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Our wines

Zöbinger Heiligenstein Lyra



Kamptal DAC, Erste Lage ÖTW

Immediately sets off fireworks of bright fruit – first the scent of white flowers, but then acacia honey, yuzu & white peaches set the tone; classy and expressive in each phase, already strikingly charming. Similar impressions in the palate profile: a core of sweet fruit, gripping & puristic, the bright fruit follows through with a lot of finesse & vibrant freshness; flows with growing complexity across the palate but the playful fruit remains consistently present. Excellent breeding, very long with great potential.

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
Harvest yield
2,500 l / ha
Vine training system
Date of harvest
September 21 – October 4, 2018
Alcohol content
Bottle closure type
Natural cork


Falstaff Wein Guide 2019/20
Vinum Magazin Schweiz, 11/19

Site and climate

Ried Zöbinger Heiligenstein

36.7 ha
230 – 345 m
13 °

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

The 2018 vintage
Nature provided us with a rich and mature harvest! The earlier wines in the cellar indicate good things to come. Here is a quick review of our vintage 2018: January was quite warm, February and March cool once again. Then, however, instead of springtime, summer immediately arrived in Langenlois! In Kamptal we did not suffer any late frost, just a short cooler period with continuous and quite heavy rain in May and many, many hours of sunlight, making circumstances ideal for an incredibly early and perfect flowering (starting the 22nd of May). There were high hopes for an outstanding harvest. Summer was extremely dry, apart from a few...


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.

Older vintages