Kamptal DAC Reserve, Erste Lage ÖTW
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.
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.
- Falstaff Weinguide 2016/2017
- Falstaff Kamptal DAC Cup 2016 Sieger
- A la Carte Führer 2017
- ROBERT PARKER, THE WINE ADVOCATE 08/17
Site and climate
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.
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.