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@_marigoldlyons_

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RESERVATION LINK IN BIO
Gernot and Heike Heinrich established Weingut Heinrich in 1990 with a single hectare of vines. They were one of the first producers in the area to start focusing on making age-worthy red wine, rather than simple table white wines. Initially focusing on Blaufrankisch, they now cast a wider net, experimenting across different varieties and winemaking styles.

The Heinrich winery is in Gols, on the northeast side of the Neusiedlersee in Austria. Their vineyards are spread out – from Gols, all the way up and around to the northwest side of the lake. On the east side, the vineyards are planted on alluvial soils and red gravel; the air is warmer here, where the Pandorfer Platte rises above the eastern shores of the lake. In the west, around Leithaberg, limestone and schist take over; here, the mountainside vines get longer sun exposure and the air is cooler. Read more about their particular sites here.

Gernot and Heike transitioned their estate to biodynamic farming in 2006, joining the Demeter, Pannobile, and Respekt associations. They believe biodynamic practices offer the most healthful approach for both the vines and the people who work them. The Heinrichs work mostly with local grape varieties: Blaufrankisch, Neuburger Grauer Burgunder, Roter Traminer, Weissburgunder, Zweigelt, and St. Laurent. Chardonnay, Pinot Noir, and nowadays some Merlot are also in the mix. They harvest their grapes by hand, and vinify through native yeast fermentations. The white wines see extended skin contact, whereas the reds undergo lighter macerations. All of the wines are aged on their lees in used barrels, and left unfined and unfiltered. Sulfur additions vary, but are always minimal. -ZRS taken in Marigold Lyons by @_marigoldlyons_

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4 months ago

Ocean trout crudo cured lightly in seaweed and fennel pollen with turnip, brown butter, caper and roasted pepper confit taken in Marigold Lyons by @_marigoldlyons_

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7 months ago

A proustian madeleine… psyche (sike??). Gateau au fromage basquaise with passion fruit and human passion. taken in Marigold Lyons by @_marigoldlyons_

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7 months ago

East coast scallops with parsnip, pickled grape and an orange/ green peppercorn sauce. Then some of the most spectacular bitter leaves for a chapeau. Enjoi! taken in Marigold Lyons by @_marigoldlyons_

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a year ago

We locally source our vegetables from other dimensions. Chicory season! taken in Marigold Lyons by @_marigoldlyons_

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a year ago

Raclette!!!!! Caraflex cabbage, yuzu kosho, charcuterie and white onion taken in Marigold Lyons by @_marigoldlyons_

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a year ago

Foie de volaille with roasted squash, pomegranate and amaretto taken in Marigold Lyons by @_marigoldlyons_

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a year ago

Napoléon! Napolyons! taken in Marigold Lyons by @_marigoldlyons_

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a year ago

Porcini over a fried egg and our xo bagna cauda condiment. Prost! taken in Marigold Lyons by @_marigoldlyons_

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a year ago

The marigold ‘caesar’… don’t know if I should eat it or hit a golf ball off it. On the carte since day one, just getting better; gem lettuce, katsuobushi, wild rice, gin washed trout roe. by @_marigoldlyons_

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a year ago

Carpaccio #2b …tuna, swordfish and scallop with a heady little tapenade, golden plum and holy basil taken in Marigold Lyons by @_marigoldlyons_

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a year ago

Alaskan percebes with Domaine Bourdy vin jaune vinaigre taken in Marigold Lyons by @_marigoldlyons_

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a year ago