Our older vintages
Pinot Noir
Blauburgunder
2015
![](/site/assets/files/1964/bruendlmayer_pinot-noir_2015_quer.500x0.1521685217.png 500w 136h, /site/assets/files/1964/bruendlmayer_pinot-noir_2015_quer.800x0.1521685219.png 800w 218h, /site/assets/files/1964/bruendlmayer_pinot-noir_2015_quer.1000x0.1521685223.png 1000w 273h, /site/assets/files/1964/bruendlmayer_pinot-noir_2015_quer.1600x0.1521685216.png 1600w 436h)
![](/site/assets/files/1964/bruendlmayer_pinot-noir_2015_hoch.50x0.1521685214.png 50w 183h, /site/assets/files/1964/bruendlmayer_pinot-noir_2015_hoch.100x0.1521685215.png 100w 367h, /site/assets/files/1964/bruendlmayer_pinot-noir_2015_hoch.200x0.1521685218.png 200w 733h, /site/assets/files/1964/bruendlmayer_pinot-noir_2015_hoch.400x0.1521685235.png 400w 1467h)
Bright ruby red with garnet reflections and a slightly transparent rim, brilliant bouquet, pure black- & sour cherry and white currants, forest berries with a touch of herbal spice and decent toasting, soft at the beginning with moderate weight, then sappy, fresh and fruity carried by an elegant backbone of still juvenile tannins and animating acidity, elegant yet tightly woven with a long delicate finish.
This Blauburgunder was made with the ripest Pinot Noir grapes, especially from the top vineyards Dechant and Käferberg.
Maturation
A traditional vinification includes one and a half weeks maceration followed by maturation in 2 to 3 years old 300 liters Austrian oak barrels.
Food pairing recommendation
Grilled meats including game, duck and goose as well as all sorts of roast or braised meats, fresh cheeses etc.