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Our older vintages




Bright, light golden yellow, with a green-grey hue, a juvenile wine, ‘just before budbreak’, pure and still restrained, vanilla pods and fresh (hazel) nut, a whiff of Brioche, opens slowly in the glass, with a fragrant bouquet of white flowers, green apple and fresh stone fruit, starting soft and dry, then sappy and fresh, medium bodied, elegant yet tightly woven with finely chiselled fruit tones emerging (again green apples, citrus, and fresh peaches), very balanced structure, while fine toasty aromas and yeasty spice witness its youth, an almost saline, mineral freshness characterizes the long finish. This is a worthy representative of an outstanding vintage. Decant or give it some more time in the cellar.

In the ‘80s, the Bründlmayer Chardonnay won a competition tasting of the "Best Chardonnays in the World" at the Vinitaly wine fair – even though the wine actually had been introduced by a German journalist as a "pirate". This event can be regarded as a prelude to the worldwide interest in Willi Bründlmayer wines. The international style has since found its way to an individual expression with tight structure and charming "Austrian" fruit, with the body, depending on the vintage, sometimes fuller or sometimes leaner.

This wine stems predominantly from the vineyards Spiegel, Steinmassl und Loiserberg. Some of the vines are trained in a Lyre trellis system (Steinmassl), the others in the Guyot method planted in a density of 5000-6000 plants per hectare.

At the beginning of September a selection of the grapes is picked for the sparkling wine production. The remaining grapes increase in intensity and the resulting wine is very concentrated.

Grape variety
Harvest yield
3,000 l / ha
Vine training systems
Guyot, Lyre
Date of harvest
September 21–22, 2019
Alcohol content
Bottle closure type
Natural cork


95 / 100


Fermentation takes place in the barrels where the wine is stirred on the lees weekly over 5-6 months. Then it is racked into 2500 liters wooden barrels. This wine always undergoes malolactic fermentation.

Food pairing recommendation

Tends to match with classic Vienna style dishes, white meats and well seasoned hearty fish dishes, many starters like warm goose liver and apple as well as with most  Asian dishes such as stir fried Woks, fusion - or Thai-kitchen if not too hot.