Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| 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 | 2013 / 750ml | ≈ $42.70Original €38.00≈ £32.10 | www.loimer.at ↗ |
| Producer priceRecommended retail price | 2012 / 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 ↗ |
2021 Technical Specifications
Alcohol 13.0%
Residual Sugar 1 g/L
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties 54% Chardonnay, 25% Zierfandler, 11% Rotgipfler, 7% Riesling, 3% Traminer
Drinking Window 2023-2038
Classification Qualitätswein
Region Thermenregion
Soil Clay sediment interspersed with limestone gravel
Vineyard Yield 35 hL/ha
Harvest Dates 23 Sep 2021 to 23 Oct 2021
Sites Gumpoldskirchen Brindlbach (Chardonnay), Satzing (Zierfandler) and Tagelsteiner (Rotgipfler)
Fermentation Vessels 300 L and 600 L oak barrels
Pressing Method Whole-Cluster Pressing For Chardonnay And Rotgipfler; 12 Hours Of Skin Contact For Zierfandler
Indigenous Yeast Yes
Bottling Date 1 Jun 2023
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Satzing and Tagelsteiner vines were 10 years old and Brindlbach vines 40 years old, planted at 4,000–5,000 vines/ha. Fruit was selectively hand-harvested into 20 kg boxes from 23 September to 23 October 2021. Chardonnay and Rotgipfler were whole-cluster pressed; Zierfandler received 12 hours of skin contact. Spontaneous fermentation proceeded in 300 L and 600 L oak barrels at a maximum of 25°C for approximately one month. The wine spent 12 months on full lees without SO2, followed after blending by eight months on fine lees in stainless steel, and was bottled unfiltered on 1 June 2023. Finished-wine total SO2 was 47 mg/L.
Certifications respekt-BIODYN; Lacon Institut
Tasting Notes Johannes Fiala: yellow with green reflections; nectarine, greengage, dried pear, chestnut and cardamom; gentle fullness, smooth texture, crisp acidity and fine minerality, followed by pear, citrus, salted orange and a persistent lemon finish
Food Pairing Versatile food companion, especially fish
Sources: www.loimer.at ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.0%
Residual Sugar 1.5 g/L
Total Acidity 5.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay, Zierfandler and Rotgipfler; percentages not stated
Drinking Window 2022-2037
Classification Qualitätswein
Region Thermenregion
Soil Clay sediment interspersed with limestone gravel
Vineyard Yield 35 hL/ha
Harvest Dates Rotgipfler 2019-09-10; Chardonnay 2019-09-12; Zierfandler 2019-09-18
Sites Gumpoldskirchen Brindlbach (Chardonnay), Satzing (Zierfandler) and Tagelsteiner (Rotgipfler)
Fermentation Vessels 300 L and 600 L oak barrels
Pressing Method Whole-Cluster Pressing, With 12 Hours Of Skin Contact For Zierfandler
Indigenous Yeast Yes
Bottling Date 15 Jun 2021
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details The component vineyards carried 10- and 40-year-old vines at 4,000–5,000 vines/ha. Fruit was selectively hand-harvested into 20 kg boxes on variety-specific dates. Whole-cluster pressing was used, with 12 hours of skin contact for Zierfandler. Spontaneous fermentation proceeded in 300 L and 600 L oak barrels at a maximum of 25°C for approximately one month. The wine spent 12 months on full lees without SO2, then nine months on fine lees, using stainless steel for Chardonnay and a large wooden cask; it was bottled unfiltered on 15 June 2021. Finished-wine total SO2 was 83 mg/L. Recommended serving temperature 12–14°C and two hours' decanting.
Certifications respekt-BIODYN; Lacon Institut
Tasting Notes Johannes Fiala: golden yellow; dried fruit, pear, hops, yarrow, beeswax and wet stone; yellow fruit, apple purée and dates; full-bodied, dense and chalky with strong grip and a pomegranate-seed finish
Food Pairing Wok dishes
Sources: www.loimer.at ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.5%
Grape Varieties 100% Chardonnay
Region Thermenregion
Harvest Dates 27 Aug 2018
Fermentation Vessels 300 L used oak barrels
Pressing Method Whole-Cluster Pressing
Indigenous Yeast Yes
Barrel Size 300
Bottling Date June 2020
Unfiltered Yes
Production Details Selectively hand-harvested into 20 kg boxes on 27 August 2018; whole-cluster pressed; spontaneous fermentation for approximately one month at a maximum of 25°C in 300 L used oak barrels; 12 months on full lees in 300 L barrels followed by nine months on fine lees in stainless steel; bottled unfiltered in June 2020.
