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 Käferberg 2020
Kamptal DAC Reserve
The soil of this single vineyard is different than any other site on our estate and similar to Chateau Petrus in Pomerol. Situated on a rise of marine deposits 300 m above sea level this exposed soil decomposed over the ages to create sandy clay. This soil 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.
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 (2-3 years old) 300 liter Austrian oak barrels. For further maturation, it is racked into 2500 l casks (also 2-3 years old).
Tasting note:
delicate toasty, smoky and honey aromas, followed by grapefruit pineapple, and pears, with peppery spicy tines of herbs and fir tree, at the beginning soft and silky, then sappy and powerful, tightly structured, multilayered, with a firm grip and exotic fruit on the palate (pineapples and citrus fruits) appetizing extract sweetness, well-balanced, very good length and a soft , mineral peppery finish, very good aging potential.
Food pairing:
matches ideally with a number of exotic dishes like curry and stir-fried dishes; also typical Austrian dishes like Wiener Schnitzel, and roasted goose, duck, or pork; goose or duck liver with vegetables and fruit; calf’s liver with apples and onions.
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