Description
The Steinmassl is situated on the rocky fringe of the southern Waldviertel where we have paragneiss, mica-schist sometimes dark amphibolite – a typical soil of the Kamptal, Kremstal or Wachau areas. The highest vines are trained in the Lyre-system. The meagre, stony soil provides small berries with concentrated flavour. As far as Riesling is concerned, an important part of the flavour is stored in the grape skins and is set free only by extremely slow, soft, whole-bunch pressing or prolonged skin contact for a carefully chosen time span. Fermentation is done in stainless steel, as is maturation which takes place on 5 to 10% of the lees. Andreas Wickhoff MW, Bründlmayer
| Type | White Wine |
|---|---|
| Varietal(s) | Riesling |
| Country | Austria |
| Region | Kamptal |
| Brand | Weingut Brundlmayer |
| Vintage | 2021 |
About Austrian Wine
Austria is a country with over 4000 years of wine making history, however, it unfortunately doesn’t seem to enjoy the status and popularity that the high quality of it’s wines deserve. Decades later, the country is still feeling the effects of a scandal in 1985 that destroyed its credibility at the time.
Grüner Veltliner is the most important wine made in Austria, distinguished by its lightly fruity, noticeable spice and characteristic white pepper notes. This variety comprises roughly a third of all plantings. In terms of volume, Riesling plays a much smaller role than in Germany, but is responsible for some of the most appreciated dry white wines made in the country.
In red varietals, Austrian native varieties are dominant and include the tart and peppery Zweigelt, spicy and dense Blaufränkisch and juicy Saint Laurent.
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