Tasting Notes Deep straw yellow; hazelnut biscuit, dried fruit and white chocolate; yellow apple, lemon zest and dates; bone-dry, racy, full-bodied and saline, with smooth texture and a long citrus and pomelo finish
Food Pairing Hearty traditional dishes and hard cheese
Sources: www.loimer.at ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.5%
Residual Sugar 1 g/L
Total Acidity 5.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 100% Chardonnay
Drinking Window 2020-2030
Classification Qualitätswein
Region Thermenregion
Soil Clay sediment interspersed with limestone gravel
Elevation 220.0 meters
Vineyard Yield 45 hL/ha
Harvest Dates Mid-September 2017
Sites Gumpoldskirchen Brindlbach
Vine Age 40
Fermentation Vessels 300 L used oak barrels
Indigenous Yeast Yes
Maceration 0.5 days
Barrel Size 300
Bottling Date July 2019
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Production Details Selectively hand-harvested into 20 kg boxes in mid-September 2017; 12 hours of skin contact; spontaneous fermentation in 300 L used oak barrels at a maximum of 25°C for one month; 12 months on full lees in 300 L barrels followed by nine months on fine lees in stainless steel; bottled unfiltered in July 2019. The finished wine had total SO2 of 92 mg/L and harvest must weight of 19.5° KMW. Recommended serving temperature 12–14°C and two hours' decanting.
Certifications respekt-BIODYN; Lacon Institut
Tasting Notes Bright yellow, restrained nose, delicate yellow fruit, cool elegance, linear apple, noble texture, pronounced minerality, bone-dry palate, fine acidity and persistent juiciness
Food Pairing Versatile at the table, including hard cheese
2013 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Chardonnay
Region Thermenregion
Harvest Dates Late September 2013
Fermentation Vessels 300 L oak barrels
Indigenous Yeast Yes
Maceration 0.5 days
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Barrel Size 300
Bottling Date April 2015
Production Details Selective hand harvest into 20 kg boxes in late September; 12 hours of skin contact; spontaneous fermentation for two weeks at a maximum of 25°C in 300 L oak barrels, 25% new; 12 months on full lees in 300 L barrels followed by six months on fine lees in stainless steel; bottled April 2015.
Tasting Notes Soft fruit, chamomile, ripe fruit and subtle butter; intense herbs and spice, dense and long, with creamy texture, balancing acidity and a slightly saline finish
Food Pairing Light meat, veal and mature full-flavoured cheese
Sources: www.loimer.at ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Chardonnay
Region Thermenregion
Harvest Dates Late September 2012
Fermentation Vessels 300 L oak barrels
Indigenous Yeast Yes
Maceration 0.5 days
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Barrel Size 300
Bottling Date End of March 2014
Production Details Selective hand harvest into 20 kg boxes in late September; 12 hours of skin contact; spontaneous fermentation for one week at 27°C in 300 L oak barrels, 25% new; 12 months on full lees in 300 L barrels followed by six months on fine lees in a large wooden cask; bottled at the end of March 2014.
Tasting Notes Youthful and complex, with spice, ripe pear and apple, fresh balanced acidity, full body, creamy texture and a fine persistent finish
Food Pairing Pasta with robust sauces and substantial celebratory meals
Sources: www.loimer.at ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 13.5%
Residual Sugar 1.6 g/L
Total Acidity 6.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties 100% Chardonnay
Drinking Window 2013-2019
Classification Qualitätswein
Region Thermenregion
Soil Brown earth interspersed with limestone gravel, With abundant limestone in the subsoil
Orientation Gentle Southeast-Facing Slope
Vine Age 30
Fermentation Vessels Small oak barrels
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Bottling Date June 2013
Production Details Selectively harvested into small boxes; crushed grapes received several hours of skin contact, followed by slow pressing and fermentation without prior clarification in 300 L oak barrels, 25% new. After malolactic conversion and light sulfuring, the wine remained on lees. It was transferred into 1,200 L wooden casks in September 2012 and stayed on fine lees until May 2013. Bottled June 2013. Recommended serving temperature 12–14°C.
Tasting Notes Ripe apple and pear, a hint of nuts, lively acidity, full body, restrained floral notes and a persistent finish
Producer Information
Website
Address
Haindorfer Vögerlweg 23, A 3550 Langenlois
Phone
+43 (0)2734 2239 0
Email
Owner
Fred Loimer