Georg Leindl has been in the wine industry for nearly 30 years. After studying food and biotechnology, he went on to be a researcher at the Federal College for Oenology and Pomology at Klosterneuburg. He has also been a oenology consultant, and has worked with and rented space from Austria’s Martin Nigl.
In 2013, he decided to create his own estate in Kamptal, and Weingut Leindl was born. He began with 5 hectares of vines and has recently increased his acreage to 12 hectares. His Grüner Veltliner comes from the Seeberg vineyard, and Riesling from the famed Heiligenstein vineyard. Located about an hour west of Vienna in Kamptal, this hillside vineyard was first mentioned in the Zwettl abbey register of 1280 as “Hellenstein”, or hell stone, because it was a mountain on which the sun “burns like hell”. It was later renamed Heiligenstein, or “holy rock”. The Heiligenstein is a unique geological formation – a geological island – within Europe, dating to the Permian period some 250 to 270 million years ago, comprising an extrusion of desert sandstone with volcanic and carboniferous conglomerates. Vines are 15-35 years old, and Leindl’s total production is around 6,000 9-liter cases.