The St. Laurent Johanneshof Reinisch grapes are from the vineyard in Tattenforf. The grapes are harvested between in the beggining of October. The must is left to macerate on the skins for between 2 – 3 weeks, fermentation takes place in large oak cask. The wine is aged in barrels of varying sizes (3000 L and partly 225 L) for 12 months.
The estate is located in the town of Tattendorf, in the wine-growing area of the Thermenregion 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.