The thing about this estate is that outside of the Wachau, this is probably the No 1 domaine in all of Austria. If you are to believe Andreas Larsson, the World Champion sommelier for 2007 – Brundlmayer is in fact THE top Austrian producer of them all. However you look at, it this is another one of the world’s top white wine growers. The Kamptal is not really that far away from the Wachau or Kremstal but it does throw up a whole different terroir/wine style mix. Grüner Veltliner and Riesling are still kings; but there are no Federspiel/Smaragd categories, as it’s a different GI. Weingut Bründlmayer is situated in Langenlois, some 70 km north-west of Vienna, upstream along the Danube in the Lower Austrian Kamp Valley. The wooded hills of the Waldviertel protect the vineyards from the cold north-westerly winds. During the day, the sun warms the stony terraces, while at night the fresh, fragrant forest air drifts through the Kamp Valley into the Langenloiser Arena. These wines are dry, mineral, powerful and well balanced. And not so expensive, at least compared to their Wachau neighbours.
Riesling Zöbinger Heiligenstein 2006
The Bründlmayer family owns 12 hectares right in the centre of the Zöbinger Heiligenstein. 10,5 hectares are planted with Riesling, the remainder for experimental purposes with Cabernet (mostly Cabernet Franc). About 20% of the vineyards are trained in the Lyra trellis system. The other Heiligenstein vines are raised by the traditional Guyot method with the berries hanging 50-60 centimeters above the ground. Thinning is done as required to restrict the average yield to 3500-4000 liters per hectare for this classic (Kamptal DAC) Version. Two Reserves from Heiligenstein (Lyra, Alte Reben) are used to be harvested later in the year.
From a geological point of view the Zöbinger Heiligenstein site is not only the oldest but probably also the most interesting on our estate: the soil consists of approximately 270 Mio years old Perm desert sandstone. The sediments contain volcanic inclusions and carbonized remains of primeval vegetation. The uniqueness of this soil, its perfect gradient and position (SW to SE in a climatic borderland) provide ideal preconditions for growing outstanding wines. During the day warm winds (often due to the effects of the Pannonian Climate) mount along the site whereas by nightfall cool gusts from the North start blowing through the Kamp Valley and bring forward the aromatic expression of the grapes.
Late harvested healthy grapes are necessary for this classic Kamptal DAC style
We ferment the must in stainless steel at a temperature of 15-20° Celsius. After fermentation the wine was partly racked into big wooden casks to mature for a short period on the fine yeast.
Alcohol 12,5% Acidity 5,1 g Residual sugar: dry
brilliant, youthful bouquet, flowery, fruity aromas woven with dark minerals and herbal spices, fresh on the palate and straight yet charming with decent stone fruit (peaches),citrus and hints of tangerine a very focused wine with medium body and a compact structure, well balanced, vibrating but never unpleasant acidity and a very elegant mineral and dry finish.
all types of seafood, grilled fish, fried chicken or pork a good alternative to red wine in combination with roast duck; matches with all various elegant Asian dishes.