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Our wines

Kammerner Lamm

Grüner Veltliner

2018

Kamptal DAC, Erste Lage ÖTW

Distinguished & gripping from the start, already astonishingly complex & multifaceted, associations range from lime & ginger to red berry fruit, extremely juicy & distinctive, with a high factor of recognition; simultaneously rich & finely grained: a powerful physique with sweet extract and a wide array of flavours, downright chocolaty generosity, but also packed with dark, spicy fruit and flowing beautifully – above all characterised by the finesse that heralds the development of a great Lamm.

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 29–30, 2018
Alcohol content
14.5%
Bottle closure type
Natural cork

Awards

95/100
Falstaff Wein Guide 2019/20

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 2018 vintage
Nature provided us with a rich and mature harvest! The earlier wines in the cellar indicate good things to come. Here is a quick review of our vintage 2018: January was quite warm, February and March cool once again. Then, however, instead of springtime, summer immediately arrived in Langenlois! In Kamptal we did not suffer any late frost, just a short cooler period with continuous and quite heavy rain in May and many, many hours of sunlight, making circumstances ideal for an incredibly early and perfect flowering (starting the 22nd of May). There were high hopes for an outstanding harvest. Summer was extremely dry, apart from a few...

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.

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