# Pinot Noir (2025)

- **Producer:** Weingut Gernot & Heike Heinrich
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgenland, Austria
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** strawberry, cherry, violet, white pepper, herbaceous, cream

## About this wine

Weingut Gernot & Heike Heinrich, located in Gols, Burgenland, was founded in 1990 with just a single hectare of vines. Gernot and Heike became pioneers by introducing high-quality red winemaking to a region historically dominated by basic white wines. In 2006, they fully converted the estate to biodynamic viticulture, becoming founding members of the respekt-BIODYN association. This Pinot Noir is grown on the cool, limestone-rich slopes of the Leitha Mountains (Leithagebirge) and the Parndorfer Platte on the northeastern shores of Lake Neusiedl. The estate's philosophy centers on low-intervention, terroir-focused "living wines" that reflect the unique, fragile beauty of the grape and its soils.

## Interesting facts

- Gernot and Heike Heinrich started their estate in 1990 with only one hectare of vines, pioneering premium red winemaking in Burgenland.
- The estate is a founding member of respekt-BIODYN, adhering to strict biodynamic and organic farming standards.
- This wine is bottled using a Vino-Lok glass stopper instead of a traditional cork, ensuring freshness and preventing cork taint.

## Food pairing

This light-bodied, high-acid Pinot Noir works beautifully with dishes that match its delicate weight and vibrant acidity. It cuts through the richness of fatty fish like salmon and game birds like duck or pheasant without overpowering them. The low tannin profile ensures it won't clash with lighter proteins or soft, creamy cheeses, while its bright red fruit and subtle spice complement traditional Austrian dishes like Tafelspitz.

## Wine making process

The grapes are 100% hand-harvested and undergo spontaneous fermentation with indigenous yeasts. Gentle maceration on the skins takes place for approximately two weeks in large wooden vats. Following fermentation, the wine is aged for approximately seven months on its fine lees in large wooden tuns and neutral 500-liter oak barrels. In line with natural winemaking principles, the wine is bottled unfined and unfiltered with minimal sulfur additions.