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Our wines

Kammerner Lamm

Grüner Veltliner

2017

Kamptal DAC Reserve, Erste Lage ÖTW

What a spectrum of aromas, from walnut leaf and ginger to lime and heirloom apple varieties. Even with all its youthful yeasty restraint, crystal clear and bracing. Oak is hardly perceptible this time. Opens beautifully in the glass, sweetly extracted and packing a punch.  Despite all concentration, defined by finesse. Already revealing many layers and even a touch of pineapple on the long aftertaste. Tremendous potential for many years of bottle maturation, simply world class.

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 6, 2017
Alcohol content
13%
Bottle closure type
Natural cork

Awards

94/100
Falstaff Weinguide 2018/19
94/100
ROBERT PARKER, THE WINE ADVOCATE 12/18
97/100
Stuart Pigott, JamesSuckling.com, 10/18

Site and climate

Ried Kammerner 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 2017 vintage
This time, thankfully, we were only marginally affected by late frosts in spring and hail showers during the vegetation period. Best flowering conditions in June gave reason to hope for good ripeness in autumn. Summer was hot, and some vineyards showed dry stress, especially the younger ones on the rocky hills to the west. Irrigation helped to cope with the heat. Several regional thunder showers in August were very welcome and finally provided relief. The chances of best quality grapes also were preserved by meticulous “green & ground work” (i.e. thinning out, green harvest, turning soils, care for ground cover, etc. See our...

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.