The vines for this wine thrive in the best south-facing slope in and around Gumpoldskirchen. The wine is fermented instainless steel and spends four months on the lees in stanliess steel post fermentation.
Johanneshof Reinisch Rotgipfler
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With exotic fruits and a long and vibrant finish, it seems to combine the structure of Sauvignon Blanc, the minerality of a Chablis, and the mouthfeel of good Chenin. Precise and bio-dynamic; an amazing wine!
The estate is located in the town of Tattendorf, in the wine-growing area of the Thermenregion in Lower Austria. The region acquired its name, in part, from geothermal hot springs that flow under the vineyards, contributing to favorable wine growing conditions for finicky varieties. Now in its fourth generation of winemakers, the 40 hectare estate is run by Johann Reinisch's three sons: Hannes, Michael and Christian. With a 2,000 year legacy of wine growing in the region, the Reinischs maintain traditions with vineyards planted with 65 % red and 35 % white vines. The winery is best known for their excellent Pinot Noir and St. Laurent grown in vineyards from both the stony, alluvial gravel soils of Tattendorf (rich in both chalk and lime) near the winery and the elevated, nutrient rich soils of Gumpoldskirchen. Local grape varieties and traditions are hugely important here as the family has its own vine nursery; the indigenous grape varieties Rotgipfler and Zierfandler are cultivated in their Gumpoldskirchen vineyards, for example. Across the globe, there are roughly only 100 hectares (247 acres) remaining of these two indigenous white varieties, making the Reinisch’s offerings an unusual and unique glimpse into Austria’s wine roots. The Reinisch family farms organically and takes its thoughtful approach from vineyard to cellar to bottle.
Method & Production
This wine shows exotic fruits and banana in the nose, expressive fruit on the palate, vital acid structure, long and vibrant finish.
Goes well with lots of Asian food, tikka prawn kebabs and kimchi. Try with meat dishes like chicken caesar sald and pork chops with a mustard sauce.