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.
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.
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.