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Our older vintages

Langenloiser Vincents Spiegel Maischegärung

Grüner Veltliner

2015

Illustration
Johanna Lakner

Multi-layered aromatic spectre, dried herbs, hey and floral notes, very present, yellow fruit underlined by a hint of earthiness; the palate offers a lively acid-spice-play from the beginning onwards, dense fruit profile of quince and ripe citrus fruit, full mid-palate without being heavy, rather subtle with a fine nuance of meadow herbs, dried hey, persistent structure which stays until the very end…

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
October 18, 2015
Alcohol content
13.5%
Bottle closure type
Natural cork

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 2015 vintage
The 2015 vintage will go down into wine history in several ways! After two cool years with extreme and difficult conditions, we experienced with this golden autumn the quickest and most enjoyable harvest in several years. The warm spring and the early, problem-free flowering promised a long vegetation period. The summer was hot and dry; autumn brought ideal picking conditions, although it was interrupted by some cool and damp days - which in turn served to develop the aromas. What followed was an essentially problem-free and speedy harvest, yielding everything from classic white wines to fruit-toned red wines to powerful white and red...

Maturation

The fermentation was done in a similar fashion as in the production of red wine. The wine macerated with its skins for two weeks in 300ltr barrels of Austrian (Manhartsberg) and French origin. After pressing, the wine rested in barrels until late summer of the following. The extended lees contact lent additional structure and density to the wine. It was subsequently bottled unfiltered and with minimal addition of sulphur dioxide.

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.