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Our wines

Kammerner Lamm

Grüner Veltliner

2019

Kamptal DAC, Erste Lage ÖTW

Draws a broad arc that leads from hazel leaves over fully ripe apricot to bergamot orange. Crystal clear and multi-layered, very distinguished and with deep intensity that is still difficult to grasp. Chocolatey fullness and slowly fading oak tannins, but despite all its strength, finesse always sets the tone. A Grüner Veltliner that inspires dreams but shall require time.

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 6–17, 2019
Alcohol content
13%
Bottle closure type
Natural cork

Awards

19 / 20
“1. Platz Kategorie Grüner Veltliner”
Gault&Millau Wein Guide 2021
96 / 100
“SIEGER”
A la Carte Grand Cru Verkostung, 07/20
97 / 100
Wine Enthusiast 02/21
97 / 100
“3. Platz”
Falstaff Kamptal Trophy 2020
96 / 100
STUART PIGOTT, JAMESSUCKLING.COM, 10/20
95 / 100
FALSTAFF WEIN GUIDE 2020/21

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 2019 vintage
Our vineyards, all certificated BIO since 2018 (Lacon-AT-BIO-402), started well-tended into the 2019 vegetation period. Spring began dry and almost summery, following a warm and moderately humid winter. Early sprouting gave rise to the fear of late frosts. In fact, in May it became rather cool, though temperatures remained mostly above the danger threshold, and thus we came away with only little damage. The humidity accompanying the cold proved to be a blessing, as it brought the vines well-hydrated to a quite early flowering. However, we were around two weeks later compared to the earliest year - 2018. By the end of august, we began...

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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