The grapes are beginning to become discoloured in the Grüner Veltliner vineyards, changing from green to yellow. This changes the character of the wine made from them. Light, fresh Grüner Veltliner consists mainly of fresh, green grapes, while the very best reserve wines are fermented almost exclusively using yellow and then even golden grapes.
By the way: we try to reflect the different taste universes of Grüner Veltliner in the colour of our bottles. The classic, fresh Grüner Veltliner is filled in slender green bottles, the more mature reserve wines in yellow-brown Burgundy bottles. This creates a connection between form and content.
During the harvest we use a slow motion principle: early in the morning the harvesters pick grapes while they are still cool, around noon, when the temperature rises, the workers perform other tasks. The sunny, hot days are a great boon to our red wine grapes, which crave the warmth. Acidity in Riesling and Grüner Veltliner is declining steeply now. Still - careful pressing of the fresh, whole grapes can result in outstanding white wine, thought without the bite of other ears, which may be just as well after the 2010 vintage with its pronounced acidity.
Langenlois also enjoyed an interesting diversion during this week: the selection of Austrian Sommeliers under their chairwoman Annemarie Froidl at the Loisium. The aim is to pick Austria’s best sommelier, who will present him or herself at the sommelier world and European championships.
After the end of a hard day’s competitive drinking, the sommeliers relax together with the Kamptal wine growers during a safari through the “Erste Lagen” (Premier Cru) vineyards in the region. Even this vineyard safari is accompanied by riddles and tasks, but this time the contestants have nothing to lose, but a great deal of wonderful wine to win.