Great Reserves Collection
Historic terraced vineyards, a selection of our oldest vines, the late harvest and several years of aging on the lees - all of this characterizes our Great Reserve Wines. They are rich, dense, and always elegant. This package contains the following wines (0.75 lt.):

1 x Grüner Veltliner Maximum 2019
1 x Riesling Maximum 2019
1 x Weißburgunder Maximum 2019
1 x Chardonnay Toasted & Unfiltered 2018
1 x Sauvignon Blanc Steinberg Reserve 2018
1 x Pinot Noir Käferberg Reserve 2017
If you are interested to buy this wine, please contact us or our trading partners: Where to buy.
Packages
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About this package
→ MAXIMUM Grüner Veltliner
Über die Jahrzehnte wachsen die Reben zu mächtigen, knorrigen Stöcken heran. Ihre kraftvollen Wurzeln dringen tief in den Löss und das Urgestein der historischen Terrassen-Weingärten vor. Es ist eine ausgewählte Selektion dieser uralten Reben mit niedrigen Erträgen, von denen unser Maximum stammt. Die wertvollsten Trauben eines Jahrgangs bleiben bei der Hauptlese am Rebstock hängen und werden spät, bei voller Reife und Geschmackskonzentration, geerntet. Vor seiner Füllung reift der Wein mindestens zwei volle Winter im großen Akazienfass auf der Feinhefe. So entsteht dieser dichte und druckvolle Veltliner, mit unverkennbarer Hiedler-Signatur.

→ MAXIMUM Riesling
Many decades of growth form vines of mighty, gnarly stature. Our Maximum is sourced from a selction of these low yielding old vines. Their roots dig deep in the meager primary rock soils of our historic terraced slopes. The most valuable grapes of a vintage remain on the vine during the main picking season and are harvested when they have reached their full ripeness and flavour concentration. Before bottling, the wine spends at least two full winters on the lees. This is how this dense and saline-fruity Riesling is created, with the unmistakable Hiedler signature.

→ MAXIMUM WEISSBURGUNDER
We have a long tradition with Weissburgunder (Pinot Blanc). Dr. Bruno Hiedler was the first winemaker to plant the variety in the Danube region in 1955. A time when small grapes were anything but 'en vogue'. The grapes for our Maximum are sourced from exactly this historic vineyard, with interesting & old vine genetics. The old vines grow at the foot of the Schenkenbichl slope, on river gravel which in places is criss-crossed with light, lime-rich loess. Before bottling, it matures for two full winters in large acacia casks on the lees. This is how this dense and elegant Weissburgunder is created, with the unmistakable Hiedler signature.

→ TOASTED & UNFILTERED Chardonnay
Burgundian varietals thrive on the lime-rich clays, sands and gravels of the Kamptal. Our Chardonnay vines grow on the terraces of our Kittmannsberg and Thal vineyard. Here the small grapes can slowly ripen to reach their full aromatic potential. After fermentation in large and small barrels, the wine matures for two years in small, toasted oak barrels. It is later bottled without filtration in order to develop its optimum quality. The result is a dense and powerful Chardonnay with the unmistakable Hiedler signature.

→ STEINBERG Sauvignon Blanc
Our 40 years old Sauvignon Blanc vines grow in the far north-west of Langenlois, on around 360 m above sea level. The so-called Steinberg is one of the coolest slopes of the Kamptal. The mica schist bedrock of the vineyard is traversed by gneiss, quartz and dark amphibolites. Due to the exposure to the fresh westerly winds, the grapes ripen comparatively slowly here and develop an exotic and rich fruit character with delicate smoky minerality. Before bottling, the wine spends two years on the lees in small oak barrels.

→ KÄFERBERG Pinot Noir
The grapes for our Reserve thrive on a terrace on the southeastern flank of the Käferberg vineyard. Within a small area one can find crystalline rocks alternating with much younger clay marl, sandy loess, and rare gravels that were deposited in the ancient Paratethys sea millions of years ago. A particularly high planting density and the strict yield reduction result in small-berried and concentrated grapes. The berries ferment in small, open tanks. The young wine later matures on the fine lees in oak barrels for at least two more years. The result is characterized by cool fruity elegance and calm power, which ends in spicy minerality.