2013 Riesling, Steinmassel, Reserve, Willi Bründlmayer, Kamptal, Austria

Product: 20131476127

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.

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Description

Citrus top notes are layered with white flowers and fine minerality. The structure of the wine is direct and linear, though the characteristic spicy depth that often defines Austrian Riesling brings additional complexity. Poised, concentrated and finely-wrought. Perfect with fresh cheese, summer vegetable dishes, and grilled white fish.
Katherine Dart MW, Wine Buyer This wine has a concentrated core of rich stone fruits that include peach and fresh apricots, that are beautifully balanced with a chalky minerality and silky texture. The cuvee has a great complexity with subtle dried apricot and honey flavours that add an extra dimension. Pairs well with Asian cuisine, white meat dishes and hard cheeses.
Fiona Hayes - Buyer

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Critics reviews

Wine Advocate91+/100

Brndlmayer's other 2013 Riesling Steinmassel Erste Lageis the Kamptal DAC Reserve which has, analytically, 1% more alcohol (13.5%) and 1.1 gram less acidity than the classic DAC (which has 8.6 g/l of TA). This might be the reason why I preferred the DAC to the DAC Reserve during the Erste Lage tasting in Schloss Grafenegg end of August although I know the Reserve comes from up to 45 years old vines which are traditionally trained on sticks and give grapes with a higher ripeness and spiciness. Whereas the DAC is the wine to drink earlier, the Reserve should be stored for couple of years during which the wine shall develop more finesse. It is clear, pure, fresh and slightly smoky on the nose, displaying ripe and yellow-fleshed fruit flavors dotted with lovely herbal aromas. Full-bodied and slightly sweet, this is a mineral-scented, complex wine with a juicy taste of cooked apples highlighted by a nice citric freshness and followed by a lovely piquant finish. I like it but tend to prefer the classic Steinmassel at the moment whereas the riper and more full-bodied Reserve may deserve a better score in a couple of years. (91+)
Stephan Reinhardt - 31/10/2014 Read more

About this WINE

Willi Brundlmayer

Willi Bründlmayer is widely recognised as one of Austria's most gifted winemakers. He is best known for his Rieslings and Grüner Veltliners, although he also makes very high quality Chardonnays.

He has 57 hectares of vineyards, superbly sited high up on slopes around the wine town of Langenlois. His best site is the Heiligenstein vineyard where the rocky granite/slate soils produce Rieslings of astonishing mineral intensity, which age beautifully.

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Riesling

Riesling's twin peaks are its intense perfume and its piercing crisp acidity which it manages to retain even at high ripeness levels.

In Germany, Riesling constitutes around 20% of total plantings, yet it is responsible for all its greatest wines. It is planted widely on well-drained, south-facing slate-rich slopes, with the greatest wines coming from the best slopes in the best villages. It produces delicate, racy, nervy and stylish wines that cover a wide spectrum of flavours from steely and bone dry with beautifully scented fruits of apples,apricots, and sometimes peaches, through to the exotically sweet flavours of the great sweet wines.

It is also an important variety in Alsace where it produces slightly earthier, weightier and fuller wines than in Germany. The dry Rieslings can be austere and steely with hints of honey while the Vendages Tardives and Sélection de Grains Nobles are some of the greatest sweet wines in the world.

It is thanks to the New World that Riesling is enjoying a marked renaissance. In Australia the grape has developed a formidable reputation, delivering lime-sherbet fireworks amid the continental climate of Clare Valley an hour's drive north of Adelaide, while Barossa's Eden Valley is cooler still, producing restrained stony lime examples from the elevated granitic landscape; Tasmania is fast becoming their third Riesling mine, combining cool temperatures with high UV levels to deliver stunning prototypes.

New Zealand shares a similar climate, with Riesling and Pinot Gris neck to neck in their bid to be the next big thing after Sauvignon Blanc; perfectly suited is the South Island's Central Otago, with its granitic soils and continental climate, and the pebbly Brightwater area near Nelson. While Australia's Rieslings tend to be full-bodied & dry, the Kiwis are more inclined to be lighter bodied, more ethereal and sometimes off-dry; Alsace plays Mosel if you like.