Bründlmayer Ried Zöbinger Heiligenstein 1 ÖTW Kamptal DAC Riesling

The Bründlmayer family owns 12 hectares right in the centre of the Zöbinger Heiligenstein. 10,5 hectares are planted with Riesling, the remainder for experimental purposes with Cabernet (mostly Cabernet Franc). About 20% of the vineyards are trained in the Lyra trellis system. The other Heiligenstein vines are raised by the traditional Guyot method with the berries hanging 50-60 centimeters above the ground. Thinning is done as required to restrict the average yield to 3500-4000 liters per hectare for this classic (Kamptal DAC) Version. Two Reserves from Heiligenstein (Lyra, Alte Reben) are used to be harvested later in the year.

From a geological point of view the Zöbinger Heiligenstein site is not only the oldest but probably also the most interesting on our estate: the soil consists of approximately 270 Mio years old Perm desert sandstone. The sediments contain volcanic inclusions and carbonized remains of primeval vegetation. The uniqueness of this soil, its perfect gradient and position (SW to SE in a climatic borderland) provide ideal preconditions for growing outstanding wines. During the day warm winds (often due to the effects of the Pannonian climate) mount along the site whereas by nightfall cool gusts from the North start blowing through the Kamp Valley and bring forward the aromatic expression of the grapes.

Harvested in the end of October Fermented in stailnless steel with natural yeasts. Half raised in stainless steel while the other half was aged for 5 months in large Austrian oak casks on the fine lees prior to bottling.

Alcohol 12,5%

Farming Practice:
Practicing Organic
Import Partner:
Terry Theise

Tasting Notes

The entry to a lofty world of greatness, this “basic” wine from a truly great Riesling vineyard. (It’s  sort of like going to the best concert ever but sitting in the back…) In any case, I buy it for my own cellar and find all that I need for rejoicing. The ’16 emphasizes a mid-range, toasted nutmeg and cinnamon, trumpet mushrooms just as they start to caramelize in the pan; the top notes are a bit nebulous but the mineral is more tangible. Lovely now, this wine is very much en-route. – Terry Theise

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