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Our older vintages

Zöbinger Heiligenstein Alte Reben

Riesling

2016

Kamptal DAC Reserve, Erste Lage ÖTW

Right from the beginning - a captivating, gorgeous nose with scents of candied pineapple and milk chocolate followed by yellow peach. Mature and powerful, but never overwhelming. Very expressive palate with fruit sweetness and - once again – even with all the power is defined more by finesse. Beautiful tension and suspense, showing a density usually present in a big dessert wine, but without botrytis. An almost festive character complemented by the vibrant, racy acidity. Enough reserves for many, many years to come.

Viktor Siegl

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
Riesling
Harvest yield
2,500 l / ha
Vine training system
Guyot
Date of harvest
October 27, 2016
Alcohol content
13%
Bottle closure type
Natural cork

Awards

97/100
FALSTAFF WEINGUIDE 2017/2018
94-96/100
ROBERT PARKER, THE WINE ADVOCATE 08/17
98/100
Stuart Pigott, JamesSuckling.com, 10/17
96/100
ROBERT PARKER, THE WINE ADVOCATE 03/20

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 2016 vintage
When flowering began on June 10th, it signalled that 2016 was one of the earliest - though not extremely early - vintages, which indeed was very promising; we had expected wines that were mature, but not heavy, and were looking forward to having the entire spectrum, from light and fresh sparkling and Grüner Veltliner wines, to outstanding, late harvest Reserve quality wines.After a relatively damp spring, the summer proved rainy as well. It was only during the last week of August that a sunny, stable weather period began, allowing for a wonderful development of ripeness. A very sunny and warm September was followed in early October by a...

Maturation

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.