2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 1 g/L
Total Acidity 4.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Pinot Noir
Drinking Window 2020–2030
Classification Qualitätswein
Region Niederosterreich
Soil Loess and clay over calcareous gravel subsoil
Vineyard Yield 35 hL/ha
Harvest Dates 7–8 September 2017
Sites Dechant and Hasel vineyards, Langenlois
Vine Age 15–30 years
Fermentation Vessels Oak wooden fermentation vats
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 300
Bottling Date June 2019
Sulfites 55.0 ppm
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Twenty percent whole bunches with stems were used and the remainder was destemmed; fermentation was spontaneous in oak wooden vats at a maximum of 30°C. The wine matured for 12 months in 300 L oak barrels on full lees, then six months in large used oak vessels with a very fine lees portion. Must weight was reported as 19° KMW in the German sheet and 99° Oechsle in the English sheet. Recommended service is 14–16°C after two hours of aeration.
Certifications respekt-BIODYN; Lacon; AT-BIO-402
Tasting Notes Transparent ruby red; cranberry, dried herbs, toffee and graphite; sour cherry, light smoke, silky tannins, lively acidity, chalky texture and blood orange on the finish
Food Pairing Light meat dishes such as rabbit or coq au vin
Vintages
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 4.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Pinot Noir
Drinking Window 2018–2026
Classification Quality Wine
Region Niederosterreich
Soil Loess and clay over calcareous gravel subsoil
Vineyard Yield 35 hL/ha
Harvest Dates Beginning to middle of September 2016
Sites Dechant and Hasel vineyards, Langenlois
Vine Age 10–30 years
Fermentation Vessels Wooden fermentation vats
Indigenous Yeast Yes
Oak Types Oak
Barrel Size 300
Bottling Date June 2018
Vegan Yes
Vegetarian Yes
Production Details The fruit was selectively hand-harvested in 20 kg crates and macerated for three weeks. Fermentation was spontaneous in wooden vats at 30°C. The wine matured for 12 months in 300 L oak casks followed by six months in large used oak casks. Must weight was 96.9° Oechsle. Recommended service is 14–16°C after two hours of aeration.
Certifications respekt-BIODYN; Lacon; AT-BIO-402
Tasting Notes Subtle stone fruit and grapefruit-zest aromas; smooth, supple palate, firm body, polished acidity, juicy pomelo fruit and a long, velvety finish
Food Pairing Rabbit, pheasant or turkey roulade with bacon
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