Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $44.95Original €40.00≈ £33.79 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2020 / 750ml | ≈ $44.95Original €40.00≈ £33.79 | www.loimer.at ↗ |
2024 Technical Specifications
Alcohol 12.5%
Grape Varieties Riesling
Classification 
Kamptal DAC; ÖTW Erste Lage
Kamptal DAC; ÖTW Erste LageRegion Ried Heiligenstein
Bottling Date July 2026
Closure Natural Cork
Production Details The producer page recommends service at 12–14°C and describes the Heiligenstein as a south- and southwest-facing terraced slope over feldspar-rich red-brown sandstone and coarse conglomerate, with occasional siltstone and small remnants of loess. Its linked 2024 nutrition label displays 310 kJ/74 kcal but does not expose an explicit volume basis in the accessible page text.
Tasting Notes Golden yellow; orange biscuit, peach cream and dried mango; substantial, creamy palate with balanced acidity, mineral core, mirabelle and nectarine, followed by a long fruit-driven finish that develops markedly with air.
Critics Ratings 96 points Falstaff; 5 stars Vinaria
Sources: www.loimer.at ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.6 g/L
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Drinking Window From 2026 through 2035 and beyond
Classification Kamptal DAC
Region Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Vineyard Yield 32 hL/ha
Harvest Dates 14 Oct 2023; selective hand harvest into 20 kg crates
Fermentation Vessels 600 L wooden barrel
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Maceration 1 days
Barrel Size 600
Bottling Date June 2025
Sulfites 71.0 ppm
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Spontaneous fermentation occurred in 600 L wooden barrels at up to 22°C. Maturation comprised ten months on full lees in 600 L wooden barrels followed by ten months on fine lees in a large wooden cask. The sheet also lists energy as 328 kJ/78 kcal without explicitly stating the volume basis.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Golden yellow; stone dust, grated nuts, red apple, persimmon, greengage and graphite; creamy sweetness with dates, figs, peach and apricot compote, harmonious acidity, mineral texture and developing tension.
Food Pairing Curry dishes
Sources: www.loimer.at ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 3 g/L
Total Acidity 6.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2024–2042
Classification Kamptal DAC
Region Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Vineyard Yield 32 hL/ha
Harvest Dates 8 Oct 2022 and 2022-10-17; selective hand harvest into 20 kg crates
Fermentation Vessels Stainless-steel tank
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Maceration 1 days
Barrel Size 600
Bottling Date August 2024
Sulfites 57.0 ppm
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Fermentation ran for six weeks in stainless steel at up to 22°C. Maturation comprised ten months on full lees in 600 L wooden barrels followed by eight months on fine lees in a large wooden cask.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Golden yellow; restrained but complex aromas of dried fruit, orange zest, lemon verbena, dill and herb butter; dense and mineral, with balanced acidity, grippy texture, subtle stone fruit, dried pear and a long lemon-jelly finish.
Food Pairing Curry dishes
Sources: www.loimer.at ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 3 g/L
Total Acidity 6.5 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Drinking Window 2024–2042
Classification Kamptal DAC
Region Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Vineyard Yield 32 hL/ha
Harvest Dates 20 Oct 2021 and 2021-10-23; selective hand harvest into 20 kg crates
Fermentation Vessels Stainless-steel tank
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Maceration 1 days
Barrel Size 600
Bottling Date 19 Apr 2023
Sulfites 63.0 ppm
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Fermentation ran for six weeks in stainless steel at up to 22°C. Maturation comprised ten months on full lees in 600 L wooden barrels followed by eight months on fine lees in a large wooden cask.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Golden yellow with green highlights; restrained grapefruit and herbal-tea aromas; dense, creamy palate with quince jelly, lemon zest, yarrow, mineral bitterness, balanced acidity and substantial mineral length.
