Salzberg 2018

The Salzberg Plain, strategically located above the winery, is the sun-drenched home of the Blaufränkisch grapes. With a purity that only the south offers, this land is blessed with a variety of soil formations - from muddy-clay to chalky to sandy-gravelly conditions - a haven for the thick-skinned, yet extract-rich and aromatic grapes to thrive. In this way, thanks to the treacherous dryness of the Salzberg plain, the grapes present maximum aromatics and flavour. Hand-picked and spontaneously fermented, the Blaufränkisch is left to rest for three weeks to mature in wooden fermentation tanks before being carefully pressed. The wine then matures in 500-litre barrels and unfolds its full splendour over a period of 48 months.

Colour-wise, the Salzberg, a product of the Heinrichs, is a dark ruby red, almost black at the core. This is not a wine that immediately dominates all the senses. No, it requires thought and time and rewards those who are patient with subtle aromas. Concentrated dark fruits, heart cherries, plums and mulberries, although intense, are cleverly accompanied by dark and earthy notes. Scents of forest floor, coffee and dark chocolate make their presence felt, complemented by mild spices such as black cardamom and tonka bean. This is a wine that will only develop its full potential over the years.

On the palate, the Salzberg proves that it is more than just a simple wine. It is the promise of something great, something that only becomes a full, punchy and intense experience after a few years of bottle ageing. Smooth and silky, with a texture like fine sandpaper, it tells a quiet story of extract and concentration. The tannins gently accentuate its refreshingly bitter astringency, with hints of dark chocolate.Not overbearing, but just right, the acidity acts, coordinating the elegant structure on the palate. In its youthful state, the Salzberg is best enjoyed from a carafe, served in a large wine goblet.

As far as food recommendations are concerned, this drop is convincing with smoked salmon on rye bread crumble and seasonal salad. In addition, the wine harmonises excellently with a fine bread-crusted roast on celeriac puree and butter sauce, or with saddle of venison with a hazelnut crust, accompanied by pepper cherries and young savoy cabbage in May.