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Our older vintages

Zöbinger Heiligenstein

Riesling

2016

Kamptal DAC, Erste Lage ÖTW

See latest vintage 2022

An ethereal multi-faceted bouquet revealing scents of, among others, gooseberry, melon and citrus; so complex and posh; absolutely glittering. Very similar expressions on the palate, along with touches of herbal spice and fleur de sel; light-footed with a nice extract sweetness. Plenty of momentum with steely acidity accompanying the long finish.

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 24–27, 2016
Alcohol content
12.5%
Bottle closure type
Natural cork
Fact sheet – download (PDF)

Awards

93/100
FALSTAFF WEINGUIDE 2017/2018
92-93/100
ROBERT PARKER, THE WINE ADVOCATE 08/17
94/100
Stuart Pigott, JamesSuckling.com, 10/17

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 2016 vintage
When flowering began on June 10th, it signalled that 2016 was one of the earliest - though not extremely early - vintages, which indeed was very promising; we had expected wines that were mature, but not heavy, and were looking forward to having the entire spectrum, from light and fresh sparkling and Grüner Veltliner wines, to outstanding, late harvest Reserve quality wines.After a relatively damp spring, the summer proved rainy as well. It was only during the last week of August that a sunny, stable weather period began, allowing for a wonderful development of ripeness. A very sunny and warm September was followed in early October by a...

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.