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Our older vintages

Langenloiser Vincents Spiegel

Grüner Veltliner

2014

Kamptal DAC, Erste Lage ÖTW

Refreshing, refined developing aroma of herbs and wild flowers, hints of spices, Veltliner-typicity; animating acid backbone, mid-weighted on the palate but with good density and structure, yellow vineyard peach, ripe Golden Delicious apple, lots of vivacity and juiciness to be found until the lingering finish. A rather finely woven Grüner Veltliner with a certain individuality.

The name Spiegel likely comes from the Latin word Spectaculum, which means “lookout” or “viewing point”. The vineyard’s height, exposure and, as a result, good aeration, allow for the grapes to be harvested even in late October and early November with generous freshness, structure and density.

Vincent Bründlmayer acquired the Grüner Veltliner vineyard from his family in 2010, and in 2011 he produced his own first wine from that vineyard. Sustainable cultivation and strong yield reduction are conditions required for top wines from the old (rejuvenated) grapevines.

Grape variety
Grüner Veltliner
Harvest yield
2,500 l / ha
Vine training system
Guyot
Date of harvest
September 2014
Alcohol content
13.5%
Bottle closure type
Natural cork

Awards

92-94/100
FALSTAFF WEIN GUIDE 2015/16

Site and climate

Ried Langenloiser Spiegel

Size
103 ha
Elevation
260 – 270 m
Inclination
1 °
Orientation
ESE

The name of the vineyard „Spiegel“ (mirror) is said to derive from Latin “spectaculum” (“look-out”). In the ancient times of the “Limes”, the Romans probably used the spot to observe the Germanic tribes to the north of the Danube. However, still up to now most of the folks think that the name is linked to the convex vaulting of the 300 meter hill, a kind of “mirror” to the sky.

The 2014 vintage
It is not easy to sum up the dramatic vintage 2014 in just a few words: a warm winter, a dry spring, lots of rain in May and even more during the summer, some hail – though this time it missed our vineyards, a perfect blossoming leading to advanced vegetation, then followed a hot June, before it got cool and stayed wet until far into September. Throughout these days we had to watch carefully and ceaselessly over the health of the soils, plants and fruit. It was not enough to just do your work in the vineyards as usual. The precise moment, where, how and when each step was done proved to be crucial. The slightest negligence, for...

Maturation

After pressing of the whole grape bunches, which were carefully picked and placed in light wooden boxes, most of the must was fermented in Manhartsberger oak, acacia and French barriques - and 30% was fermented in stainless steel. It then spent three months on the lees, with frequent stirring carried out to encourage contact with the young wine (Bâtonnage). Subsequently, the wine of the individual barrels were blended together in a large wooden barrel, where the wine matured until filling in the fall of the year following the harvest.

Food pairing recommendation

The Veltliner grapes for the "Kamptal DAC Reserve" style show such versatility, fitting to, for example, a range of exotic foods such as curries and wok dishes. Also ideal are typical Austrian specialties like roast pork, duck or liver, and baked dishes as well. As the wine matures, the range of possibilities grows generously. Cheese, casseroles and strong fish dishes are other fine matches.