Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2025 / 750ml | ≈ $19.10Original €17.00≈ £14.36 | www.loimer.at ↗ |
2025 Technical Specifications
Alcohol 12.0%
Residual Sugar 3 g/L
Total Acidity 5.3 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2026–2036
Classification Kamptal DAC
Region Kamptal
Soil 25% loess and sandy clay sediments; 75% gneiss
Vineyard Yield 45 hL/ha
Harvest Dates 23 September–10 October 2025
Vine Age 20–50 years
Fermentation Vessels 70% stainless-steel tanks; 30% large 2,500 L oak vessels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 2500
Bottling Date Mid-April 2026
Sulfites 35.0 ppm
Vegan Yes
Vegetarian Yes
Closure Screw Cap
Production Details Lenz Moser and Guyot training; 3,000–5,000 vines/ha. Fermentation lasted 2–4 weeks at 20–22°C. The wine remained on full lees until the end of January, followed by another three months on fine lees in stainless steel. The producer page recommends serving at 10–12°C.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Bright yellow; white pepper, cardamom, pineapple core, pear and honey; apple, quince and lemon jelly, lively acidity, rich extract, salt and a long lime-jelly finish
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2.2 g/L
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2025–2035
Classification Kamptal DAC
Region Kamptal
Soil 25% loess and sandy clay sediments; 75% gneiss
Harvest Dates Beginning to mid-September 2024
Vine Age 20–50 years
Fermentation Vessels 70% stainless-steel tanks; 30% large 2,500 L oak vessels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 2500
Bottling Date Mid-April 2025
Sulfites 78.0 ppm
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; 3,000–5,000 vines/ha; reported yield 30–40 hl/ha. Fermentation lasted 2–4 weeks at 20–22°C. The wine remained on full lees until the end of January, then on fine lees in stainless steel for another three months.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Bright green-yellow; pineapple, lemon verbena, hot rock, stone dust and olive oil; taut structure, mineral grip, spicy acidity, fine salinity and a long lime-jelly finish
Food Pairing Chicken or turkey
Sources: www.loimer.at ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.9 g/L
Total Acidity 5.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2024–2034
Classification Kamptal DAC
Region Kamptal
Soil 25% loess and sandy clay sediments; 75% gneiss
Harvest Dates Beginning to mid-October 2023
Vine Age 20–50 years
Fermentation Vessels 70% stainless-steel tanks; 30% large 2,500 L oak vessels
Pressing Method Whole-Cluster Pressing, With Partial Maceration
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 2500
Bottling Date April 2024
Sulfites 42.0 ppm
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; 3,000–5,000 vines/ha; reported yield 40–50 hl/ha. Fermentation lasted 2–4 weeks at 20–22°C, followed by five months on fine lees in stainless steel.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Golden yellow; dried apple, cardamom, herbal tea and stony notes; apple jelly, greengage, grapefruit and turmeric, with creamy extract, mild acidity, mineral bitterness and a long bittersweet finish
Food Pairing Hard cheese and curry dishes
Sources: www.loimer.at ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 3 g/L
Total Acidity 6.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2023–2033
Classification Kamptal DAC
Region Kamptal
Soil 25% loess and sandy clay sediments; 75% gneiss
Harvest Dates Beginning to mid-October 2022
Vine Age 20–50 years
Fermentation Vessels 70% stainless-steel tanks; 30% used large 2,500 L oak barrels
Pressing Method Whole-Cluster Pressing, With Partial Maceration
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 2500
Bottling Date April 2023
Sulfites 44.0 ppm
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; 3,000–5,000 vines/ha; reported yield 40–50 hl/ha. Fermentation lasted 2–4 weeks at 20–22°C, followed by five months on fine lees in stainless steel.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Gold with a green tinge; yellow fruit, pear, dried apple, orange zest and pepper; creamy, dense and balanced, with pineapple jelly, yellow apple, dandelion and a long citrus finish
Food Pairing Wiener Schnitzel
Sources: www.loimer.at ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.3 g/L
Total Acidity 5.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2022–2032
Classification Kamptal DAC
Region Kamptal
Soil 25% loess and sandy clay sediments; 75% gneiss
Harvest Dates Beginning to mid-October 2021
Vine Age 5–50 years
Fermentation Vessels 70% stainless-steel tanks; 30% used large 2,500 L oak barrels
Pressing Method Whole-Cluster Pressing, With Partial Maceration
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 2500
Bottling Date April 2022
Sulfites 56.0 ppm
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; reported yield 40–50 hl/ha. Fermentation lasted 2–4 weeks at 20–22°C, followed by five months on fine lees in stainless steel.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Golden yellow; dried fruit, lemon verbena, wet stone, flint and baked ham; apple, lemon jelly and dried pineapple, with creamy extract, balanced acidity, mineral structure and a long saline finish
Food Pairing Chicken and pork, especially baked schnitzel
Sources: www.loimer.at ↗ · Compare this vintage
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer