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  • HEINRICH Naked Red 2018
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Heinrich, Naked Red 2017

Regular price £16.50 GBP
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An ultra juicy Austrian blend from one of their top biodynamic producers. A very, very moreish crowd pleaser.


A light juicy red with fresh acidity which Heinrich describes this wine as “seriously uncomplicated”. This marriage of local varieties – Zweigelt, Blaufränkisch and St. Laurent – is light and juicy, with red and black berries and a herbal spiciness on the palate.

Producer: Heinrich

Region/Country: Burgenland, Austria

Grape/s: Blaufrankisch, Zweigelt, St. Laurent

Production Method: Organic and Biodynamic farming alongside Wild fermentation in stainless steel and wooden vats. Aged for 12 months in old wooden casks

Style: Light and juicy with vibrant fruit and nice spicy character.

Pairing Suggestion: Vegetable dishes, seafood, salads, aperitif


They are passionate about biodynamics because they feel it’s right for the planet but also that they can producer better wine with a more precise expression of vineyard and soils. They converted in 2006 and were one of the founding members of Respekt, a certifying body for biodynamic viticulture in Austria. As you would expect from a biodynamic producer, Heinrich aim for a little intervention in the winery as possible, choosing not to rush their wines, but give them the time they need to achieve balance.

From The Natty Boy

Heinrich are one of the most progressive Austrian producers, pushing the general quality of Burgenland wine further and further forward. Very passionate about biodynamics too (Austria is kind of the heartland for this) and they're a founding member of Respekt which is one of the Austrian certifying bodies. They've got a firm belief that the best wines are those that speak of place, and that this is only achievable through biodynamic farming... a lot of producers do tend to be fairly evangelical about biodynamics, it's almost a cult, but the wines do have a certain energy about them. This is a blend of Austria's three main red varieties: Blaufränkisch, Zweigelt and St Laurent. Wild yeast fermentation in a mixture of stainless steel and cold wooden vats before maturation in older oak. This is all about fruit purity and herbal spice with loads of blackberry character and a really moreish texture.