Click on each petal to learn more about Palate Character or sign in, join the taste56 community and let your palate do the talking!
Tasting Notes
Medium-plus in body and acidity, there are notes of orange peel and pear fruit, followed by ginger, white pepper, and a flinty minerality in the persisting finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Sets a high bar for the potential of Grüner Veltliner.
GRAPE VARIETAL(S)
Grüner Veltliner
100%GREW-ner Felt-LEE-ner
Gruner Veltliner is a versatile Austrian grape variety that makes dry and medium-full-bodied with herb tinged citrus and pitted fruit with spice, perfume, and minerality. The wines offer exceptional quality at a reasonable value.
Bründlmayer makes both organic red and white wines, but the estate is most famous for its dry riesling and grüner veltliner, which are among the best in Austria.
The terroir of these Kamptal vineyards are defined by soil and climate. The warm days and cool evenings along with mineral-rich and stone-terraced vineyards create long ripening periods where picking can happen as late as September-December! A vineyard may be passed through three times to ensure harvest is conducted at optimal ripeness.
While Willi Bründlmayer believes that wine is made in the vineyard, heis equally careful in the winery, using gravity flow and indiginous yeasts to yield wines of site-specific character, finesse, intensity, and complexity.
Pear
Ginger
Flint
Organic
