Winery Heinrich Hartl IIISt. Laurent Reserve
Red wine
This wine generally goes well with
The St. Laurent Reserve of the Winery Heinrich Hartl III is in the top 30 of wines of Thermenregion.
Wine flavors and olphactive analysis
On the nose the St. Laurent Reserve of Winery Heinrich Hartl III in the region of Weinland often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Details and technical informations about Winery Heinrich Hartl III's St. Laurent Reserve.
Discover the grape variety: Cabernet-Cubin
An intraspecific cross between Limberger and Cabernet Sauvignon obtained in 1970 by Bernard Hill of the Weinsberg Research Institute in Germany. It can be found in Germany, Italy and the United Kingdom, but is virtually unknown in France.
Last vintages of this wine
The best vintages of St. Laurent Reserve from Winery Heinrich Hartl III are 2012, 2011, 0, 2013
Informations about the Winery Heinrich Hartl III
The Winery Heinrich Hartl III is one of of the world's greatest estates. It offers 18 wines for sale in the of Thermenregion to come and discover on site or to buy online.
The wine region of Thermenregion
The wine region of Thermenregion is located in the region of Niederösterreich of Weinland of Austria. We currently count 74 estates and châteaux in the of Thermenregion, producing 505 different wines in conventional, organic and biodynamic agriculture. The wines of Thermenregion go well with generally quite well with dishes .
The wine region of Weinland
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
