GRAPES: WEISSBURGUNDER, GRAUER BURGUNDER, CHARDONNAY, NEUBURGER
SKIN CONTACT: 2 WEEKS
REGION: BURGENLAND, AUSTRIA
Vinification method: One of the more acclaimed wineries in the Austrian natural wine world, the couple of Gernot and Heike Heinrich founded Weingut Heinrich in 1990 with only one hectacre in the town of Gols. They’ve grown that to around 100 hectares in Burgenland (85 owned, and 25 farmed) since then, producing consistently delicious bottles.
For "Graue Freyheit," (meaning "freedom" in Austrian German) the grapes are harvested by hand in early September, fermented on their own yeasts and largely left on the skins for two weeks before gentle application of the basket press. Spontaneous malolactic fermentation, matured for seventeen months in amphorae and in used oak casks on its own lees, bottled unfiltered without the addition of sulphur.
Bottled in a clay flagon according to biodynamic principles and the eternal cycle of nature, with much manual labour and great attention to detail.
Tasting notes: medium-bodied, wild strawberry, peach, rhubarb, layered texture, lime
Pairings: pork tenderloin with white asparagus
Mix and match 3, 6 or 12 bottles!