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Heinrich Zweigelt 2007

Winemaker's Notes:

Characteristics A middle violet and ruby colour, a scent of ripe cherries and fresh violets. Liquorice and chocolate on the palate, a fine structure. A lively wine with a smoothness that lingers. Origin Five to 30 years old vines at various optimum sites of the Heideboden between the Parndorfer Platte and Lake Neusiedlsee. Vinification Harvested by hand from the end of August to September 10, 2007; selection in the vineyard, with very careful follow-up selection on the sorting belt in the winery; processed according to the gravity principle (without the use of pumps); spontaneous fermentation in steel tanks at 28 to 32 °C; two to three weeks of maceration; malolactic fermentation in steel tanks; aged in oak vats and twice-used barriques; bottled with glass stoppers April 9 and July 17, 2008 as well as on March 2, 2009. Figures 100 % Zweigelt; 12.5/4.6/1.7; Best at 16 to 18 °C

Vintages

  • 2007

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Color: Red
Varietal: Zweigelt
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Member Reviews for Heinrich Zweigelt

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Snooth User: olko
100429311
4.00 5
12/25/2011

The taste in great - smooth, fruity just enough without being too fruity, perfect acidity, very drinkable. Very nice surprise, the best I've had since (?) in that price range. Very light aroma, a little too light though to my taste, otherwise I would give it 5.


Snooth User: olko
100429311
4.00 5
12/25/2011

Four glasses



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Characteristics A middle violet and ruby colour, a scent of ripe cherries and fresh violets. Liquorice and chocolate on the palate, a fine structure. A lively wine with a smoothness that lingers. Origin Five to 30 years old vines at various optimum sites of the Heideboden between the Parndorfer Platte and Lake Neusiedlsee. Vinification Harvested by hand from the end of August to September 10, 2007; selection in the vineyard, with very careful follow-up selection on the sorting belt in the winery; processed according to the gravity principle (without the use of pumps); spontaneous fermentation in steel tanks at 28 to 32 °C; two to three weeks of maceration; malolactic fermentation in steel tanks; aged in oak vats and twice-used barriques; bottled with glass stoppers April 9 and July 17, 2008 as well as on March 2, 2009. Figures 100 % Zweigelt; 12.5/4.6/1.7; Best at 16 to 18 °C

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