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Our wines

Langenloiser Steinmassl

Riesling

2018

Kamptal DAC, Erste Lage ÖTW

Lime & gooseberry dominate the graceful aromatic arc, delicate & bright fruit nuances; this vintage is particularly elegant, with delicate focus & prominent minerality, beautiful fruit of vineyard peach with acidity to match, all in fine balance. 

The vines are partially trained in the Lyre-system. The vine bifurcates in a way that the branches seem to reach to the heavens like sun-worshippers. This method doubles canopy exposure and favors aeration which improves photosynthesis and prevents dreaded fungus diseases.

Grape variety
Riesling
Harvest yield
4,000 l / ha
Vine training system
Guyot
Date of harvest
October 16–18, 2018
Alcohol content
12.5%
Bottle closure type
Natural cork

Awards

94/100
FALSTAFF MAGAZIN DEZ-FEB. 2020
93/100
Falstaff Wein Guide 2019/20

Site and climate

Ried Langenloiser Steinmassl

Size
48.8 ha
Elevation
240 – 340 m
Inclination
4 °
Orientation
SSE

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 2018 vintage
Nature provided us with a rich and mature harvest! The earlier wines in the cellar indicate good things to come. Here is a quick review of our vintage 2018: January was quite warm, February and March cool once again. Then, however, instead of springtime, summer immediately arrived in Langenlois! In Kamptal we did not suffer any late frost, just a short cooler period with continuous and quite heavy rain in May and many, many hours of sunlight, making circumstances ideal for an incredibly early and perfect flowering (starting the 22nd of May). There were high hopes for an outstanding harvest. Summer was extremely dry, apart from a few...

Maturation

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.

Older vintages