Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2020 / 750ml | ≈ $49.45Original €44.00≈ £37.17 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2014 / 750ml | ≈ $73.04Original €65.00≈ £54.91 | www.loimer.at ↗ |
| Lowest shop price | 2014 / 750ml | ≈ $73.04Original €65.00 | gute-weine.de ↗ |
Non-vintage Technical Specifications
Alcohol 12.0%
Residual Sugar 0.7 g/L
Total Acidity 6.3 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 60% Chardonnay, 36% Pinot Blanc, 4% Pinot Gris
Drinking Window 3–5 years from disgorgement
Classification Sekt Austria Große Reserve Niederösterreich g.U. Langenlois
Region Niederosterreich
Soil Maritime sediments (clay and sand), Alpine limestone gravel and gneiss
Vineyard Yield 40 hL/ha
Harvest Dates Selective hand harvest in 20 kg crates on 21 and 25 September 2018 and 6 September 2019
Sites Langenlois village sites, Steinberg and Hasel
Fermentation Vessels Wooden cask
Pressing Method No Maceration; Whole-Cluster Pressing Yielding 50 Litres Of Juice Per 100 Kg Of Grapes
Natural Yeast Yes
Bottling Date 20 Aug 2020
Disgorgement Date September 2023
Base Wine Years 2018: 53%; 2019: 47%
Sulfites 18.0 ppm
Vegan Yes
Vegetarian Yes
Production Details Pre-clarified by sedimentation for 36–48 hours. Primary fermentation lasted up to four weeks at 18–22°C and was followed by malolactic conversion. Both base years matured 12 months on full lees in wood; the 2018 portion then spent 8 months on fine lees in stainless steel, while the 2019 portion spent 8 months on fine lees in a large wooden cask. The finished sparkling wine spent at least 36 months on lees. SO2 addition was 15 mg/L after malolactic conversion before bottling, with none at disgorgement; recommended bottle maturation is 12–36 months after disgorgement.
Certifications respekt-BIODYN; AT-BIO-402; Lacon Institut
Tasting Notes Persistent fine mousse; brioche, nut pastry, apple peel and grape seed; lemon sorbet, pear and quince, with crisp acidity, dry structure and a saline finish. Tasted by Weinakademiker Johannes Fiala.
Food Pairing Fish and seafood
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 1.1 g/L
Total Acidity 6.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 85% Chardonnay, 11% Pinot Blanc, 4% Pinot Gris
Drinking Window 3–5 years from disgorgement
Classification Sekt Austria Große Reserve Niederösterreich g.U. Langenlois
Region Niederosterreich
Soil Loess, Gneiss and maritime sediments (clay and sand)
Vineyard Yield 35 hL/ha
Harvest Dates Selective hand harvest in 20 kg crates on 15, 23 and 30 September 2020
Sites Langenlois sites Steinberg and Hasel
Fermentation Vessels Large wooden cask for spontaneous primary fermentation; secondary fermentation in bottle
Pressing Method Whole-Cluster Pressing; Cuvée Fraction Of 50 Litres Per 100 Kg Of Grapes
Natural Yeast Yes
Bottling Date 6 Jul 2022
Disgorgement Date October 2025
Sulfites 21.0 ppm
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Pre-clarified by sedimentation for 36–48 hours. After spontaneous fermentation and malolactic conversion, the wine matured 12 months on full lees in a large wooden cask and another 8 months on fine lees in stainless steel. It then spent at least 36 months on lees after secondary fermentation. SO2 addition was 15 mg/L after malolactic conversion before bottling, with none added at disgorgement. Recommended serving temperature is 8–10°C and producer-recommended bottle maturation is 12–36 months after disgorgement.
Certifications respekt-BIODYN; AT-BIO-402; Lacon Institut
Tasting Notes Fine persistent mousse; brioche, nut pastry, apple peel and grape-seed aromas; lemon sorbet, pear, quince, crisp acidity and a saline, long finish. Tasted by Weinakademiker Johannes Fiala for this release.
