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Our older vintages




A juvenile wine, pure and still restrained, at first it is fresh, shows green (wal)nuts, a hint of vanilla pods and reduced yeasty spice witnessing its youth; opens slowly in the glass with a fragrant bouquet of white flowers, green apple and stone fruit; fresh and sappy, medium bodied, yet tightly woven, again hints of green apples, citrus, and fresh peaches, persistent in its finish with an animating salty mineral draft. This is a worthy representative of an outstanding cool vintage ‘still before budbreak’. 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 vineyard Steinberg. The vines are trained 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 system
Date of harvest
October 23, 2020
Alcohol content
Bottle closure type
Natural cork


1. Platz Kategorie Chardonnay
Weisswein Guide Adi Schmid, Johannes Fiala 2022
95 / 100
94 / 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.