Skip to content Skip to contact information

Show menu

Shop with partial freight costs only.

Our older vintages

Kammerner Lamm

Grüner Veltliner

2015

Kamptal DAC Reserve, Erste Lage ÖTW

See latest vintage 2021

Practically exploding with notes of blossom honey, brioche and sugar melon, countless nuances come to the surface. Mature, but not too opulent; almost impetuous, deep fruit facets that sway between yellow and red; extremely dense and emissive with tones of candied fruit, especially pineapple, and exotic fruit – all supported by surprisingly racy acidity. A great Veltliner developing endless reserves.

Viktor Siegl

The Lamm vineyard has a soil of chalky clay and loess on siltstone. It is a south facing slope bordering the east of the “Heiligenstein” – one of the warmest sites in our wine growing area.

Grapes from this site reach a high degree of ripeness and concentration, which bring a generous expression more generally associated with Burgundy varieties. While “Lamm” is the quintessence of a monumental Grüner Veltliner, it abandons the lightness and prickle that Grüner Veltliner usually stands for.

Grape variety
Grüner Veltliner
Harvest yield
2,500 l / ha
Vine training system
Guyot
Date of harvest
October 5–6, 2015
Alcohol content
13.5%
Bottle closure type
Natural cork
Fact sheet – download (PDF)

Awards

97/100
Falstaff Weinguide 2016/2017
97/100
Falstaff Kamptal DAC Cup 2016 Sieger
95/100
A la Carte Führer 2017
94/100
ROBERT PARKER, THE WINE ADVOCATE 08/17

Site and climate

Ried Lamm

Size
40 ha
Elevation
215 – 285 m
Inclination
4 °
Orientation
S

The vineyard Kammerner Lamm is located on the south-eastern slope toe of the Heiligenstein mountain, and is one of the warmest sites in this wine-growing region. 

The 2015 vintage
The 2015 vintage will go down into wine history in several ways! After two cool years with extreme and difficult conditions, we experienced with this golden autumn the quickest and most enjoyable harvest in several years. The warm spring and the early, problem-free flowering promised a long vegetation period. The summer was hot and dry; autumn brought ideal picking conditions, although it was interrupted by some cool and damp days - which in turn served to develop the aromas. What followed was an essentially problem-free and speedy harvest, yielding everything from classic white wines to fruit-toned red wines to powerful white and red...

Maturation

Physiologically ripe and botrytis-free grapes were harvested in small cases at the end of November at low temperatures and transported as expediently as possible into the winery. Grapes are handled carefully without the use of pumps,then slowly and gently pressed to allow some skin contact yet avoiding the transfer of too harsh tannins or cloudy residues into the must.

The must ferments in 2-3 years old 300 liter Austrian oak (and partly new acacia) casks. After fermentation the wine is racked into 2500 liter oak or acacia barrels, together with 5-10% of the lees where it remains until bottling at the end of August of the following year.

Food pairing recommendation

A versatile wine that once matured, matches starters of all kinds; calf’s liver with fruits or even in combination with vegetables like onions; all types of roasted or boiled meats; mildly spiced Asian dishes, well-seasoned fish and roasted goose ore duck; mature “GV Lamm”  accompanies semi mature cheeses such as cheddar or medium aged goat cheese.