Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2024 / 750ml | EUR 66.00 | gute-weine.de ↗ |
Latest Technical Specifications · 2024
Alcohol 12.8%
Residual Sugar 6.8 g/L
pH 3.04
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss based primary rock with löss components
Elevation 305.0 meters
Orientation Southern Exposition
Estate Grown Yes
Sites Loiben Riesling Vinothekfüllung - blend of ripest grapes from multiple vineyard parcels (Kellerberg, Loibenberg, Pfaffenberg, Kreutles, Schütt, Trum)
Vine Age Mixed vineyard parcels
Fermentation Vessels Cask, Stainless Steel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Hand-harvested from terraced vineyards in Unterloiben. Fermented in cask and stainless steel tanks (500 to 5,000 liters) at 23-26°C for 5-15 days using cultured and natural yeast. 6-8 months lees aging. Filtration applied. Bottled September. Modified Moser training system, planting density 5,000-6,500 vines/hectare, yield max 9,000 kg/ha.
Certifications Vinea Wachau Nobilis Districtus
Tasting Notes
Nose: citrus, floral, stone fruit
Palate: mineral, fresh acidity, tropical fruit
Food Pairing shellfish, crab, lobster, grilled fish, white sauce dishes
Critics Ratings James Suckling: 97
James Suckling97
Wine-Searcher Aggregate97/100
2024 Technical Specifications
Alcohol 12.8%
Residual Sugar 6.8 g/L
pH 3.04
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss based primary rock with löss components
Elevation 305.0 meters
Orientation Southern Exposition
Estate Grown Yes
Sites Loiben Riesling Vinothekfüllung - blend of ripest grapes from multiple vineyard parcels (Kellerberg, Loibenberg, Pfaffenberg, Kreutles, Schütt, Trum)
Vine Age Mixed vineyard parcels
Fermentation Vessels Cask, Stainless Steel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Hand-harvested from terraced vineyards in Unterloiben. Fermented in cask and stainless steel tanks (500 to 5,000 liters) at 23-26°C for 5-15 days using cultured and natural yeast. 6-8 months lees aging. Filtration applied. Bottled September. Modified Moser training system, planting density 5,000-6,500 vines/hectare, yield max 9,000 kg/ha.
Certifications Vinea Wachau Nobilis Districtus
Tasting Notes
Nose: citrus, floral, stone fruit
Palate: mineral, fresh acidity, tropical fruit
Food Pairing shellfish, crab, lobster, grilled fish, white sauce dishes
Critics Ratings James Suckling: 97
James Suckling97
Wine-Searcher Aggregate97/100
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss based primary rock with löss components; mica schist
Elevation 305.0 meters
Orientation Southern Exposition
Estate Grown Yes
Sites Loiben Riesling Vinothekfüllung - blend of ripest grapes from multiple vineyard parcels (Kellerberg, Loibenberg, Pfaffenberg, Kreutles, Schütt, Trum)
Vine Age Mixed vineyard parcels
Fermentation Vessels Stainless Steel, Oak Barrel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Hand-harvested from steep, terraced vineyards around Loiben and Dürnstein. Spontaneous fermentation in stainless steel and large neutral oak. Rests on fine lees until spring bottling. Selected from ripest grapes for this special Vinothekfüllung release. Modified Moser training system, planting density 5,000-6,500 vines/hectare.
Certifications Vinea Wachau Nobilis Districtus, Organic
Tasting Notes
Nose: candied lemon, honeysuckle, coriander, ripe nectarine, candied ginger
Palate: powerful, compact, full-bodied, lemony brightness, ripe fruit
Food Pairing stinky cheese, roast white meats, braised things, white sauce, fried food, aperitif
Critics Ratings James Suckling: 98
James Suckling98
Falstaff98
A La Carte Wein-Guide98
2022 Technical Specifications
Alcohol 13.5%
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss based primary rock with löss components
Elevation 305.0 meters
Orientation Southern Exposition
Estate Grown Yes
Sites Loiben Riesling Vinothekfüllung - blend of ripest grapes from multiple vineyard parcels (Kellerberg, Loibenberg, Pfaffenberg, Kreutles, Schütt, Trum)
Vine Age Mixed vineyard parcels
Fermentation Vessels Cask, Stainless Steel
Pressing Method Pneumatic Press
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 8 months
Contains Added Sulfites Yes
Closure Natural Cork
Production Details Hand-harvested grapes from ripest vineyard parcels. Fermented in cask and stainless steel tanks (500 to 5,000 liters) at 23-26°C for 5-15 days. Lees aging 6-8 months with no bâtonnage. Limited production. A concentrated, full-bodied dry riesling selected from the finest ripest grapes. Modified Moser training system, planting density 5,000-6,500 vines/hectare, yield max 9,000 kg/ha.
