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.”
Blaufränkisch Leithaberg DAC comes from southeast-facing vineyards on the Leitha Mountain overlooking Lake Neusiedl. Leithaberg is Austria’s only DAC (controlled appellation) that allows for both red and white wine. Red wines must be produced from 100% Blaufränkisch and aged in oak barrels. After spontaneous fermentation in wooden vats, the wine is aged for 20 months in used 500-liter oak barrels.
The fossil-rich limestone and mica schist that define the Leithaberg DAC lend a distinctive salty taste to the wine. The wine’s minerality underscores aromas of black and red cherries, and layers of earthy flavors like peat, black truffle, dried flowers, and black peppercorns. Moderate tannins and alcohol and bright acidity make this an attractive wine for the table.
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.