Gernot and Heike Heinrich founded their winery in 1990 with just one hectare and have steadily grown to 90 hectares today. Heinrich converted to biodynamics in 2006 and is a member of Respekt, a certifying body for biodynamic viticulture in Austria. Heinrich is today one of Austria’s most innovative wine producers.
All of Heinrich’s wines are fermented spontaneously and are often left with the skins for several weeks. The wines remain on their lees for an extended period and are vinified mainly in neutral oak casks. Gernot says, "we give the wines plenty of time to mature, the time that hardly anyone has today,” and adds, “it is above all else time that shapes our wines.”
Salzberg is one of the oldest and best vineyards in Gols. The vineyard faces southwest and is dominated by red gravel from an Ice Age mixed with fine-grained sandy-loam sediment. Heinrich is famous for this powerful blend of 50% Blaufränkisch and 50% Merlot, only produced in top vintages, and is in high demand. It is spontaneously fermented and aged for 30 months in 500-liter oak barrels.
Salzberg is dense, powerful, and built for long-aging yet maintains freshness and elegance thanks to a gentle hand in the cellar. It features aromas and flavors of blackberries, fine herbs, tobacco, and forest floor. The palate is compact and assertive, with firm tannins that fresh acidity that gives enormous length to the wine.
Blaufränkisch features a moderate level of weight, bright acidity, and is firmly structured making it an excellent wine for the table. Blaufränkisch produced in a balanced style without excessive ripeness or oak can be paired with food like Pinot Noir and is excellent with game birds, duck, and veal. It is the classic wine to pair with a Hungarian goulash of braised meat and vegetables served with egg noodles or potatoes.