Gernot Heinrich - Gabarinza

JAMES SUCKLING : SCORE 96
TOP 100 Austrian Wines 2022
Very deep nose of blackberries, soy sauce, balsamic vinegar, and wild herbs. At once fleshy yet cool, very mineral and spicy, this is a really complex and fascinating Burgenland red that starts sleek but opens up at the very long, expressive finish where there’s a delicate hint of sweetness. A cuvee of zweigelt, blaufrankisch and merlot that was matured for 43 months in 500 litre oak casks. From biodynamically grown grapes with Respekt certification. Vegan. Drink or hold. Glass stopper.

CHARACTER
Bedded in warm-hearted fruit like rose hip, blueberry and astringency-promising sloe berry, the Gabarinza is an immovable rock in the surf. With patience, time, and aeration in a large glass, it travels an aromatic trail over forest floors covered with moss and autumn leaves to a clearing where peppery heather grows. On the palate it comes to its full force. Gabarinza is intense, powerful and concentrated, yet delineated with the freshness of the 2017 vintage and thus rather than pompous, it is quiet and at peace with itself. The tightly woven tannins have the precision of a Persian carpet masterpiece. And despite all density and ornament, this is indeed a flying carpet that magically defies gravity. To truly serve this wine justice, one must keep impatient hands away from the corkscrew. Or better yet, consider putting away enough bottles for the future.

ORIGIN
This wine carries the name of the oldest and best of the vineyard slopes in Gols. The slope faces southwest and is marked by red terrace gravel deposited during the ice age as well as fine-grained sandy-loamy sediment. We match this soil diversity with the varieties Zweigelt (40 %), Blaufränkisch (30 %), and Merlot (30 %).

GENESIS
Bottled with conscientious handcraft and great care throughout the entire life cycle. The vineyards are cultivated according to the biodynamic regulations of the Respekt association. Handpicked mid September to the beginning of October, spontaneous fermentation, macerated for three weeks in wooded fermentation vats, gentle basket press, 28 months maturation in used 500-litre oak barrels.