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Our older vintages

Zöbinger Heiligenstein

Riesling

2018

Kamptal DAC, Erste Lage ÖTW

See latest vintage 2022

Impressively fine nose: the scent of flowers ­– acacia blossoms – meets white peaches & lemon balm, extremely refreshing and almost cool, both lively & complex; the graceful character follows through fully on the palate even with all the extract, again with bright fruit nuances, playful & quite elegant, setting a new standard for this category; racy with a long finish & room to grow. 

Viktor Siegl

The Bründlmayer family owns 12 hectares right in the centre of the Zöbinger Heiligenstein. It's not only the oldest but probably also the most interesting on our estate: the soil consists of approximately 270 Mio years old Perm desert sandstone. 

Grape variety
Riesling
Harvest yield
3,500 l / ha
Vine training system
Guyot
Date of harvest
September 21 – October 3, 2018
Alcohol content
12.5%
Bottle closure type
Natural cork
Fact sheet – download (PDF)

Awards

92+/100
ROBERT PARKER, THE WINE ADVOCATE 03/20
93/100
Falstaff Wein Guide 2019/20

Site and climate

Ried Heiligenstein

Size
36.7 ha
Elevation
230 – 345 m
Inclination
13 °
Orientation
SSW

The terraced south and southwest facing slope of Zöbinger Heiligenstein has a unique geological history that has been preserved in this particular area.

The 2018 vintage
Nature provided us with a rich and mature harvest! The earlier wines in the cellar indicate good things to come. Here is a quick review of our vintage 2018: January was quite warm, February and March cool once again. Then, however, instead of springtime, summer immediately arrived in Langenlois! In Kamptal we did not suffer any late frost, just a short cooler period with continuous and quite heavy rain in May and many, many hours of sunlight, making circumstances ideal for an incredibly early and perfect flowering (starting the 22nd of May). There were high hopes for an outstanding harvest. Summer was extremely dry, apart from a few...

Maturation

We ferment the must in stainless steel at a temperature of 15-20° Celsius. After fermentation the wine was partly racked into big wooden casks to mature for a short period on the fine yeast.

Food pairing recommendation

All types of seafood, grilled fish, fried chicken or pork a good alternative to red wine in combination with roast duck; matches with all various elegant Asian dishes.