Chardonnay Reserve - Weingut Bründlmayer

In the glass, Bründlmayer’s Chardonnay Reserve displays a bright golden-yellow color. When the wine is swirled, this white wine shows perfect balance, as it neither clings to the glass in a watery way nor appears syrupy or liqueur-like. Poured into a white wine glass, this Old World white wine reveals wonderfully complex aromas of papaya, cherry blossom, starfruit, and pineapple, rounded off by vanilla, black tea, and dark chocolate contributed by the barrel aging.

This Austrian wine delights with its elegantly dry taste profile. It was bottled with exceptionally little residual sugar. As one would naturally expect from a wine in the icon-wine segment, this Austrian, despite all its dryness, enchants with the finest balance. Flavor does not necessarily require a lot of sugar. On the palate, this well-balanced white wine is characterized by an immensely creamy and crisp texture. The finish of this youthful white wine from the winegrowing region of Lower Austria, more precisely from Kamptal, ultimately impresses with a remarkable aftertaste.

Vinification of the Chardonnay Reserve from Bründlmayer

This wine clearly focuses on a single grape variety: Chardonnay. Only flawless grape material was used for this exceptionally well-balanced varietal wine from Bründlmayer. Naturally, the Chardonnay Reserve is influenced by more than just the soils of Kamptal. This Austrian wine can quite literally be described as an Old World wine, presenting itself as extraordinarily complex. Once optimal ripeness has been ensured, the grapes for this Austrian white wine are harvested exclusively by hand. After hand-picking, the grapes are brought to the winery as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in large wooden casks at controlled temperatures. After fermentation is complete, the Chardonnay Reserve is aged for several months in oak barrels.

Food recommendation for Bründlmayer Chardonnay Reserve

Enjoy this Austrian white wine ideally well-chilled at 8–10°C as an accompaniment to salmon and potato skillet, leek soup, or wolf fish fillet Japanese style with julienned vegetables.

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