J. Heinrich Vitikult Trocken 2016

Wines are produced with a "less is more"philosophy, where vines are tend to with utmost care in a natural and sustainable way.
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Primary Notes: Plum, Blackberries

Secondary Notes: Oaky

Tertiary Notes: Tobacco


Dryness: Very Dry

Acidity: Medium +


Alcohol (%):

Origin: Burgenland, Austria

Maker: J. Heinrich

Grape: Blaufränkisch

Fermentation: Natural Heavy Wood



Serving Temperature: Best served between 14–16 degrees.

Asian Food Pairing: Lamb skewers, Venison hot plate, Grilled beef innards

Western Food Pairing: Pair with roast veal or beef, steak and game dishes.


J. Heinrich Vitikult Trocken 2016

100% Blaufränkisch. A confident messenger from central Burgenland vineyards. Deep ruby garnet colour with violet reflections. Intense and fruity. The black forest berry core is complemented by delicate hints of cassis, tobacco and wood spice. Juicy and elegant, with ripe tannins and a bright acidity for a balanced structure. The long finish is a medley of dark plums, ripe blackberries and fine spice flavours.

“Viticulture is not an 8-hour day, it is our life. Working with Nature requires patience, serenity and, to a certain extent, humility.” — Silvia Heinrich, Austria winemaker of the year 2014.

Thanks to natural and sustainable cultivation, the vines grow in a stable and robust equilibrium under the influence of the Pannonian climate. The vineyard is located near Lake Neusiedl, the largest endorheic lake in Central Europe that straddles the Austrian–Hungarian border. The old vines are grown in heavy, deep clay soils with very high lime and clay content.
The grapes are harvested and sorted by hand. Fermentation is spontaneous (i.e. without the addition of extra yeasts or bacteria). Malolactic fermentation and expansion on fine lees follows. The wine matures for 12 months in small oak barrels. Natural clarification before bottling.
This wine has an ageing potential of 8–10 years. We recommend decanting it for 30 minutes before serving.