Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2024 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2021 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2019 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2018 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2017 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2016 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
2024 Technical Specifications
Alcohol 12.5%
Grape Varieties Grüner Veltliner
Classification Kamptal DAC
Region Ried Kaferberg
Bottling Date July 2026
Production Details The producer describes Käferberg as a warm, wind-sheltered site at 310–345 m with south and southeast exposure. Its geology includes amphibolite, gneiss and mica schist together with younger clay marl, sand and occasional gravel.
Certifications AT-BIO-402
Tasting Notes Deep green-yellow; varietal spice, pineapple, grated walnut and peanut shell; creamy palate with balanced acidity, mineral grip, lime and pineapple jelly, dried wild strawberry and candied grapefruit
Critics Ratings 95 points Falstaff; 4 stars Vinaria
Sources: www.loimer.at ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.1 g/L
Total Acidity 4.9 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2026-2033 and beyond
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over gneiss
Vineyard Yield 45 hL/ha
Harvest Dates 23 September, 12 October and 13 October 2023
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date June 2025
Sulfites 48.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–59 years old at 4,000–6,000 vines/ha, trained to Guyot, cordon and Lyra and farmed biodynamically under respekt-BIODYN. Whole-cluster pressing was accompanied by up to 24 hours of mash contact. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees without sulphur in oak and nine months on fine lees in stainless steel with little sulphur.
Certifications respekt-BIODYN; Lacon Institut; AT-BIO-402
Tasting Notes Golden yellow; baked apple dumpling, buttered crumbs, pecan, gingerbread and hot stone; gentle acidity, saline notes, creamy texture, mineral core, apple compote, pepper and dried pineapple; long apple-toned finish
Sources: www.loimer.at ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 6.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2024-2037
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over gneiss
Vineyard Yield 45 hL/ha
Harvest Dates 19 September, 23 September, 10 October and 18 October 2022
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date August 2024
Sulfites 60.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–57 years old at 4,000–6,000 vines/ha, trained to Guyot, cordon and Lyra and farmed biodynamically under respekt-BIODYN. Whole-cluster pressing was accompanied by up to 24 hours of mash contact. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees without sulphur in oak and eight months on fine lees in stainless steel with little sulphur.
Certifications respekt-BIODYN; Lacon Institut; AT-BIO-402
Food Pairing Fried fish or Wiener Schnitzel
Sources: www.loimer.at ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
Total Acidity 6.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2024-2037
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over gneiss
Vineyard Yield 45 hL/ha
Harvest Dates 24 September, 30 September, 8 October and 14 October 2021
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date 19 Apr 2023
Sulfites 42.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–57 years old at 4,000–6,000 vines/ha, trained to Guyot, cordon and Lyra and farmed biodynamically under respekt-BIODYN. Whole-cluster pressing was accompanied by up to 24 hours of mash contact. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees without sulphur in oak and eight months on fine lees in stainless steel with little sulphur. The producer recommends decanting while young.
Certifications respekt-BIODYN; Lacon Institut; AT-BIO-402
Food Pairing Fried fish
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.1 g/L
Total Acidity 7.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2023-2036
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over primary rock
Vineyard Yield 45 hL/ha
Harvest Dates Late September through early October 2020
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date June 2022
Sulfites 48.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–57 years old at 4,000–6,000 vines/ha, trained to Guyot, cordon and Lyra and farmed biodynamically under respekt-BIODYN. Whole-cluster pressing was followed by 24 hours on the mash. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees without sulphur in oak and nine months on fine lees in stainless steel with low sulphur.
Certifications respekt-BIODYN; Lacon Institut; AT-BIO-402
Food Pairing Asian sweet-and-sour dishes or baked fish
Sources: www.loimer.at ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.3 g/L
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2022-2035
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over gneiss
Vineyard Yield 45 hL/ha
Harvest Dates 21 September, 1 October and 12 October 2019
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date June 2021
Sulfites 41.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–57 years old at 4,000–6,000 vines/ha, trained to Guyot, cordon and Lyra and farmed biodynamically under respekt_BIODYN. Whole-cluster pressing was accompanied by up to 24 hours of mash contact. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees without sulphur in oak, followed by nine months on fine lees in stainless steel with little sulphur. Recommended serving temperature is 12–14°C with two hours' decanting.
Certifications respekt_BIODYN; Lacon Institut; AT-BIO-402
Food Pairing Wiener Schnitzel or fried fish
Sources: www.loimer.at ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.4 g/L
Total Acidity 5.4 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2022-2035
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over gneiss
Vineyard Yield 45 hL/ha
Harvest Dates Early and mid-September 2018
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date July 2020
Sulfites 50.0 ppm
Contains Added Sulfites Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–57 years old at 4,000–6,000 vines/ha, trained to Guyot, cordon and Lyra and farmed biodynamically under respekt_BIODYN. Whole-cluster pressing was accompanied by up to 24 hours of mash contact. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees in oak and nine months on fine lees in stainless steel. Recommended serving temperature is 12–14°C with two hours' decanting. Harvest must was 19.0° KMW.
Certifications respekt_BIODYN; Lacon Institut; AT-BIO-402
Food Pairing Roasted fish or grilled chicken
Sources: www.loimer.at ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
Total Acidity 4.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2020-2040
Classification Kamptal DAC
Region Ried Kaferberg
Soil Sand, Clay and marine sediments over gneiss
Vineyard Yield 40 hL/ha
Harvest Dates Mid-September through early October 2017
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date July 2019
Sulfites 97.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–345 m; vines 15–55 years old at 4,000–6,000 vines/ha, farmed biodynamically under respekt_BIODYN. Whole-cluster pressing was accompanied by up to 24 hours of mash contact. Spontaneous fermentation lasted four weeks at no more than 24°C. Maturation comprised 11 months on full lees in oak followed by nine months on fine lees in stainless steel. Recommended serving temperature is 12–14°C with two hours' decanting. Harvest must was 19.5° KMW.
Certifications respekt_BIODYN; Lacon Institut; AT-BIO-402
Food Pairing Fried dishes such as Backhendl
Sources: www.loimer.at ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
Total Acidity 4.9 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Grüner Veltliner
Drinking Window 2019-2038
Classification 
Kamptal DAC; ÖTW Erste Lage
Kamptal DAC; ÖTW Erste LageRegion Ried Kaferberg
Soil Sand, Clay and marine sediments over primary rock
Orientation East
Vineyard Yield 35 hL/ha
Harvest Dates Mid-October 2016
Fermentation Vessels 1,250- and 2,500-litre oak barrels
Indigenous Yeast Yes
Bottling Date September 2017
Vegan Yes
Vegetarian Yes
Production Details Käferberg parcel at 310–330 m; vines 10–55 years old, planted at 4,000–5,000 vines/ha and farmed biodynamically under respekt BIODYN. Fruit was selectively hand-picked in 20 kg crates. Maceration lasted 12–24 hours. Spontaneous fermentation ran for four weeks at no more than 24°C in 1,250- and 2,500-litre oak barrels. Maturation comprised six months on full lees in oak followed by four months on fine lees. Recommended serving temperature is 12–14°C, with two hours' decanting. Harvest must was 20° KMW.
Certifications respekt BIODYN; Lacon; AT-BIO-402
Food Pairing Tafelspitz or hearty grilled tuna steak
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