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Our wines

Zöbinger Heiligenstein Lyra

Riesling

2017

Kamptal DAC Reserve, Erste Lage ÖTW

Fully ripened and simultaneously fine-boned, revealing the usual fruit kaleidoscope featuring lime and vineyard peach over nuances of lemon balm and menthol. Distinctive and charming, focused and highly elegant with bracing balance. A touch of pineapple and papaya join countless other facets on the palate. Exemplary in its fine-boned finesse and racy style – a reserve from many, many years of enjoyment.

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 2–4, 2017
Alcohol content
13%
Bottle closure type
Natural cork

Awards

96/100
ROBERT PARKER, THE WINE ADVOCATE 12/18
95/100
Anne Krebiehl, Wine Enthusiast, 03/2019
94/100
Stuart Pigott, JamesSuckling.com, 10/18
19/20
Gault & Millau Wine Guide 2019
95/100
Falstaff Weinguide 2018/19

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 2017 vintage
This time, thankfully, we were only marginally affected by late frosts in spring and hail showers during the vegetation period. Best flowering conditions in June gave reason to hope for good ripeness in autumn. Summer was hot, and some vineyards showed dry stress, especially the younger ones on the rocky hills to the west. Irrigation helped to cope with the heat. Several regional thunder showers in August were very welcome and finally provided relief. The chances of best quality grapes also were preserved by meticulous “green & ground work” (i.e. thinning out, green harvest, turning soils, care for ground cover, etc. See our...

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.