Heurigenhof Bründlmayer was, without a doubt, one of the top restaurants in which we ate during a two week tour of Austria. Definitely in the top three, a group which includes Restaurant Steirereck,  which is consistently rated as one of The World’s 50 Best Restaurants.

When we arrived, the kitchen crew was taking a break as there were no customers yet in the restaurant, it being now between lunch and dinner time. The kitchen was quickly back to work, demonstrating top notch service as well as food.

Willi pulled out the winery’s list of current wines on offer, and asked how many wines we would like to taste. I suggested that 6 wines “would be a lot”. Ever the generous host, he immediately said, “then we taste 9!” As you will see, we tasted far more than that.

Wines we tasted
2008 Bründlmayer Brut Sekt
NV Bründlmayer Brut Rosé
2011 Grüner Veltliner “leicht und trocken” L + T (light and dry)
2011 Grüner Veltliner Kamptaler Terrassen DAC
2011 Grüner Veltliner Loiser Berg Kamptal DAC 1er
2011 Grüner Veltliner Vincents Spiegel Kamptal DAC 1er
2011 Grüner Veltliner Ried Lamm Kamptal Reserve DAC 1er
2011 Grüner Veltliner Ried Käferberg Kamptal Reserve DAC 1er
2011 Riesling Zöbinger Heiligenstein Lyra Kamptal Reserve DAC
2008 Blauburgunder “Cécile”  (Pinot noir)

These wines were selected from an impressive list of more than 45 different bottlings. Making and offering so many wines to me reflects a real dedication and passion to the expression of vineyard nuances (terroir). It would be an injustice for me to attempt to describe these wines, but each had it’s own character and charm. It was rather like a beauty contest in which all of the contestants have already risen to the level of finalist.

It was getting a little late and Willi needed to attend to a few details before the end of the day, this being the busy harvest season. He invited us to order food and wine, recommending the Herbstmenü (Autumn prix fixe menu) not the 3 course tasting menu, but the 6 course menu (Of course!! Without question!) Below are the dishes and the accompanying wine pairings.

Salad of beluga lentils and amaranth
Chanterelles, radishes, and avocado
2011 Grüner Veltliner Loiser Berg Kamptal DAC 1er

Wild sea bass
Porcinis, salad hearts, and nut butter ravioli
2003 Riesling Zöbinger Heiligenstein Lyra Kamptal Reserve DAC

Sorbet of Bründlmayer Verjus 2009
Cornelian cherry, fennel, and Bründlmayer grape seed oil
NV Bründlmayer Extra Brut

Grilled saddle of venison
Pumpkin, garden chervil, and brussels sprouts
2003 Pinot Noir “Reserve”

Maître Antony’s Fourme d’Ambert
affinage with Bründlmayer Gelber Muskateller Trockenbeerenauslese 2009,
granny smith apple, walnuts, and chicory
2009 Gelber Muskateller Trockenbeerenauslese

Plum filled dumpling
on wild elderberry with quince ice
2009 Riesling Steinmassel TBA Trockenbeerenauslese

This was an incredible meal. Well-prepared and thoughtful regional dishes of the season, paired with exceptional wines. This is how life should be. Without hesitation I recommend that you visit Heurigenhof Bründlmayer.

Our “must have” wines we brought back:
2011 Bründlmayer Grüner Veltliner Loiser Berg Kamptal DAC
2003 Bründlmayer Riesling Zöbinger Heiligenstein Lyra Kamptal Reserve DAC

For those who might be looking for Bründlmayer wines, the following are available in the Portland, Oregon area via Galaxy Wines. Just ask your local wine shop.
2010 Bründlmayer Zweigelt
2010 Bründlmayer Grüner Veltliner Berg Vogel
2008 Bründlmayer Grüner Veltliner Ried Lamm
2008 Bründlmayer Riesling Zöbinger Heiligenstein Lyra
2009 Bründlmayer Riesling Zöbinger Heiligenstein

Prost!