Heidi Schröck took over her family’s 10 hectare estate in 1983, in the famous village of Rust, Burgenland, just five miles from the Hungarian border. Her south-east facing vineyards along the western banks of Lake Neusiedl form a semi-amphitheatre, which provides considerably more sunlight hours compared to the rest of Austria. The soils here are sandy with clay, gravel, grey quartz and schist. With help from her twin sons, Johannes and Georg, Heidi sustainably cultivates the classic Austrian varieties, Zweigelt, Blaufränkisch and St Laurent, as well as pioneering the revival of traditional varieties, such as Furmint, better known today across the Hungarian border.
The grapes used for Beerenauslese are grown in the east facing vineyards closest to Lake Neusiedl. The lake reliably creates the misty autumn conditions which are perfect for the development of noble rot. The soil is sandy loam with mica schist and gneiss. The vines are trained in the guyot simple method. Viticulture is done sustainably, without the use of herbicides or insecticides and the growth of local plants as cover crop is encouraged.
The beginning of 2018 saw a warm January, followed by very cool February and March. As a result, the vines budded late, without being threatened by frosts which occurred in the previous two vintages. A very early flowering in spring and a hot and dry summer lead to one of the earliest harvests ever. The grapes have reached high levels of ripeness at the end of August while maintaining adequate levels of acidity.
The shrivelled berries of Welschriesling and Weissburgunder (Pinot Blanc) were picked by hand in late October. A very thorough selection was done in the vineyard. In the winery, the fruit was trodden by foot and left to macerate overnight. After a long and gentle pressing, the juice was transferred into 225 litre acacia barrels for fermentation. The wine remained on fine lees for nine months before bottling.
Bright golden hue with aromas of quince and orange peel, enhanced by the fermentation in acacia barrels. The wine’s 169 g/l of residual sugar is balanced perfectly by a crisp acidity which carries the flavours through the long, silky finish.
|Grape Varieties||50% Pinot Blanc/Pinot Blanco
|Notes||Sustainable, Vegan, Vegetarian