifts the 13.5% ABV. The iron influence manifests in a sanguine, mineral core, adding complexity without heaviness. Extended post-ferment skin contact enhances texture, creating a velvety mouthfeel that evolves into a long, savory finish with hints of dried herbs and spice. Kopfensteiner's biodynamic leanings—minimal intervention, indigenous yeasts, and hand-harvesting—ensure authenticity, reflecting the estate's philosophy of "pure origin." Pairing versatility makes it ideal for grilled lamb, venison, or aged cheeses, where its structure complements robust flavors. With over a decade of bottle age, the 2011 Hornig is at its peak, yet capable of further evolution through 2025, developing tertiary notes of leather and forest floor. Limited to around 2,000 bottles annually, this reserve exemplifies Eisenberg's renaissance, blending tradition with modern finesse. In a world of bold reds, Kopfensteiner's Hornig stands as a poised ambassador for Blaufränkisch, proving Austria's prowess beyond whites.