An attractive, harmonious wine that takes some time to open up, showing stone fruit, fresh flowers and lemon meringue laced with dried green herbs and a subtle buttercream note. Supple at first, this builds in density and energy, with chalky minerality and grapefruit pith acidity driving tension. Drink now through 2030.??–KB??Region: Austria / Nieder?sterreich / Kamptal Select to Add

該酒水果核與綠色藥草的辛辣味道與相對豐富、多汁的蜜瓜、甘甜酸橙的風(fēng)味交相輝映。可以聞到淡淡迷人的木桶味，木桶中的酒渣散發(fā)著絲絲熱氣。青榛果以及醋栗的味道與各種風(fēng)味相融，為酒增添無限的熱情與活力。余味盡顯其酒體豐滿的特點(diǎn)（酒精含量為 14%）。至少需陳釀 9 至 12 個月才能裝瓶運(yùn)至美國，在隨后的六年里，此酒將會美妙迷人，令人滿意。Brundlmayer 2009 年的白葡萄酒更加出眾。

Brundlmayer’s 2006 Gruner Veltliner Alte Reben is stuffed with apples, sage, fennel, and black pepper and dripping with juices like some little, honey-glazed game bird coming out of the oven. Think of it as one of those cases of Gruner Veltliner-meets-Chablis, as there is palpable chalkiness here, too. Ester-filled, rich, yet refined, this finishes long on mineral, animal, and herbal nuances. The 2002 – which was re-released eighteen months ago (and reviewed in Issue 166) – is even better today. Count on enjoying this 2006 anytime over the next decade. In 2006, Willi Brundlmayer really displayed mastery of his sites. While their fruits all ripened to high potential alcohol such as we have become used to in most vintages at this estate, this was by and large without detrimental effects, and the wines display clarity and refinement without heat or bitterness.Importer: Terry Theise Estate Selections, imported by Michael Skurnik Wines, Inc., Syosset, NY; tel. (516) 677-9300