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 | 2017 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2015 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2014 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2013 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2011 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
2024 Technical Specifications
Alcohol 12.0%
Grape Varieties Riesling
Classification Kamptal DAC
Region Ried Seeberg
Soil Mica schist with amphibolite inclusions; mostly non-calcareous silty-sandy weathered brown-earth soils
Orientation South And Southwest
Bottling Date July 2026
Closure Natural Cork
Production Details The Seeberg vineyard is approximately 300 m above sea level. The current producer page provides no 2024 harvest, fermentation, maceration or maturation specifications. Its nutrient-link label displays 293 kJ/70 kcal, but the accessible page does not expose the measurement basis, so no calories-per-100-mL claim is proposed. Producer serving guidance is 12–14°C.
Tasting Notes Johannes Fiala's producer-published tasting note describes bright green-yellow colour, apricot, orange and candied fruit; mineral substance, balanced acidity, clean stone-fruit character, Burgundian character and a long mineral finish.
Food Pairing Full-bodied and ripe Seeberg is presented as a broadly useful food companion.
Sources: www.loimer.at ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.5 g/L
Total Acidity 7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2020–2040
Classification Kamptal DAC
Region Ried Seeberg
Soil Mica schist
Vineyard Yield 35 hL/ha
Harvest Dates Beginning to middle of October 2017
Fermentation Vessels Stainless-steel tank (50%) and oak barrel (50%)
Indigenous Yeast Yes
Bottling Date August 2018
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Production Details Selective hand harvest into 20 kg crates; maceration lasted 12–24 hours. Spontaneous fermentation was split equally between stainless steel and oak, lasting four weeks to four months at no more than 22°C. Matured in oak barrels for six months on full lees and four months on fine lees. Vineyard altitude 300–320 m, vine age 20–65 years and density 3,000–5,000 vines/ha. Finished-wine total SO2 was 67 mg/L; must reading was 19.5° KMW. Recommended serving temperature is 12–14°C with two hours' decanting.
Certifications respekt BIODYN; Lacon; AT-BIO-402
Tasting Notes Greengage plum, orange, lemon and stone fruit; powerful tension, mineral grip and a spicy, saline, extremely persistent finish.
Food Pairing Salt herring and Asian cuisine
Sources: www.loimer.at ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.0%
Residual Sugar 3 g/L
Total Acidity 6.6 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Drinking Window 2019–2036
Classification 
Kamptal DAC; ÖTW Erste Lage
Kamptal DAC; ÖTW Erste LageRegion Ried Seeberg
Soil Mica schist
Orientation South To Southwest
Vineyard Yield 35 hL/ha
Harvest Dates Beginning to middle of October 2016
Fermentation Vessels Stainless-steel tank (50%) and oak barrel (50%)
Indigenous Yeast Yes
Bottling Date September 2017
Vegan Yes
Vegetarian Yes
Production Details Selective hand harvest into 20 kg crates; maceration lasted 12–24 hours. Spontaneous fermentation was split equally between stainless steel and oak, lasting four weeks to four months at no more than 22°C. Matured in oak barrels for six months on full lees and four months on fine lees. Vineyard altitude 300–320 m, vine age 20–65 years and density 3,000–5,000 vines/ha. Must reading was 20.5° KMW. Recommended serving temperature is 12–14°C with two hours' decanting.
Certifications respekt BIODYN; Lacon; AT-BIO-402
Tasting Notes Restrained spicy stone fruit; lively acidity, piquant fruit, a full yet slender palate, convincing length and ageing potential.
Food Pairing Fried trout and Asian cuisine
Sources: www.loimer.at ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.5%
Region Ried Seeberg
Harvest Dates Beginning to middle of October 2015
Fermentation Vessels Stainless-steel tank (50%) and oak barrel (50%)
Indigenous Yeast Yes
Bottling Date August 2016
Production Details Selective hand harvest into 20 kg crates; maceration lasted 12–24 hours. Spontaneous fermentation was split equally between stainless steel and oak, lasting from four weeks to four months at no more than 22°C. Matured in oak barrels for six months on full lees and four months on fine lees. Producer serving guidance is 12–14°C.
