Heidi Schrock & Sohne Weissburgunder 2004

Pinot Blanc
  • 92 Robert
    Parker
2021 Vintage In Stock
24 99
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Heidi Schrock & Sohne Weissburgunder 2004 Front Label
Heidi Schrock & Sohne Weissburgunder 2004 Front Label

Product Details


Varietal

Producer

Vintage
2004

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Heidi's were unique Pinot Blancs, but 2000 announced a fundamental change in style. They used to be correct enough, shellfishy, appley and leesy, but they sometimes tasted as though a rogue gene snuck in carrying mimosa-blossom scents that took you to another place entirely, not "northern" and vivid but rather cozier and more murmuring and buttery. "That was cask-aging," says Heidi. Lately she has been emphasizing batonnage and trying to get the wines more compact and dense. Pacific oysters in a glass! Plus the merest (and loveliest) hint of RS, and even a suggestion of Sauvignon Blanc in the finish. By the way, all of Heidi's whites in 2004 have a teensy bit of RS, which does them nothing but good. If I hadn't told you you wouldn't have known, but wondered why the wines were so gol-danged likeable; maize and corn notes, very racy and very ripe; less plump and more vertical then the `03, despite its high alc.

Professional Ratings

  • 92

Other Vintages

2006
  • 90 Robert
    Parker
1999
  • 85 Wine
    Spectator
Heidi Schrock & Sohne

Heidi Schrock & Sohne

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Heidi Schrock & Sohne, Other Europe
Heidi Schrock & Sohne Winery Video

With vineyards that point towards the southeast and have sunlight from morning till evening. The oldest vineyard was planted in 1955 and the youngest was opened in the Riede Vogelsang area in 2013. (Riede is an Austrian term describing special winegrowing areas.) There is an oversee a rather broad spectrum of grapes, with Welschriesling, Weissburgunder, Grauburgunder, Furmint, Gelber Muskateller, Sauvignon Blanc, Chardonnay, Blaufränkisch and Zweigelt. Many hardworking helpers harvest the grapes exclusively by hand. For the dry white wines, the grapes are de-stemmed and pressed and the wine lees settle overnight. Subsequently, they ferment at 19° to 20°C and then remain on the yeast for some time, which allows them to develop their typical character and style. The red wines are fermented at 29°C and then lie on the skins for about 14 days before being gently pressed. Subsequently, they ripen for 9 months (Zweigelt) or 14 months (Blaufränkisch) in large oak barrels in the wine cellar.

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TWISHROCKWEISS_2004 Item# 85998

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