Weingut Bründlmayer
Willi Bründlmayer
Thomas Klinger
Moritz Pleifer
Zwettler Straße 23
AT - 3550 Langenlois
Niederösterreich
+43(0)2734 21720
weingut@bruendlmayer.at
www.bruendlmayer.at
Certification:
Lacon
Wine-growing region:
Niederösterreich
WEINGUT BRÜNDLMAYER - Langenlois
The name Bründlmayer has become a synonym for absolutely reliable top quality.
Vineyards in the best sites around Langenlois are the solid capital. Besides, the family relies on the support of a team of selected professionals. Willi Bründlmayer leads the family estate together with his wife Edwige, Thomas Klinger and Master of Wine Andreas Wickhoff.
When Willi Bründlmayer took over his parents’ winery, he introduced a policy of ecological winegrowing. Synthetic fertilizers are waived since 1979. The vineyards are cultivated sustainably, following the Austrian Programme of Sustainable Agriculture and since 2015 in a biological-organic way, certified by LACON. The management of natural resources – soil, sun, water and plants – follows simple and sensible procedures.
All grapes are hand-picked in small cases of 20 kg. Wines are fermented cool but not cold. The cellar offers all possibilities for regulated winemaking, although the goal is certainly not a polished „high tech“ wine.
Retailers:
Italy: Vino & Design srl
Stockists: https://www.bruendlmayer.at/en/buy/stockists/
NV Bründlmayer Blanc de Blancs Extra Brut NV Reserve
Niederösterreich g.U.
Chardonnay
Sparkling
The Chardonnay grapes for the Blanc de Blancs were harvested in September from various vineyard sites of the wine estate, mainly those on southeast slopes with calcareous soils, which lends warmth and, at the same time, freshness to the wine. The acidity and maturity of the grapes were at the exact point of readiness when they were picked and placed in small crates and then pressed very gently in the cellar.
Fermentation took place in stainless steel tanks, where also the malolactic fermentation occurred as well. After this, the still wine, together with the fine yeast (about 10% of the total yeast), was racked into used Austrian oak barrels (2 - 3 years old; 300 liters or 2.500 liters).
The following year, the base wine was filled into bottles; in these, the second fermentation took place with the help of sugar and yeast. The young sparkling wine stayed in contact with the yeast for at least 36 months before undergoing remuage (riddling) and, finally, dégorgement (disgorging) in our cellars.
2023 Langenloiser Alte Reben Grüner Veltliner Kamptal DAC
Kamptal DAC
Grüner Veltliner
White wine
“Alte Reben” means “old vines” and designates a wine sourced from renowned vineyards, all situated around Langenlois and its plants averaging 45 years. So, here we are speaking of an “Ortswein”, a very fine “local wine” in a reserve style. Older vines are less productive, forming fewer and smaller grapes which then profit from a well-developed root system, reaching deeply into the ground. “Alte Reben” supply their fruit easier with water and potent nourishment. As a consequence, wines of these vineyards can be extremely flavorful and concentrated.
Grapes were harvested parcel by parcel throughout October with a meticulous hand selection. The must was partly fermented in used Austrian oak barrels as well as in stainless steel tanks and was finally racked into big oak casks for further maturation.
2022 Ried Käferberg 1ÖTW Erste Lage Grüner Veltliner Kamptal DAC
Kamptal DAC
Grüner Veltliner
White wine
The soil of this single vineyard is different than any other site on our estate. Situated on a rise of marine deposits this exposed soil decomposed over the ages to create sandy clay and produces an extremely potent wine, but is difficult to work. Necessary plowing can be done only during certain periods, when it is neither too dry nor too wet.
The vineyard occupies a warm, sheltered site between 300 and 345 meters above sea level, with a southerly and southeasterly aspect. The soils are variable, depending on the nature of the underlying bedrock: within a small area one can find crystalline rocks such as amphibolite, gneiss, and mica schist, alternating with much younger clay marl, sands, and rare gravels that were deposited in the ancient paratethys sea 16 million years ago.
This vineyard, although perfectly suited for red wine, also bears old Grüner Veltliner vines that produce wines with a unique weight, concentration, and extract sweetness. This wine is usually fermented in used (2 to 3 years old) 300-liter Austrian oak barrels. For further maturation, it is racked into 2.500-liter casks (also 2 to 3 years old).
2023 Ried Heiligenstein 1ÖTW Erste Lage Riesling Kamptal DAC
Kamptal DAC
Riesling
White wine
From a historic point of view the Zöbinger Heiligenstein is not only the earliest documented but probably also the most interesting site of Kamptal. 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.
The Bründlmayer family owns 12 hectares right in the center 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 to 60 centimeters above the ground.
Fully mature and perfectly healthy grapes are necessary for this classic Kamptal DAC style. We ferment the must in stainless steel at a temperature of 15 to 20° C. After fermentation, the wine matures on the fine yeast till bottling in summer.
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