Certifications Vinea Wachau Nobilis Districtus
Tasting Notes
Nose: King Alphonso mango, pineapple, apricot, floral honey
Palate: dense, ripe, racy acidity, energetic, candied pineapple, Thai basil
Food Pairing grilled fish, shellfish, white sauce dishes, soft cheeses, aperitif
Critics Ratings James Suckling: 98
James Suckling98
Wine-Searcher Aggregate98/100
2019 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.7 g/L
Total Acidity 6.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss primary rock
Elevation 240.0 meters
Orientation South
Vine Age 5–50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressed
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed; fermented with natural and cultured yeast in casks and stainless steel for 10–20 days, followed by nine months on the lees.
Sources: www.circovino.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.6 g/L
Total Acidity 6.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss primary rock
Elevation 240.0 meters
Orientation South
Vine Age 5–50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressed
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed; fermented with natural and cultured yeast in casks and stainless steel for 10–20 days, followed by nine months on the lees.
Sources: www.circovino.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
Residual Sugar 5.8 g/L
Total Acidity 6.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss primary rock
Elevation 240.0 meters
Orientation South
Vine Age 5–50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressed
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed; fermented with natural and cultured yeast in casks and stainless steel for 10–20 days, followed by 6–8 months on the lees.
Sources: www.circovino.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.5%
Residual Sugar 4.7 g/L
Total Acidity 6.9 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Primary rock, Gneiss
Elevation 240.0 meters
Orientation South
Estate Grown Yes
Vine Age 5 - 50 years
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 7 months
Closure Natural Cork
Production Details Hand harvest, whole cluster pressed. Fermented with natural and cultured yeast in casks and stainless steel for 10-20 days. 6-8 months on the lees.
2015 Technical Specifications
Alcohol 13.5%
Residual Sugar 2.9 g/L
Total Acidity 6.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Primary rock, Gneiss
Elevation 240.0 meters
Orientation South
Estate Grown Yes
Vine Age 5 - 50 years
Fermentation Vessels Stainless Steel, Oak Barrel
Natural Yeast Yes
Indigenous Yeast Yes
Lees Aging 7 months
Closure Natural Cork
Production Details Hand harvest, whole cluster pressed. Fermented with natural and cultured yeast in casks and stainless steel for 10-20 days. 6-8 months on the lees.
2013 Technical Specifications
Alcohol 13.0%
Residual Sugar 5.8 g/L
Total Acidity 7.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss primary rock
Elevation 240.0 meters
Orientation South
Vine Age 5–50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressed
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed; fermented with natural and cultured yeast in casks and stainless steel for 10–20 days, followed by 6–8 months on the lees.
Sources: www.circovino.com ↗ · Compare this vintage
2012 Technical Specifications
Alcohol 13.4%
Residual Sugar 3.4 g/L
Total Acidity 5.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss primary rock
Elevation 240.0 meters
Orientation South
Vine Age 5–50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressed
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed; fermented with natural and cultured yeast in casks and stainless steel for 10–20 days, followed by 6–8 months on the lees.
Sources: www.circovino.com ↗ · Compare this vintage
2011 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
Total Acidity 5.6 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Riesling
Riesling100%
Classification Smaragd
Region Wachau
Soil Gneiss primary rock
Elevation 240.0 meters
Orientation South
Vine Age 5–50 years
Fermentation Vessels Cask, Stainless Steel
Pressing Method Whole-Cluster Pressed
Natural Yeast Yes
Closure Natural Cork
Production Details Hand harvested and whole-cluster pressed; fermented with natural and cultured yeast in casks and stainless steel for 10–20 days, followed by 6–8 months on the lees.
Sources: www.circovino.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2024 / 750ml | EUR 66.00 | gute-weine.de ↗ |
| Shop price | 2024 / 1500ml | CHF 125.00 | topwines.ch ↗ |
| Shop price | 2022 / 3000ml | CHF 273.00 | topwines.ch ↗ |
| Shop price | 2024 / 1500ml | CHF 138.00 | gerstl.ch ↗ |
| Shop price | 2023 / 750ml | CHF 504.00Recorded amount · package unit unverified | weingenuss.ch ↗ |
Producer Information
Website
Address
Unterloiben 132, 3601 Dürnstein, Austria
Phone
+43 (0)2732 79355
Email
Owner
Emmerich Knoll III
Cellarmaster
Emmerich Knoll III