Our older vintages
Zweigelt
2018
![](/site/assets/files/6281/bruendlmayer_zweigelt_2018_quer.500x0.1647513728.png 500w 136h, /site/assets/files/6281/bruendlmayer_zweigelt_2018_quer.800x0.1647513729.png 800w 218h, /site/assets/files/6281/bruendlmayer_zweigelt_2018_quer.1000x0.1647513730.png 1000w 273h, /site/assets/files/6281/bruendlmayer_zweigelt_2018_quer.1600x0.1647513727.png 1600w 436h)
![](/site/assets/files/6281/bruendlmayer_zweigelt_2018_hoch.50x0.1647513718.png 50w 183h, /site/assets/files/6281/bruendlmayer_zweigelt_2018_hoch.100x0.1647513719.png 100w 367h, /site/assets/files/6281/bruendlmayer_zweigelt_2018_hoch.200x0.1647513720.png 200w 733h, /site/assets/files/6281/bruendlmayer_zweigelt_2018_hoch.400x0.1647513722.png 400w 1467h)
A fresh and gracefully built Zweigelt, with hints of sour cherry, black cherry skins, (blue)berries and a whiff of peppery spice; dry pure and fresh on the palate, elegant body bearing moderate but juicy fruit framed by subtle, still juvenile tannins and ending in a delicately spicy finish. Drinking pleasure in red!
Only a few people might know that the family of Dr. Zweigelt, who managed to interbreed the variety out of Blaufränkisch and St. Laurent (a native grape linked to Pinot noir) in 1922, had vineyards and their cellar in Langenlois. Willi Bründlmayer bought the Zweigelt Cellar from Herwig Zweigelt together with a part of his vineyards. Traditionally we make a classic varietal wine from Zweigelt/Rotburger and only recently are exploring the potential as a reserve quality of this truly “all Austrian varietal”.
Maturation
The healthy, early maturing grapes are selectively harvested by hand and stay about 2 weeks on the skin before pressing. The must is fermented in stainless-steel tank and matured for about 12 – 24 months in large (2400l) Austrian Oak casks.
Food pairing recommendation
Nice companion to a variety of food, including pasta, pork, poultry, not too sweet and hot curries or woks.