WagramRied Eisenhut 1ÖTW 2019

In October the grapes are hand-picked and then left to macerate for 4 to 6 hours, stems included. After spontaneous fermentation occurs in stainless steel tanks, the wine remains on the lees for a further 12 months. In terms of its flavour profile, Eisenhut offers a rather unusual minerality for loess-grown grapes. The fruit is not nearly as ripe as in Goldberg, and the wine appear more austere and lean. Its tight acidic structure makes the Eisenhut somewhat “meaner” than its Goldberg cousin.

Together with Goldberg, Eisenhut is the hottest vineyard site in Grossriedenthal. A 100% Southern slope of burnt loess, where, if you dig far down enough you will even find ironstone, which gives this vineyard its name. Here, the Riesling grapes ripen very late and also contain less sugar than the Goldberg fruit.