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Our older vintages

Langenloiser Käferberg

Grüner Veltliner

2016

Kamptal DAC Reserve, Erste Lage ÖTW

Sugggestive nose - ripe, but not too opulent; opens quickly and freely: notes of chestnut and nougat with components of red berries; velvety-rich, almost mysterious! Dense, with extract sweetness, tightly woven with plenty of inviting and charming fruit aspects. Exceptionally lively and vital; robust and full-bodied with a long, racy finish.

Viktor Siegl

The soil here differs from that of all other sites in the region. At the 300 metre level, preserved calcareous, clayey marine deposits are found. This soil is similar to that of the famous Château Petrus in Pomerol, and produces an extremely dense wine, although it is difficult to work with. The elevation contributes good acidity structure also in warm vintages and late harvests.

Grape variety
Grüner Veltliner
Harvest yield
2,500 l / ha
Vine training system
Guyot
Date of harvest
October 30, 2016
Alcohol content
13.5%
Bottle closure type
Natural cork

Awards

95/100
Blindtasted.com 05/2018
94/100
Falstaff Weinguide 2017/2018
95/100
Stuart Pigott, JamesSuckling.com, 10/17

Site and climate

Ried Langenloiser Käferberg

Size
30.4 ha
Elevation
310 – 345 m
Inclination
5 °
Orientation
SE

The vineyard Langenloiser Käferberg is a warm, sheltered site between 310 and 345 meters above sea level, with a southerly and southeasterly aspect. 

The 2016 vintage
When flowering began on June 10th, it signalled that 2016 was one of the earliest - though not extremely early - vintages, which indeed was very promising; we had expected wines that were mature, but not heavy, and were looking forward to having the entire spectrum, from light and fresh sparkling and Grüner Veltliner wines, to outstanding, late harvest Reserve quality wines.After a relatively damp spring, the summer proved rainy as well. It was only during the last week of August that a sunny, stable weather period began, allowing for a wonderful development of ripeness. A very sunny and warm September was followed in early October by a...

Maturation

This wine is usually fermented in used (2 - 3 years old) 300 liter Austrian oak barrels. For further maturation, it is racked into 2.500 l casks (also 2 - 3 years old).

Food pairing recommendation

Exotic dishes like curry and stir-fried dishes; typical Austrian dishes like Wiener Schnitzel, and roasted goose, duck or pork; goose or duck liver with vegetables and fruit; calf’s liver with apples and onions etc.