Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $20.23Original €18.00≈ £15.21 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2014 / 750ml | ≈ $20.23Original €18.00≈ £15.21 | www.loimer.at ↗ |
2024 Technical Specifications
Alcohol 12.0%
Residual Sugar 0.7 g/L
Total Acidity 5.1 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir
Drinking Window 2026–2031
Classification Qualitätswein
Region Niederosterreich
Soil Loess in langenlois; clay with calcareous gravel in gumpoldskirchen
Vineyard Yield 35 hL/ha
Harvest Dates 30 August–2 September 2024
Sites Gumpoldskirchen and Langenlois
Fermentation Vessels Oak fermentation vats
Indigenous Yeast Yes
Barrel Size 300
Bottling Date April 2026
Sulfites 36.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 10–30 years old and planted at 4,000–5,000 vines/ha. The wine was biodynamically cultivated under respekt-BIODYN, selectively hand-picked into 20 kg crates, fermented as 100% whole bunches for four weeks in oak vats at up to 28°C, matured for 12 months in 300 L oak casks and three months in stainless steel, then bottled with little SO2. The nutrition line lists 290 kJ/69 kcal without an explicit per-volume basis in the extracted text.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Silky-matte carmine; Marasca cherry, hibiscus, red gooseberry, violet, nettle tea and forest floor; firm tannins, sour cherry, blood orange, cherry compote, bone-dry freshness, mineral core, chalk and Burgundian character
Sources: www.loimer.at ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.3 g/L
Total Acidity 5 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Drinking Window 2025–2030
Classification Qualitätswein
Region Niederosterreich
Soil Loess in langenlois; clay, Gravel and calcareous soil in gumpoldskirchen
Vineyard Yield 35 hL/ha
Harvest Dates 13 September 2023 in Gumpoldskirchen; 19 September 2023 in Langenlois
Sites Gumpoldskirchen and Langenlois
Fermentation Vessels Oak fermentation vats
Indigenous Yeast Yes
Barrel Size 300
Bottling Date December 2024
Sulfites 36.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 10–30 years old and planted at 4,000–5,000 vines/ha. Cultivation was biodynamic under respekt-BIODYN. Fruit was selectively hand-picked into 20 kg crates, fermented as 100% whole bunches for four weeks in oak vats at up to 28°C, matured for 12 months in 300 L oak casks and three months in stainless steel, and bottled with little sulphur. The nutrition line lists 301 kJ/72 kcal without an explicit per-volume basis in the extracted text.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Transparent ruby; cranberry, cherry and lavender; elegant mineral structure, delicate tannin, dry finely etched acidity, chalky texture, pomegranate, blood orange, fresh fig and lingering red berries
Food Pairing Coq au vin
Sources: www.loimer.at ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.0%
Residual Sugar 1 g/L
Total Acidity 5.1 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir
Drinking Window 2024–2029
Classification Qualitätswein
Region Niederosterreich
Soil Loess in langenlois; clay, Gravel and calcareous soil in gumpoldskirchen
Vineyard Yield 35 hL/ha
Harvest Dates 16 September 2021 in Gumpoldskirchen; 27 September and 13 October 2021 in Langenlois
Sites Gumpoldskirchen and Langenlois
Fermentation Vessels Oak fermentation vats
Indigenous Yeast Yes
Barrel Size 300
Bottling Date August 2023
Sulfites 38.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 10–30 years old and planted at 4,000–5,000 vines/ha, with biodynamic cultivation under respekt-BIODYN. Selectively hand-picked fruit in 20 kg crates underwent three weeks of maceration, followed by spontaneous fermentation of 100% whole bunches for four weeks in oak vats at up to 28°C. The wine matured for 12 months in 300 L oak casks, six months in a large oak cask and four months in stainless steel before bottling with little sulphur.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Light ruby; forest soil, dried plum, black olive, cocoa powder, soy sauce, patchouli and graphite; dry, fresh, sour cherry, blood orange, bitter chocolate, sultana, dried herbs, gentle tannin and mineral grip
Food Pairing Wok vegetables and curry dishes
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 1 g/L
Total Acidity 5.2 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir
Drinking Window 2023–2028
Classification Qualitätswein
Region Niederosterreich
Soil Loess in langenlois; clay, Gravel and calcareous soil in gumpoldskirchen
Vineyard Yield 35 hL/ha
Harvest Dates Mid-September 2020
Sites Gumpoldskirchen and Langenlois
Fermentation Vessels Wooden fermentation vats
Indigenous Yeast Yes
Barrel Size 300
Bottling Date August 2022
Sulfites 46.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 10–30 years old and planted at 4,000–5,000 vines/ha, with biodynamic cultivation under respekt-BIODYN. Selectively hand-picked fruit in 20 kg crates underwent three weeks of maceration and three weeks of spontaneous fermentation in wooden vats at 30°C. The wine matured for 12 months in 300 L oak casks, ten months in large oak barrels and four months in stainless steel before unfiltered bottling with little sulphur.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Light ruby; forest soil, dried plum, black olive, cocoa powder, soy sauce, patchouli and graphite; dry, fresh, sour cherry, blood orange, bitter chocolate, sultana, dried herbs, gentle tannin and mineral grip
Food Pairing Wok vegetables and curry dishes
Sources: www.loimer.at ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 4.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Drinking Window 2016–2025
Classification Qualitätswein
Region Niederosterreich
Soil Loess in langenlois; clay with calcareous gravel in gumpoldskirchen
Vineyard Yield 25 hL/ha
Harvest Dates Mid-September 2014
Sites Vineyards in Gumpoldskirchen and Langenlois
Fermentation Vessels Oak fermentation vats
Indigenous Yeast Yes
Barrel Size 300
Bottling Date May 2016
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 10–20 years old and planted at 5,000 vines/ha, with biodynamic cultivation under respekt-BIODYN. Selectively hand-picked fruit in 20 kg crates underwent three weeks of maceration and three weeks of spontaneous fermentation in oak vats at up to 30°C. The wine matured for 12 months in 300 L oak casks, six months in a large wooden cask and two months in stainless steel before bottling with little SO2. Harvest must weight was 19.5° KMW. Recommended serving temperature is 14–16°C and aeration is recommended.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Red berries and mineral notes; rustic but charming and light-footed, clean fruit, soft tannins, slender body, fresh palate and a piquant finish
Food Pairing Lamb and coq au vin
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