2022 Technical Specifications
Alcohol 12.0%
Residual Sugar 4.6 g/L
Total Acidity 6.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Riesling
Drinking Window 2023–2027
Classification Kamptal DAC
Region Kamptal
Soil 80% gneiss; the remaining 20% is described collectively as gravel and loess
Harvest Dates Late September to mid-October 2022
Fermentation Vessels Stainless-steel tanks
Pressing Method Mainly Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date First bottling in February 2023
Sulfites 68.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Pannonian-continental climate; Lenz Moser and Guyot training; vines 10–50 years old at 3,000–5,000 vines/ha; stated yield 35–45 hL/ha. Grapes were selectively hand-harvested into 20 kg crates. Maceration lasted no more than four hours. Spontaneous fermentation ran for 8–12 weeks in stainless steel at no more than 20°C. The wine remained on full lees in stainless steel until early January for a stated 3–4 months, then on fine lees until bottling. Cultivation was biological-organic and biodynamic according to respekt-BIODYN.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Yellow with green reflections; peach, currant, kiwi, honey, candied ginger and candied orange peel; juicy, supple and focused, with stone fruit, lime jelly, piquant acidity, salinity, delicate extract sweetness, dense concentration, tension and a lemon-zest finish
Food Pairing Curry dishes; smoked salmon
Sources: www.loimer.at ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 11.5%
Residual Sugar 4.9 g/L
Total Acidity 7.9 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Riesling
Drinking Window 2018–2020
Classification Quality wine
Region Kamptal
Soil 80% gneiss, 10% gravel, 10% loess
Vineyard Yield 40 hL/ha
Harvest Dates Mid- to late September 2017
Fermentation Vessels Stainless-steel tanks
Bottling Date January 2018
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Pannonian-continental climate; Lenz Moser and Guyot training; vines 5–30 years old at 2,500–5,000 vines/ha. Grapes were selectively hand-harvested into 20 kg crates and macerated for 4–12 hours. The sheet describes fermentation as “spontaneous with cultured yeast,” lasting 4–12 weeks in stainless steel at 20°C; because this wording combines spontaneous fermentation with cultured yeast, no indigenous-yeast boolean is asserted. The wine aged on fine lees in stainless steel for four months. Recommended serving temperature is 8–10°C. Must weight was 91.5° Oechsle. The SO2 row is internally inconsistent: its heading says mg/L, while the printed value reads “82 g/l,” so no numeric sulfites value is proposed.
Certifications Lacon (AT-BIO-402)
Tasting Notes Crystal-clear, finely fruity and youthful, with white-peach pulp; juicy and firm with pure fruit, a lean body and easy drinkability
Food Pairing Light appetizers; steamed fish; cream cheese
Sources: maitredechai.ca ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.0%
Residual Sugar 3.3 g/L
Total Acidity 7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 100% Riesling
Drinking Window 2017–2020
Classification Austrian Qualitätswein
Region Kamptal
Soil 80% gneiss, 10% gravel, 10% loess
Vineyard Yield 40 hL/ha
Harvest Dates Second half of September 2016
Fermentation Vessels Stainless-steel tanks
Bottling Date February 2017
Vegan Yes
Vegetarian Yes
Production Details Pannonian-continental climate; Lenz Moser and Guyot training; vines 5–30 years old at 2,500–5,000 vines/ha. Grapes were hand-harvested into 20 kg containers and macerated for 4–12 hours. The sheet describes spontaneous fermentation with cultured yeast in stainless steel at 20°C; because it expressly mentions cultured yeast, no indigenous-yeast boolean is asserted. The wine matured on its lees in stainless steel for four months. Recommended serving temperature is 8–10°C. Must weight was 19.5° KMW (94.2° Oechsle). Vineyard management is described as organic/biodynamic, with the certification line specifying grapes from vineyards in conversion to organic management.
Certifications Lacon (AT-BIO-402)
Tasting Notes Fresh peach, citrus and mango; expressive, light and balanced, with pleasant acidity and honeyed reminiscences
Food Pairing Light appetizers; fresh creamy cheeses; steamed trout; sushi
Sources: vinicultura.co ↗ · Compare this vintage
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer