Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | NV / 750ml | ≈ $49.45Original €44.00≈ £37.17 | www.loimer.at ↗ |
Non-vintage Technical Specifications
Alcohol 12.0%
Residual Sugar 0.8 g/L
Total Acidity 6.4 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 73% Pinot Noir; 15% Sankt Laurent; 12% Zweigelt
Drinking Window 3–5 years after disgorgement
Classification Sekt Austria Große Reserve Niederösterreich g.U. Gumpoldskirchen
Region Thermenregion
Soil Marine sediments of clay and sand with alpine limestone gravel
Vineyard Yield 40 hL/ha
Harvest Dates 2018 component: 15 August 2018; 2019 component: 28 August 2019
Sites Gumpoldskirchen village sites Ried Hausberg and Ried Schwaben
Fermentation Vessels Wooden barrels for spontaneous primary fermentation
Pressing Method Whole-Cluster Pressing; 50 Litres Of Juice Obtained Per 100 Kg Of Grapes
Natural Yeast Yes
Indigenous Yeast Yes
Tirage Date 20 Aug 2020
Disgorgement Date September 2023
Base Wine Years 2018: 70%; 2019: 30%
Sulfites 21.0 ppm
Contains Added Sulfites Yes
Vegan Yes
Vegetarian Yes
Closure Natural Cork
Production Details Juice was clarified by sedimentation for 36–48 hours. Primary fermentation proceeded spontaneously in wood at 18–22°C for 2–4 weeks and was followed by malolactic fermentation. The producer PDF says each base wine spent 12 months on full lees in small wood, then eight months on fine lees in large wood; the current producer page conflicts for the 2019 component, instead describing its second eight-month period as full-lees maturation in small wood. After tirage on 20 August 2020, the wine spent at least 36 months on lees. Sulfur addition was 15 mg/L after malolactic fermentation before bottling, with none added at disgorgement; free SO2 was below 10 mg/L. Recommended serving temperature is 8–10°C and recommended post-disgorgement bottle aging is 12–36 months.
Certifications respekt-BIODYN; Lacon Institut (AT-BIO-402)
Tasting Notes Fine persistent bubbles; golden yellow; oatmeal biscuit, fruit bread and honeydew melon aromas; mouth-filling mousse; delicate extract sweetness and balanced acidity; apple compote, plum tart, dried dates and almonds; calm, long citrus finish
Food Pairing Suitable throughout a banquet, from aperitif to cheese buffet; producer also states it pairs with all foods
Critics Ratings wein.pur 96 points; Falstaff 94 points; Gault & Millau 19 points
Vintages
2016 Technical Specifications
Grape Varieties Pinot Noir
Drinking Window Up to 3 years of additional maturation after the April 2021 disgorgement
Classification Österreichischer Sekt g.U. Große Reserve
Region Thermenregion
Soil Marine sediments of clay and sand with alpine limestone gravel
Harvest Dates End of September 2016
Fermentation Vessels Wooden barrels for spontaneous primary fermentation
Pressing Method Whole-Cluster Pressing After Hand Harvest
Natural Yeast Yes
Indigenous Yeast Yes
Tirage Date September 2017
Disgorgement Date April 2021
Production Details After hand harvesting and whole-cluster pressing, spontaneous primary fermentation in wooden barrels lasted 2–4 weeks. The base wine matured for seven months on full lees in wood and a further three months on fine lees in stainless steel. Tirage took place in September 2017, followed by 43 months on lees before disgorgement in April 2021. The grapes are described as biodynamically grown.
Tasting Notes Fresh rather than overtly fruity; red apple, almond, walnut, tarragon, pistachio, fine herbal spice and a light flinty note; powerful, delicately bitter and grippy, with a chalky texture
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