Food Pairing Fish and seafood
2014 Technical Specifications
Alcohol 12.0%
Residual Sugar 1 g/L
Total Acidity 7.4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 60% Chardonnay, 25% Pinot Blanc, 15% Pinot Gris
Drinking Window 3–5 years from disgorgement
Classification Österreichischer Sekt Niederösterreich g.U.
Region Niederosterreich
Soil Loess, Gneiss and sediments (clay and sand)
Harvest Dates Selective hand harvest in 20 kg crates on 20 and 26 September 2014
Sites Langenlois village sites
Fermentation Vessels Stainless-steel tank for spontaneous primary fermentation; secondary fermentation in bottle
Pressing Method No Maceration; Whole-Cluster Pressing Yielding 50 Litres Of Juice Per 100 Kg Of Grapes
Natural Yeast Yes
Bottling Date 17 Dec 2015
Sulfites 40.0 ppm
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details The vineyards were at 280–380 m elevation and yielded 40–45 hl/ha. After 36–48 hours of sedimentation, spontaneous tank fermentation ran for 2–4 weeks at 18–22°C and was followed by malolactic conversion. The base wine spent 7 months on full lees and 9 more months on fine lees. The original release had at least 54 months on sparkling-wine lees and a first disgorgement in June 2020; the separately identified Late Release had at least 90 months on lees and a first disgorgement in May 2023. SO2 addition was 20 mg/L after malolactic conversion before bottling and none at disgorgement. Recommended serving is 8–10°C and bottle maturation 12–36 months after disgorgement.
Certifications respekt-BIODYN; AT-BIO-402; Lacon Institut
Tasting Notes Persistent mousse; brioche, hazelnut pastry, plum cake, orange jelly, baked apple and nougat; dry, creamy and mineral with lively acidity and a long lemon finish. Tasted by Weinakademiker Johannes Fiala for the Late Release.
Food Pairing Broadly suitable wherever Champagne would be served
2013 Technical Specifications
Alcohol 12.0%
Residual Sugar 3 g/L
Total Acidity 7.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 85% Chardonnay, 8% Pinot Blanc, 7% Pinot Gris
Drinking Window Up to 3 years from disgorgement
Classification Austrian Sekt with Protected Designation of Origin
Region Niederosterreich
Soil Loess, Gneiss and sediments (clay and sand)
Harvest Dates Selective hand harvest in 20 kg crates at the beginning of September 2013
Sites Langenlois village sites
Fermentation Vessels Stainless-steel tank for spontaneous primary fermentation; secondary fermentation in bottle
Pressing Method No Maceration; Whole-Cluster Pressing Yielding 50 Litres Of Juice Per 100 Kg Of Grapes
Natural Yeast Yes
Bottling Date 30 Jun 2014
Disgorgement Date June 2018
Sulfites 40.0 ppm
Vegan Yes
Vegetarian Yes
Production Details The vineyards were at 280–380 m elevation and yielded 40–50 hl/ha. After 36–48 hours of sedimentation, spontaneous fermentation in stainless steel ran for 2–4 weeks at 18–22°C and was followed by malolactic fermentation. The base wine spent 7 months on full lees and another 2 months on fine lees, followed by at least 48 months of lees aging after secondary fermentation. SO2 addition was 20 mg/L after malolactic fermentation before bottling and none at disgorgement. Recommended bottle maturation was 12–36 months after disgorgement and serving temperature 8–10°C.
Certifications respekt-BIODYN; AT-BIO-402; Lacon
Tasting Notes Complex, dense and reductive, with brioche, fine texture, terroir character, salinity, length and developing finesse. Stephan Reinhardt of Robert Parker Wine Advocate gave this preview assessment.
Sources: www.loimer.at ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2014 / 750ml | ≈ $73.04Original €65.00 | gute-weine.de ↗ |
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer