Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $31.47Original €28.00≈ £23.65 | www.loimer.at ↗ |
2018 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 5.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Roter Traminer and Gelber Traminer
Drinking Window 2021–2035
Classification Österreichischer Landwein
Region Kamptal
Soil Heavy calcareous, Clay-rich sediments
Elevation 300.0 meters
Vineyard Yield 25 hL/ha
Harvest Dates Selective hand harvest on 1 September 2018
Sites Gumpoldskirchner Weinführer
Vine Age 86
Fermentation Vessels Large wooden cask
Natural Yeast Yes
Bottling Date August 2020
Sulfites 15.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Sorted and destemmed whole berries underwent spontaneous skin fermentation in a large wooden cask for four weeks at no more than 25°C. The wine matured in used 777 L and 300 L oak barrels for 10 months on full lees; after the first racking, 15 mg/L SO2 was added, followed by another 12 months in wooden cask. It was bottled in August 2020 without filtration, fining or further SO2. The producer recommends serving at 14–16°C and decanting after standing the bottle upright for several hours to separate its natural deposit.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Silky reddish-gold; candied fruit and orange peel, ripe apricot, rose petals, mineral grip, salt, dense tannins, lemon verbena, allspice and pickled ginger, with a long citrus finish.
2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.4 g/L
Total Acidity 4.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Roter Traminer and Gelber Traminer
Classification Wein aus Österreich
Region Kamptal
Soil Clay-rich sedimentary soils interspersed with calcareous gravel
Elevation 300.0 meters
Sites Gumpoldskirchen
Fermentation Vessels Acacia cask
Natural Yeast Yes
Sulfites 26.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Production Details The 2017 came from vines up to 86 years old. It underwent four weeks of spontaneous skin fermentation in an acacia cask, followed by 10 months on full lees and, after the first racking, another 12 months on fine lees. It was bottled unfiltered and unfined. The vendor recommends 12–14°C, decanting for about half an hour, and reports maturation potential until approximately 2035.
Certifications AT-BIO-402
Tasting Notes Orange zest, rose water, tropical fruit, ginger-like spice, fine tannins, mineral grip, rose jelly and oat biscuit.
Food Pairing Strongly flavoured cheese with pear mustard; Asian dishes featuring curry or ginger.
Sources: nurgutes.de ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
Total Acidity 3.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Roter Traminer
Drinking Window 2018–2035
Classification Table Wine
Region Kamptal
Soil Heavy calcareous soil with clay-rich sediments
Elevation 300.0 meters
Vineyard Yield 25 hL/ha
Harvest Dates Selectively hand-picked at the beginning of October 2016
Sites Gumpoldskirchner Weinführer
Vine Age 85
Fermentation Vessels Large acacia barrel
Natural Yeast Yes
Bottling Date May 2018
Sulfites 27.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Selectively hand-picked fruit was placed in 20 kg crates, then sorted and destemmed as whole berries. It underwent spontaneous skin fermentation in a large acacia barrel for four weeks at no more than 25°C. The wine matured in used 777 L and 300 L oak barrels for 10 months on gross lees; after first racking, 15 mg/L sulphur was added, followed by another eight months in wooden barrel. It was bottled in May 2018 without filtration, fining or additional sulphur. Must weight was 96.9° Oechsle. The producer recommends serving at 14–16°C and decanting.
Certifications respekt-BIODYN; Lacon (AT-BIO-402)
Tasting Notes Pale orange and naturally cloudy; orange zest, propolis, rose water, kumquat and lychee, with a supple mouthfeel, mild tannins, candied orange peel and extensive length.
Food Pairing Variations of cheese
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