Heinrich 'Oh When the Saints' Pet Nat 2022

Heinrich 'Oh When the Saints' Pet Nat 2022

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Region: Burgenland, AustriaGrape: St. LaurentSoil: Mica schistFarming: biodynamicHarvest: by handWinemaking: whole bunch direct press, fermentation starts in steel tank, bottled after three weeksAging: in bottle, disgorged in MarchFining: noneFiltration: noneAdded S02: minimalGernot and Heike...

Region: Burgenland, Austria
Grape: St. Laurent
Soil: Mica schist
Farming: biodynamic
Harvest: by hand
Winemaking: whole bunch direct press, fermentation starts in steel tank, bottled after three weeks
Aging: in bottle, disgorged in March
Fining: none
Filtration: none
Added S02: minimal

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.