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HAIDE

A gentle south-facing hillside located on a plateau with high lime soil and clay sediments. A vineyard which produces spicy, minerally wines.

Ried Haide - Grüner Veltliner, Weinviertel DAC
Weinviertel DAC Classic

Our vineyard Haide, a soft south-faced hillside with very high lime soil, empowers this Grüner Veltliner its distinctive flavour. Powerful pomaceous, stone and exotic fruits, fresh acidity and a spicy finish.

Vintage 2017 • 12,5 %vol • 5,8 g/l Acid • 1,3 g/l residual sugar
Hand picked with 19° KMW
Single vineyard: Haide

Pinot Noir
Pinot Noir Haide

When talking about this wine, I need to expand a little bit more. My heart beats for Pinot Noir, this variety is my real passion. Sensitive and susceptible, it challenges me as a vintner every year again. The result? A mouthwatering experience with the taste of fresh strawberries, smoky aroma and nuances of eucalyptus. Full of finesse, minerally and vivacious! Three cheers for Pinot Noir!

Vintage 2013 • 13,5 %vol • 6,5 g/l Acid • 1,0 g/l residual sugar
Hand picked with 21° KMW
Fermented at 28 - 30 °C • Storage of the mash: 6 weeks after fermentation
Ageing: 24 months barrique; Taransaud Beaune: TBSPN GC, Kadar: MT, Seguin Moreau: M+

Merlot
Merlot

Classic cherry, sweet pepper, red and black currant. Dry, compact tannin frame, intensive and nuances of red berry fruit. Definitely no classic wine for this region - all the more I am happy to have this special one in my assortment!

Vintage 2014 • 13,5 %vol • 6,9 g/l Acid • 2,8 g/l residual sugar
Hand picked with 21° KMW
Fermented at 28 - 30 °C • Storage of the mash: 4 weeks after fermentation
Ageing: 24 months barrique; Tonnellerie Bordolaise: CoF MT, Sansaud: AO M, Darnajou Medium, Seguin Moreau M-TH;

Rösler
Rösler

A very rare variety, which results in a dark and characterful wine. The aroma of black berries, sour cherry and fruits in rum is accompanied by a touch of mint. It pleases the palate with flavours of dark chocolate and liquorice. Rich of essence, powerful, complex.

Vintage 2015 • 13,5 %vol • 6,7 g/l Acid • 0,8 g/l residual sugar
Hand picked with 21° KMW
Storage of the mash: 10 days after fermentation
Ageing: 18 months barrique; Stockinger: P LDL; Seguin Moreau: M+