Brundlmayer is today is regarded as a synonym for wines of the highest quality. The winery produces the two Austrian flagship varieties, Gruner Veltliner and Riesling, in top vineyards. Chardonnay and Pinot Noir are regarded as specialities and are also used to make an excellent sparkling wine "Brundlmayer Brut". Grauburgunder, Muskateller, St. Laurent, Zweigelt and Cabernet complete the range. Writing in the Financial Times, Jancis Robinson called Brundlmayer a “beacon for Austrian Wine" and counted them among the twenty-five best “new” winemakers of Europe.
In 2009, the winery was awarded the coveted title “Best Austrian Winery of the last 25 Years” by the New York Wine & Spirits Magazine. Weingut Brundlmayer is based in the small Austrian town of Langenlois. The vineyards on the hills which directly surround the town are the foundation of the estate. The best sites are found in the region where the Kamp valley opens up like a shell as it approaches the Danube valley to the south. To the west lie the hills of Krems and the Wachau, to the east the Weinviertel and Vienna. Weingut Brundlmayer's vineyards, the majority of which are terraced, have a unique geological and micro-climatic diversity: the oldest geological formation, and unquestionably the most interesting vineyard site, is the Zöbinger Heiligenstein, named after the wine village of Zöbing close to Langenlois. Its 270 million years(!) old soil is composed of desert sandstone and volcanic deposits from the Permium period, and it is here that the estate's finest Riesling, Merlot and Cabernet are planted.
Since 1980 Willi Brundlmayer has managed the estate with the help of his family. From his father he inherited a love and respect for nature which has become still more profound through travels to some of the other major winegrowing regions of the world. Only organic fertilizers such as composted vegetable matter are used in the estate's vineyards. Ecological harmony has absolute priority here: when old vineyards are grubbed up they are left fallow for 5 years before replanting so that the soil can regain its natural fertility; clover and wild herbs regenerate it and create an ideal meadow habitat for bees and butterflies. To prevent erosion water sumps have been created at regular intervals, which also help to improve the micro-climate. The Brundlmayer winery never uses herbicides to control the growth of weeds. Given the differences created by the variations in soil type and micro-climate the Brundlmayer estate produces a spectrum of remarkably diverse, individual wines. The most important grape variety at the estate is Gruner Veltliner, which has its home in Langenlois, yielding light crisp Qualität and Kabinett wines and complex, powerful dry Spätlese wines. Riesling has been grown on the poor, stony soils of the Steinmassel and Heiligenstein for decades. Subtle and restrained in their first years of life, they become powerful dry wines with bottle maturation and can reach an almost biblical age. All the estate's vineyards are hand-picked as a matter of principle. Only the ripest grapes are used for winemaking, and if necessary the bunches are hand sorted. To retain the natural aroma of the grape the wines are fermented cool, but not cold. The grapes are pressed with the gentlest press on the market, the Grand Cru from Bucher. At a pressure of only one atmosphere no undesirable bitter substances are extracted. The vinification takes place in an ideal air-conditioned, humidified winery. Depending on the variety, the wines remain between 6 and 36 months in cask. Acacia wood is preferred for Gruner Veltliner, and oak casks for the other varieties. The timber for the estate's barrels comes from woodland in the area around the vineyards.