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Our older vintages

Langenloiser Steinmassel Reserve



Kamptal DAC Reserve, Erste Lage ÖTW

A variety of red berries and abricots; powerful and strong, very distinctive with nice extract sweetness; long and good for ageing.

Viktor Siegl

The Reserve comes from a 40-45 year old, south-facing vineyard, which features the traditional stockkultur vine growing method in the middle of the site. Here, the grapes reach a special flavour and maturity. The interplay of fine crystal-clear fruit, the minerals of the soil and the refreshing acidity delight the wine lover with an elegant Riesling from primary rock terroir.

Grape variety
Harvest yield
4,000 l / ha
Vine training system
Date of harvest
October 2012
Alcohol content
Bottle closure type
Natural cork

Site and climate

Ried Steinmassl

48.8 ha
240 – 340 m
4 °

The vineyards of Langenloiser Steinmassl are located on a ridge that ranges from 340 meters above sea level in the south-southeast to 240 meters in the north-northwest, with a broad shoulder extending out towards the southwest.

The 2012 vintage
After a cool winter we were happy to see an early sprouting, promising a long vegetation period and therefore good ripeness. Then many of us were shocked by the late spring frost. Fortunately we got away with minimal losses. Summer was warm and perhaps not as dry as the year before, accelerating ripeness and permitting an early start to the harvest. Weather in autumn was very favorable with warm and sunny days and cool nights that often seem responsible for a special aromatic expression in the grapes. Tiny amounts of rain were easily consumed by the otherwise dry soil and might have enhanced quality instead of putting a danger to the...


The meager, stony soil provides small berries with concentrated flavor. As far as Riesling is concerned, an important part of the flavor is stored in the grape skins and is set free only by extremely slow pressing of up to 8 hours duration or prolonged skin contact over night. Fermentation is done in stainless steel and maturation is completed on 5-10% of the lees.

Food pairing recommendation

All types of starters, seafood, marinated, smoked or grilled fish, fried chicken or Schnitzel; white meats, a good alternative to red wine in combination with roast fat duck; matches with all sorts of Pan Asian cuisine.