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Our older vintages

Langenloiser Loiserberg Kellerreserve

Grüner Veltliner


Kamptal DAC Reserve, Erste Lage ÖTW

Delicate flavors of honey flowers, quince jelly, and bee wax with hints of ripe stone & pome fruit and herbal spice; dry, soft and fully mature, complex, juicy and powerful, though its delicate structure and noble understatement prevail, impressive length and balance with still a little grip telling the hot vintage.

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
4,000 l / ha
Vine training system
Alcohol content
Bottle closure type
Natural cork
Drinking temperature

Site and climate

Ried Loiserberg

39.5 ha
260 – 380 m
6 °

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...


The wine was fermented at a moderate 15 to 20° C before being racked into large wooden casks for further maturing. After filling in the summer following the harvest, the bottles have been stored for 10 years under perfect conditions in our cellar.

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.