Weingut Gernot & Heike Heinrich
In Gols, Burgenland—between the gravelly Parndorfer Platte and the limestone slopes of the Leithagebirge—Weingut Gernot & Heike Heinrich has pursued one idea since 1990: wine as a faithful translation of place. What began with one hectare grew into an estate known for letting soils and seasons set the tone.
Conversion to biodynamics in 2006 marked a turning point. Living soils, compost, cover crops and strict hand harvesting became the foundation, with fruit from the warm stony plains around Gols and from cooler hillside parcels where limestone and schist bring tension. Local varieties—Blaufränkisch, Zweigelt and St. Laurent—fit this landscape like dialect.
In the cellar, patience is the main tool: native-yeast fermentations, élevage in large oak, seasoned barrels or clay amphora, and extended time on fine lees to build texture without heaviness. The result is authority without noise—structured, precise and unmistakably Burgenland, built from craft rather than volume.Weingut Gernot & Heike Heinrich
In Gols, Burgenland—between the gravelly Parndorfer Platte and the limestone slopes of the Leithagebirge—Weingut Gernot & Heike Heinrich has pursued one idea since 1990: wine as a faithful translation of place. What began with one hectare grew into an estate known for letting soils and seasons set the tone.
Conversion to biodynamics in 2006 marked a turning point. Living soils, compost, cover crops and strict hand harvesting became the foundation, with fruit from the warm stony plains around Gols and from cooler hillside parcels where limestone and schist bring tension. Local varieties—Blaufränkisch, Zweigelt and St. Laurent—fit this landscape like dialect.
In the cellar, patience is the main tool: native-yeast fermentations, élevage in large oak, seasoned barrels or clay amphora, and extended time on fine lees to build texture without heaviness. The result is authority without noise—structured, precise and unmistakably Burgenland, built from craft rather than volume.
