Skip to content Skip to contact information

Show menu

Fixed partial freight costs for Austria (€ 11.00), Germany and other EU countries (€ 22.00)

Fixed freight costs in AT (€ 11) & DE (€ 22)

Our older vintages

Zöbinger Heiligenstein

Riesling

2015

Kamptal DAC, Erste Lage ÖTW

See latest vintage 2023

Cool and gripping with a line up of sugar melon, gooseberry and peach notes. Very hearty and peppy - with  lighter fruit nuances; tightly-knit and structured, a  complete bouquet of herbs on the palate.  Smoky undertone, with a nervous  acidity in the finale. Impressive above all by elegance and dryness.

Viktor Siegl

The Bründlmayer family owns 12 hectares right in the centre of the Zöbinger Heiligenstein. It's not only the oldest but probably also the most interesting on our estate: the soil consists of approximately 270 Mio years old Perm desert sandstone. 

Grape variety
Riesling
Harvest yield
3,500 l / ha
Vine training system
Guyot
Date of harvest
October 9–10, 2015
Alcohol content
12.5%
Bottle closure type
Screw cap
Fact sheet – download (PDF)

Awards

94
Anne Krebiehl, Wine Enthusiast 01/17

Site and climate

Ried 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 15-20° Celsius. After fermentation the wine was partly racked into big wooden casks to mature for a short period on the fine yeast.

Food pairing recommendation

All types of seafood, grilled fish, fried chicken or pork a good alternative to red wine in combination with roast duck; matches with all various elegant Asian dishes.