Description
This wine was made by Willi Brundlmayer alongside his wife, Edwige and the team at their winery based in Langenlois which is found in the Kamptal region overlooking the Danube River. Willi inherited the winery from his parents in the 1970’s and has since taken it on to become one of the leading names in Austrian winemaking. He is a key proponent of sustainable winemaking, and the estate is certified Organic. Indeed, the winery has been created in a way which means that no pumping is required, gravity is used to transfer the wine between vats and barrels throughout, saving on energy while also working to ensure there is minimum interference to the grapes.
TASTING NOTE: this Brundlmayer Heiligenstein Riesling is pale yellow/golden and vibrant in the glass. On the nose: delicate hints of white peaches, lemon peel, white flowers and white pepper that is often found in Austrian whites. On the palate: it’s fairly light-bodied and refreshing, with moderate alcohol. A great wine to perk up the senses! It has a precise, elegant feel from lively, lemon-zest-like acidity, with more peach notes and white currants. The finish is long, dry and mouthwatering; a juicy, elegant white, typical of Austria!
FOOD PAIRING, STORING AND SERVICE: This crisp, dry Riesling is an excellent match for fish and seafood in general. It has refreshing natural acidity so try it with a starter including smoked trout/salmon or ham, with some fat in the dish. Alternatively, tapas dishes and goat’s cheese or cream cheese starters work well. It could also handle lighter/undressed poultry or pork dishes too. Weingut Brundlmayer suggests pairing this with roast duck as a great alternative to a red wine pairing, as well as matching this with different Asian dishes. Drink now or till Summer 2025.
ABOUT: This is a Riesling is from the Zobinger Heiligenstein, a ‘Cru’ vineyard (ie one of the very best from Austria). Grapes were harvested by hand in early October before being destemmed and gently pressed. The juice was placed into stainless steel tanks for fermentation. After fermentation, the finished wine was racked and aged in large oak casks for a short perioed on its lees, helping build structure and develop the creamy notes in the wine. The wine was filtered and fined before being bottled in the summer.
