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.”
Pinot Noir is from the limestone soils near the cool forested areas of the Leithaberg and the sunny southeast-facing escarpment of the Parndorfer Platte. The grapes are harvested by hand and fermented by spontaneous fermentation. The wine is matured for seven months in wooden vats and used 500-liter oak barrels.
Burgenland has a generally warmer climate than Burgundy and site selection is paramount to produce a fresh and elegant style of Pinot Noir. This Pinot Noir exhibits freshness on the nose with aromas and flavors of red cherries, violets, and spice.
Pinot Noir might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Pinot Noir, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.