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Johanneshof Reinisch, Zweigelt 2021


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  • Winemaker:

    Hannes Reinisch

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In Stock


Typical flavours of red cherries, black plums and blackberries with a hint of cloves and smokiness. Ripe but smooth tannins, pair it with roast veal, grilled lamb or game dishes.

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Zweigelt was named for the Austrian plant-breeder Prof. Fritz Zweigelt, who created this successful cross of Blaufrankisch and St. Laurent. The Zweigelt grapes are harvested in September. The juice is macerated on the skins for around 2 weeks. After fermentation the wine is transferred to large oak barrels where it is aged for 10 months pre bottling.

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 offerings an unusual and unique glimpse into Austria's wine roots.

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Customer Reviews

Based on 1 review
Black cherry

Initial big hit of sweet black cherries, with the sweetness then toned down by the acidity. Very clean, easy drinking, goes well with a cold platter (or on its own), best chilled. A good recommendation by the Richmond staff as I'd never tried Zweigelt before, this is an interesting warm weather option.