Heinrich Zweigelt Burgenland 2013
Dark ruby garnet colour. Fresh sour cherry on the nose along with raspberry, liquorice, mint and clove. The flavourful palate gives notes of blackberry and bitter chocolate. The tannins are soft and rich, accompanied by understated acidity and a smooth finish.
In the Wagram area, the hot, dry climate with sandy, clay soils on south-facing vineyards favour the production of ripe, opulent reds. A fresh, northeasterly wind ensures the relatively high rainfall in the area does not cause the grapes to rot. The vineyards are located 140 metres above sea level, with Pinot Noir, St Laurent and Syrah on the higher slopes and Blaufränkisch and Zweigelt on the heavier soils lower down. The vines for this wine are between 10 and 30 years old, located at various optimum sites of the Heidelboden between the Parndorfer Platte and Lake Neusiedl (the Neusiedlersee). Gernot has managed his vineyards according to biodynamic principles since 2006 and has been certified since 2009.
Burgenland had beautiful weather throughout 2013, with heat waves and periods of rainfall. The grapes took their time to ripen and those winemakers who were brave enough to wait patiently were rewarded. After the two highly ripe vintages of 2011 and 2012, which delivered monumental red and white wines, the 2013 vintage almost perfectly represents the “Austrian ideal” of freshness, raciness and animated drinkability.
Harvested by hand from the beginning of September 2012. All movement of must and wine was carried out using gravity. Maceration lasted two to three weeks and fermentation took place in temperature-controlled stainless steel vats at 28-32°C. Malolactic fermentation occurred in stainless steel vats. The wine was aged in a mix of large oak vats and second use barriques until bottling with glass stoppers in mid December 2012.
Product Images (click to enlarge)