Tasting Notes Finely smoky yellow stone fruit, spicy forest honey and layered aromas; juicy and elegant, with firm, fine acidity, a grippy finish, length and ageing potential.
Food Pairing Fried trout and Asian cuisine
2014 Technical Specifications
Alcohol 12.5%
Residual Sugar 2.6 g/L
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Riesling
Drinking Window 2016–2024
Classification Kamptal DAC
Region Ried Seeberg
Soil Mica schist
Orientation South To Southwest
Vineyard Yield 25 hL/ha
Harvest Dates Mid-October
Fermentation Vessels Large used acacia barrels
Indigenous Yeast Yes
Maceration 0.5 days
Bottling Date September 2015
Vegan Yes
Vegetarian Yes
Production Details Selective hand harvest into 20 kg crates; 12-hour maceration; spontaneous fermentation in large used acacia barrels for four weeks at 20–22°C. Matured in large used oak barrels for six months on full lees and four months on fine lees. Vineyard altitude 245–305 m, vine age 20–56 years and density 3,000–4,000 vines/ha. Must reading was 18.5° KMW. Recommended serving temperature is 12–14°C.
Certifications respekt BIODYN; Lacon; AT-BIO-402
Tasting Notes Complex yellow-fruit aromas; dense texture within a slender, light-footed body; refreshing acidity, compact structure, tension and good ageing potential.
Food Pairing Fish, vegetarian dishes and spicy Asian cuisine
Sources: www.loimer.at ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 13.0%
Residual Sugar 3.1 g/L
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Drinking Window 2014–2030
Classification Kamptal DAC Reserve
Region Ried Seeberg
Soil Mica schist
Orientation South To Southwest
Vineyard Yield 25 hL/ha
Harvest Dates Beginning of November 2013
Fermentation Vessels Stainless-steel tank (50%) and used acacia barrels (50%)
Indigenous Yeast Yes
Maceration 0.5 days
Bottling Date September 2014
Vegan Yes
Vegetarian Yes
Production Details Selective hand harvest into 20 kg crates; 12-hour maceration; spontaneous fermentation for four weeks at 20–22°C, split equally between stainless steel and used acacia barrels. Matured in used oak barrels for six months on full lees and four months on fine lees. Vineyard altitude 245–305 m, vine age 20–56 years and planting density 3,000–4,000 vines/ha. Must reading was 20° KMW. Recommended serving temperature is 12–14°C and decanting time two hours.
Certifications respekt; Lacon; AT-BIO-402
Tasting Notes Medium green-yellow; floral yellow stone fruit, blossom, honey, meadow herbs and pineapple; juicy and elegant, with tropical fruit, vibrant fine acidity, citrus and very good length.
Food Pairing Fish, seafood and, with maturity, beef
Sources: www.loimer.at ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
Grape Varieties Riesling
Region Ried Seeberg
Soil Mica schist with amphibolite inclusions; mostly non-calcareous silty-sandy weathered brown-earth soils
Orientation South And Southwest
Fermentation Vessels Large wooden cask (70%) and stainless-steel tank (30%)
Indigenous Yeast Yes
Bottling Date September 2012
Closure Natural Cork
Production Details Hand-picked into 20 kg crates. After initial clarification, 70% fermented spontaneously in large wooden cask and 30% in stainless steel, with some fermentation continuing until the end of January. First racked at the end of February 2012 and kept on fine lees in wooden cask until bottling. The vineyard is approximately 300 m above sea level. Producer serving guidance is 12–14°C.
Tasting Notes Light golden yellow; floral and stone-fruit aromas including apricot and peach; youthful, intense and saline, with lively acidity, ripe lime, balanced fruit and a long, crisp finish.
Food Pairing Full-bodied and ripe Seeberg is presented as a broadly useful food companion.
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer