Weingut Dorli Muhr

Syrah Sydhang 2016

Site & soil

The grapes for this Syrah grow on the Spitzerberg – more precisely, in the vineyards Ried Roterd & Ried Spitzer, both on the southern slope of the hillside. It is a pure, very dry limestone soil, which retains hardly any of the meagre rainfall. The Syrah, which develops its aroma and varietal typicity late in the autumn, enjoys the dry summer and the long autumn on the Spitzerberg. It shows its best sides when it is harvested earliest at the beginning of October – so, only after the last of the  Blaufränkisch. Thanks to the poor limestone soil, Syrah always maintains a precise, clear structure here, and never becomes too corpulent or baroque of character, even in very hot years. Monovarietal Syrah does not meet the specifications for CarnuntumDAC (2/3 Zweigelt and/or Blaufränkisch), and therefore states its designation of origin on the label as Niederösterreich.

Harvest & vinification

The clusters are harvested by hand and any overripe berry is manually removed. In the cellar, the grapes are lightly crushed and macerated partly with the stems in open fermentation vats. This extraction is very gentle and occurs completely without pumping, and fermentation begins after a few days thanks to the wild yeasts. The spontaneous fermentation proceeds very slowly and at room temperature; the must is neither heated nor cooled. This guarantees wines that are very precise & aromatic. After approximately twenty days, the wine is pressed and then matured in large old wooden casks for about twenty months. During this time, the wine is racked only one time, and ultimately bottled without filtration.

Vintage 2016

Finally, some water!, the vines sighed, because during the summer of 2016 we had some nice little bits of rainfall now and then, which helped the vines to relax after the stressful dry and extremely hot year 2015.  For our work in the vineyards, the rain sometimes offered complications. Even greater, since 2016 was our first year of working with organic treatments! But the vines and the grapes really enjoyed the water. Maturing was slow but very steady, the sugar content grew very slowly and stayed moderate, so that we could wait with the harvest until the second half of September and profit from a full aromatic maturation. The acidity was very fine and elegant, the grapes were healthy, nicely balanced and showed a very relaxed sense of flavour.


Further Vintages:

  • Varities Syrah 100%
  • Alcohol 12,5%
  • Residual Sugar 1,2g
  • Tartaric Acid 5,7g
  • Bottles 4.000 / 0,75l.


  • Jancis Robinson 16,5
  • Falstaff 92
  • Robert Parker Wine Advocate 92
  • Wine Enthusiast 93

Further Vintages:


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