We can easily remember the day we tasted Reinisch’s wines for the first time at ProWein a few years back; the selection of white, reds and sweet wines were outstanding, and it was extremely difficult to choose which to represent at Astrum.
The estate is located in the town of Tattendorf, in the Thermenregion wine-growing area 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’s offerings an unusual and unique glimpse into Austria’s wine roots.
The Reinisch family farms organically and takes its thoughtful approach from vineyard to cellar to bottle. Their Pinot Noir matches splendidly with poultry and duck dishes as well as mushroom pastas whereas the densely structured built refined St.Laurent is particularly stunning with roast pork or veal.