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From the legendary Austrian winemaker Willi Bründlmayer's terraced Kamptal vineyards, this has a ripe opulent core of stone and citrus fruit, with mouthwatering spice and a twist of pepper on the finish. Despite the hot vintage, this is still a deliciously crisp and fresh white wine.
Product Code: AA2591
View all products by Weingut Bründlmayer
The Bründlmayer family name has become synonymous with reliable, top-quality Austrian winemaking, quite simply making some of the very best wines the country has to offer. At the turn of the millennium, Decanter magazine cited winemaker Willi Bründlmayer among the 50 most likely people to change the face of the world of wine in the coming decades, demonstrating the esteem in which he is held at home and abroad in wine circles. The treasured Bründlmayer vineyards are situated in Langenlois, in the Kamptal region to the north west of Vienna, where the mostly terraced vines run along the edge of the Danube. The soils vary greatly in type from sandstone-rich to marine clay with different varieties planted accordingly. All vineyards are tended on ecologically sound lines with no herbicides of any kind used and great importance is placed on training the vines according to vineyard site, for example just over ground level to ensure that the grapes benefit from soil heat after the sun has set, assisting the ripening of the fruit. White varieties dominate here with grüner veltliner and riesling the most planted. There is also chardonnay and pinot blanc, and some red grapes including cabernets and pinot noir. The range of wines here is extensive and The Society generally lists one or two, particularly those more suitable for immediate drinking. Our Exhibition label Grüner Veltliner also hails from Bründlmayer and is produced from a number of different terraced vineyards which contribute different properties. The result is a wine that is approachable when young but has the balance to mature for a few years in bottle and is hugely adaptable with food.
Austria has a long history of making fine wines, but with the country’s wines undergoing a renaissance in recent years, now is arguably the best time to get to know the diverse and delicious bottles on offer.There is evidence that vines were being cultivated in Austria for the production of wine by the Celts, even before the Romans. Austria was, rather surprisingly, the third-largest producer of wine globally in the 1920s, mainly producing and exporting simple light white wines. In more recent times the country has had to deal with the infamous ‘anti-freeze’ scandal of the 1980s when a handful of bulk producers were found to have adulterated their wines with ethylene glycol to sweeten their wines. The problems of the 1980s hit the country’s industry hard, but also had the effect of initiating the most wide-ranging quality control measures being implemented to ensure that this sort of disaster could never happen again. The industry was further reinvigorated as larger and less quality-oriented producers went out of business, leaving old sites available for a new generation of winemakers and the original fine winefamily producers.Austria's wine regions are confined to the east of the country where the Alps settle into the great Pannonian Plain, running north to south along the many borders from the Czech Republic in the north to Slovenia in the south. The climate here is continental, characterised by cold winters, hot dry summers, and often a large diurnal temperature flux with hot days, and cold nights. This is perfect for ripening a large range of grape varieties and retaining acidity and fresh aromas in white wines.Broadly there are three major regions: Niederösterreich in the north, Burgenland and Steiermark to the south. Within these regions are a further 16 smaller DACs (Districtus Austriae Controllatus).Niederösterreich (27,128ha) is known for high-quality white wine production, and most of the vineyards are focused along the banks of the Danube and its tributaries. Nearly half of all vines in this large area are grüner veltliner although world-class rieslings are also produced. Sub regions to look out for here include Kamptal, Kremstal, Wachau, Wagram and Weinviertel.Burgenland (13,840ha) is the area of vineyards focused around Lake Neusiedl – Central Europe's second-largest lake which straddles the Austrian-Hungarian border. Full-bodied and rich red wines are produced under the influence of the hot continental climate. The complex soil structure throughout the hills surrounding the lake, the various aspects available and large diurnal temperature change allows fine mineral-driven reds to be made. The reds produced use local grape varieties which are suited to the terroir - look out for blaufränkisch, zweigelt and St Laurent. The natural humidity caused by the lake can also lead to high levels of botrytis making this an excellent source of high-quality dessert wines.Steiermark (Styria) (4,240h) the smallest Austrian area is developing a great reputation for its steely sauvignons and fresh aromatic white wines. Although many of the best wines are made in such small quantities that they are never exported, this is a region to watch.In terms of grapes, grüner veltliner, native to Austria and Central Europe, is the king of the whites in terms of volume. It is turned into everything from light, thirst-quenching wines to complex barrel-aged stars. It is a great food wine and is finding its way on to many more restaurant wine lists around the world.Riesling is less widely planted, at only 5% of Austria’s production, but makes some of the country’s finest wines, particularly on the steep slopes of the Wachau Valley along the banks of the Danube. Riesling's common style in Austria is bone-dry, elegant and steely with fresh citrus flavours.Chardonnay (sometimes locally called morillon) and sauvignon blanc are increasingly planted and are already showing themselves to be hugely promising. The highly aromatic scheurebe, a German import, has a foothold in Steiermark making peach and blackcurrant-leaf-scented wines that marry well with spicy foods.Reds make up about a third of Austrian plantings. 13 varieties are permitted, including both the dominant indigenous varieties and those more recently introduced such as cabernet and pinot noir. Zweigelt is the most commonly planted, making up 15% of Austria’s red vines, and is a 1920s cross between blaufränkisch and St Laurent. It makes relatively light reds generally, with sour-cherry and redcurrant flavours supported by fine tannins and a spicy linear finish. Blaufränkisch (pronounced blaou-FREN-kish) is a late-ripening indigenous variety can create wines with dense tannins, high acidity and concentration that can age well for many years. Generally the wines have notes of blackberries, ripe cherries or plums. St Laurent wines are often confused with pinot noir as they can have a similar profile: red-berry perfume, light elegant and crisp. However, St Laurent is often used to add elegance to a blend.
