ABOUT THIS WINE:
The Chardonnay grapes for the Blanc de Blancs were harvested in September from various vineyard sites of the wine estate, mainly those on southeast slopes with calcareous soils, which lends warmth and, at the same time, freshness to the wine. The acidity and maturity of the grapes were at the exact point of readiness when they were picked and placed in small crates and then pressed very gently in the cellar.
Fermentation took place in stainless steel tanks, where also the malolactic fermentation occurred as well. After this, the still wine, together with the fine yeast (about 10% of the total yeast), was racked into used Austrian oak barrels (2 - 3 years old; 300 liters or 2.500 liters).
The following year, the base wine was filled into bottles; in these, the second fermentation took place with the help of sugar and yeast. The young sparkling wine stayed in contact with the yeast for at least 36 months before undergoing remuage (riddling) and, finally, dégorgement (disgorging) in our cellars.
ABOUT THIS PRODUCER:
Willi Bründlmayer farms 90 hectares of Grüner Veltliner, Riesling, St. Laurent, Zweigelt and Burgundian varieties from an impressive collection of grand cru vineyards around Langenlois. In 2016 Andreas Wickhoff MW joined the estate and as general manager works alongside Willi in all aspects.
Some of the most geologically diverse terroirs in Europe are here, in the heart of the Kamptal. The Danube and Kamp rivers and the wooded hills of the Waldviertel forest create a climate with large diurnal temperature swings, essential to a long growing season. These rocky, terraced vineyards are not the steep, jagged terraces of the Kremstal or the Wachau; these are larger wider terraces, each creating its own micro climate. The most famous vineyards in the region are located in the village of Zöbing. This small village is home to a number of ‘Grand Cru’ (Erste Lagen) vineyards, including the Zöbinger Heiligenstein, composed of 250 million year old sandstone and the Lamm, at the base of the Heiligenstein, where loess fills fissures and cracks in the sandstone. Bründlmayer has holdings in other top vineyards in the area, including Käferberg, across the Kamp river valley from the Heiligenstein, with marine deposits over primary rock, as well as the Loiserberg and Steinmassel. Bründlmayer has a very high proportion of old vines, with many plantings over 50 years old, and a parcel in the Heiligenstein planted in the 1920s.
Willi has converted some (17ha in total) of his vineyards to the Lyre training system, which he helped develop. Vines are trained low to the ground, to benefit from the warmth of the primary rock soils, then the canes are trained at an angle upward and perpendicular to the row, which doubles the sunlit and aired foliage surface and improves grape ripeness. The well-aired leaves also dry faster, thus reducing the risk of dreaded grape mildew.
As of 2019, Bründlmayer is certified organic by LACON, an outside, objective, certifying body. During harvest, multiple selections through the vineyard are made, as botrytis is never accepted. Grapes are never de-stemmed or crushed, and they are handled as minimally as possible. A tiny portion of grapes are held back, de-stemmed, and macerated for 12 hours; Willi uses these as ‘seasoning’ during blending to add another dimension and tonality to the final wines.
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