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Our wines

Zöbinger Heiligenstein Lyra



Kamptal DAC, Erste Lage ÖTW

A deep fragrance of passion fruit, yuzu citrus and peppermint radiates freshness and vitality and yet immediately drives deep. Highly elegant and distinguished, full of fruit charm and esprit, fills the mouth with bright aromas. Focused and complex all the way into the long finish. Extraordinary ageing 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
October 17–18, 2019
Alcohol content
Bottle closure type
Natural cork


19 / 20
SIEGER ÖTW Verkostung
Vinum Magazin Schweiz 11/20
19 / 20
SIEGER ÖTW Verkostung 11/20
98 / 100
Wine Enthusiast 02/21
96 / 100
Falstaff Kamptal Trophy 2020
96 / 100
18,8 / 20
Winner of Riesling Premium Tasting
Vinaria Magazine 06/2020
5 Sterne
Vinaria Weinguide 2020/21
95 / 100

Site and climate

Ried 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 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...


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