Weingut Heinrich Naked White
Out of stock
Region: Burgenland, Austria
Grape varieties: Chardonnay, Muscat Ottonel, and Welschriesling
Weingut Heinrich Naked White is Heinrich’s take on Chardonnay. Aromas and flavors of grapefruit, fine herbs, sea salt, and apple pastry.
Song: April Skies by The Jesus and Mary Chain
Out of stock
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About Weingut Heinrich Naked White
Weingut Heinrich Naked White is Heinrich’s take on Chardonnay. Bottled with conscientious handcrafting and great care throughout the entire life cycle. Organic and biodynamic cultivation of the vineyards. Handpicked from the end of August to the beginning of September and macerated with the stems overnight. Spontaneous and malolactic fermentation. Matured for over a year on its natural yeast lees in used large oak casks and bottled unfiltered with minimal sulfur.
Naked White is cloudy when poured into the glass, and Gernot recommends a gentle shake before serving. This Chardonnay-based blend features the structure and salinity typical of the Leithaberg’s limestone terroir enhanced on the nose by including aromatic varieties like Muskat Ottonel and Welschriesling. Aromas and flavors of grapefruit, fine herbs, sea salt, and apple pastry.
About Weingut Heinrich
Gernot and Heike Heinrich founded their winery in 1990 with just one hectare and have steadily grown to 90 hectares today. Heinrich was one of the first in the region to transition from simple white wines to high-quality reds in the early 1990s and became famous for powerful red blends such as Salzberg, Gabarinza, and Pannobile. Recently, the focus has turned to Blaufränkisch from the nearby Leithaberg DAC. Heinrich converted to biodynamics in 2006 and is a member of Respekt, a certifying body for biodynamic viticulture in Austria. Heinrich today is one of Austria’s most innovative wine producers.
“What we are trying to do,” says Gernot Heinrich, “is continue the biodynamic philosophy that we practice in the vineyard into the wine cellar.” Gernot and Heike’s decision to convert to biodynamic viticulture in 2006 was based on the goal of making their vineyards successively more resilient and vital. The style of their wines has evolved, and they have abandoned power and extraction for livelier wines with lower alcohol and increased freshness. All the wines are fermented spontaneously and are often left with the skins for several weeks. The wines remain on their lees for an extended period and are vinified mainly in neutral old oak casks and amphoras. Gernot says, “we give the wines plenty of time to mature, the time that hardly anyone has today,” and adds, “it is above all else time that shapes our wines.”