Our older vintages
Zweigelt Reserve
2016
![](/site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_quer.500x0.1567620386.png 500w 136h, /site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_quer.800x0.1567620386.png 800w 218h, /site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_quer.1000x0.1567620387.png 1000w 273h, /site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_quer.1600x0.1567620385.png 1600w 436h)
![](/site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_hoch.50x0.1567606035.png 50w 183h, /site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_hoch.100x0.1567606036.png 100w 367h, /site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_hoch.200x0.1567606037.png 200w 733h, /site/assets/files/4325/bruendlmayer_zweigelt_reserve_2016_hoch.400x0.1567606040.png 400w 1467h)
A fine fruit display of dark cherries, extremely juicy; behind it also yellow notes like mango, open-hearted & tempting; powerful and fine-grained, deep cherry fruit once more paired with a hint of evergreen, elegantly structured, lots of dynamic tension & acidity into the long aftertaste, in this form rather something new.
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”.
Awards
- 92/100
- Falstaff Rotweinguide 2020
Maturation
Only hand picked ripe and healthy grapes were used. The must was fermented in the classic way - two weeks on the skins - while malolactic fermentation took place in temperature-controlled rooms. Then it was matured for about 18 months in 300l Austrian Oak casks.
Food pairing recommendation
For pastas and barbecues in summer, roasted veal and pork, veal and pork leaver, young venison and lamb, soft cheese dishes when more mature…