2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 4.7 g/L
Total Acidity 5.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2024–2034
Classification Kamptal DAC
Region Ried Loiserberg
Soil Mica slate
Vineyard Yield 35 hL/ha
Harvest Dates 29 September, 1 October and 13 October 2022
Sites Langenlois Ried Loiserberg
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date 30 August 2023
Sulfites 73.0 ppm
Vegan Yes
Vegetarian Yes
Production Details The site lies at 350–390 m; vines were 10–50 years old and planted at 5,000–7,000 vines/ha. Farming was biodynamic under respekt-BIODYN. Fruit was selectively hand-picked into 20 kg crates. Spontaneous fermentation ran for 4–6 weeks at 20–22 °C, followed by six months on full lees and another four months on fine lees in stainless steel.
Certifications Lacon Institut (AT-BIO-402); respekt-BIODYN
Tasting Notes Johannes Fiala: green-tinged yellow; stone fruit, fruitcake, vanilla sugar and ripe apricot; taut sweet-acid interplay with spicy, saline notes, apricot compote, lime jelly, lemon sorbet and marjoram; concentrated and long.
Food Pairing Fish dishes and sautéed shrimp
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 5.2 g/L
Total Acidity 7.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2022–2032
Classification Kamptal DAC
Region Ried Loiserberg
Soil Mica slate
Vineyard Yield 35 hL/ha
Harvest Dates 9 October 2020
Sites Langenlois Ried Loiserberg
Fermentation Vessels Stainless-steel tanks
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Bottling Date End of August 2021
Sulfites 63.0 ppm
Vegan Yes
Vegetarian Yes
Production Details The site lies at 350–400 m; vines were 7–50 years old and planted at 5,000–7,000 vines/ha. Farming was biodynamic under respekt-BIODYN. Fruit was selectively hand-picked into 20 kg crates. Spontaneous fermentation lasted 4–6 weeks at 20–22 °C; maturation comprised six months on full lees and another four months on fine lees in stainless steel. Recommended serving temperature was 12–14 °C, with 1–2 hours of decanting.
Certifications Lacon Institut (AT-BIO-402); respekt-BIODYN
Tasting Notes Golden yellow; elderflower, apricot, orange and nutmeg aromas; stone fruit and lime on the palate, with lively acidity, extract sweetness and an elegant yet powerful body.
Food Pairing Asian cuisine, including spicy dishes
Sources: www.loimer.at ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 12.5%
Residual Sugar 3 g/L
Total Acidity 6.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2016–2025
Classification Kamptal DAC
Region Ried Loiserberg
Soil Mica slate
Orientation South–Southeast
Vineyard Yield 30 hL/ha
Harvest Dates Early October 2016
Sites Langenlois Loiserberg
Fermentation Vessels Stainless-steel tanks
Indigenous Yeast Yes
Bottling Date September 2017
Vegan Yes
Vegetarian Yes
Production Details The south–southeast-facing site lies at 350–400 m; vines were 5–50 years old and planted at 5,000–7,000 vines/ha. Farming was biodynamic under respekt-BIODYN. Fruit was selectively hand-picked into 20 kg crates and macerated for 12–24 hours. Spontaneous fermentation lasted 4–6 weeks in stainless steel at no more than 20–22 °C. The wine then spent four months on full lees and two months on fine lees. Must weight was 19.5 °KMW. Recommended serving temperature was 12–14 °C, with 1–2 hours of decanting.
Certifications Lacon (AT-BIO-402); respekt-BIODYN
Tasting Notes White peach, clear fruit and herbal notes; notably juicy, with fresh acidity and a restrained body.
Food Pairing Halibut with risotto
Sources: www.loimer.at ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 12.0%
Residual Sugar 3.8 g/L
Total Acidity 6.9 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Riesling
Drinking Window 2016–2025
Classification Kamptal DAC
Region Ried Loiserberg
Soil Mica slate
Orientation South–Southeast
Vineyard Yield 30 hL/ha
Harvest Dates Mid-October 2014
Sites Langenlois Loiserberg
Fermentation Vessels Stainless-steel tanks and large used oak barrels
Indigenous Yeast Yes
Bottling Date July 2015
Vegan Yes
Vegetarian Yes
Production Details The south–southeast-facing site lies at 350–380 m; vines were 5–50 years old and planted at 5,000–7,000 vines/ha. Farming was biodynamic according to respekt. Fruit was selectively hand-picked into 20 kg crates and macerated for 12 hours. Spontaneous fermentation lasted 4–6 weeks at 20 °C in stainless steel, with 40% fermented in large used oak barrels. Maturation in stainless steel comprised four months on full lees and another four months on fine lees. Must weight was 88.8 °Oechsle. Recommended serving temperature was 10–12 °C.
Certifications Lacon (AT-BIO-402); respekt
Tasting Notes Transparent yellow; youthful lemon, melon and crisp peach aromas; juicy and refreshing, with herbal notes, fresh acidity, clear fruit and a lean body.
Food Pairing Fish, Asian cuisine and cabbage pie
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