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Our older vintages

Zöbinger Heiligenstein Lyra

Riesling

2015

Kamptal DAC Reserve, Erste Lage ÖTW

Very fine scents of pineapple and Williams pear, also floral and captivating with an array of nuances; clear as a bell. Like delicacies on the palate - with wonderful extract sweetness and radiance. Extremely dense and full of finesse - very graceful and elegant; compact and firm;  expressive and with a very long finish.

Viktor Siegl

From a geological point of view the Zöbinger Heiligenstein is not only the oldest but probably also the most interesting site of our estate.  About 20 % of our Heiligenstein vineyards are trained in a Lyra trellis system. The vine bifurcates in a way that the branches seem to reach to the heavens like sun-worshippers. This method doubles canopy exposure and favors aeration which improves photosynthesis and prevents dreaded fungus diseases. 

Grape variety
Riesling
Harvest yield
2,500 l / ha
Vine training system
Lyre
Date of harvest
October 17–18, 2015
Alcohol content
13.5%
Bottle closure type
Natural cork

Awards

97/100
A la Carte Führer 2017
19/20
Gault&Millau Guide 2017
96/100
Falstaff Kamptal DAC Cup 2016

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 2015 vintage
The 2015 vintage will go down into wine history in several ways! After two cool years with extreme and difficult conditions, we experienced with this golden autumn the quickest and most enjoyable harvest in several years. The warm spring and the early, problem-free flowering promised a long vegetation period. The summer was hot and dry; autumn brought ideal picking conditions, although it was interrupted by some cool and damp days - which in turn served to develop the aromas. What followed was an essentially problem-free and speedy harvest, yielding everything from classic white wines to fruit-toned red wines to powerful white and red...

Maturation

We ferment the must in stainless steel at a temperature of 15 to 20° Celsius. After fermentation the wine was partly racked into big wooden casks (2.500 liters) to mature for a short period on the fine yeast.

Food pairing recommendation

Austrian cuisine, well-seasoned fish and white meat, Asian dishes, duck, exotic cuisine etc.