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Our wines

Riesling Heiligenstein Beerenauslese

2013

Still very young, stylish, with hints of laurel, linden, and lemon blossoms; silky at first, then firm and spicy; peach & apricot, exotic touch; multi-layered and already showing an intriguing play between sweetness and acidity. It tastes of “Riesling” and “Heiligenstein”, with the clean botrytis not covering the varietal character and terroir expression. Already a great noble Riesling is unfolding - evoking its sense of place and time.

The Bründlmayer family owns 12 hectares on the Zöbinger Heiligenstein. The are trained by the traditional Guyot method and the small berries hang 50-60 centimeters above the ground.

From a geological point of view, the Zöbinger Heiligenstein site is not only the oldest, but probably also the most interesting on our estate. The soil consists of desert sandstone with volcanic inclusions and is approximately 270 million years old. 

Grape variety
Riesling
Vine training system
Guyot
Date of harvest
November 18, 2013
Alcohol content
8%
Bottle closure type
Natural cork
Drinking temperature
10 – 12°

Awards

97/100
GOURMET TRAVELLER WINE, TYSON STELZER, FEBRUAR 2016
19/20
GAULT MILLAU GUIDE 2016
93-95/100
FALSTAFF WEINGUIDE 2014/2015

Site and climate

Ried Zöbinger Heiligenstein

Size
36.7 ha
Elevation
230 – 345 m
Inclination
13 °
Orientation
SSW

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

The 2013 vintage
The long winter and rainy spring provided optimal soil moisture for the 2013 vintage, ensuring freshness and flavour, while the sunny, warm summer provided ripeness and sweetness. A beautiful beginning of September with warm days and cool nights shaped the typical fruit aromas - and lured us into the vineyards to harvest the first grapes so perfect for the base wine for Sekt (sparkling wine). This was thrilling, especially because in the very warm 2011 and 2012 vintages, only a small share of grapes were suitable for the highest quality Sekt. Afterwards, the weather conditions from the West created a "stop and go" mode, which, needless to...

Maturation

In 2013, we left a small quantity of shrivelling Riesling grapes on the vines until the third week of November. Each grape was selectively picked and then put on the sorting belt before being pressed long and gently. The must was given about 12 hours for sedimentation and then was fermented and matured in steel tanks for some months before filling in early summer.

Food pairing recommendation

Goes well with fruity desserts, fresh cheese with fruit, Christmas baked cookies and cakes, or simply after a meal as the refreshing finale to a pleasurable evening.