2017 Bründlmayer Pinot Noir
A good Pinot Noir should be a sensory experience, and that's certainly the case with Bründlmayer. Upon uncorking the bottle, the nose is treated to a combination of fruity cherry, vanilla, breakfast waffles, mint and a hint of earthiness. This scent gives way to a pleasing intensity that married a strong body with refreshing acidity. A gentle, woody aftertaste ensures you'll soon be reaching for a top-up. Offering excellent value for such a treasured grape, Bründlmayer is best served slightly chilled for the finest possible taste experience.
90 points, Robert Parker's Wine Advocate. "Opens with a clear, fresh, elegant and subtle bouquet of ripe red berries and cherries. Rich and sumptuous on the palate, this is a juicy, round and fleshier Pinot compared to the refreshing 2016. The 2017 is fine and reveals a grippy, still slightly astringent tannin structure."
This Blauburgunder was made with the ripest Pinot Noir grapes, mainly from the top vineyards Dechant and Käferberg.
The Dechant vineyard site is comprised of calcareous loess-clay soil terraces on the south-east slope. On the higher terraces is the clay with ancient rock and gravel deposits.
The Käferberg vineyard site is located at the upper end of an eastern slope at about 300 meters above sea level – in the north of the town of Langenlois. Preserved calcareous, clayey marine deposits are found there.
This soil is similar to that of the famous Château Petrus in Pomerol, and produces an extremely dense wine. The top layer is made up of sand and primary rock.
A traditional vinification includes one and a half weeks maceration followed by maturation in 2 to 3 years old 300 liters Austrian oak barrels.