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.”
Gabarinza, meaning “cleared forest,” is one of Austria’s greatest red-wine vineyards. This historic vineyard has been cultivated since Roman times and is perched along a promontory of magnesium-rich sandy loam with an ideal exposition facing southwest towards Lake Neusiedl. This blend of Zweigelt, Blaufränkisch, and Merlot was hand-harvested and spontaneously fermented, with 18 months maturation in used 500-liter oak barrels.
Gabarinza is a multi-layered and complex wine with aromas and flavors of blackberries, spices, dried flowers, and orange peel. The palate is opulent but balanced with fine tannins. Gabarinza is intended for long aging and will reward 15 to 20 years of cellaring.
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.