Surrounded by his family and a team of wine enthusiasts, Willi Bründlmayer, a modern and innovative winemaker, has successfully elevated his parents' estate which now enjoys an international reputation. Thanks to his determination and his broad know-how, the wines by Weingut Bründlmayer are symbols of the fine Austrian wines today, all while meticulously applying the Austrian government's organic farming programme. In addition to this organic viticulture, a unique terroir at the mouth of the Danube and the Kamp rivers ensures the variety and uniqueness of these rare wines. The wines by Weingut Bründlmayer, a member of the International Wine Academy, stand out due to their Austrian identity and their international style.
Pinot Noir Langenlois 2017 by Weingut Bründlmayer stems from the most ripe grapes from the excellent Dechant and Käferberg vineyards. Dechant is a protected area with limestone soil and influenced by south-east facing loess terraces. On the higher ground there is clay with old rock and gravel deposits. The grapes usually reach a good ripeness level, but a meticulous selection is necessary to obtain top quality grapes. Käferberg is situated at the upper end of a high south-eastern slope, to the north-west of Langenlois. The soil is made up of marine deposits of limestone and clay preserved on sand and gravel on a crystalline substratum of gneiss, micaschist or amphibolite.
Vinification and ageing
Following the harvest, the grapes are taken to the cellar to begin the traditional vinification process. Maceration lasts one and a half weeks and is then aged in 300 litre Austrian oak barrels for 2 to 3 years.
Pinot Noir (100%).
The wine has a fresh, clear and elegant aromatic bouquet that fully expresses red berries and cherry.
Pinot Noir Langenlois 2017 is a juicy and round wine. This wine reveals a striking tannic structure.
Food and wine pairing
Pinot Noir Langenlois 2017 will pair with pasta, barbecues, beef and lamb, and also gratins beautifully. This wine will complement Asian cuisine.
For an optimal tasting experience, serve between 12 and 15°C.