Only a few people might know that Dr. Zweigelt, who managed to interbreed the variety out of Blaufränkisch  and St. Laurent (a native variety linked to Pinot noir) in 1921, had family and vineyards in Langenlois. Recently Willi Bründlmayer bought the Zweigelt Cellar together with a part of his vineyards. We make a varietal wine from Zweigelt but also blend it with other grape varieties where it contributes deep pronounced fruit and body.

Only healthy and mature grapes are harvested by hand and stay about 2 weeks on the skin before pressing. The must is fermented and matured for about 12-24 months in large (2400l) Austrian Oak casks.

The freshness and sour cherry fruit in combination with a good tannin structure makes the Kamptal Zweigelt special within the Austrian Zweigelt family.

12,5 Vol% - 5,3 g/l total acidity - dry

Tasting note: Dark clear cherry red, charming bouquet of sour cherries, berries, plums, and spicy aromas reminding of the woods of the Kamptal. A fresh and elegant type of this variety, balanced and well structured sappy and quite soft, minerals and spice at the finish – a delectable refreshing red wine throughout the year –should be cooled a bit in Summer and in warm rooms (14-16°C)

Food pairings: For starters like antipasti, fresh cheeses, smoked trout, barbecues in summer, all types of pasta, roasted veal and porc, young venison, lamb warm vegetabe and cheese dishes…