From: Niederösterreich, Kamptal (Lower Austria), Austria
Varietals: Pinot Noir, Chardonnay, Pinot Gris, Pinot Blanc, Grüner Veltliner
Tasting Notes: "Nuances of white bread, brioche, and stewed apricot with generous fruit presence - and charm as well; considerable body, firm and open-hearted, very round and juicy, smooth yellow fruitiness, tingling, and balanced, not too sweet, very beautiful and mouth filling." –Viktor Siegl (Austrian wine critic)
Pairing: Sekt with food? And how! Serve at the beginning of a feast with amuse-bouches like oysters, tapas and more. The opulence of fruit in this wine also allows it to pair beautifully with fried foods like schnitzel (a great regional pairing!), chicken katsu, or spring rolls as a vegetarian option. We hope you enjoy Kay Chun’s Chicken Katsu recipe.
About. “Nearly every wine, from the light Grüner Veltliner to the red wines and the sparkling wines, has the potential to be the best of that vintage in its category,” declares Peter Moser, editor and publisher of Falstaff Wine Guide, Austria’s most respected and comprehensive wine publication. Also named in 2009 by Wine & Spirits Magazine “the best Austrian winemaker of the last 25 years,” Willi Bründlmayer farms 90 hectares of Grüner Veltliner, Riesling, St. Laurent, Zweigelt, and Burgundian varieties from an impressive collection of grand cru vineyards around Langenlois. In 2016 Andreas Wickhoff MW joined the estate and as general manager works alongside Willi in all aspects.
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