Weingut Brundlmayer
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.
Grüner Veltliner Loiser Berg
Kamptal DAC
This wine derives from a vineyard on the "Loiser Berg” wherein one also finds the site "Berg Vogelsang”. The difference is that the Grüner Veltliner from "Loiser Berg” grows on a south to southeast facing slope, which is less exposed to the winds. The soil stems from primary rock geologically defined as zoisite-amphibolite, which is decomposing granite consisting of gneiss, mica-schist, and some clay and loess.
As with the Berg-Vogelsang, the grapes are harvested when they are physiologically ripe at the end of October. The wine is fermented at a moderate 15-20°C before being racked into large wooden casks for further maturing. Actually, the only difference to Berg-Vogelsang is the exposition with slightly higher soil fertility and a marginally warmer, more protected microclimate.
Tasting notes
intriguing pure and complex flavors of hay flowers, stone fruit & citrus, fesh apples quinces and herbs also, with a hint of peppery spice and yeast. mild acidity, good body and length, plenty of extract, an elegant combination of fruit, spice and minerals, that finally link this classic Grüner to its origin of primary rock soil.
Food pairing
a versatile partner to food; try seafood or cold starters, exotic dishes if not too spicy, as well as all types of Austrian cuisine, cold meat, smoked trout, but also roasted pork or calf, white meat in general, chicken in any style, boiled beef or pork even with vegetables.
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