Variety detail
André
Basic characteristics of wine
The variety was cultivated in Velké Pavlovice in 1960 by Ing. Jaroslav Horák from Frankovka and Saint Laurence. It was named in honour of Ch. K. André, the founder of the Association for Vine and Fruit Breeding in Brno. This is one of the reasons why we can find it especially in the Velkopavlovice subregion, however, interesting André wines are definitely also produced in the Slovácko and Mikulov regions.
Colour
The colour of the wine is usually higher ruby.
Wine aroma
The aroma of the wine is found in tones of forest or stone fruit, plum jam or black spices.
Taste
The taste of the wine is dense and spicy with a pleasant tannin which softens as it matures.
Food and wine pairing
Wine profile
About
Register of Grape Varieties in 1980.
Dark garnet-ruby colour, with a nose of ripe blackberries underlined by firm tannins and acidity in young wines.
This variety was bred by J. Horák at the Vine Research Centre in Velké Pavlovice as a cross between Lemberger (Blaufränkisch or Frankovka in Czech) with Saint Laurent (Svatovavřinecké) and was named in honour of Christian André (1763-1831) who was the founder of the association for the support of fruit and vine breeding in Brno.
Growth is medium to weak, if the yields are to be higher. Medium-sized leaves are of intense green colour and without deep indentations. Bunches are medium-sized, conical and have very short stalks. Berries are small, blueish-black in colour with thick skins, which makes them very resistant to grey rot. The wood matures very well and its resistance to frost is very good, whilst against other fungal afflictions it is somewhat lower. André requires excellent sites in the vineyard, since it ripens late and at the same time demands deep and fertile soil. Cropping is regular and very good and, if the wne should be of good quality, green harvesting and late picking of grapes is necessary in order that the harsh malic acid can already convert to the softer lactic acid on the vine. André belongs in the warmest regions.
After further ageing in bottle they can also develop a supple palate with ripe, velvety tannins.
Wines from well-ripened grapes can attain excellent quality and where malolactic fermentation has already taken place they have a dark ruby-garnet colour and are full-bodied which makes them suitable for maturing in the barrel. After further ageing in bottle they can also develop a supple palate with ripe, velvety tannins.
Unfortunately many vintners aim for a great crop and come up with wines that are thin, harsh and astringent.
Basic characteristics of quality wines:
Dark garnet-ruby colour, with a nose of ripe blackberries underlined by firm tannins and acidity in young wines. When mature, a certain fullness with ample fruit characteristics can develop with further time spent in bottle, when the roundness and red-wine typicality is enhanced.
Translation © Helena & John Baker 2004.