Birgit Braunstein 'Heide' Blaufränkisch, Burgenland, Austria 2019
Birgit Braunstein is a benchmark producer in Austria’s Burgenland region, where she farms her family’s vineyards biodynamically along the northern edge of Lake Neusiedl. With a deep focus on natural cycles, sustainability, and expressive terroir, Birgit’s wines are pure, precise, and soulful. ‘Heide’ is a standout example of Blaufränkisch grown on limestone and slate, showcasing the grape’s ability to balance structure and lift.
- WINEMAKER: Birgit Braunstein
- FARMING: Certified Biodynamic (Demeter)
- VARIETY: 100% Blaufränkisch
- TERROIR: Sourced from the Heide vineyard in Leithaberg, where the soils are rich in limestone and slate. The proximity to Lake Neusiedl moderates the climate, allowing long ripening and strong diurnal swings that preserve acidity.
- VINIFICATION: Hand-harvested grapes were spontaneously fermented with native yeasts in open-top vessels. Partial whole cluster.
- AGING: Aged for 18 months in large neutral oak barrels before bottling with minimal sulfur.
- TASTING NOTES: Aromas of dark cherry, wild herbs, crushed stone, and violet lead into a vibrant, mineral-driven palate. Fine-grained tannins support flavors of black raspberry, black tea, and spice, finishing with savory energy and freshness.
- FOOD PAIRINGS: Duck breast with sour cherry glaze, mushroom ragù, aged Alpine cheeses, or grilled sausages.
Birgit Braunstein 'Heide' Blaufränkisch, Burgenland, Austria 2019
Birgit Braunstein is a benchmark producer in Austria’s Burgenland region, where she farms her family’s vineyards biodynamically along the northern edge of Lake Neusiedl. With a deep focus on natural cycles, sustainability, and expressive terroir, Birgit’s wines are pure, precise, and soulful. ‘Heide’ is a standout example of Blaufränkisch grown on limestone and slate, showcasing the grape’s ability to balance structure and lift.
- WINEMAKER: Birgit Braunstein
- FARMING: Certified Biodynamic (Demeter)
- VARIETY: 100% Blaufränkisch
- TERROIR: Sourced from the Heide vineyard in Leithaberg, where the soils are rich in limestone and slate. The proximity to Lake Neusiedl moderates the climate, allowing long ripening and strong diurnal swings that preserve acidity.
- VINIFICATION: Hand-harvested grapes were spontaneously fermented with native yeasts in open-top vessels. Partial whole cluster.
- AGING: Aged for 18 months in large neutral oak barrels before bottling with minimal sulfur.
- TASTING NOTES: Aromas of dark cherry, wild herbs, crushed stone, and violet lead into a vibrant, mineral-driven palate. Fine-grained tannins support flavors of black raspberry, black tea, and spice, finishing with savory energy and freshness.
- FOOD PAIRINGS: Duck breast with sour cherry glaze, mushroom ragù, aged Alpine cheeses, or grilled sausages.