Fred Loimer, Kamptal

Ried Loiserberg Grüner Veltliner Langenlois DAC, 2016


750 ml

Varietal: Grüner Veltliner

Tasting Notes:

Spicy nose, some yeast, ripe apples. This can only be Loiserberg! Thanks to the great vintage, deliciously juicy and sappy. The cool weather delivered the necessary acidity in order to ensure sufficient drinking flow despite the high extract. High drinkability is already ensured, though 10 years of maturity are guaranteed here!

“A white with bitter lemon and grapefruit and hints of aniseed. Full body, dry and flavorful. Very intense. Goes to dried tropical fruit at the finish. Stone undertones.” – James Suckling

“Freshly cut yellow pear peel aromas hover above a rich yeasty note on the nose of this wine. The palate counters this with an almost fizzy note of lemon freshness that accentuates both its core of pear fruit and the celery and sage notes of the salty yeast. Very refreshing and moreish.” – Anne Krebiehl MW, Wine Enthusiast

“From one of the coolest spots in the Kamptal, on crystalline soils, Loimer's 2016 Langenlois Grüner Veltliner Ried Loiserberg exhibits a golden-yellow color and a pure, fresh and spicy yeasty bouquet with piquant lemon and stony aromas. Juicy, piquant and structured on the palate with aromatic, charmingly ripe and round fruit as well as fine tannins (12 hours of maceration prior to the pressing), this is an intense and persistent Grüner Veltliner with a long, complex and fresh finish.” – Stephan Reinhardt, Robert Parker

James Suckling: 93 points, Wine Enthusiast: 92 points, Robert Parker: 91+ points, Jancis Robinson: 17/20 points


Maceration time: 12 hours

Fermentation: spontaneous fermentation with natural yeasts in big used oak barrels (2500 lt, 1250 lt) for 4-8 weeks by 20°-24° C and 50% in stainless steel tanks by 20°-22° C

Aging: in big used oak and acacia barrels & 50% in stainless steel tanks, on full lees for 4 months, on fine lees for 2 months

Maturation potential: 2017 – 2026

Serving temperature: 12-14°C

Decant: yes

Vegan: yes

Residual sugar: 1 g/l

Acidity: 4,8 g/l