Kékfrankos has been cultivated in the Carpathian Basin for centuries and is deeply rooted in the wine traditions of Hungary and Austria. In Hungary, the name “Kékfrankos” means “Blue Franc,” possibly referencing the colour of the grapes and a historic currency used by French soldiers. In Austria, it is known as Blaufränkisch, and was historically considered a noble grape in contrast to more rustic varieties. It gained popularity in the nineteenth century and has since become the backbone of red wine production in Burgenland, Sopron, and Eger. Despite international obscurity, Kékfrankos has long been prized locally for its balance, ageing ability, and versatility.

Kékfrankos is a mid to late ripening variety that requires a long growing season to achieve full phenolic maturity. It thrives in well drained, calcareous, loess, and schist based soils, especially in the regions of Sopron, Szekszárd, and Eger. The vine is moderately vigorous and productive, with good resistance to drought but susceptibility to fungal diseases and coulure. Its thick skins provide colour and structure, while its natural acidity remains high even in warm vintages. Site selection is critical: in cooler areas it can be herbaceous, while in warmer zones it develops depth and spice.

Kékfrankos is typically vinified in stainless steel or large oak to preserve freshness and structure. Maceration and extraction are managed carefully to balance fruit and tannin. Many producers use Hungarian or Austrian oak, both new and neutral, for ageing, allowing the grape’s peppery spice and red fruit to shine. Malolactic fermentation is standard, and some top cuvées are aged in barrel for up to two years. Increasingly, spontaneous fermentation, whole bunch inclusion, and minimal intervention are being employed, particularly by natural wine producers in Burgenland and Hungary. The grape’s acid and tannin profile makes it ideal for both early drinking and long ageing styles.

Kékfrankos produces dry red wines that are medium to full bodied, with vibrant acidity, moderate alcohol, and flavours of sour cherry, redcurrant, cranberry, black pepper, and herbs. Aromas may include violets, graphite, tobacco, and forest floor. The palate is typically linear and elegant, with fine tannins and a spicy, mineral finish. Cooler climate styles tend to be more taut and red fruited, while warmer zone examples show darker fruit, plush texture, and increased weight. Ageworthy versions develop earthy, leathery, and savoury nuances over time.

Kékfrankos is at the heart of a renaissance in Central European red wine. In Hungary, producers are moving away from international varieties and embracing Kékfrankos as a native expression of terroir. Single vineyard bottlings and regional designations, such as Szekszárd Bikavér and Eger Bikavér, increasingly highlight the grape’s role in structured blends and pure varietal wines. In Austria, Blaufränkisch is a leading force in Leithaberg, Eisenberg, and Mittelburgenland, with organic and biodynamic farming gaining momentum. International interest is growing, and the grape’s moderate alcohol, high acidity, and food friendliness align well with contemporary tastes.

In Hungary, St. Andrea in Eger and Heimann in Szekszárd produce refined, structured Kékfrankos that balance fruit with spice. A Heimann & Fiai crafts low intervention, vineyard driven wines with texture and finesse. Gál Tibor and Bolyki explore both varietal and Bikavér blends. In Austria, Moric, Weingut Prieler, and Paul Achs offer benchmark Blaufränkisch from Burgenland, while Judith Beck and Claus Preisinger lead the natural wine movement with fresh, unfiltered expressions. These wines reflect Kékfrankos’ growing role as one of Central Europe’s most exciting red grapes.