The Bründlmayer family owns ten hectares on the Zöbinger Heiligenstein. Nine hectares are planted with Riesling, the remainder with Cabernet. About a quarter of the vineyards are trained in the Lyra trellis system.

The other Heiligenstein vines are trained by the traditional Guyot method and the small berries hang 50-60 centimeters above the ground. Thinning is done as required to restrict the average yield to 3500-4000 liters per hectare.

From a geological point of view the Zöbinger Heiligenstein site is not only the oldest but probably also the most interesting on our estate: the soil consists of desert sandstone with volcanic inclusions and is approximately 270 Mio years old. The qualities of this soil provide the ideal precondition for growing outstanding wines.

In 2000 we left a small quantity of shriveling Riesling grapes on the vines until the end of November. Each grape was divided in some parts, the dark and botrytised berries have been very long and gently pressed, the must fermented and matured (18 months) in Austrian 300 l oak barrels.

Beerenauslese
Alc 11 % vol.
Acidity: 6,7
Res. sugar: 167 g

Trockenbeerenauslese
Alc.: 10,5 % vol.
Acidity:8,4 g
Res. sugar: 205,7 g

Tasting notes:

BA 2000:
Wonderfully, it tastes like Heiligenstein, and this despite a hefty helping of (clean!) botrytis; stylish, firm and spicy; many-layered and suave; full of spiel; the flavors play in four octaves. man, there´s everything (laurel, linden, lemon-blossom, white chocolate) twichin´ around through here! (Terry Theise Selections/Michael Skurnik Wines, NY)

TBA 2000:
When the massive fruit finally emerged it completely subsumed the botrytis; exceptionally fine honey here; tender, vinous; papaya, talc and new leather; deft and balanced; pure dried fruit. (Terry Theise Estate Selection/Michael Skurnik Wines, NY)