2016 Technical Specifications
Alcohol 12.5%
Total Acidity 7.4 g/L
Grape Varieties Riesling
Classification 
1ÖTW Erste Lage; Kamptal DAC
1ÖTW Erste Lage; Kamptal DACRegion Kamptal
Soil Primary rock derived from gföhler gneiss, Including paragneiss, Mica schist, Dark amphibolite and light granite gneiss; weathered rocky brown-earth soils can locally contain some limestone.
Orientation Sse
Vineyard Yield 40 hL/ha
Harvest Dates 22–24 October 2016
Fermentation Vessels Stainless-steel tank
Bottling Date Early August 2017
Closure Natural Cork
Production Details Single-vineyard Langenloiser Steinmassel fruit came from 240–340 m with SSE exposure; some summit vines were Lyra-trained. The vintage table records no skin contact and stainless-steel élevage. The producer describes extraction through extended skin contact or prolonged gentle pressing of up to eight hours, followed by stainless-steel fermentation and maturation on fine lees until bottling. Residual sugar is described as trocken (dry); recommended serving temperature is 8–10°C; listed format is 750 mL.
Tasting Notes Cool and savory, with pine forest, juniper and red-peach aromas; lively, medium-bodied, fresh and finely etched, with ample extract and prominent acidity.
Food Pairing Fish and seafood; poultry; veal; pork; duck; goose; Asian cuisine.
Vintages
2015 Technical Specifications
Alcohol 12.5%
Total Acidity 7.5 g/L
Grape Varieties Riesling
Classification 1ÖTW Erste Lage; Kamptal DAC
1ÖTW Erste Lage; Kamptal DACRegion Kamptal
Soil Primary rock derived from gföhler gneiss, Including paragneiss, Mica schist, Dark amphibolite and light granite gneiss; weathered rocky brown-earth soils can locally contain some limestone.
Orientation Sse
Harvest Dates 1 October 2015
Fermentation Vessels Stainless-steel tank
Bottling Date Late July 2016
Production Details Single-vineyard Langenloiser Steinmassel fruit came from 240–340 m with SSE exposure; some summit vines were Lyra-trained. The vintage table records no skin contact and stainless-steel élevage. The producer describes extraction through extended skin contact or prolonged gentle pressing of up to eight hours, followed by stainless-steel fermentation and maturation on fine lees until bottling. Residual sugar is described as trocken (dry); recommended serving temperature is 8–10°C; listed format is 750 mL.
Tasting Notes Smoky opening with yellow and white peach and a cool herbal character; savory and spicy, medium-weight, fresh, muscular and firmly structured.
Food Pairing Fish and seafood; poultry; veal; pork; duck; goose; Asian cuisine.
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1252657 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Zwettlerstraße 23, 3550 Langenlois, Austria
Phone
+43 (0)2734 2172-0
Email
Owner
Willi Bründlmayer
Cellarmaster
Willi Bründlmayer