Assemblage: Blauer Burgunder 40%, Chardonnay 30%, Grauburgunder Weissburgunder & Grüner Veltliner
Grapes are selected in September, when acidity and maturity have reached their perfect point for the base wine for our sparkling production. These grapes are sourced from different chalky parcels in our vineyards which lends the wine freshness and while most of the sites are southeast facing slopes, the wine also receives warmth. The harvested grapes are transported in small cases directly into the cellar, where they are very gently and carefully pressed.
Only the heart of the must is used for the sparkling production. It ferments in stainless steel where it also undergoes malolactic fermentation before being racked into used 300 l (or 2500 l) Austrian oak barrels with about 10% of the lees.
In the following year, the base wine is bottled together with some sugar and yeast for the secondary fermentation and gets 18 months yeast contact before the process of remuage. During the month-long process of remuage the sediment that forms during secondary fermentation is maneuvered into the neck of the bottle and up against the cork through riddling from time to time by hand.
Disgorgement is done without freezing the bottleneck and its content.
We recommend drinking this sparkling wine during the 2-3 years following disgorgement. Afterward the wine may gain in finesse but the mousse could loose some of its prickle depending on the porosity of the cork.
Tasting note:
brilliant light yellow; fine and persistent mousse; pure elegant nose that is quite fruity with apple and stone fruit accompanied by pleasant toasty and yeasty and mineral aromas, a touch of honey, and ripe exotic components; quite complex, creamy and yet crisp on the palate yet with persisting fruity and mineral elements; fresh but well integrated acidity and a long soft finish with mineral and spicy nuances in the end.
Bründlmayer Brut 2008:
90 p. Robert Parkers "The Wine Advocate", Mai 2014, review by David Schildknecht
Almond and hazelnut in the nose of Brundlmayer’s 2008 Brut – a blend of Chardonnay and Pinot with around 10% each of Pinot Blanc, Pinot Gris and Gruner Veltliner – are toasty when compared with the raw character of the Extra Brut tasted alongside, and there was less textural allure here, too. Alkaline, mossy and woody notes in the nose certainly lend intrigue to the juicy, apple-y fruit that leads to a stimulatingly sustained finish. Plan to enjoy this over the next couple of years.
93 p. Wine & Spirits Magazine, Tara Q. Thomas April 2014:
Willi Bründlmayer has made sparkling wines since 1989; his latest release blends pinots noir, blanc and gris with grüner veltliner. It's world-class fizz, at once creamy and leesy as well as firm and lemon-crisp - a sparkling wine worthy of a big glass, to let the flavors expand and grow complex.
