2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 5.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Zweigelt
Drinking Window 2020–2025
Classification Quality Wine
Region Niederosterreich
Soil 80% gneiss, 20% loess
Vineyard Yield 45 hL/ha
Harvest Dates Beginning and middle of September 2019
Fermentation Vessels Stainless-steel tanks
Indigenous Yeast Yes
Maceration 21 days
Used Oak Only Yes
Bottling Date March 2020
Vegan Yes
Vegetarian Yes
Production Details Pannonian, continental climate; Guyot and Lenz Moser training; vines 10–30 years old at 3,000–4,000 vines/ha. Grapes were selectively hand-harvested into 20 kg crates, macerated for three weeks and spontaneously fermented in steel tanks. The sheet records fermentation as occurring “by 31°,” whose precise temperature wording is unclear. Maturation was in large used 600 L and 1,200 L oak barrels. Recommended serving temperature is 14–16°C and decanting is advised. Total SO2 was 31 mg/L.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Bright crimson; cherries, dried plums and walnut liqueur; juicy sour cherry, mulberries, blood orange, lively acidity, completely dry, slim-bodied with moderate tannin, rustic character and a refreshing finish.
Food Pairing Barbecue
Sources: www.loimer.at ↗ · Compare this vintage
Vintages
2018 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 Zweigelt
Drinking Window 2019–2024
Classification Quality Wine
Region Niederosterreich
Soil 80% gneiss, 20% loess
Vineyard Yield 45 hL/ha
Harvest Dates Beginning and middle of September 2018
Fermentation Vessels Stainless-steel tanks
Indigenous Yeast Yes
Maceration 21 days
Used Oak Only Yes
Bottling Date March 2019
Vegan Yes
Vegetarian Yes
Production Details Pannonian, continental climate; Guyot and Lenz Moser training; vines 10–30 years old at 3,000–4,000 vines/ha. Grapes were selectively hand-harvested into 20 kg crates, macerated for three weeks and spontaneously fermented in steel tanks. The sheet records fermentation as occurring “by 31°,” whose precise temperature wording is unclear. Maturation was in large used 600 L and 1,200 L oak barrels. Recommended serving temperature is 14–16°C and decanting is advised. Must weight was 91.5° Oechsle and total SO2 was 63 mg/L.
Certifications respekt-BIODYN; Lacon (AT-BIO-402)
Tasting Notes Ruby red with a purple glow; amarena cherry, moss, dried herbs and white pepper; silky tannins, lively acidity, sour cherry, firm body, juicy length and a refreshing finish.
Food Pairing Pasta
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