Willi Bründlmayer, Grüner Veltliner Kamptaler Terrassen 2018

Regular price £16.95
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  • Type:


  • Country:


  • Region:


  • ABV:


  • Grape:

    Gruner Veltliner 100%

  • Grape Blend:

    Gruner Veltliner

  • Winemaker:

    Willi Brundlmayer

  • Bottle Size:


Willi Bründlmayer Grüner Veltliner Kamptaler Terrassen 2018 - Wine

Tasting Notes

This Grüner Veltliner is a blend of wines sourced from different terraced vineyards. The elevated terraces consist of stonier soils (schisted granite). The vines there show aromatic expression, good acidity, elegant stone fruit and lots of minerals. The lower sited terraces mostly of layered fertile loess show more body and ripeness. By combining those two characteristics we get a really classic Grüner Veltliner with both finesse and a certain vigor. Well matured, green walnut, elder flowers and citrus fruit, some cereals, nuts and cornflakes, very dry and fresh with quite some body and structure, also hints of leafy and peppery spice, rye bread and malt. A light bouquet of fresh green grapes, pome and stone fruit, classic Kamptal loss type with some mineral backbone mouthwatering finish.

Production Notes

The wine is fermented at semi-cool temperatures between 15-20�C.

Critics Reviews

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Producer Profile

Br�ndlmayer today is regarded as a synonym for wines of the highest quality. The winery produces the two Austrian flagship varieties, Gr�ner Veltliner and Riesling, in top vineyards. Chardonnay and Pinot Noir are regarded as specialities and are also used to make an excellent sparkling wine "Br�ndlmayer Brut". Grauburgunder, Muskateller, St. Laurent, Zweigelt and Cabernet complete the range. Writing in the Financial Times, Jancis Robinson called Br�ndlmayer 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 Br�ndlmayer 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 Br�ndlmayer�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 Z�binger Heiligenstein, named after the wine village of Z�bing 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 Br�ndlmayer 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 Br�ndlmayer winery never uses herbicides to control the growth of weeds. Given the differences created by the variations in soil type and micro-climate the Br�ndlmayer estate produces a spectrum of remarkably diverse, individual wines. The most important grape variety at the estate is Gr�ner Veltliner, which has its home in Langenlois, yielding light crisp Qualit�t and Kabinett wines and complex, powerful dry Sp�tlese 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 Gr�ner Veltliner, and oak casks for the other varieties. The timber for the estate�s barrels comes from woodland in the area around the vineyards.