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Our wines

Langenloiser Loiser Berg

Grüner Veltliner

2011

Kamptal DAC Reserve, Erste Lage ÖTW

Enchanting flavor of honey flowers and ripe stone-fruit, a lot of finesse, very complex, already in its youth, juicy and powerful, though its delicate structure and noble understatement prevail, attractive performance of this new single vineyard selection. Impressive fruit, length and balance announce a new Grüner Veltliner star with indeed a promising future.

Viktor Siegl

This wine derives from a vineyard on the “Loiserberg” wherein one also finds the site “Berg Vogelsang”. The difference is that the Grüner Veltliner from “Loiserberg” grows on a south to southeast facing slope, which is less exposed to the winds. The soil stems from primary rock geologically defined as zoisite-amphibolite, which is decomposing granite consisting of gneiss, mica-schist, and some clay and loess.

Grape variety
Grüner Veltliner
Harvest yield
2,500 l / ha
Vine training system
Guyot
Date of harvest
November 2011
Alcohol content
13%
Bottle closure type
Natural cork

Awards

91-93/100
FALSTAFF WEINGUIDE 2012

Site and climate

Ried Langenloiser Loiserberg

Size
39.5 ha
Elevation
260 – 380 m
Inclination
6 °
Orientation
SSE

The two neighbouring vineyards, Loiserberg and Berg Vogelsang rise to 380 meters above sea level, they are windy and experience extreme temperatures. The difference is that the Grüner Veltliner from “Loiser Berg” grows on a south to southeast facing slope, which is less exposed to the winds.

The 2011 vintage
The vintage continues a tradition of exceptionally ripe years: 2006, 2003, 1997, 1992, 1983, 1971, 1959...These vintages were often criticized early on for their low acidity and their broad character, but in reality they constitute some of the greatest we have ever made. A Riesling Heiligenstein 1959 with only 5g/litre acidity (!) showed excellently during a recent vertical tasting. Not only acidity keeps a wine fresh – it is an interplay between hundreds, perhaps thousands of components which brings happy results when the grapes are mature and have spent a long time on the vine. Grapes which were harvested late but were still unripe...

Maturation

The wine is fermented at a moderate 15-20°C before being racked into large wooden casks for further maturing.

Food pairing recommendation

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