2021 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Classification Reserve
Region Niederosterreich
Vineyard Yield 30 hL/ha
Harvest Dates 16 Oct 2021 to 18 Oct 2021
Sites Ried Steinberg
Closure Natural Cork
Production Details The Steinberg vines were Guyot-trained at 5,000–6,000 vines/ha, at a reported site elevation of 300–340 m. Fermentation occurred in barrels; the wine was stirred weekly while remaining on its lees for 5–6 months, underwent malolactic fermentation, and was then transferred into 2,500 L wooden barrels.
Tasting Notes Green walnut, vanilla, reductive yeast, flint, spice, hay flowers, fresh apple, stone fruit, citrus and peach; dry, fresh and tightly woven, with toasted, yeasty and saline-mineral notes.
Food Pairing Viennese dishes, white meats, hearty fish, warm goose liver with apple, and moderately spiced wok, fusion or Thai dishes
Sources: www.bruendlmayer.at ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.0%
Grape Varieties Chardonnay
Classification Reserve
Region Niederosterreich
Soil Paragneiss and mica-schist beneath a heterogeneous loess-loam layer that can become sandier
Vineyard Yield 30 hL/ha
Harvest Dates 23 Oct 2020
Sites Ried Steinberg
Fermentation Vessels 300 L oak barrels
Indigenous Yeast Yes
Closure Natural Cork
Production Details The grapes were gently pressed and placed without sedimentation into 300 L oak barrels for spontaneous fermentation. The wine remained on the lees for 12–14 months with little stirring, underwent malolactic fermentation, and was then transferred to large neutral wooden vessels or stainless-steel tanks for further maturation. The vines were Guyot-trained at 5,000–6,000 vines/ha.
Tasting Notes Pale straw with green highlights; green walnut, vanilla, flowers, green apple, citrus, stone fruit and fresh peach, with restrained yeasty, roasted and saline-mineral notes; dry, fresh, dense and persistent.
Food Pairing Baked and roasted dishes, warm starters such as goose liver with apple, and strongly flavored Asian cuisine
Sources: www.bruendlmayer.at ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Grape Varieties Chardonnay
Classification Reserve
Region Niederosterreich
Vineyard Yield 30 hL/ha
Harvest Dates 21 Sep 2019 to 22 Sep 2019
Sites Spiegel, Steinmassl and Loiserberg
Closure Natural Cork
Production Details Fruit came predominantly from Spiegel, Steinmassl and Loiserberg, with Guyot and Lyre training at 5,000–6,000 vines/ha. Fermentation took place in barrels; the wine was stirred weekly while remaining on the lees for 5–6 months, underwent malolactic fermentation, and was then transferred into 2,500 L wooden barrels.
Tasting Notes Light golden yellow with green-grey highlights; vanilla, fresh hazelnut, brioche, white flowers, green apple, stone fruit, citrus and peach; dry, fresh and elegant, with toasted, yeasty and saline-mineral notes.
Food Pairing Viennese dishes, white meats, hearty fish, warm goose liver with apple, and moderately spiced wok, fusion or Thai dishes
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 Sep 2018 to 11 Sep 2018
Sites Spiegel, Steinmassl and Loiserberg
Fermentation Vessels 300 L oak barrels
Oak Types Oak
Bottling Date Nov 2019
Closure Natural Cork
Production Details The grapes were gently pressed and transferred without pre-sedimentation into 300 L oak barrels. The wine remained on its lees for 5–6 months with very little bâtonnage, underwent malolactic fermentation, and was then transferred to 2,500 L wooden barrels or stainless-steel tanks for further maturation. The source reports vineyard elevation as 260–340 m and recommends serving at 10–12°C. Residual sugar is described only as dry, without a numeric g/L result.
Tasting Notes Bright golden yellow with grey-green highlights; ripe apple, white peach, stone fruit and blossoms, restrained yeasty and roasted notes, full-bodied texture, salinity and spice.
Food Pairing Fish, veal, beef, pork, goose liver and Asian cuisine
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2158383 | — | — | 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