Medium yellow-green, silver reflections. Ripe yellow tropical fruit underlaid with fresh meadow herbs, delicate tobacco nuances, mineral appeal, a hint of honeydew melon. Juicy, dense, ripe yellow pome fruit nuances, fine acidity, firm minerality, some blossom honey on the finish, a hint of tannins in the finish, should be allowed to mature for a few more years.\n Producer Information\n There is much that is impressive about the house of Bründlmayer: the people, the high quality of the wines produced here in Langenlois, and finally the friendly and unassuming nature of the man who has been responsible for the success of this showpiece company since 1980. Almost every wine - from the lightest Grüner Veltliner to the red wine and the sparkling wine - has the potential to be the best of the vintage in its category. The vineyards are mostly planted in terraces and have been cultivated organically since 2015. About one third of the vineyards are trained in the so-called "lyre system". The geologically oldest and certainly most interesting vineyard is the Zöbinger Heiligenstein, the soil of which dates back to the Permian period, 270 million years ago. This desert sandstone with volcanic components creates the conditions for the production of outstanding wines. The finest Riesling and Cabernet Franc grapes ripen high up on the mountain in a self-contained nature reserve. The winery's most important grape variety is Grüner Veltliner: the spectrum ranges from pleasant, light quality and Kabinetts to complex and lasting Spätlese wines. The Riesling grapes grow on the barren rocky soils in the Steinmassl and Heiligenstein vineyards and the resulting wines can reach an almost biblical age. Chardonnay and Burgundy varieties (Pinot Noir, Pinot Gris and Pinot Blanc) are also considered specialties of the house. Even if the red wines shine more through finesse than through power, it is still a challenge for Willi Bründlmayer to grow beautiful, digestible red wines with a striking personality in this climatic border region. The "Bründlmayer Brut" is in a class of its own. After traditional fermentation, it is stored on the lees for about three years then riddled by hand and disgorged in the cellar. The most valuable vintages have been stored in the wine archive since 1947. During intensive internal tastings, one learns a lot about sites, vintage character and development style. With exports of 30 percent, the family business is also very successful internationally. Five times in a row, the winery received the award "Winery of the Year" from the American "Wine & Spirits Magazine", and the British "Financial Times" calls Bründlmayer a "beacon of Austrian viticulture".