"This was found to be an enjoyable example of its type, there maybe better GV’s out there but whether they can be fond at this price remains a question!"
I would recommend this wine
There are no press reviews for this product.
rosemurraybrown.com (30th Aug 2018)
"Star buy: A step up
in richness and quality here with this beautifully textured characterful grüner
from Willi Brundlmayer’s steep Langenlois terraces. Loved its peach and
citrus fruits, vivid racy acidity, sweet sour flavours, hint of spritz with a
welcoming hint of creamy sweetness. Works well as a stylish aperitif, but
better with charcuterie, asparagus or potted shrimps. - Rose Murray Brown"
"I found this wine very disappointing. it was dull and soapy compared to the lively, engaging Gruner Veltliners I drank in Austria last year. very ordinary and I would not buy again."
Ms Selina Dix Hamilton (02-Jul-2018)
"Excellent Gruner Veltliner!"
Mr Sebastien Paine (28-Nov-2017)
"Light and very drinkable without food. Really nice to enjoy without the oak and feel the balance and liveliness on the palate. Nice to try new grapes...so much so we argued over the last glass."
Mr Dean Dundas (23-Jul-2017)
"We've had two bottles of this now, both consistently good. Fruity, but not excessively so; dry but flavoursome, we drank the first bottle with food and the second on its own. It worked very well in each case. I will certainly re-order"
Mr Roger Wilson (01-Apr-2017)
"As a new member of the Society I thought I'd try this wine first: what an excellent start. One bottle in and I'm reordering. I hope the rest of the list is as good..."
Mr Nicholas Turpin (05-Feb-2017)
"I rarely give any wine - or any product for that matter - the highest possible rating, but the Society's Exhibition Grüner Veltliner is such an outstanding example of its type (and consistently so, across the vintages), that it deserves special mention. Its purity, precision and vibrant intensity is so refreshing and enjoyable, it can't fail to please. It is highly versatile - as an aperitif or with food (wonderful with seafood, or cheeses, even) - and possesses a delightfully racy, zingy acidity as well as impeccable structure and poise. I go back to this time and time again and absolutely everyone loves it. Fabulous value at £12.50 - incredible. One of the best bottles in the entire Exhibition range - that's quite an achievement."
Mr Ricard Giner (10-Jun-2016)
"(2014 year) Delicious! I was a bit dubious at first, as the fruit came to the fore and seemed a little unbalanced, despite a pleasant fizz on the tongue. However the underlying acidity muscled through by the second glass and I was delighted by the time the bottle was gone. Not a style I'm very familiar with, but elegant lovely wine. Not cheap but worth it."
Dr David Llewellyn (05-Jun-2016)
Chase Magazine (2nd Oct 2016)
and lemon-scented with orchard fruit on the palate and hints of white pepper.
- David Clay
"Plain on the nose, but full of zingy apples, with a pinch of white pepper. With a slight effervescence, this will be a cracker on a warm summer's day."
Mr Bruce Marson (29-Apr-2016)
"A lovely light, fresh lime and sherbet gruner. Much lighter in body and depth many Brundlmayers I've had in the past. But then they are significantly more expensive. A fine introduction to a lovely wine style."
Mr James Brown (03-Feb-2016)
"Lovely Chablis-like nose of sharp fruits and white flowers. Tight, serious and bristling with more lemony fruits and minerality on the palate. There is a also a fuller background flavour that reminds me of artichauts a la barigoule. Might be worth sitting on this until 2016.
Mr William Davies (04-May-2015)
Reader's Digest (27th Mar 2015)
"A particularly good
partner to green spring vegetables. - Andrew Campbell"
Decanter (1st Mar 2015)
expressive wine with white summer fruits, refreshing acidity and a sense of
place. - Steven Spurrier"
"We have been drinking this grape variety for many years and in this case knowing that Wilhelm Brundlemayer has produced this wine you know the wine will be very good. Typical Gruner from the Kamptal region with hints of pepper on the nose; lovely minerally texture with great balance; very enjoyable this wine will go with most food and great to drink on its own- superb as an aperitif."
Mr Jonathan Wilson (12-Apr-2014)
Hampstead & Highgate Express (6th Mar 2014)
"A tempting introduction to Austrian wine - Liz Sagues"
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We do moderate comments and reviews, purely to ensure that content published on The Wine Society's website is of value to members, and is fair and balanced. We're delighted to say that in the vast, vast majority of cases, our members' input is just that! We will normally approve comments for publication as long as they:
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The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
Alcohol by volume%
Units per standard bottle
We always include the abv (alcohol by volume) in our wines online, in our Lists and in our offers. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
It is generally accepted that over the last 20 years or so alcohol levels in wine have been increasing. There are many reasons why, including but not limited to the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most strip the flavour as well as the alcohol, and we don't buy wines made in this way.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Our tasting notes should be able to give you an idea of the style and fullness of an individual wine.
We are committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows you to make your own informed choices.
An additional figure used on some labels (including all our Society and Exhibition wines) is the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content (so a 13% wine in a standard 75cl bottle will have 9.7 units ).
For more information, please get in touch with us or visit drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork. As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years. Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
If the product page says:
...then our advice would be:
Should be drunk over the coming months, certainly within the year.
Ready to drink now but will keep until the year shown.
We recommend keeping longer before opening. For example, a wine will be ready to drink in 2020 but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.