Winery Johanneshof ReinischFrauenfeld St. Laurent
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Frauenfeld St. Laurent of Winery Johanneshof Reinisch in the region of Weinland often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Details and technical informations about Winery Johanneshof Reinisch's Frauenfeld St. Laurent.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Frauenfeld St. Laurent from Winery Johanneshof Reinisch are 2017, 2015, 2013, 2009 and 2006.
Informations about the Winery Johanneshof Reinisch
The Winery Johanneshof Reinisch is one of of the world's greatest estates. It offers 47 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.
News related to this wine
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The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
