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Our wines

Zöbinger Heiligenstein Alte Reben

Riesling

2019

Kamptal DAC, Erste Lage ÖTW

Initially rather reserved, but then opens quickly to reveal a mature and almost oily bouquet with pineapple, melon and yellow peach. Seductive and intense array of yellow fruit, it captivates with purity and highly concentrated flavours that coat the palate without appearing melancholic. Exhibits the attributes of a great Riesling in every phase. Potential for decades.

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 18–21, 2019
Alcohol content
13%
Bottle closure type
Natural cork

Awards

100 / 100
FALSTAFF Kamptal Trophy 2020
19,5 / 20
“1. Platz Kategorie Riesling”
Gault&Millau Weinguide 2021
98 / 100
Wine Enthusiast 02/21
100 / 100
A La Carte Guide 2021
97 / 100
STUART PIGOTT, JAMESSUCKLING.COM, 10/2020
97 / 100
Falstaff Wein Guide 2020/21
5 Sterne
VINARIA WEINGUIDE 2020/21

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 2019 vintage
Our vineyards, all certificated BIO since 2018 (Lacon-AT-BIO-402), started well-tended into the 2019 vegetation period. Spring began dry and almost summery, following a warm and moderately humid winter. Early sprouting gave rise to the fear of late frosts. In fact, in May it became rather cool, though temperatures remained mostly above the danger threshold, and thus we came away with only little damage. The humidity accompanying the cold proved to be a blessing, as it brought the vines well-hydrated to a quite early flowering. However, we were around two weeks later compared to the earliest year - 2018. By the end of august, we began...

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.

Older vintages