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Our older vintages

Langenloiser Steinmassl

Riesling

2019

Kamptal DAC, Erste Lage ÖTW

Citrus peel, white flowers, stone fruit and gooseberry dominate the graceful aromatic arc, delicate and bright fruit nuances on the palate, dry, fresh and pure with more yellow fruit and great acidity to match leading to a mineral and slightly spicy finish.

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 1–3, 2019
Alcohol content
12.5%
Bottle closure type
Natural cork

Awards

96 / 100
Wine Enthusiast 02/21
95 / 100
STUART PIGOTT, JAMESSUCKLING.COM, 10/20
93 / 100
FALSTAFF WEIN GUIDE 2020/21
93 / 100
Falstaff Kamptal Trophy 2020

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 2019 vintage
Our vineyards, all certificated BIO since 2018 (Lacon-AT-BIO-402), started well-tended into the 2019 vegetation period. Spring began dry and almost summery, following a warm and moderately humid winter. Early sprouting gave rise to the fear of late frosts. In fact, in May it became rather cool, though temperatures remained mostly above the danger threshold, and thus we came away with only little damage. The humidity accompanying the cold proved to be a blessing, as it brought the vines well-hydrated to a quite early flowering. However, we were around two weeks later compared to the earliest year - 2018. By the end of august, we began...

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.