Fred Loimer, Kamptal

Ried Steinmassl Riesling Erste Lage, 2016


750 ml

Varietal: Riesling

Tasting Notes:

Bright yellow. Fine puristic nose, fresh stone fruit notes. Lots of finesse, very poised, a Steinmassl as from the picture book. Opens with air contact, crisp acidity, enticing fruit on the palate, powerful and at the same time balanced up to the long-lasting finish. A fascinating example of a light-bodied, fine-grained Riesling whose power is more like that of a sinewy athletic than a massive weightlifter. Maturation period: 2019 – 2036.

“Loimer's dry Riesling 2016 Ried Steinmassl "Erste Lage" offers a deep, mineral and complex bouquet of ripe peaches. Full-bodied, round and intense on the palate, this is a dense, highly elegant, complex, finessed and stimulating Riesling with firm but fine tannin structure and a piercing mineral character. The 2016 is probably the finest Riesling I have tasted from this vineyard and this domain so far.” – Stephan Reinhardt, Robert Parker

“Subdued at first, this wine awakens with a little air, as notions of citrus foliage, lemon zest and Mandarin emerge. The palate presents these flavors with purity and verve, adding earthy depth against which the lemon freshness shines. It's taut, concentrated and lovely now but has the stuffing to go the distance.” – Anne Krebiehl MW, Wine Enthusiast

“Striking nose of sliced pears and vanilla (there's no new oak in here!), this is ripe, elegant and polished with a long, lemon and mineral finish that has a lot of energy and excitement.”– James Suckling

“Juicy and apple-scented nose with some blossom and white flowers to give complexity. Rounded but precise on the finish. Full of flavor and precision.” – Richard Hemming MW, Jancis Robinson

Robert Parker: 95 points, Wine Enthusiast: 95 points, Falstaff: 94 points, James Suckling: 92 points, Jancis Robinson: 17/20 points

Best Riesling 2018 Competition: “Best European Riesling”

Limited: 60 bottles imported


Maceration time: 12 - 24 hours

Fermentation: Spontaneous fermentation, 50% in stainless steel tanks & 50% in used oak barrels, 4 - 6 weeks by 22°

Aging: in stainless steel tanks on full lees for 6 months, on fine lees for 4 months

Maturation potential: 2019 - 2036

Serving temperature: 12 - 14°C

Decant: 2 hours

Vegan: yes

Residual sugar: 1,3 g/l

Acidity: 6,3 g/l