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Our older vintages

Zöbinger Heiligenstein

Riesling

2017

Kamptal DAC, Erste Lage ÖTW

See latest vintage 2021

Initially somewhat restrained, but opens quickly while remaining transparent and delicate with candied lemon peel, brioche and even panettone emanating from the glass. Cool and finely delineated, classy and crystal clear. Fleur de sel and herbal spice with sage and thyme setting the tone. Expressive and promising, abundant elegance in every phase – will benefit from further bottle maturation.

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
September 27 – October 5, 2017
Alcohol content
12.5%
Bottle closure type
Natural cork
Fact sheet – download (PDF)

Awards

96/100
Anne Krebiehl, Wine Enthusiast, 03/2019
18/20
Gault & Millau Wine Guide 2019
93/100
A LA CARTE GRAND CRU SOMMER 2018

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 15-20° 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.