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.”
Zweigelt is an important variety at Heinrich representing half of the total production. The grapes come from flat, humus-rich plots in the Heideboden, gravelly sites on the Parndorfer Platte, and the limestone and schist slopes of the Leithaberg. The grapes are hand harvested, fermented with wild yeasts, and aged for eight months in 500-liter oak barrels.
Zweigelt is a crossing between Blaufränkisch and St. Laurent created by Dr. Fritz Zweigelt at the Klosterneuburg in wine college in 1922. It produces soft and fruity wines that are generous with flavors of cherries, herbs, and spice, and features medium-weight and fresh acidity, making it an ideal wine for the table.
Zweigelt is Austria’s most-planted red grape variety and is favored for its soft and fruity character, making it easy to enjoy and versatile at the table. Its fresh and bright profile allows Zweigelt to cut the richness of traditional Hungarian goulash or complement the flavor of roasted game birds or earthy chanterelle mushrooms.