Heidi Schrock Junge Lowen Blaufrankish

The fruit for Junge Löwen comes from the Ruster vineyard on Rust Hill. The sandy loam soil contains mica schist and gneiss, and vines are trained in the Guyot simple method. Sustainable viticulture practices are used, avoiding herbicides and insecticides, and encouraging local cover crops.

Grapes are hand-harvested and destemmed. Blaufränkisch ferments in stainless steel, while St. Laurent ferments in an open vessel, punched down by hand. After two weeks of fermentation and pressing, the wines undergo malolactic fermentation in a 10-year-old Austrian oak barrel, then age for 10 months before bottling.