St. Laurent 2009

Heinrich

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This wine is made from 100% St. Laurent grapes. The vines are up to 35 years-old, with half of them growing in the Rosenberg in Breitenbrunn (in the mica slate soils of the eastern slope of the Leithagebirge), and the other half growing in the gravelly Parndorfer Platte and the humid Heidenboden to the east of the Neusiedler See. Harvested by hand at the end of September. Following selection in the vineyards and then on the winery sorting belt, processing according to the gravity principle without pumps took place. Spontaneous fermentation in steel tanks and wooden vats. There were three weeks of maceration and 13 months of maturation in used barriques and 500 liter barrels.

Tasting Notes

Typical deep crimson and ruby colour. The Pinot aroma comes through with notes of ripe berries, stewed fruits and fine herbs. The palate is impressively smooth with concentrated fruit, notes of juicy cherries and blueberries, plus fine red beets. Soft rich tannins are accompanied by a note of bitter chocolate. An elegant, velvety finish that lingers and lingers.

Food Pairing

To be enjoyed just on its own or with fine red meat dishes with medium-rich sauces.

Vineyard & Production Info
Production area/appellation:
Neusiedlersee
Vineyard name:
The Heideboden and Rosenberg vineyards
Vineyard size:
15 acres
Elevation:
429-495 feet
Vines/acre:
1,800
Yield/acre:
1.2 tons
Exposure:
Eastern
Year vineyard planted:
1973 - 1998
Harvest time:
September
First vintage of this wine:
1988
Bottles produced of this wine:
20,000
Winemaking & Aging
Varietal composition:
100% St. Laurent
Fermentation container:
Barrels and stainless steel tanks
Fermentation temperature:
82-90 °F
Maceration technique:
Punchdown
Length of maceration:
21 days
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Barrels
Size of aging container:
225 L and 500 L
Age of aging container:
Two-Six years
Type of oak:
French
Length of aging before bottling:
13 months
Length of bottle aging:
3 months
Analytical Data
Alcohol:
12.5 %
pH level:
3.7
Residual sugar:
1.0 g/L
Acidity:
5.6 g/L
Dry extract:
27.4 g/L

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