Heinrich 'Naked Red' 2019

Heinrich 'Naked Red' 2019

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Region: Burgenland, AustriaGrape: St. Laurent, Blaufränkisch, ZweigeltVineyard Size: Soil: Limestone and schistAverage Age of Vines:Farming: biodynamicHarvest: by handWinemaking: The grapes are harvested by hand from mid-September to early October and when they reach...

Region: Burgenland, Austria
Grape: St. Laurent, Blaufränkisch, Zweigelt
Vineyard Size: 
Soil: Limestone and schist
Average Age of Vines:
Farming: biodynamic
Harvest: by hand
Winemaking: The grapes are harvested by hand from mid-September to early October and when they reach the winery they ferment with their own yeasts and macerate with their skins in wooden and stainless steel fermentation vats.
Aging: 1 year+ in wooden barrels
Fining: none
Filtration: none

Gernot and Heike Heinrich established Weingut Heinrich in 1990 with one hectare. They were one of the first producers in the area to start focusing on making ageworthy red wine instead of simple table white wines. While Blaufrankisch was their focus they now have a wider lens and love to experiment with different varieties and winemaking styles. 

The Heinrich winery is in Gols, on the north east side of the Neusiedlersee in Austria. Their vineyards are spread from Gols up and around to the north west side of the lake. On the east side the vineyards are on alluvial soils and red gravel, elevation changes as you leave the shores of the lake and rise up to the Pandorfer Platte, the air is warmer. In the west around Leithaberg limestone and schist take over, the mountainside vines get longer sun exposure, the nights and air are cooler. 

The estate transitioned to biodynamic farming in 2006. They believe it is best for the vineyards and the people that work them. Gernot and Heike also enjoy the communities they are apart of within Demeter, Pannobile and Respekt associations (Judith Beck is also a part of Respekt). They work with mostly local varieties: Blaufrankisch, Neuburger Grauer Burgunder, Roter Traminer, Weissburgunder, Zweigelt, and St. Laurent. Chardonnay, Pinot Noir, and now some Merlot are also in the mix. 

Native yeast fermentation, the white wines have extended skin contact, the reds have lighter macerations. Wines are all aged on the lees in used barrels. Filtration and sulfur additions vary.