COUNTRY :
Austria
REGION :
Burgenland
PRODUCTION :
photographer: Sophia Schillik
@weingutheinrich
Gernot and Heike Heinrich established Weingut Heinrich in 1990 with one hectare. They were one of the first producers in the area to start focusing on making ageworthy red wine instead of simple table white wines. While Blaufrankisch was their focus they now have a wider lens and love to experiment with different varieties and winemaking styles.
The Heinrich winery is in Gols, on the north east side of the Neusiedlersee in Austria. Their vineyards are spread from Gols up and around to the north west side of the lake. On the east side the vineyards are on alluvial soils and red gravel, elevation changes as you leave the shores of the lake and rise up to the Pandorfer Platte, the air is warmer. In the west around Leithaberg limestone and schist take over, the mountainside vines get longer sun exposure, the nights and air are cooler.
Read more about their particular sites here
The estate transitioned to biodynamic farming in 2006. They believe it is best for the vineyards and the people that work them. Gernot and Heike also enjoy the communities they are apart of within Demeter, Pannobile and Respekt associations (Judith Beck is also a part of Respekt). They work with mostly local varieties: Blaufrankisch, Neuburger Grauer Burgunder, Roter Traminer, Weissburgunder, Zweigelt, and St. Laurent. Chardonnay, Pinot Noir, and now some Merlot are also in the mix.
Native yeast fermentation, the white wines have extended skin contact, the reds have lighter macerations. Wines are all aged on the lees in used barrels. Filtration and sulfur additions vary.
“Out of the Dark”
Region: Burgenland
Grape: Blaufränkisch
Soil: Limestone, schist
Farming: biodynamic
Harvest: by hand
Winemaking: one week maceration
Aging: in amphora
Fining: none
Filtration: none
Added S02: minimal
“Oh When The Saints” Pet Nat
Region: Burgenland
Grape: St. Laurent
Soil: Mica schist
Farming: biodynamic
Harvest: by hand
Winemaking: whole bunch direct press, fermentation starts in steel tank, bottled after three weeks
Aging: in bottle, disgorged in March
Fining: none
Filtration: none
Added S02: minimal
“Into The Light”
Region: Burgenland
Grape: Blaufränkisch
Soil: Limestone, schist
Farming: biodynamic
Harvest: by hand
Winemaking: direct press, fermentation and aging in large barrel and amphoras
Fining: none
Filtration: none
Added S02: minimal
Blaufränkisch Leithaberg
Region: Burgenland
Grape: Blaufränkisch
Vineyard Size:
Soil: Limestone, sandstone, and mica schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked from mid-September to the beginning of October, spontaneous fermentation, three weeks maceration on the skins in wooden fermentation vats, gentle basket press.
Aging: 38 months in amphorae and in used 500-litre oak barrels
Fining: none
Filtration: none
Added S02:
Chardonnay Leithaberg
Region: Burgenland
Grape: Chardonnay
Vineyard Size:
Soil: Limestone and slate
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked mid-September and left for some hours on the skins and stems. Spontaneous fermentation and malolactic fermentation.
Aging: 7 months on its lees in large oak casks
Fining: none
Filtration: none
Added S02:
Muskat Freyheit
Region: Burgenland
Grape: Muskat Ottonel, Weißburgunder
Vineyard Size:
Soil:sandstone and mica schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked mid-September, fermented spontaneously and left on the skins for 15 days in amphoras. Gently basket pressed, malolactic fermentation.
Aging: 9 months in amphoras on its own lees
Fining: none
Filtration: none
Added S02:
Graue Freyheit
Region: Burgenland
Grape: Weißburgunder, Grauer Burgunder, Chardonnay, Neuburger
Vineyard Size:
Soil: Schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Harvested by hand in early September, fermented on its own yeasts and largely left on the skins for two weeks before gentle application of the basket press. Spontaneous malolactic fermentation.
Aging: 17 months in amphorae then used oak casks on its own lees
Fining: none
Filtration: none
Added S02:
Pinot Freyheit
Region: Burgenland
Grape: Pinot Noir
Vineyard Size:
Soil: Mica-schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Harvested by hand in mid-September; spontaneous fermentation, left on the skins for one week (50% whole clusters). Matured on its own indigenous yeasts in amphorae.
Aging: Amphorae for 8 months
Fining: none
Filtration: none
Added S02:
Weisze Freyheit
Region: Burgenland
Grape: Weissburgunder, Muskat Ottone
Vineyard Size:
Soil: Lime sandstone and mica-schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked mid-September, spontaneous fermentation with one fourth left on the skins for 14 days. Malolactic fermentation.
Aging: 21 months on the lees in large oak barrels
Fining: none
Filtration: none
Added S02:
St. Laurent
Region: Burgenland
Grape: St. Laurent
Vineyard Size:
Soil: Mica-schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Manual harvest at the beginning of September, spontaneous fermentation, maceration for three weeks in wooden fermentation vat and steel tank, gentle basket press.
Aging: maturation for 20 months in wooden vats and used 500-litre oak barrels
Fining: none
Filtration: none
Added S02:
Blaufränkisch
Region: Burgenland
Grape: Blaufränkisch
Vineyard Size:
Soil: Limestone and schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked end of August, spontaneous fermentation, two weeks maceration on the skins in wooden fermentation vat and steel tank.
Aging: 31 months maturation in wooden vats and 500-litre oak barrels
Fining: none
Filtration: none
Added S02:
Zweigelt
Region: Burgenland
Grape: Zweigelt
Vineyard Size:
Soil: Limestone and schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked end of August, spontaneous fermentation, two weeks maceration on the skins in wooden fermentation vat and steel tank.
Aging: 31 months maturation in wooden vats and 500-litre oak barrels
Fining: none
Filtration: none
Added S02:
Pinot Noir
Region: Burgenland
Grape: Pinot Noir
Vineyard Size:
Soil: Limestone
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked at the beginning of September, spontaneous fermentation, one week maceration on the skins, gently basket pressed. Matured for 8 months on the lees in wooden vats.
Aging: Wooden vats
Fining: none
Filtration: none
Added S02:
Naked Red
Region: Burgenland
Grape: St. Laurent, Blaufränkisch, Zweigelt
Vineyard Size:
Soil: Limestone and schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: The grapes are harvested by hand from mid-September to early October and when they reach the winery they ferment with their own yeasts and macerate with their skins in wooden and stainless steel fermentation vats.
Aging: 1 year+ in wooden barrels
Fining: none
Filtration: none
Added S02:
Naked Rosé
Region: Burgenland
Grape: Blaufränkisch
Vineyard Size:
Soil: Limestone and schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Spontaneous fermentation and maceration for a few hours, refining on its own fine lees.
Aging: 5 months in used oak barrels
Fining: none
Filtration: none
Added S02:
Naked White
Region: Burgenland
Grape: Pinot Blanc, Chardonnay, Pinot Gris, Grüner Veltliner, Welschriesling
Vineyard Size:
Soil: Limestone and schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: Handpicked at the beginning of September and macerated with the stems overnight. Spontaneous and malolactic fermentation. Matured on its natural yeast lees in used large oak casks and bottled unfiltered with minimal sulphur.
Aging: Old oak
Fining: none
Filtration: none
Added S02: