2019 Technical Specifications
Alcohol 13.5%
Grape Varieties Chardonnay
Classification Reserve
Region Niederosterreich
Vineyard Yield 30 hL/ha
Harvest Dates 21–22 September 2019
Sites Principally Spiegel, Steinmassl and Loiserberg
Fermentation Vessels 300 L oak barrels
Pressing Method Particularly Gentle Pressing, Without Pre-Fermentation Sedimentation
Barrel Size 300
Closure Natural Cork
Production Details Guyot and Lyra training at 5,000–6,000 vines/ha. After spontaneous barrel fermentation, the wine remained 5–6 months on the lees with very little stirring, then continued maturation in large neutral wooden casks or stainless-steel tanks.
Tasting Notes Bright straw-yellow with green reflections; vanilla pod, hazelnut, brioche, flowers, green apple, citrus and fresh peach, with restrained toast, yeast-derived spice and a long saline-mineral finish.
Food Pairing Fried and roasted dishes, warm starters such as fried goose liver with apple, and strongly flavoured Asian cuisine
Sources: www.bruendlmayer.at ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
Total Acidity 6.7 g/L
Grape Varieties Chardonnay
Classification Reserve
Region Niederosterreich
Soil Loess
Vineyard Yield 30 hL/ha
Harvest Dates 10–11 September 2018
Sites Predominantly Spiegel, Steinmassl and Loiserberg
Fermentation Vessels 300 L oak barrels
Pressing Method Gentle Pressing Without Pre-Sedimentation
Barrel Size 300
Bottling Date November 2019
Closure Natural Cork
Production Details Elevation 260–340 m. The wine remained 5–6 months on the lees with hardly any bâtonnage, then was transferred to 2,500 L wooden casks or stainless-steel tanks for further maturation. Residual sugar was described only as dry, and the recommended serving range was 10–12°C.
Tasting Notes Bright golden yellow with grey-green tones; ripe apple, white peach, stone fruit and flowers, restrained yeast and toast, soft full-bodied texture, salinity and spice.
Food Pairing Fish, veal, beef, pork, goose liver and Asian cuisine
2017 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Region Niederosterreich
Vineyard Yield 30 hL/ha
Harvest Dates 21–22 September 2017
Sites Principally Spiegel, Steinmassl and Loiser Berg
Fermentation Vessels 300 L oak barrels
Pressing Method Particularly Gentle Pressing, Without Pre-Fermentation Sedimentation
Barrel Size 300
Closure Natural Cork
Production Details Guyot and Lyra training at 5,000–6,000 vines/ha. Following spontaneous barrel fermentation, the wine remained 5–6 months on the lees with very little stirring, then continued maturation in large neutral wooden casks or stainless-steel tanks.
Tasting Notes Mocha, caramel and herbal spice; fresh, lively, focused and balanced, with firm grip and good substance.
Food Pairing Fried and roasted dishes, warm starters such as fried goose liver with apple, and strongly flavoured Asian cuisine
Sources: www.bruendlmayer.at ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.0%
Total Acidity 6 g/L
Grape Varieties Chardonnay
Region Niederosterreich
Soil Loess
Harvest Dates 11–14 October 2016
Sites Principally Spiegel, Steinmassel and Loiser Berg
Fermentation Vessels New 300 L Austrian-oak barrels
Oak Types Austrian oak
Barrel Size 300
Bottling Date Mid-October 2017
Production Details Elevation 260–340 m; Guyot and Lyra training at 5,000–6,000 vines/ha. The lees were stirred weekly, and after 5–6 months the wine was racked to large neutral wooden casks or stainless-steel tanks for further maturation. Residual sugar was described only as dry, and the recommended serving range was 10–12°C.
Tasting Notes Mocha, caramel and herbal spice; fresh, lively, focused and balanced, with firm grip and good substance.
Food Pairing Veal, beef, pork, goose liver and Asian cuisine
Sources: www.bruendlmayer.at ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Region Niederosterreich
Vineyard Yield 30 hL/ha
Harvest Dates 22 September–6 October 2015
Sites Principally Spiegel, Steinmassel and Loiser Berg
Fermentation Vessels Partly new 300 L barrels
Barrel Size 300
Closure Natural Cork
Production Details Guyot and Lyra training at 5,000–6,000 vines/ha. The lees were stirred weekly; after 5–6 months the wine was removed from the lees and transferred to large neutral wooden casks or stainless-steel tanks for further maturation.
Tasting Notes Delicate floral character, restrained oak, hazelnut, biscuit, apricot, citrus and bright fruit; mature, concentrated and energetic, with firm structure.
Food Pairing Fried and roasted dishes, warm starters such as fried goose liver with apple, and strongly flavoured Asian cuisine
Sources: www.bruendlmayer.at ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1230099 | — | — | 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