Food Pairing Chicken curry dishes
Sources: www.loimer.at ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.2 g/L
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2023–2041
Classification Kamptal DAC
Region Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Vineyard Yield 32 hL/ha
Harvest Dates End of September through mid-October 2020; selective hand harvest into 20 kg crates
Fermentation Vessels Stainless-steel tank
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Maceration 1 days
Barrel Size 600
Bottling Date June 2022
Sulfites 59.0 ppm
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Fermentation ran for six weeks in stainless steel at up to 22°C. Maturation comprised ten months on full lees in 600 L wooden barrels followed by ten months on fine lees in a large wooden cask.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Deep golden yellow; candied fruit, dried apricot, nectarine and dill; creamy and substantial, with yellow fruit, apple jelly, clarity, structure and balanced acidity.
Food Pairing Curry dishes
Sources: www.loimer.at ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.8 g/L
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Drinking Window 2023–2040
Classification Kamptal DAC
Region Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Vineyard Yield 32 hL/ha
Harvest Dates 29 Sep 2019 and 2019-09-30; selective hand harvest into 20 kg crates
Fermentation Vessels Stainless-steel tank
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Maceration 1 days
Bottling Date June 2021
Sulfites 43.0 ppm
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Fermentation ran for six weeks in stainless steel at up to 22°C. The wine matured ten months on full lees in stainless steel and ten further months on fine lees in a large wooden cask. Recommended service is 12–14°C with two hours of decanting.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Golden yellow; apricot compote, vanilla pudding, herbs, lemon verbena, hot stones and earth; dense, creamy and mineral, with candied fruit, apple, zest, balanced acidity and saline length.
Food Pairing Spiced fish dishes, including Serbian-style carp
Sources: www.loimer.at ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.8 g/L
Total Acidity 5.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2022–2040
Classification Kamptal DAC
Region Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Vineyard Yield 32 hL/ha
Harvest Dates 18 Sep 2018; selective hand harvest into 20 kg crates
Fermentation Vessels Stainless-steel tank
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Maceration 1 days
Bottling Date June 2020
Sulfites 53.0 ppm
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Fermentation ran for six weeks in stainless steel at up to 22°C. The wine matured ten months on full lees in stainless steel and ten further months on fine lees in a large wooden cask. Harvest must weight was 19.0° KMW. Recommended service is 12–14°C with two hours of decanting.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Golden yellow; restrained, aristocratic aromas of dried yellow fruit and marigold; flint, orange, lemon verbena, light smoke, mineral structure, bone-dry profile, bracing acidity and a powerful lemon-jelly finish.
Food Pairing Poached fish
Sources: www.loimer.at ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.6 g/L
Total Acidity 5.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window From 2019; described as very long-lived
Classification Kamptal DAC; ÖTW Erste Lage
Kamptal DAC; ÖTW Erste LageRegion Ried Heiligenstein
Soil Zöbinger perm sandstone conglomerate
Elevation 300.0 meters
Orientation South
Vineyard Yield 32 hL/ha
Harvest Dates End of October 2016; selective hand harvest into 20 kg crates
Fermentation Vessels Stainless-steel tank
Indigenous Yeast Yes
Maceration 1 days
Bottling Date May 2018
Sulfites 110.0 ppm
Vegan Yes
Vegetarian Yes
Production Details Guyot-trained vines were 20–30 years old at 4,000 vines/ha and were farmed biodynamically according to respekt-BIODYN. Spontaneous fermentation lasted six weeks in stainless steel at up to 22°C. Maturation comprised four months on full lees followed by six months on fine lees in a large wooden cask. Harvest must weight was 19.5° KMW. Recommended service is 12–14°C with two hours of decanting.
Certifications Lacon Institut; respekt-BIODYN
Tasting Notes Subtle and restrained nose with fine stone fruit and grapefruit zest; supple yet firm palate, vital polished acidity, juicy pomelo, length, balance, agility and creamy texture.
Food Pairing Fish dishes
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