2024 Technical Specifications
Alcohol 13.0%
Total Acidity 6.9 g/L
Grape Varieties Grüner Veltliner
Classification 
1ÖTW Erste Lage; Kamptal DAC
1ÖTW Erste Lage; Kamptal DACRegion Kamptal Reserve
Soil Calcareous loam over lamm silt rock
Slope 4.0°
Orientation S
Vineyard Yield 25 hL/ha
Harvest Dates 30 Sep 2024
Fermentation Vessels 300-liter barrels made from domestic and French oak
Pressing Method Direct Loading Into A Pneumatic Press Followed By Slow, Very Gentle Pressing; Must Transferred To The Cellar By Gravity Without Pumping
Oak Types Domestic and French oak
Bottling Date 23 Mar 2026
Closure Natural Cork
Production Details Highly ripe grapes were hand-carried in small boxes. Skin contact lasted up to 2 hours. After fermentation and partial maturation in 300 L oak barrels, the wine was transferred with fine lees (approximately 5–10% of total lees) to a 2,500 L wooden cask, matured through another winter and was bottled in the second spring after harvest. The vineyard elevation is 215–285 m; the sheet describes residual sugar only as dry and recommends serving at 10–12°C.
Tasting Notes Producer sheet: youthful bouquet with fine lees spice, pome fruit, yellow fruit, citrus and white flowers; fresh and dry, with mineral and spicy complexity, balanced texture, elegance and a saline, yellow-fruited finish.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
Critics Ratings 97
2023 Technical Specifications
Alcohol 13.0%
Total Acidity 6.4 g/L
Grape Varieties Grüner Veltliner
Classification 1ÖTW Erste Lage; Kamptal DAC
1ÖTW Erste Lage; Kamptal DACRegion Kamptal Reserve
Soil Calcareous loam over lamm silt rock
Slope 4.0°
Orientation S
Vineyard Yield 25 hL/ha
Harvest Dates 14 Oct 2023
Fermentation Vessels 300-liter barrels made from domestic and French oak
Pressing Method Direct Loading Into A Pneumatic Press Followed By Slow, Very Gentle Pressing; Must Transferred By Gravity Without Pumping
Oak Types Domestic and French oak
Bottling Date 11 Feb 2025
Closure Natural Cork
Production Details Highly ripe grapes were brought to the cellar in small boxes. Skin contact lasted up to 2 hours. Following fermentation and partial maturation in 300 L oak barrels, the wine was transferred with fine lees (approximately 5–10% of total lees) to a 2,500 L wooden cask, matured through another winter and was bottled in the second spring after harvest. Elevation is 215–285 m; residual sugar is described only as dry and serving temperature as 10–12°C.
Tasting Notes Producer sheet: youthful bouquet with fine lees spice, pome fruit, yellow fruit, citrus and white flowers; fresh and dry, with mineral complexity, spice, balanced texture, elegance and a saline, yellow-fruited finish.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
2017 Technical Specifications
Alcohol 13.0%
Total Acidity 6.9 g/L
Grape Varieties Grüner Veltliner
Classification 1ÖTW Erste Lage; Kamptal DAC Reserve
1ÖTW Erste Lage; Kamptal DAC ReserveRegion Kamptal Reserve
Soil Calcareous loam over lamm silt rock
Slope 4.0°
Orientation S
Vineyard Yield 25 hL/ha
Harvest Dates 6 Oct 2017
Fermentation Vessels 300-liter barrels of Austrian acacia and domestic oak
Pressing Method Direct Loading Into The Press Without Pumping Or Transfer, Followed By Very Gentle, Slow Pressing
Oak Types Domestic oak
Closure Natural Cork
Production Details Highly ripe grapes were collected in small boxes. Skin contact lasted up to 2 hours. After fermentation and partial maturation in 300 L acacia and oak barrels, the wine was moved with fine lees (approximately 5–10% of total lees) to a 2,500 L wooden cask and rested until bottling around the beginning of August 2018. Elevation is 215–285 m; residual sugar is described only as dry and serving temperature as 10–12°C.
Tasting Notes Viktor Siegl: walnut leaves, ginger, lime, old apple varieties and some pineapple; crystalline, concentrated and layered, emphasizing finesse with a long finish and extensive aging potential.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
2016 Technical Specifications
Alcohol 13.0%
Total Acidity 7 g/L
Grape Varieties Grüner Veltliner
Classification 1ÖTW Erste Lage; Kamptal DAC Reserve
1ÖTW Erste Lage; Kamptal DAC ReserveRegion Kamptal Reserve
Soil Calcareous loam over lamm silt rock
Slope 4.0°
Orientation S
Vineyard Yield 25 hL/ha
Harvest Dates 29 Oct 2016
Fermentation Vessels 300-liter barrels of Austrian acacia and domestic oak
Pressing Method Direct Loading Into The Press Without Pumping Or Transfer, Followed By Very Gentle, Slow Pressing
Oak Types Domestic oak
Closure Natural Cork
Production Details Highly ripe grapes were collected in small boxes. Skin contact lasted up to 2 hours. After fermentation and partial maturation in 300 L acacia and oak barrels, the wine was moved with fine lees (approximately 5–10% of total lees) to a 2,500 L wooden cask and rested until bottling around the beginning of August 2017. Elevation is 215–285 m; residual sugar is described only as dry and serving temperature as 10–12°C.
Tasting Notes Viktor Siegl: brioche, lime and ripe figs with a subtle oak note; focused, layered and powerful yet finesse-driven, with pineapple and a long, racy finish.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
2015 Technical Specifications
Alcohol 13.5%
Total Acidity 7 g/L
Grape Varieties Grüner Veltliner
Classification 1ÖTW Erste Lage; Kamptal DAC Reserve
1ÖTW Erste Lage; Kamptal DAC ReserveRegion Kamptal Reserve
Soil Calcareous loam over lamm silt rock
Slope 4.0°
Orientation S
Vineyard Yield 25 hL/ha
Harvest Dates 5 Oct 2015 to 6 Oct 2015
Fermentation Vessels 300-liter barrels of Austrian acacia and domestic oak
Pressing Method Direct Loading Into The Press Without Pumping Or Transfer, Followed By Very Gentle, Slow Pressing
Oak Types Domestic oak
Closure Natural Cork
Production Details Highly ripe grapes were collected in small boxes. Skin contact lasted up to 2 hours. After fermentation and partial maturation in 300 L acacia and oak barrels, the wine was moved with fine lees (approximately 5–10% of total lees) to a 2,500 L wooden cask and rested until bottling around the end of July 2016. Elevation is 215–285 m; residual sugar is described only as dry and serving temperature as 10–12°C.
Tasting Notes Viktor Siegl: blossom honey, brioche and honeydew melon, with dense yellow and red fruit, candied fruit and pineapple; concentrated but not overly opulent, supported by racy acidity and intended for long aging.
Food Pairing Fish, poultry, veal, pork, duck, casseroles and Asian cuisine
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1405936 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Zwettlerstraße 23, 3550 Langenlois, Austria
Phone
+43 (0)2734 2172-0
Email
Owner
Willi Bründlmayer
Cellarmaster
Willi Bründlmayer