Weissburgunder Leithaberg DAC 2015

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.”

Weissburgunder Leithaberg DAC is from the limestone, sandstone, and mica-schist soils of Leithaberg, an east-facing hill on the northwest side of Lake Neusiedl. The grapes were hand-harvested and left overnight on the skins before fermentation with wild yeasts, and then aged on its lees in large oak casks for 21 months.

Tasting Notes

Weißburgunder is an important grape variety in Austria’s Burgenland where it has been grown for centuries. The wine achieves a balance of freshness and richness in Burgenland thanks to mineral soils and the warm Pannonian climate. It especially shows its minerality from Leithaberg where calcareous and schist soils lend a salty character to the wine.

Food Pairing

Weißburgunder, with its medium weight moderate acidity and mineral character, works well with a variety of fish and shellfish dishes, as well as mildly spiced Vietnamese, Thai, and Chinese cuisine. The intensity of flavor found in the wine allows it to stand up to pork, ham, and beef.

Production Info
Vineyard size
5 acres
Soil composition
Calcareous and Schist
Training method
Spur-pruned
Elevation
495-990 feet
Vines/acre
2,000
Yield/acre
1.1 tons
Exposure
Eastern
Year vineyard planted
1983-1998
Harvest time
September
First vintage of this wine
2007
Bottles produced of this wine
2,600
Winemaking & Aging
Varietal composition
100% Weissburgunder
Fermentation container
Barrels
Age of Aging Container
Two-Four years
Length of alcoholic fermentation
10 days
Fermentation temperature
81 °F
Maceration technique
Battonage
Type of aging container
Barrels
Size of aging container
500-liter
Type of oak
French
Length of aging before bottling
21 months

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