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Our older vintages

Ried Heiligenstein Alte Reben



Kamptal DAC, Erste Lage ÖTW

Pure, juvenile, restrained yet intense first impression, a multifaceted bouquet featuring fresh citrus peel, fresh stone (white peaches) and pome fruit, a hint of white flowers, hay, green tealeaf and yeasty spice; very fresh and very dry before the palate reveals the fruit tones mentioned before; this wine is vigorous though fine and precise, densely structured and perfectly balanced not by residual sugar but by its sugar free extract, this Riesling is no power pack nor a palate pleaser but a natural authority as it remains full of firm tension until the final marked by again hints of bright fruit, spice and mineral almost salty impressions: an outstanding vintage from the heart of the Heiligenstein, a wine with an incredible lifespan ahead.

The Bründlmayer family owns 10 hectares on the "Zöbinger Heiligenstein". Beginning in the 1920’s, without the help of mortar wine terraces of natural stone were laid in the vineyards that now give the grapes for Riesling Heiligenstein Alte Reben. Original Riesling vines of the Heiligenstein have been bred throughout the decades by cloning and layering. Today the old vines average 50 years of age with the oldest reaching as many as 75 years.

Older vines are less productive, forming fewer and smaller grapes that profit from a well-developed root system. This root system reaches deeply into the ground and supplies its fruit with potent nourishment. Consequently, wines of these vineyards are extremely flavorful with enormous concentration.

Grape variety
Harvest yield
2,500 l / ha
Vine training system
Date of harvest
October 22–23, 2021
Alcohol content
Bottle closure type
Natural cork


A LA CARTE – Riesling Grand-Cru-Tasting 2023
Falstaff Wein Guide 2023/24

Site and climate

Ried Heiligenstein

36.7 ha
230 – 345 m
13 °

The terraced south and southwest facing slope of Zöbinger Heiligenstein has a unique geological history that has been preserved in this particular area.

The 2021 vintage
To think that the year started modestly enough: the weather was rather cool and moody. With the exception of some almost summerly warm days over Easter these conditions lasted far into May, delaying sprouting while also contributing to the fact that the Kamptal did not suffer serious late frost damages. There was not an abundance of rain at first, however, until Pentecost there was enough to secure a constant water supply to the vines. Consequently we saw a late but beautiful and short flowering. And we were very lucky to have been largely spared the hail storms that hit Austria. Only by mid-September, just before another delayed start...


We ferment the must in stainless steel at a temperature of 15-20° Celsius.

Food pairing recommendation

An excellent food companion with grilled fish, roast or fried chicken, salted or smoked meats  (but without sauerkraut!), Wiener schnitzel, or as an alternative to red wine with roast duck or goose. It’s also ideally suited to many hearty exotic dishes . After some years of maturing, it can be recommended for fish with a variety of sauces - such as beurre blanc or Riesling cream sauce.