2023 Technical Specifications
Alcohol 12.0%
Residual Sugar 3 g/L
Total Acidity 5.6 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2024–2028
Classification Kamptal DAC
Region Kamptal
Soil 80% loess, 20% gneiss
Harvest Dates Mid-September to mid-October 2023
Vine Age 5–50 years
Fermentation Vessels Stainless-steel tank
Pressing Method Predominantly Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date End of February 2024 (first bottling)
Sulfites 37.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; 2,500–5,000 vines/ha; yield 40–50 hl/ha; biodynamic under respekt-BIODYN and organically farmed. Some fruit received skin contact and most was whole-cluster pressed. Spontaneous fermentation occurred in stainless steel; maturation continued on full lees until early January for 3–4 months and then on fine lees until bottling.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Gold with green highlights; pear, eucalyptus, lemon balm, clover blossom, orange zest and candied lemon; taut, saline and citrus-driven, with ginger, apple and white-pepper nuances.
Food Pairing Curries
Sources: www.loimer.at ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.5 g/L
Total Acidity 5.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2021–2025
Classification Kamptal DAC
Region Kamptal
Soil Predominantly loess
Harvest Dates Mid-September to mid-October 2020
Vine Age 5–50 years
Fermentation Vessels 95% stainless-steel tanks; 5% used oak barrels
Pressing Method Predominantly Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date March 2021 (first bottling)
Sulfites 60.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; 2,500–5,000 vines/ha; yield 45–55 hl/ha; organic and biodynamic farming under respekt-BIODYN. Twenty percent received short skin contact of no more than two hours; most fruit was whole-cluster pressed. Spontaneous fermentation used 95% stainless steel and 5% used oak, followed by four months on fine lees in stainless steel. Recommended serving temperature is 8–10°C.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Marigold, clover blossom, yellow apple, pineapple and white pepper; taut and lightly saline, with lemon, dried apple, pear, orange and a long citrus finish.
Food Pairing Fish dishes and white meats
Sources: www.loimer.at ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.8 g/L
Total Acidity 5.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2020–2025
Classification Kamptal DAC
Region Kamptal
Soil Predominantly loess
Harvest Dates September 2019
Vine Age 5–50 years
Fermentation Vessels 95% stainless-steel tanks; 5% used oak barrels
Pressing Method Predominantly Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date March 2020 (first bottling)
Sulfites 50.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Lenz Moser and Guyot training; 2,500–5,000 vines/ha; yield 45–55 hl/ha; organic and biodynamic farming under respekt-BIODYN. Twenty percent received short skin contact of no more than two hours; most fruit was whole-cluster pressed. Spontaneous fermentation ran for 2–4 weeks at 20–22°C in 95% stainless steel and 5% used oak; maturation continued for four months on fine lees in stainless steel. Recommended serving temperature is 8–10°C.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Bright yellow-green; dried herbs, yarrow and apple; juicy, saline and compact, with lively acidity, dried apple, candied ginger and a restrained, complex finish.
Food Pairing Rice or pasta dishes with white meat; fried fish
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