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.
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 2018/19
- ROBERT PARKER, THE WINE ADVOCATE 12/18
- Stuart Pigott, JamesSuckling.com, 10/18
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.